As Easter was rolling around this year, I looked for a baked ham recipe. I wasn’t hosting Easter myself, but thought I could make one ahead of time and post it here for folks looking for a recipe. I looked…looked…and failed to find one. The more I thought about it, I realized I had never baked a ham in my life.
I have never been much of a ham eater. For years as a teen, I’d actively avoid it. Since then, I’ll fry up some ham steaks now and then, but still don’t make it part of my regular rotation. In a platter of deli sandwiches, I’ll easily pick everything else first. Even the tuna salad that looks like it was made the day before will get picked before I’ll grab the ham sandwich.
This ham was flavorful and juicy. I may just have to make it again.
One, tw0, three and four.
Coat the ham with brown sugar.
Add the pineapple rings. Note the multi-color toothpicks.
Into the bag it goes.
See the occasional “bleed” of color from the toothpicks?
This was moist and flavorful.
Stay Moist Oven Baked Ham in a Bag
Prep Time: 10 mins | Cook Time: 2 hrs | Makes: 16
1 semi-boneless half ham (apprx 8 lb)
1 cup brown sugar
1 (15 ounce) pineapple slices (reserve juice)
1 reynolds oven cooking bag (turkey size)
2 tablespoons flour
1. Preheat oven to 350 degrees.
2. Rub ham with brown sugar.
3. Secure pineapple rings onto ham, fat side up, using toothpicks.
4. Add 2 tbls flour to cooking bag, and shake it to coat.
5. Place bag in roaster and place ham fat side up in the bag.
6. Pour reserved pineapple juice gently over ham.
7. Close bag with nylon tie included with bag.
8. Cut six 1″ slits in top of bag for steam escape.
9. Place in oven, being careful not to let bag touch sides of oven.
10. Bake 2 hours for an 8 lb ham.
11. Cool before slicing to retain juices.
Calories from Fat 0
Total Fat 0.0 g
Saturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 5.6 mg
Total Carbohydrate 17.4 g
Dietary Fiber 0.4 g
Sugars 15.6 g
Protein 0.2 g