RECIPE FOR A HAM RECIPES

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BAKED VIRGINIA HAM RECIPE | INA GARTEN | FOOD NETWORK



Baked Virginia Ham Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 35 servings for dinner, 50 for cocktails

Number Of Ingredients 7

1 (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

Steps:

  • 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.

BAKED VIRGINIA HAM RECIPE | INA GARTEN | FOOD NETWORK



Baked Virginia Ham Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 35 servings for dinner, 50 for cocktails

Number Of Ingredients 7

1 (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

Steps:

  • 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.

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I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup—chock-full of ham, veggies and cheese—is creamy and comforting. And even though the recipe makes enough to feed a crowd, don’t expect it to last more than one meal! —Marty Matthews, Clarksville, Tennessee
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