Baked Ham


Baked ham is a great Sunday meal. It serves your family for dinner with leftovers to throw in breakfast omelets or lunch sandwiches. My family is big on using oven bags, such as Reynolds, and I’m all for it as well. The meat does not take as long to cook and it always comes out juicy and tender. I served it with some steamed corn and a cheese and chive potato casserole. So grab a nice smoked ham, an oven bag and some of your favorite seasonings and enjoy a baked ham for dinner this Sunday.


Total Time: 3 hours (depending on size of ham)
Servings: 6-8

1 5-8 pound smoked picnic ham
1/2 cup brown sugar
2 Tablespoons honey
1/4 cup + 1 Tablespoon water
1/2 teaspoon ground cloves
1 Tablespoon flour
Oven bag

1. Preheat oven to 325.

2. Remove ham from package and rinse under cool water. Pat dry. Cut off any excess fat that you wish and score the top of the ham by taking a sharp knife and cutting about 5 or 6 parallel lines about an inch apart and a 1/2 inch deep. Then cut 5-6 lines going the opposite direction.

3. Mix together brown sugar, honey, 1 Tablespoon water and ground cloves. Rub all over ham.

4. In the oven bag, place the flour and 1/4 cup water and shake to mix. Place ham in bag, seal closed and cut 6 1 inch slits in the top of the bag. Place in a roasting pan and bake 2-1/4 to 3 hours, depending on the size of the ham.

5. Remove from oven and let rest for 5-10 minutes before slicing.


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