Ploughman's Lunch

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  • Total: 13 min
  • Prep: 10 min
  • Cook: 3 min
  • Yield: small or large, depending on size of the party
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Fig or lemon leaves, for decoration

Chunk of good English Cheddar

Jar of Chutney

Baked Virginia Ham, thickly sliced, recipe follows

Crisp apples, cut up

Celery stalks with leaves, cut in half lengthwise

Bunch radish, sliced in half

Soft Hard-Boiled Eggs, recipe follows

Baby carrots

Loaf of crusty bread, thickly sliced

Unsalted butter, softened

Baked Virginia Ham:

One 14- to 16-pound fully cooked, spiral-cut smoked ham, on the bone

6 garlic cloves

8 1/2 ounces mango chutney

1/2 cup Dijon mustard

1 cup light brown sugar, packed

1 orange, zested

1/4 cup freshly squeezed orange juice

Soft Hard-Boiled Eggs:

6 extra large eggs

Kosher salt and freshly ground black pepper


  1. 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:

Yield: 35 servings for dinner, 50 for cocktails
  1. Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
  2. 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.
  3. 2002, Barefoot Contessa Parties!, All Rights Reserved

Soft Hard-Boiled Eggs:

  1. 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.
  2. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
  3. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.