Virginia Ham Recipe

Prepare oven and ham

Preheat oven to 325°F (165°C). Remove ham from refrigerator 30–60 minutes before cooking to take the chill off. Place the bone-in Virginia ham, cut-side down if halved, on a rack set in a shallow roasting pan.

If desired, score the surface of the ham in a diamond pattern about 1/4-inch deep and stud the intersections with whole cloves. This is optional but traditional and adds aroma.

Tent the ham loosely with foil and roast at 325°F. Plan on heating time of about 10–12 minutes per pound for a fully cooked smoked ham; for a 4-lb ham roast about 40–50 minutes until an internal temperature of 140°F (60°C) is reached. Start checking temperature about 30 minutes into roasting to avoid overcooking.

Make the glaze

While the ham roasts, combine brown sugar, Dijon mustard, apple cider vinegar, unsalted butter (2 tbs) and 1 tsp ground black pepper in a small saucepan over low heat. Stir until butter melts and sugar dissolves into a smooth glaze, about 3–4 minutes. Keep warm over the lowest heat.

About 20 minutes before the ham is done (when internal temp is ~120–125°F), remove foil tent. Brush a thin layer of glaze over the ham and return to oven, uncovered. Repeat glazing two or three times at 7–10 minute intervals until a glossy, slightly caramelized coating forms and internal temperature reaches 140°F (60°C). If sugar begins to darken too quickly, loosely cover with foil to prevent burning.

When the ham reaches 140°F, remove from oven and transfer to a carving board. Tent with foil and rest 15–20 minutes; internal temperature will rise a few degrees and juices will redistribute.

Collect pan drippings

While the ham rests, pour pan drippings and any accumulated roasting liquid through a fine-mesh strainer into a measuring cup or bowl. Skim off excess fat from the surface, leaving about 2–3 tablespoons of flavorful fat; if needed, add unsalted butter to reach 3 tablespoons total.

Make brown gravy

Place a medium saucepan over medium heat and add the 3 tbs fat (reserved drippings plus butter). When melted and hot, whisk in 3 tbs all-purpose flour and cook, stirring constantly, for 1½–2 minutes until the roux is golden and smells slightly toasty (this cooks out the raw flour).

Gradually whisk in 2 cups chicken stock and 1 cup reserved pan juices in a steady stream to avoid lumps. Bring to a gentle simmer, whisking frequently, until the gravy thickens, about 4–6 minutes.

Stir in 1 tsp Worcestershire sauce, 1 tbs brown sugar if you want a touch more sweetness, 1/2 tsp freshly ground black pepper and taste for seasoning. Add up to 1/4 tsp fine sea salt only if needed — smoked ham can already be salty. Simmer another 1–2 minutes to meld flavors.

If the gravy is too thick, thin with small amounts of stock. If too thin, simmer a few more minutes or whisk in a mixture of 1 tsp cornstarch + 1 tbs cold water and simmer until clear and thickened.

Strain gravy once more through a fine-mesh sieve for a smooth finish, if desired. Keep warm until serving.

Carve the rested ham into slices across the grain to desired thickness. Arrange on a warmed platter, spoon some warm brown gravy over slices or serve gravy on the side.

Garnish with chopped parsley if using. Serve immediately.