Maple and Brown Sugar Glazed Ham
By: Sheri Wetherell
Published: Friday, March 19, 2010 - 4:44pm

Ingredients




8 pounds fully cooked ham 
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup apple juice
1 tablespoon heaping  Dijon mustard
dash allspice

Preparation

1 Place ham, fat side up, on a rack in a foil-lined roasting pan, then score fat and stud with cloves. 2 Bake at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°. 3 Combine glaze ingredients in saucepan; bring to a boil and boil for about 2 minutes (be careful not to let it boil over). 4 About 30 minutes prior to removing the ham, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham.

Comments:
Lesley Whiting

I have thought it impossible to find anything resembling the sort of Virginia Ham that we have in the US.   I would be VERY grateful if you can tell me WHAT a should tell my butcher I need, in the hopes of at least finding a facsimile..................any thought you might have would be wonderful and very appreciated
Sheri Wetherell

Hi Lesley,
I'm not an expert in Virginia hams, but I did a little research online and found that what makes a Virginia ham so unique is that it's hickory smoked and aged for up to a year, and with various flavor profiles (from mild to intense). Basically, I think you're looking for the preparation rather than cut, which is typically the hind leg and bone-in or boneless. Here are some good tutorials I found from Virginia Traditions:
http://virginiatraditions.com/recipes/main.aspx?CategoryId=2
Hope that helps! Let me know how your ham turns out! We'd love it if you'd share the recipe :)
Cheers,
Sheri