Latoya’s baked Virginia ham with scalloped potatoes

You can make the potatoes ahead of time. 

  1. Prepare a baking dish with butter. 
  2. Arrange six cups thinly sliced potatoes (Yukons can leave the skin on; russets should be peeled) nicely in the pan.  Melt four tablespoons butter (½ stick) in a small pot. 
  3. Cook 1 yellow or white onion, diced, in the butter until clear (not brown). 
  4. Whisk in 3 tablespoons flour, 1 teaspoon salt, and ¼ teaspoon black pepper.
  5. Add 2 ½ cups whole milk, whisking constantly until it becomes thickened. 
  6. Pour sauce over potatoes, covering completely. 
  7. Dot with 1-2 tablespoons butter. 
  8. Cover with foil and bake at 350 for 30 minutes. 
  9. Remove the cover and continue cooking another hour, or until potatoes are cooked through. 

Purchase a fully cooked bone-in 10-pound ham.  Don’t skimp. 

  1. Trim the rind without taking off the fat.  Score the fat layer with a sharp knife. 
  2. Cover with foil and place on a rack with ½ cup water underneath in the pan. 
  3. Bake at 300 degrees for half an hour. 
  4. Meanwhile, in a pot on the stove, make the glaze by combining
    1. ½ cup water
    2. ½ cup butter
    3. 1 cup brown sugar,
    4. ½ cup honey or maple syrup
    5. 2 tablespoons Dijon mustard
    6. ½ teaspoon cinnamon
    7. ¼ teaspoon cloves.  
  5. Cook one minute. 
  6. Add four cloves of smashed garlic. 
  7. Cook two minutes and set aside. 
  8. Take out the ham. 
  9. Remove the foil. 
  10. Brush on 1/3 of the glaze as evenly as possible.
  11. Return to the oven at 425 degrees for fifteen minutes. 
  12. Repeat the glazing process. 
  13. Return the ham juices to the glaze and serve with the ham.