Recipe courtesy of Ina Garten
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Ploughman's Lunch
Total:
13 min
Active:
10 min
Yield:
small or large, depending on size of the party
Level:
None
Total:
13 min
Active:
10 min
Yield:
small or large, depending on size of the party
Level:
None

Ingredients

Baked Virginia Ham:
Soft Hard-Boiled Eggs:

Directions

Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve.

Baked Virginia Ham:

Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

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Soft Hard-Boiled Eggs:

Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.

Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.

Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.

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