Tour of Fifty States: Virginia's Meal

Smithfield ham is a specific form of “country ham” cured in the town of Smithfield, Virginia.  Country hams are usually sold in stores unrefrigerated as whole, bone-in hams packaged in rough cotton bags, with identifying markings printed on the bags. It is also sold in presoaked, sliced, ready-to-cook form, usually vacuum-packaged.  There are several methods of cooking a country ham including slicing and pan-frying, baking whole, and simmering for several hours (in several changes of water). Whole hams may need to be scrubbed and soaked for several hours before eating to remove the salt cure and mold. Even when soaked, they are still quite salty.I didn't really want to do the soaking and scrubbing method, I chose to go with a “City ham” for our state meal instead.  Much less salt, also! 

For Virginia, our dessert called Virginia Apple Pudding … but it is really just a fruit topped cake.  Pudding in the US characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards.  Since Virginia was one of the original 13 colonies, the first citizens simply kept the traditional British word “pudding” when they refer to “dessert.” Pudding may also refer to other dishes such as bread and rice pudding. 

Menu:  Ham with Ginger Glaze, Sweet Potatoes, Virginia Apple Pudding

Outcome: The ham was wonderful.  I found Ginger Preserves at Publix and I amended the recipe – it called for an entire 2 liter bottle of Ginger ale, but I only added about a third that I basted the ham with (it seemed enough.)  The ham was spicy but not too much.  J  The Virginia Apple Pudding was – according to Bill, one of the best desserts we’ve had.  The cake was a muffin-like texture and really quite good.  We’ll be making this again with peaches as soon as they are ripe.  Can’t wait!
Next up:  Bridget’s turn!  She chose Florida!

Virginia Ham and Baked Sweet Potato with cheese!

Ham with Ginger Glaze

Prep time:  5 min.  Cook time:  30 min.
Ingredients

• Ham:  about 9-11 pounds, cured
• 2 liter bottle of ginger ale
• 1 cup orange marmalade**
• 1 Tbsp. dry ground ginger
• 1 Tbsp. Colman’s mustard powder
• 1 Tbsp. ground cloves
• **1 cup of chunky ginger preserves can be substituted for the orange marmalade and ground ginger.

Directions

For a 9-11 pound ham; adjust glaze according to weight of ham.

1.       In a small bowl, mix the marmalade, ginger, mustard powder, and cloves. Apply glaze all over the ham and place in a roasting pan that can hold 2 liters of ginger ale.

2.       Add the entire bottle of ginger ale to the pan, being sure not to rinse off the glaze from the ham. 

3.       Bake at 425F for about 30 minutes, until heated through, basting ham frequently with the pan juices and ginger ale. 

Virginia Apple Pudding

Prep time:  15 min. Cook time:  35 min. 

Ingredients

• 2 cups apples, sliced thinly
• 1 cup sugar
• 2 tsp. baking powder
• ¼ tsp. cinnamon
• 1 cup flour
• ¼ tsp. salt
• 1 cup milk
• ½ cup butter

  

  Just before going in the oven...

Directions

1.       Preheat oven to 375 º.

2.       Melt butter in a 2 quart casserole dish.

3.       Combine sugar, flour, salt, baking powder, cinnamon and milk to make a batter.

4.       Pour the batter on the butter (without mixing).

5.       Put apples in the center of the batter (without mixing).

6.       Bake in 375 degree oven until batter covers apples and crust browns, approximately 30 to 40 minutes.

Virginia Apple Pudding