Latoya’s baked Virginia ham with scalloped potatoes
You can make the potatoes ahead of time.
- Prepare a baking dish with butter.
- 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.
- Cook 1 yellow or white onion, diced, in the butter until clear (not brown).
- Whisk in 3 tablespoons flour, 1 teaspoon salt, and ¼ teaspoon black pepper.
- Add 2 ½ cups whole milk, whisking constantly until it becomes thickened.
- Pour sauce over potatoes, covering completely.
- Dot with 1-2 tablespoons butter.
- Cover with foil and bake at 350 for 30 minutes.
- 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.
- Trim the rind without taking off the fat. Score the fat layer with a sharp knife.
- Cover with foil and place on a rack with ½ cup water underneath in the pan.
- Bake at 300 degrees for half an hour.
- Meanwhile, in a pot on the stove, make the glaze by combining
- ½ cup water
- ½ cup butter
- 1 cup brown sugar,
- ½ cup honey or maple syrup
- 2 tablespoons Dijon mustard
- ½ teaspoon cinnamon
- ¼ teaspoon cloves.
- Cook one minute.
- Add four cloves of smashed garlic.
- Cook two minutes and set aside.
- Take out the ham.
- Remove the foil.
- Brush on 1/3 of the glaze as evenly as possible.
- Return to the oven at 425 degrees for fifteen minutes.
- Repeat the glazing process.
- Return the ham juices to the glaze and serve with the ham.