Baked Glazed Virginia Ham

"Easy and delicious glazed ham"
 
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photo by Liza at Food.com photo by Liza at Food.com
photo by Liza at Food.com
Ready In:
1hr 15mins
Ingredients:
7
Serves:
20
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ingredients

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directions

  • 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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Reviews

  1. Liza at Food.com
    Was PERFECT for our Easter dinner. Can't WAIT for the leftovers tonight! Thanks, Jeff!
     
  2. what's for supper?
    The ham is still cooking, but the glaze is amazing! I did a taste test, and could eat it right out of the blender, it was so tasty. I substituted apple juice for oj (dietary sensitivities) and used Silver Palate Mango Chutney. I can wait for my family to try this ham! Thanks for posting.
     
  3. Roxygirl in Colorado
    I chose this recipe because you can't go wrong with one of Ina's recipes. I usually just use the packet from Costco's spiral hams but this time I used a different brand of ham and was suspicious of the packet. I left out the orange peel (because my kids don't favor the flavor). I usually don't care that much about ham but tonight this ham was my favorite part of Easter dinner! It really has a delectable flavor (very classic and not just "preserves" tasting). The Dijon really balances the flavor and keeps it from being too sweet. I am going to be making this next week for my aunt (who does not favor sweet glazes for ham) and I bet she will really love it. Thanks Jeff, for posting my favorite ham glaze (won't go back to the packet). Roxygirl
     
  4. ninja
    I think this is a great recipe, but I also think the original author, Ina Garten, should be credited. The recipe was published in her book, "Barefoot Contessa Parties", copyrighted in 2002, and is shown often on the Food Network. Thanks for sharing the recipe, but let's do give credit for copyrighted recipes!
     
  5. mickeydownunder
    Am SURE you will agree, TRUE! This recipe was GREAT on ham too! Something different, something UNIQUE, Hope your curiosity this recipe does peak!!!
     
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