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How to Bake Ham in a Reynolds Oven Bag

by
author image Ann Wolters
Ann Wolters has been a writer, consultant and writing coach since 2008. Her work has appeared in "The Saint Paul Almanac" and in magazines such as "Inventing Tomorrow" and "Frontiers." She earned a Master of Arts in English as a second language from the University of Minnesota.
How to Bake Ham in a Reynolds Oven Bag
Baked ham on a plate. Photo Credit: Purestock/Purestock/Getty Images

A Reynolds heat-resistant nylon bag facilitates quick, even roasting. The oven bag prevents the juices from evaporating or running off during roasting, which means you’ll end up with a juicy, flavorful ham. To contain the juices, support the oven bag with a pan that has 2-inch sides. You don’t want the bag hanging over the sides and touching an oven rack, wall or floor, which might melt the bag and create the risk of a grease fire. Also, allow enough room for the bag to expand during roasting without touching any part of the oven.

Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

Shake flour in the oven bag to lightly coat the inside. The flour helps prevent the bag from bursting when it comes in contact with hot fat and juices.

Step 3

Place the oven bag in a roasting pan.

Step 4

Trim the skin and fat from the ham, leaving just a thin layer of fat on the outside. Score the ham by making about 1/8-inch-deep cuts in a diamond pattern all around the ham. Insert a clove in the center of each diamond shape.

Step 5

Place the ham inside the oven bag. Secure the bag with the nylon tie. Cut about six 1/2-inch slits in the top of the bag to allow steam to escape while baking. Tuck the ends of the bag into the pan.

Step 6

Bake the ham for two to two and a half hours or until the internal temperature reaches 140 degrees Fahrenheit. Insert the thermometer into the thickest part of the ham, not touching fat or bone.

Step 7

Let the ham stand in the oven bag for 15 minutes. Then, it is ready to carve.

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