thisweekLogin

A period dish

Glazed Baked Ham

A smoked ham simmered and then roasted with a mustard and brown-sugar glaze.

Serves 12

A cured ham was a fixture of the Virginia and Carolina tables, served at Christmas and at the great public dinners of the new republic. Simmering first keeps the meat moist; the glaze gives it a dark, sweet crust.

Ingredients

Meat & Poultry

  • 10 lb ham

Oils & Vinegars

  • 1/4 cup cider vinegar

Pantry / Durable

  • 1 cup brown sugar
  • 2 tbsp mustard

Spices & Seasoning

  • 6 cloves
  • black pepper

Method

  1. Soak the ham overnight if it is very salty, then drain it.

  2. Simmer the ham gently in fresh water for about an hour to draw out the salt.

  3. Strip off the rind, score the fat in diamonds, and stud it with cloves.

  4. Mix the brown sugar, mustard, and vinegar into a paste and spread it over the ham.

  5. Bake at 325°F, basting with the pan juices, until the glaze is dark and sticky. Rest before carving.

Adapted from The Virginia Housewife. View a published recipe at BBC Good Food (opens in a new tab)

Served at

The young Frenchman's supper · Philadelphia, Pennsylvania

The general's table at Mount Vernon · Mount Vernon, Virginia

The farewell dinner · Philadelphia, Pennsylvania

The president and the sedition laws · Philadelphia, Pennsylvania