Stay Moist Oven Baked Ham in a Bag
Experience the ultimate holiday centerpiece with this **Stay Moist Oven Baked Ham in a Bag**, a foolproof recipe designed to deliver tender, juicy ham bursting with flavor. Using a bone-in spiral-cut ham and a luscious glaze made from brown sugar, honey, pineapple juice, Dijon mustard, and melted butter, this method locks in every ounce of moisture. Enclosed in an oven-safe roasting bag, the ham roasts gently, ensuring even cooking and a caramelized outer layer infused with warm notes of sweet and tangy goodness. Whole cloves add a touch of aromatic spice, elevating every bite. Perfect for Easter, Christmas, or any gathering, this low-maintenance yet show-stopping dish promises stress-free preparation and unforgettable results. Serve it with your favorite sides, and watch as every slice melts in your mouth.
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Recipe Information
Ingredients
- 8 pounds bone-in spiral-cut ham
- 1 cup brown sugar
- 0.5 cup honey
- 1 cup pineapple juice
- 2 tablespoons Dijon mustard
- 10 whole cloves
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven.
Unwrap the ham and pat it dry using paper towels. If it has a plastic cap covering the bone, make sure to remove it.
In a medium bowl, whisk together the brown sugar, honey, pineapple juice, Dijon mustard, and melted butter to create the glaze.
Place the ham cut-side down in the center of a large oven-safe roasting bag. If using cloves, push them into the surface of the ham—a few inches apart—before placing it in the bag.
Pour about ¾ of the glaze mixture over the ham, ensuring it coats the surface evenly. Reserve the rest for basting.
Seal the bag tightly using the provided tie or string, being careful to leave some air inside for circulation. Place the bagged ham in a roasting pan, ensuring the seam is on top.
Use a knife to make a few small slits in the top of the bag to allow steam to escape.
Bake the ham in the preheated oven for 10-12 minutes per pound, or until it reaches an internal temperature of 145°F (63°C) measured with a meat thermometer in the thickest part of the ham (without touching the bone).
During the last 30 minutes of cooking, carefully open the bag and brush the ham with the remaining glaze. Return it to the oven uncovered to allow the glaze to caramelize slightly.
Once done, remove the ham from the oven and let it rest for 15-20 minutes inside the bag to retain moisture.
Transfer the ham to a cutting board, slice, and serve.
Nutrition Facts
Calories |
6632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.3 g | 297% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1876 mg | 625% | |
| Sodium | 44333 mg | 1928% | |
| Total Carbohydrate | 342.2 g | 124% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 326.6 g | ||
| Protein | 764.1 g | 1528% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 10584 mg | 225% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
