Baked Virginia Ham

A true Virginia ham is one that has been cured in Virginia; don’t mistake it for “Virginia style.”

1. Regardless of what the wrapper says, a dry, cured ham must be soaked for 8 hours in plenty of water. To do this, you will need a 5-gallon container. If you don’t have a large boiler, a lard can or lobster pot will do as well. Lard cans, which are very inexpensive, are generally available at hardware stores.

2. After soaking the ham, place it in a large container, cover it with cold water, and bring to a near boil. The liquid should never boil but just mull; it should not even simmer. This is how it should be cooked until the bone at the top of the ham begins to protrude (in about 5 to 6 hours). At this point, test the ham for tenderness by pricking it with a two-pronged fork or a cake tester.

3. When tender, remove the ham from the water, let it drain on a platter, then remove the skin and a little of the fat. Coat the ham with freshly made white bread crumbs and place in an oven preheated to 325°F. Bake for about 45 minutes or until the crumbs are nice and brown.

4. Cook the ham a day before you plan to serve it if you can, as it will slice much more easily. For perfect thin slices, I find a sharp, wide-blade knife is best.

NOTE: A Virginia ham is not usually garnished with spices or fruit. We Virginians feel that the special and delicate flavor of our hams is not enhanced by this sort of embellishment.