Ina Garten Baked Virginia Ham

Ina Garten baked Virginia ham is a glossy, spiral-cut smoked ham coated in a mango chutney, Dijon mustard and brown sugar glaze that comes together in 1 hour 10 minutes. Try this easy holiday ham for a dinner party or cocktail party, since it feeds a crowd and needs only a one-minute glaze.

Buy a spiral-cut ham, or have the butcher slice and retie a whole smoked ham, so you never have to carve it yourself. Skip that and you will be hacking at a huge ham while hungry guests wait.

Ina Garten calls this the ultimate holiday party dish in The Barefoot Contessa Cookbook (1999), because the glaze takes a minute and the ham tastes like hours of work. She serves it with mini corn muffins for cocktails, or with extra mustard and chutney for dinner.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Baked Virginia Ham

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

35

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

230

kcal

A spiral-cut smoked ham bakes under a sweet, tangy glaze of chutney, mustard, brown sugar and orange until the outside turns deep brown. The slices stay juicy and are just as good served warm or at room temperature.

Ingredients

• 1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
  

• 6 garlic cloves
  

• 8 1/2 ounces mango chutney
  

• 1/2 cup Dijon mustard
  

• 1 cup light brown sugar, packed
  

• Zest of 1 orange
  

• 1/4 cup freshly squeezed orange juice
  

Directions

• Choose the ham: Buy the best quality fully cooked, spiral-cut smoked ham you can find, about 14 to 16 pounds. If you can only find a whole smoked ham, have the butcher slice and retie it.
• Heat the oven: Preheat the oven to 350°F. Then set the ham in a heavy roasting pan.
• Make the glaze: Mince 6 garlic cloves in a food processor fitted with the steel blade. Add 8 1/2 ounces mango chutney, 1/2 cup Dijon mustard and 1 cup packed light brown sugar. Then add the zest of 1 orange and 1/4 cup orange juice, and process until smooth.
• Glaze the ham: Pour the glaze over the ham in the roasting pan. Make sure it coats the top and drips between the slices.
• Bake the ham: Bake for 1 hour, until the ham is fully heated and the glaze is well browned. Since the ham is already cooked, you are only warming it and setting the glaze.
• Serve: Serve the ham hot or at room temperature. Then set out extra mustard and chutney on the side for guests who like more tang.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Cuisinart 14-cup food processor, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of chutney works best in this ham glaze?

Ina Garten uses Major Grey's chutney, a sweet and tangy mango chutney that blends smooth in the food processor. Any mango chutney will do, though a chunky one needs a little longer to process.

Can I use a whole smoked ham instead of a spiral-cut one?

Yes, but have the butcher slice and retie it for you. Slicing a whole ham at home is hard, and the glaze needs the cuts to seep between the slices.

Can I serve this ham at room temperature?

Yes, it is just as good that way, which makes it ideal for a party buffet. It is fully cooked, so you can bake it, let it cool and put it out when guests arrive.

How many people does this ham serve?

A 14 to 16 pound ham serves about 35 people for dinner, or about 50 when served for cocktails with small muffins or rolls. For a smaller group, you will have plenty left over.

What is the most common mistake with a baked ham?

Overbaking is the big one. The ham is already fully cooked, so 1 hour at 350°F only heats it through and browns the glaze. Any longer will dry out the slices.