Maple and Brown Sugar Glazed Ham


8 pounds fully cooked ham
1/2 cup brown sugar
1/2 cup apple juice
1 tablespoon heaping Dijon mustard


Place ham, fat side up, on a rack in a foil-lined roasting pan, then score fat and stud with cloves.
Bake at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°.
Combine glaze ingredients in saucepan; bring to a boil and boil for about 2 minutes (be careful not to let it boil over).
About 30 minutes prior to removing the ham, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.




Lesley Whiting's picture

I have thought it impossible to find anything resembling the sort of Virginia Ham that we have in the US. I would be VERY grateful if you can tell me WHAT a should tell my butcher I need, in the hopes of at least finding a facsimile..................any thought you might have would be wonderful and very appreciated

Sheri Wetherell's picture

Hi Lesley,

I'm not an expert in Virginia hams, but I did a little research online and found that what makes a Virginia ham so unique is that it's hickory smoked and aged for up to a year, and with various flavor profiles (from mild to intense). Basically, I think you're looking for the preparation rather than cut, which is typically the hind leg and bone-in or boneless. Here are some good tutorials I found from Virginia Traditions:

Hope that helps! Let me know how your ham turns out! We'd love it if you'd share the recipe :)






Friday, March 19, 2010 - 4:44pm


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