Reviews
Add Rating & Review
Back to Virginia Ham with Honey-Mustard Glaze
All Reviews for Virginia Ham with Honey-Mustard Glaze
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Virginia Ham with Honey-Mustard Glaze
Credit:
Anna Williams
Recipe Summary
prep: 25 mins
total: 5 hrs 30 mins
Yield: Serves 18 to 24
Ingredients
Ingredient Checklist
1 whole bone-in Virginia honey ham (about 18 pounds), such as Edwards
1/2 cup honey
1/3 cup Dijon mustard, plus more for serving
1/3 cup packed light-brown sugar
1/4 teaspoon ground cloves
Gallery
Virginia Ham with Honey-Mustard Glaze
Credit:
Anna Williams
Recipe Summary
prep: 25 mins
total: 5 hrs 30 mins
Yield: Serves 18 to 24
Gallery
Virginia Ham with Honey-Mustard Glaze
Credit:
Anna Williams
Virginia Ham with Honey-Mustard Glaze
Credit:
Anna Williams
Virginia Ham with Honey-Mustard Glaze
Recipe Summary
prep: 25 mins
total: 5 hrs 30 mins
Yield: Serves 18 to 24
Recipe Summary
prep: 25 mins
total: 5 hrs 30 mins
Yield: Serves 18 to 24
prep: 25 mins
total: 5 hrs 30 mins
prep:
25 mins
total:
5 hrs 30 mins
Yield: Serves 18 to 24
Serves 18 to 24
Ingredients
Ingredients
- 1 whole bone-in Virginia honey ham (about 18 pounds), such as Edwards
- 1/2 cup honey
- 1/3 cup Dijon mustard, plus more for serving
- 1/3 cup packed light-brown sugar
- 1/4 teaspoon ground cloves
Directions
Preheat oven to 325 degrees with a rack in lower third. Line a roasting pan with a rack. Wrap ham in parchment-lined foil. Transfer to pan, with thicker rind side facing up. Bake 2 1/2 hours. Meanwhile, in a medium bowl, stir together honey, Dijon, brown sugar, and cloves.
Unwrap ham. When cool enough to handle, use a thin-bladed knife to peel rind from ham and trim fat all over to 1/2 inch. Score skin and fat with tip of knife in opposite directions, to create a 3/4-inch-wide diamond pattern.
Return ham to oven and bake, uncovered, 30 minutes. Baste with some of honey-mustard mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. (If necessary, add water to pan, 1/4 cup at a time, to prevent scorching, and tent with foilif ham begins to blacken.)
Let ham stand at least 20 minutes before carving, or let cool completely and serve at room temperature. Thinly slice against the bone; serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Virginia Ham with Honey-Mustard Glaze
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Virginia Ham with Honey-Mustard Glaze
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
