Baked Virginia Ham Recipe

Prepare and score

Preheat oven to 325°F (165°C). Remove ham from packaging and place cut-side down on a large cutting board. Using a sharp knife, score the fat in a diamond pattern about 1/4- to 1/2-inch deep, spacing cuts about 1 inch apart. Stud each diamond intersection with a whole clove, spacing evenly (use about 30 cloves).

Make glaze

In a small saucepan over medium heat, combine 1 cup brown sugar, 3 tablespoons Dijon mustard, 1 cup apple cider (or orange juice), 2 tablespoons butter and 1 teaspoon black pepper. Stir until sugar dissolves and mixture becomes syrupy, about 4–6 minutes. Remove from heat and keep warm.

Bake the ham

Place the scored ham on a rack in a roasting pan with 1/2 inch of water or a little extra cider in the bottom to keep it moist. Tent loosely with aluminum foil and roast in the preheated oven for 12–15 minutes per pound (for an 8-lb ham roast about 1 hour 36 minutes to 2 hours). Heat until internal temperature reaches 140°F (60°C) for a pre-cooked smoked ham. About 30 minutes before the ham is done, remove foil, brush half of the glaze over the ham, and return to oven uncovered. Brush with remaining glaze every 10 minutes until the ham is glossy and lightly caramelized (about 20–30 minutes of glazing time). Remove from oven and let rest 15–20 minutes before carving.

While the ham is roasting, place peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes. Drain well and return potatoes to the hot pot to evaporate excess moisture for 1–2 minutes.

In a small saucepan or microwave, warm 1 cup milk and 4 tablespoons butter until butter melts and mixture is hot but not boiling. Mash potatoes with a potato masher or ricer, then slowly add warm milk-butter mixture, mashing until smooth and creamy. Season with 1 teaspoon salt and 1 teaspoon black pepper to taste. Keep warm until serving.

Place peeled, sliced yams in a medium baking dish in a single layer. Dot the yams with 3 tablespoons butter. In a bowl, mix 1 cup brown sugar, 2 tablespoons maple syrup (or honey), 1 teaspoon cinnamon and 1 teaspoon salt until combined. Pour the sugar mixture evenly over the yams and toss gently to coat.

Cover the dish with foil and bake at 325°F (165°C) alongside the ham for 30 minutes. After 30 minutes, remove foil and bake for another 15–20 minutes, basting occasionally with the pan syrup, until yams are tender and glaze is thick and bubbly. If desired, broil 1–2 minutes at the end to caramelize the top—watch carefully to avoid burning.

About 15 minutes before serving, bring a pot of salted water to a boil for the carrots and broccoli. Add baby carrots and blanch for 4–5 minutes until just tender-crisp. Add broccoli florets to the same pot for the last 2 minutes of cooking.

Drain the vegetables and toss with 2 tablespoons melted butter, 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm until plating.

Carve the rested ham into slices against the grain. Arrange slices on a warmed platter with mashed potatoes, candied yams and buttered vegetables. Spoon any remaining pan glaze or juices over the ham slices. Serve immediately.