Baked Virginia Ham
by Karen Mussoline

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Source: Barefoot Contessa
Course: Main
Cuisine: American
Food Group: Pork
Serves: 35


16 pound(s) (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
6 clove(s) garlic
8.5 ounce mango chutney (Major Grey's chutney)
1/2 cup(s) dijon mustard
1 cup(s) light brown sugar, packed
zest of 1 orange
1/4 cup(s) fresh squeezed orange juice
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.
Notes:Order a "spiral cut" smoked ham from the butcher, and you don't even have to slice it.