How to Bake Ham in a Reynolds Oven Bag
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.
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.