ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Baked Virginia Ham

A baked ham can serve a lot of people. If you end up with a lot of surprise guests, the ham can be thinly sliced to serve more people. The sweet and spicy glaze for this ham makes it special. All ages will enjoy this flavorful entree, which is perfect for a buffet or a brunch, as well as for a sit-down dinner.

1 (14- to 16-pound) fully cooked ham, spiral cut or whole, unsliced
6 garlic cloves
8 1/2-ounce jar mango chutney
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 in a heavy roasting pan.

Mince the garlic in a food processor fitted with the 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, until the ham is fully heated and the glaze is well browned. Slice, if necessary. Serve hot or at room temperature. Serves 35 for dinner, 50 for cocktails.

"The Barefoot Contessa Cookbook"

Thursday, March 08, 2001



bottom navigation bar Terms of Use  Privacy Policy