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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, April 2, 2010

BAKED VIRGINIA HAM (from Barefoot Contessa Parties)

SERVES 20, WITH LEFTOVERS

This is so good and so easy!  Use leftovers to make ham and chutney sandwiches.  Choose the best-quality smoked ham you can find; buy a spiral-cut ham or have the butcher slice and retie a whole ham. 

1 fully cooked spiral-cut smoked ham (14 to 16 pounds)
6 garlic cloves, peeled
3/4 cup good mango chutney (8 1/2 ounces)
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Preheat the oven to 350 degrees.

Place the ham on a heavy roasting pan.

Mince the garlic in the bowl of a food processor fitted with a 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, or until the ham is heated through and the glaze is well browned. Serve hot or at room temperature.

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