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Ina Garten's Baked Virginia Ham

Barefoot Contessa baked Virginia ham
Samantha Okazaki / TODAY

Chef notes

This is the ultimate holiday party dish. The glaze takes only a minute to make and the ham tastes like you worked for hours. We order a “spiral-cut” smoked ham from the butcher, so we don’t even have to slice it! How lazy is that? I like to serve it for cocktails with mini corn muffins or for dinner with extra mustard and chutney.

Chef Tip: Choose the best quality ham you can find, and either buy a “spiral-cut” ham, or have the butcher slice and retie a whole smoked ham.


Baked Virginia ham
  • 1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
  • 6 garlic cloves
  • ounces mango chutney
  • 1/2 cup Dijon mustard
  • 1 cup light brown sugar, packed
  • 1 orange, zested
  • 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. Serve hot or at room temperature.