Smithfield Ham Baked with Madeira |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Good home-cured hams could be found in every colony, but those of Smithfield, Virginia, were considered among the finest, and their reputation remains stellar today. According to a 1926 law, genuine Smithfield hams must be cured, smoked and aged for a year within the Smithfield city limits. Madeira was a popular Colonial beverage George Washington's favorite although for a time it was boycotted because of British taxation. Ingredients:
1 15 1/2-pound fully cooked smoked smithfield ham or tennessee ham |
3 tablespoons butter, room temperature |
1 teaspoon ground nutmeg |
1 750-ml bottle madeira |
Directions:
1. Preheat oven to 350°F. Trim rind and excess fat from ham, leaving 1/4-inch-thick layer of fat. Place ham on roasting rack set in heavy large roasting pan. Spread butter over ham. Sprinkle nutmeg over ham. Pour Madeira into pan. Bake ham until well glazed and dark brown, basting every 10 minutes with pan juices, about 11/2 hours. Let ham stand at least 20 minutes.
2. Thinly slice ham, beginning at shank end and proceeding at angle toward thicker part of ham. Serve ham hot or at room temperature.
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