Virginia Ham Fantastics Recipes

Steps:

• 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.

Steps:

• Line 13 x 11-inch pan with foil that has been lightly greased. Place rolls that have been filled with ample ham slices and Swiss cheese on the foil lined pan. Place rolls very close together.
• Mix the rest of the ingredients and spoon the sauce over the top of the rolls.
• Cover with foil and refrigerate for several hours. However, can be baked immediately. When ready to bake, preheat oven to 350°. Remove foil cover and bake for approximately 30 minutes. Watch carefully that they do not scorch. Can be made early in the day for last minute heat up before guests arrive.

Steps:

• 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.

Steps:

• Preheat oven to 325 degrees with a rack in lower third. Line a roasting pan with a rack. Wrap ham in parchment-lined foil. Transfer to pan, with thicker rind side facing up. Bake 2 1/2 hours. Meanwhile, in a medium bowl, stir together honey, Dijon, brown sugar, and cloves.
• Unwrap ham. When cool enough to handle, use a thin-bladed knife to peel rind from ham and trim fat all over to 1/2 inch. Score skin and fat with tip of knife in opposite directions, to create a 3/4-inch-wide diamond pattern.
• Return ham to oven and bake, uncovered, 30 minutes. Baste with some of honey-mustard mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. (If necessary, add water to pan, 1/4 cup at a time, to prevent scorching, and tent with foilif ham begins to blacken.)
• Let ham stand at least 20 minutes before carving, or let cool completely and serve at room temperature. Thinly slice against the bone; serve.

Steps:

• Line 11x13-inch baking sheet with foil that has been lightly greased. Place rolls that have been filled with ample slices (cut quarter size) of ham and cheese on the foil-lined pan. Place rolls very close together. Spoon a mixture of butter, mustard, Worcestershire, onion, and poppy seeds over top of rolls. Cover with foil and refrigerate for several hours, or they may be baked right away. When ready to bake, preheat oven to 350°. Leave foil on to prevent scorching, and bake approximately 30 minutes.

Steps:

• Pour water into the steel basin of a multi-functional pressure cooker (such as Instant Pot®). Place the ham, sliced side-down, into the pot.
• Mix brown sugar, honey, mustard, Worcestershire, cinnamon, ginger, nutmeg, and cloves together in a bowl. Pour glaze on top of the ham. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Drain liquid from the pot into a bowl and set aside. Allow ham to rest for at least 10 minutes; remove to a platter.
• Select Saute function and add the liquid back into the pot. Cook until reduced to your liking, 5 to 10 minutes. Pour sweet sauce on top of ham slices when serving.