Quick Baked Virginia Ham

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If you ask me, a baked Virginia ham is about as classic as it gets.

This traditional centerpiece brings that perfect balance of sweet and salty to your dinner table. The glossy glazed exterior gives way to tender, pink meat that’s infused with just the right amount of smokiness.

It’s the kind of dish that fills your kitchen with those familiar holiday aromas – brown sugar, warm spices, and that unmistakable ham scent that makes everyone peek into the oven to check when it’ll be ready.

It’s a no-fuss recipe that delivers big flavor, perfect for Sunday dinners or any time you want to feed a hungry crowd.

What Kind of Ham Should I Use?

For this recipe, you’ll want to start with a pre-cooked spiral-sliced ham, which comes already cut in a continuous spiral around the bone. While both boneless and bone-in versions are available, I recommend choosing a bone-in ham since it tends to stay juicier during cooking and provides more flavor. Most grocery stores carry two main types of ham – “city ham” which is wet-cured and smoked, or “country ham” which is dry-cured and tends to be much saltier. For this recipe, go with a city ham, as its mild flavor will better complement the sweet and tangy glaze. Look for one labeled “fully cooked” or “ready to eat” – you’ll just be heating it through and adding flavor with the glaze.

Options for Substitutions

While this ham recipe is pretty straightforward, here are some helpful substitutions if you need them:

• Ham: Any pre-cooked ham will work here – it doesn’t have to be spiral-sliced. If using unsliced ham, score the surface in a diamond pattern before glazing. The cooking time might need adjustment for different sized hams (about 18-20 minutes per pound).
• Mango chutney: If you can’t find mango chutney, try apricot preserves or peach jam mixed with 1 tablespoon of apple cider vinegar and a pinch of ginger powder. This will give you a similar sweet-tangy flavor.
• Dijon mustard: Regular yellow mustard or whole grain mustard can work in place of Dijon. If using yellow mustard, add a splash of white wine vinegar to mimic Dijon’s tang.
• Orange juice and zest: No oranges? Use lemon juice and zest, or even pineapple juice (skip the zest if using pineapple). Each will give a different but equally good citrus kick.
• Brown sugar: You can swap brown sugar with honey or maple syrup – just use 3/4 cup instead of 1 cup since these liquid sweeteners are more concentrated.

Watch Out for These Mistakes While Baking

The biggest mistake when baking a ham is not removing it from the refrigerator at least 2 hours before cooking – a cold ham straight from the fridge will cook unevenly and take much longer to reach the right temperature.

Another common error is overcooking the pre-cooked ham, which can lead to a dry, tough result – since the ham is already cooked, you’re really just warming it through to an internal temperature of 140°F while adding flavor with the glaze.

When it comes to the glaze, timing is everything – applying it too early can cause it to burn, so wait until the last 30 minutes of cooking to brush it on, and watch carefully as the sugar in the glaze can go from perfectly caramelized to burnt in minutes.

For the juiciest results, tent the ham with foil for the majority of the cooking time, removing it only when you apply the glaze, and always let the ham rest for 20-30 minutes before serving to allow the juices to redistribute.

What to Serve With Baked Ham?

A holiday-worthy baked ham calls for some classic sides that can hold their own against this sweet and savory main dish. Creamy mashed potatoes are a natural choice – they’re perfect for catching any of that tasty glaze that drips off the ham. I love to add some green veggies to the plate too, like roasted Brussels sprouts or green beans with almonds, which provide a nice contrast to the ham’s richness. For a complete meal, try adding some soft dinner rolls (they make great mini ham sandwiches with the leftovers!) and a simple macaroni and cheese that the whole family will enjoy.

Storage Instructions

Keep Fresh: Got leftover ham? Place it in an airtight container or wrap it tightly in aluminum foil and pop it in the fridge. It’ll stay good for 4-5 days, making it perfect for sandwiches, omelets, or quick dinner fixes throughout the week.

Freeze: This baked ham freezes really well! Cut leftover ham into smaller portions, wrap them tightly in plastic wrap, then foil, and place in freezer bags. It’ll keep nicely for up to 2 months. I like to portion it out so I can grab just what I need for recipes later.

Warm Up: When you’re ready to enjoy your leftover ham, take it out of the fridge and let it come to room temperature for about 30 minutes. For hot servings, place the ham in a baking dish with a splash of water, cover with foil, and warm in a 325°F oven until heated through. This helps keep the meat moist and tasty!

Preparation Time	10-20 minutes
Cooking Time	60 minutes
Total Time	70-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 150-200 g
• Fat: 150-200 g
• Carbohydrates: 300-350 g

Ingredients

• 1 (14- to 16-pound) pre-cooked spiral sliced smoked ham
• 6 cloves of garlic
• 8.5 ounces mango chutney
• 1/2 cup dijon mustard
• 1 cup packed light brown sugar
• Zest from an orange
• 1/4 cup fresh orange juice

Step 1: Prepare the Ham

Begin by preheating the oven to 350°F (175°C).

Once preheated, place the ham in a heavy roasting pan.

This will be the base for adding your delicious glaze.

Step 2: Prepare the Glaze

In a food processor fitted with the steel blade, mince the garlic to release its full flavor.

Add the chutney, mustard, brown sugar, orange zest, and orange juice to the food processor.

Process these ingredients until the mixture is smooth, creating a flavorful glaze for the ham.

Step 3: Apply the Glaze and Bake

Pour the prepared glaze evenly over the ham in the roasting pan.

Once coated, place the pan in the preheated oven.

Bake the ham for 1 hour, or until it is fully heated through and the glaze has browned nicely on the surface.

Step 4: Serve

Once cooked, remove the ham from the oven.

Serve it either hot straight from the oven or let it cool slightly and serve at room temperature, depending on your preference.

Enjoy the sweet and tangy flavors of the glazed ham with your favorite sides!