Baked Virginia Ham
- One 10-to 12-pound uncooked Virginia ham
- 1¼ cups fairly fine soft white bread crumbs
- 1¼ cups firmly packed light brown sugar
- 2 tablespoons light corn syrup
- ¼ teaspoon ground cloves
- ¾ cup (1½ sticks) butter, melted (about)
- 2 tablespoons whole cloves (about)
Instructions:
In Virginia, indeed over much of the South, baked ham means Smithfield ham or one of the other good regional hams, mahogany-hued and country-cured.
- Place the ham in the sink, cover with warm water, then, using a stiff brush, scrub off the ash, salt, and mold (this, by the way, is harmless). You’ll have to change the water several times as you scrub.
- Rinse the ham well, then place in a large oval kettle, sawing off the hock if it won’t fit into the kettle. Cover the ham with cold water and soak overnight, changing the water two or three times. Next day, scrub the ham again and rinse well. Also wash the kettle.
- Return the ham to the kettle, cover with cold water, set over moderate heat, and bring to a simmer. Drain the ham and rinse both it and the kettle.
- Once again, place the ham in the kettle and cover with cold water. Set over moderate heat and bring to a simmer. Adjust the heat so the water barely trembles, cover the kettle, and cook the ham for 5 to 5½ hours or until fork-tender. To minimize the ham’s saltiness, change the cooking water every hour or so. Drain the ham well and chill overnight.
- When ready to proceed, preheat the oven to 350° F. Remove the ham rind, then trim the outer layer of fat until no more than ¼ inch thick. If you have not sawed off the ham hock, do so now.
- Combine the bread crumbs, brown sugar, corn syrup, and ground cloves in a large mixing bowl, then add the melted butter, mixing as you go, until the mixture holds together when pinched.
- Pat the crumb mixture thickly and firmly over the ham, then, using a sharp knife, score in a diamond pattern, spacing the cuts about 1½ inches apart. Stud the center of each diamond with a whole clove.
- Ease the ham into a large, shallow baking pan, and bake uncovered in the lower third of the oven for 45 to 50 minutes or until the crumb crust is golden brown.
- Remove the ham from the oven and cool to room temperature. Carve into slices as thin as onion skin and serve.