Entree: United States – Virginia – Smithfield Ham

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 1 bone-in Smithfield ham, fully cooked, approx. 5 lb (2.3 kg)
- 1 cup (200 g) packed brown sugar
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) apple cider vinegar
- 1/4 cup (60 ml) bourbon (optional)
- 1/2 tsp (2 g) ground cloves
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter, melted

Cheddar grits:
- 2 cups (320 g) stone-ground grits (or medium-ground) dry
- 6 cups (1.4 L) water
- 1 tsp (6 g) kosher salt
- 3 tbsp (42 g) unsalted butter
- 1 cup (100 g) sharp cheddar cheese, grated
- 1/2 cup (120 ml) whole milk (or heavy cream for richer), plus more if needed
- Freshly ground black pepper to taste

Skillet-braised collard greens:
- 1 lb (454 g) collard greens, stems removed, leaves thinly sliced
- 6 slices (approx. 6 oz / 170 g) bacon, chopped
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) low-sodium chicken broth
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp (3 g) red pepper flakes (optional)
- Salt and black pepper to taste

Garnish and serving:
- Fresh parsley, chopped (optional)
- Hot water for glazing pan if needed

Instructions

Short Description:
A classic Virginia centerpiece: a bone-in Smithfield Ham glazed and roasted, served with creamy cheddar grits and skillet-braised collard greens for a complete Southern main course. The ham is dry-cured, aged, and often smoked, providing pronounced savory-sweet flavor to the plate.

Regional Notes:
This is the Smithfield, Virginia version: the ham must be produced in Smithfield and is dry-cured and aged a minimum of six months, often smoked; the recipe highlights that distinctive salt-cured, aged profile with a brown sugar-clove glaze and traditional Southern sides (cheddar grits and collards). This differs from generic spiral hams by using a whole bone-in Smithfield ham and restrained glazing to respect the cured flavor.

1. Remove the Smithfield ham from refrigeration 1 hour before cooking to come toward room temperature. Preheat oven to 325°F (165°C). Position a rack in a roasting pan.
2. Score the ham fat in a diamond pattern about 1/8 in (3 mm) deep; if there is a rind, remove rind and score fat beneath. Place ham cut-side down on the rack in the roasting pan.
3. Make the glaze: in a small saucepan combine brown sugar, Dijon mustard, honey, apple cider vinegar, bourbon (if using), ground cloves, black pepper, and melted butter. Warm over medium heat, stirring until sugar dissolves and glaze is smooth; simmer 2 minutes, then remove from heat.
4. Reserve about 1/3 cup (80 ml) of glaze for finishing. Brush about half of the remaining glaze evenly over the ham.
5. Tent the ham loosely with foil and roast in the preheated oven. For a fully cooked ham, heat approximately 10–12 minutes per pound; for a 5 lb (2.3 kg) ham roast 50–60 minutes, until an instant-read thermometer in the thickest part reads 120–130°F (49–54°C) for best texture (it’s already cooked; this only reheats and sets glaze). Remove foil for the last 20 minutes.
6. During the last 20 minutes of roasting, brush the ham every 6–8 minutes with remaining glaze so it caramelizes without burning. If glaze drips and chars in the pan, add 1/4 cup (60 ml) hot water to the pan to loosen drippings for a pan sauce.
7. While the ham reheats, prepare the grits: bring 6 cups (1.4 L) water and 1 tsp (6 g) kosher salt to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and simmer gently, stirring frequently, until thick and tender, 20–30 minutes (follow package directions for exact time). Stir in 3 tbsp (42 g) butter, 1 cup (100 g) grated sharp cheddar, and 1/2 cup (120 ml) milk; adjust seasoning with salt and pepper and loosen with additional milk if too thick.
8. Make the collards while grits cook: in a large skillet over medium heat, cook chopped bacon until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate, leaving bacon fat in the skillet.
9. Add chopped onion to the bacon fat and sauté until translucent, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
10. Add sliced collard greens to the skillet in batches, stirring to wilt slightly. Pour in 1 cup (240 ml) chicken broth, apple cider vinegar, and red pepper flakes if using. Stir, cover, and simmer over medium-low heat until greens are tender, 20–30 minutes. Stir occasionally; add up to 1/4 cup (60 ml) extra broth or water if the pan dries out.
11. Stir the reserved crisp bacon back into the collards, season with salt and black pepper to taste, and finish with a splash of vinegar if desired.
12. When the ham is glossy and heated through, transfer to a cutting board and let rest 10–15 minutes. Use the pan juices (skim fat) and any reserved glaze to spoon a light pan sauce.
13. Carve the ham into slices and arrange on a platter. Spoon a little pan sauce over slices. Serve with a mound of cheddar grits and a portion of skillet-braised collard greens on each plate. Garnish with chopped parsley if desired.
14. Leftover note: reserve the ham bone and any trimmings for flavoring soups or beans. Store leftovers in airtight containers in the refrigerator up to 4 days.