Using Cooking Bags – Baked Ham Recipe
Website design By BotEap.comBaked Ham Recipe
Website design By BotEap.comSince ham is a traditional delicacy during the Christmas and Easter holidays, it’s important to take the time to learn how to cook it properly for juicy, hot servings. Every year I try different ham recipes and this year was no different. I tried this and I have to say the results were an excellent dish that my whole family loved. Well here it is and I would recommend this recipe to anyone as it is simple.
Website design By BotEap.comThe recipe below is for fully cooked ham and we are just heating it up by baking it and adding flavor to it.
Website design By BotEap.comIngredients
10 pounds whole smoked ham (fully cooked)
4 cups of water
kitchen bag
1 cup dark brown sugar
½ teaspoon cinnamon
½ cup mustard
½ cup whole cloves
11/2 tablespoons flour Website design By BotEap.commethod Website design By BotEap.com– Trim excess fat from ham and make ¼-inch deep cuts on rounded side of ham skin.
– Mix cinnamon, brown sugar and mustard in a large bowl.
– Cover the flour in the large cooking bag. The flour prevents the bag from bursting during the cooking process.
– Put the ham in the cooking bag and pour the mixture of spices into the bag. Distribute the mixture evenly around the bag and refrigerate for 24 hours.
– Preheat oven to 360 degrees F.
– Remove ham from marinade and place cloves on top at about 1 1/2-inch intervals.
– Put the ham in a roasting pan that should be about 2 centimeters deep.
– Add 4 cups of water to the bag and close well with a nylon tie.
– Be sure to trim the ends of the bag to prevent them from touching the oven.
– Make small slits in the top of the bag to allow steam to escape when it builds up and prevent the bag from bursting.
– Place in preheated oven and bake for 4-5 hours, 20 minutes per pound until internal temperature reaches 160 degrees F on a meat thermometer. As you cook, make sure the bag doesn’t touch the top or sides of the oven, as we don’t want our bag to melt and make a mess on the ham.
– If you are using bone-in ham, make sure the thermometer does not touch the bone when taking the temperature.
– Remove the ham from the bag and pour off the excess juice.
– Let the ham rest for 15 minutes and this allows the internal temperature to rise even more.
– Crush and serve.
10 pounds whole smoked ham (fully cooked)
4 cups of water
kitchen bag
1 cup dark brown sugar
½ teaspoon cinnamon
½ cup mustard
½ cup whole cloves
11/2 tablespoons flour Website design By BotEap.commethod Website design By BotEap.com– Trim excess fat from ham and make ¼-inch deep cuts on rounded side of ham skin.
– Mix cinnamon, brown sugar and mustard in a large bowl.
– Cover the flour in the large cooking bag. The flour prevents the bag from bursting during the cooking process.
– Put the ham in the cooking bag and pour the mixture of spices into the bag. Distribute the mixture evenly around the bag and refrigerate for 24 hours.
– Preheat oven to 360 degrees F.
– Remove ham from marinade and place cloves on top at about 1 1/2-inch intervals.
– Put the ham in a roasting pan that should be about 2 centimeters deep.
– Add 4 cups of water to the bag and close well with a nylon tie.
– Be sure to trim the ends of the bag to prevent them from touching the oven.
– Make small slits in the top of the bag to allow steam to escape when it builds up and prevent the bag from bursting.
– Place in preheated oven and bake for 4-5 hours, 20 minutes per pound until internal temperature reaches 160 degrees F on a meat thermometer. As you cook, make sure the bag doesn’t touch the top or sides of the oven, as we don’t want our bag to melt and make a mess on the ham.
– If you are using bone-in ham, make sure the thermometer does not touch the bone when taking the temperature.
– Remove the ham from the bag and pour off the excess juice.
– Let the ham rest for 15 minutes and this allows the internal temperature to rise even more.
– Crush and serve.