Virginia Ham Tarts Recipes

HAM AND CHEESE TARTS

Steps:

• In a small bowl, beat the cream cheese, onion dip, milk, mustard and orange zest until blended. Stir in the ham. , Split each biscuit into thirds; press into lightly greased miniature muffin cups. Spoon a scant tablespoonful of ham mixture into each cup; sprinkle with paprika. Bake at 375° for 12-17 minutes or until golden brown. Serve warm.

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.

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.

BOILED VIRGINIA HAM

Steps:

• Three days before cooking, scrub the ham with a stiff brush under cold running water. When the moldy outer covering has been scrubbed off, rinse the ham well and then place in a large pot. Cover with cold water and set aside in a cool place to soak for 3 days, changing the water daily.
• When ready to cook, drain the ham and cover with fresh cold water. Cover the pot and bring to a boil. Watch the pot closely, and the minute the water nears a boil, turn down the heat to a bare simmer. Cook the ham for about 5 hours, watching to make sure the water stays at a low simmer. After 4 1/2 hours, check the ham to see if the skin is bubbled and soft. If not, return it to the pot.
• When the ham is done, cool it in a shallow pan. When cool enough to handle, remove the skin with a sharp knife. Also trim a bit of the fat, but leave a thin coating to keep in the moisture. Cut into very thin slices and serve with freshly baked biscuits spread with butter or mustard, such as honey mustard.