Baked Virginia Ham
- 1 (12- to 15-pound) country ham
- Whole cloves
- 2 cups orange juice, divided
- About 3/4 cup firmly packed brown sugar
- Fresh parsley sprigs (optional)
- Place ham in a very large container; cover with cold water, and soak overnight. Remove ham from water, and drain. Scrub ham thoroughly with a stiff brush, and rinse well with cold water.
- Replace ham in container, and cover with fresh cold water. Bring to a boil; reduce heat and simmer, covered, 1 hour. Drain off water.
- Cover ham with fresh cold water. Cover and simmer an additional 4 to 5 hours, allowing 25 minutes per pound. Turn ham occasionally during cooking time. Cool.
- Carefully remove ham from water; remove skin. Place ham, fat side up, on a cutting board; score fat in a diamond design, and stud with whole cloves. Place ham, fat side up, in a shallow roasting pan. Combine 1 cup orange juice and sugar. Coat exposed portion of ham with orange juice mixture. Bake, uncovered, at 325u0b0 for 30 minutes, basting frequently with remaining orange juice. Transfer to serving platter; garnish with parsley, and serve Wine Meat Sauce, if desired, as a side dish.
country ham, cloves, orange juice, brown sugar, parsley sprigs
Taken from www.myrecipes.com/recipe/baked-virginia-ham (may not work)