Virginia Baked Ham Salad Recipes

VIRGINIA HAM SALAD

Virginia Ham Salad image

Make and share this Virginia Ham Salad recipe from Food.com.

Provided by AlainaF

Categories Spring

Time 10m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked ham, diced
1 cup celery, diced
1 cup sweet pickle relish
4 hard-boiled eggs, finely chopped
1/4 cup mayonnaise, plus
2 tablespoons mayonnaise
1 teaspoon prepared mustard
12 medium tomatoes
1 1/2 teaspoons salt
12 lettuce leaves (optional)

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.

Nutrition Facts : Calories 166.2, Fat 8.6, SaturatedFat 2.4, Cholesterol 85.2, Sodium 560.3, Carbohydrate 14.2, Fiber 1.9, Sugar 10, Protein 9.4

BAKED VIRGINIA HAM

Baked Virginia Ham image

Provided by Ina Garten

Categories main-dish

Time 1h15m

Yield 35 servings for dinner, 50 for cocktails

Number Of Ingredients 7

Ingredients

1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice

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

Grandma's Baked Ham Salad Sandwiches image

This is another tried-and-true recipe I found in my grandma's recipe box. I love seeing her handwriting on faded notecards. - Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cups cubed fully cooked ham
1/2 cup sliced sweet pickles
4 hard-boiled large eggs, finely chopped
3/4 cup finely chopped celery
1/2 cup finely chopped sweet onion
1/4 cup mayonnaise
6 onion rolls, split

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.

Nutrition Facts : Calories 338 calories, Fat 15g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 971mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

BAKED GLAZED VIRGINIA HAM

Baked Glazed Virginia Ham image

Make and share this Baked Glazed Virginia Ham recipe from Food.com.

Provided by Jeff Hixson

Categories Ham

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 lb) fully cooked spiral-cut smoked ham, on the bone
6 cloves garlic
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice

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

Virginia Ham with Honey-Mustard Glaze image

A baked ham is an ideal centerpiece for a holiday table: It's equally delicious served warm or at room temperature, and the leftovers are excellent in everything from soups to sandwiches to frittatas.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 5h30m

Yield Serves 18 to 24

Number Of Ingredients 5

Ingredients

1 whole bone-in Virginia honey ham (about 18 pounds), such as Edwards
1/2 cup honey
1/3 cup Dijon mustard, plus more for serving
1/3 cup packed light-brown sugar
1/4 teaspoon ground cloves

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.

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