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Baked Virginia Ham

Yield about 24 to 30 servings


  • 1 (12- to 15-pound) country ham
  • Whole cloves
  • 2 cups orange juice, divided
  • About 3/4 cup firmly packed brown sugar
  • Fresh parsley sprigs (optional)
  • Wine Meat Sauce (optional)

How to Make It

  1. Place ham in a very large container; cover with cold water, and soak overnight. Remove ham from water, and drain. Scrub ham thoroughly with a stiff brush, and rinse well with cold water.

  2. Replace ham in container, and cover with fresh cold water. Bring to a boil; reduce heat and simmer, covered, 1 hour. Drain off water.

  3. Cover ham with fresh cold water. Cover and simmer an additional 4 to 5 hours, allowing 25 minutes per pound. Turn ham occasionally during cooking time. Cool.

  4. Carefully remove ham from water; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond design, and stud with whole cloves. Place ham, fat side up, in a shallow roasting pan. Combine 1 cup orange juice and sugar. Coat exposed portion of ham with orange juice mixture. Bake, uncovered, at 325° for 30 minutes, basting frequently with remaining orange juice. Transfer to serving platter; garnish with parsley, and serve Wine Meat Sauce, if desired, as a side dish.

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