- 1 tablespoon flour
- 1 (7 lb) spiral cut ham
- honey glaze mix (packet that came with the ham)
- 1 (14 ounce) cans chicken broth
- 1 tablespoon prepared yellow mustard
- 2 tablespoons orange juice concentrate
- You will also need: 1 large Reynolds Oven Cooking Bag (turkey size).
- Heat the oven to 325°F.
- Put the flour into the cooking bag and shake the bag until it is completely covered with the flour.
- Do not remove remaining flour from the bag (I didn't anyway).
- This prevents the bag from exploding in the oven while baking.
- Place the bag in a large cake pan or a roasting pan.
- Open the bag and put the ham in it, cut side down.
- Set aside.
- In a small sauce pan mix the chicken broth, honey glaze mix, mustard and orange juice over medium heat until the glaze mix and orange juice concentrate are dissolved.
- Pour it over the ham.
- With a tie that came with the bag, tightly seal the bag.
- Cut 6-1 inch slits into the top and upper sides of the bag to allow steam to escape.
- Make sure the bag is completely inside the pan.
- Do not allow any of it to hang over the sides of the pan.
- Place on middle rack of the oven, allowing enough room for the bag to expand without touching the top heating coil.
- This prevents the bag from melting.
- Bake for approximately 1 hour or until the ham slices begin to separate and the top of the ham starts to brown.
- Lower the oven temp to 200°F and let the ham sit in the oven until the rest of the meal is ready.
- You could probably lower it to 175°F if you want to.
- Spiral cut ham is precooked so it does not have to reach a certain temperature.
- You are just warming it or making it hot for a hot meal.
- When you are ready, remove the ham from the oven.
- Allow it to cool enough to touch the bag.
- Remove the tie from the bag and slowly tear the bag open at the top of it.
- Remove ham and place it on a large plate or a platter.
- Allow to cool slightly before cutting it.
- Pour the juices from the baking/roasting into a saucepan and make gravy with it or pour it into a container and save it for soup.
- Taste the juice from the ham.
- If it is very strong tasting, you may need to add water, a little at a time until it is at your desired strength.
- Save the ham bone to make ham stock or soup with, leaving some of the meat on the bone.