Virginia Baked Ham Salad Recipes

VIRGINIA HAM SALAD

Steps:

• Combine ham, celery, pickle relish, eggs, mayo and mustard; mix well. Chill.
• Cut tops from tomatoes; scoop out pulp, leaving shells intact.
• Sprinkle inside of each tomato with 1/8 teaspoons salt, invert on paper towels; drain.
• Spoon ham salad into tomato shells.
• Serve on lettuce leaves.

BAKED VIRGINIA HAM

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.

GRANDMA'S BAKED HAM SALAD SANDWICHES

Steps:

• Preheat oven to 350°. Place ham and pickles in a food processor; pulse until almost smooth. Transfer to a small bowl; stir in eggs, celery, onion and mayonnaise. Spread 1/2 cup over each roll bottom; replace tops. Wrap each in foil and place on a baking sheet. Bake until heated through, 10-15 minutes.

BAKED GLAZED VIRGINIA HAM

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.

VIRGINIA HAM WITH HONEY-MUSTARD GLAZE

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.