Simmered Glazed Virginia Ham

Cooking Instructions

Soak ham for 8 to 10 hours in cold water to cover. Rinse ham and scrub rind thoroughly.

Put ham in a pot (a large fish poacher will work), skin-side down. Cover with cold water. Bring to a boil, lower heat, and slowly simmer for 20 minutes per lb of ham.

Preheat the oven to 350F.

Remove ham from water. Using a sharp knife, remove the tough outer skin, leaving a layer of fat around the ham. Score the surface of the ham with a sharp knife to make a decorative pattern.

Mix the sugar and sherry to form a thick glaze. Spoon the glaze over the ham. Bake for 1 to 2 hours, or until the glaze is golden and crisp.

To serve, cut into thin slices. Ham may be served warm or at room temperature.

Wine Pairing(s)

San Giulio Ghemme

Elk Cove Pinot Noir

Lan Reserva Vina Lanciano

Rondel Extreme Brut

Cannon River Sogn Blush

Jean-Marc Burgaud 'Vieilles Vignes' Morgon

Domaine de Fondreche 'L'Instant' Rose

Covitoro 'Cermeño' Tinta de Toro

MezzaCorona 'Rosato' Vigneti delle Dolomiti

Los Vascos Cabernet Rose