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.
Preheat the oven to 325 degrees Fahrenheit.
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.
Place the oven bag in a roasting pan.
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.
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.
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.
Let the ham stand in the oven bag for 15 minutes. Then, it is ready to carve.
Things You'll Need
1 large Reynolds Oven Bag
1 tbsp. flour
8 to 10-lb. half ham, fully cooked