Virginia State Dish (Recipe)

Baked Ham (Official State Meat) Baked Ham Smithfield hams are a local specialty Virginians like to enjoy as often as possible. Slices of ham are fried for breakfast or layered in sandwiches for lunch, and chopped ham seasons the evening vegetables. The starting point for all that, though, is a baked ham. Virginia hams need to be washed and soaked to remove excess salt. The final baking process is usually just long enough to give the ham an impressive-looking and flavorful glaze. Though some Virginians glaze ham with cola, most stick to the basic brown sugar or honey-and-fruit combination. Recipe Serves 16 INGREDIENTS 1, 8-lb (4-kg) Smithfield ham Whole cloves 1/2 cup (120 ml) brown sugar 1/2 tsp (2.5 ml) dry mustard 2 tbsp (30 ml) pineapple juice 1 tsp (5 ml) cider vinegar INSTRUCTIONS Cover the ham with cold water and soak for a full day, changing the water every few hours. Scrub the ham to remove any coating and rinse well. Drain the ham, place in a large soup pot with water to cover, and simmer 3 to 3 1/2 hours. Let cool in cooking liquid. Heat the oven to 325°F (160°C). Drain the ham. Using a sharp knife, remove skin and unwanted fat. With the tip of the knife, score the ham, making a diamond pattern on the surface. Poke a clove into the ham in each diamond. Bake 2 hours. Combine sugar and dry mustard. Add liquid ingredients, stirring until the sugar melts. Brush or spread glaze over the ham. Bake another 15–20 minutes. Let rest an additional 15–20 minutes before slicing. Serve with spiced fruit, brandied peaches, or fried pineapple slices. VARIATIONS Honey can be substituted for brown sugar. Lemon juice can be substituted for vinegar. -World Trade Press