Baked Virginia Ham Sl Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1 each: 12 to 15 pound country ham,
Whole cloves,
2 cup: Orange juice, divided
3/4 cup: , (approx) firmly packed brown sugar
Fresh parsley sprigs, optional
Wine Meat Sauce, optional
WINE MEAT SAUCE
18 ounce: Jar apple jelly,
1/2 cup: Port wine,
1/4 tsp: Onion juice,
1/2 tsp: Ground ginger,
Pinch of pepper,
Directions:
The Ham:
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.
Replace ham in container, and cover with fresh cold water. Bring to a
boil; reduce heat and simmer, civered, 1 hour. Drain off water.
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.
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 degrees F for 30 minutes, basting frequently with
remaining orange juice. Transfer to serving platter; garnish with parsley,
and serve with Wine Meat Sauce, if desired, as a side dish. Yield: 24 to 30
servings.
Wine Meat Sauce directions:
Combine all ingredients in a small saucepan; cook until thoroughly
heated. Remove from heat; skim off foam with a metal spoon. Serve with
sliced ham. Yield: about 1-1/4 cups.
President John Tyler, Virginia; connection is not given _Companys Coming!_
Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X
Typos by Jeff Pruett
Source from luhu.jp
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.
Replace ham in container, and cover with fresh cold water. Bring to a
boil; reduce heat and simmer, civered, 1 hour. Drain off water.
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.
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 degrees F for 30 minutes, basting frequently with
remaining orange juice. Transfer to serving platter; garnish with parsley,
and serve with Wine Meat Sauce, if desired, as a side dish. Yield: 24 to 30
servings.
Wine Meat Sauce directions:
Combine all ingredients in a small saucepan; cook until thoroughly
heated. Remove from heat; skim off foam with a metal spoon. Serve with
sliced ham. Yield: about 1-1/4 cups.
President John Tyler, Virginia; connection is not given _Companys Coming!_
Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X
Typos by Jeff Pruett
Source from luhu.jp