-
1
You will also need: 1 large Reynolds Oven Cooking Bag (turkey size).
-
2
Heat the oven to 325u00b0F.
-
3
Put the flour into the cooking bag and shake the bag until it is completely covered with the flour.
-
4
Do not remove remaining flour from the bag (I didn't anyway).
-
5
This prevents the bag from exploding in the oven while baking.
-
6
Place the bag in a large cake pan or a roasting pan.
-
7
Open the bag and put the ham in it, cut side down.
-
8
Set aside.
-
9
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.
-
10
Pour it over the ham.
-
11
With a tie that came with the bag, tightly seal the bag.
-
12
Cut 6-1 inch slits into the top and upper sides of the bag to allow steam to escape.
-
13
Make sure the bag is completely inside the pan.
-
14
Do not allow any of it to hang over the sides of the pan.
-
15
Place on middle rack of the oven, allowing enough room for the bag to expand without touching the top heating coil.
-
16
This prevents the bag from melting.
-
17
Bake for approximately 1 hour or until the ham slices begin to separate and the top of the ham starts to brown.
-
18
Lower the oven temp to 200u00b0F and let the ham sit in the oven until the rest of the meal is ready.
-
19
You could probably lower it to 175u00b0F if you want to.
-
20
Spiral cut ham is precooked so it does not have to reach a certain temperature.
-
21
You are just warming it or making it hot for a hot meal.
-
22
When you are ready, remove the ham from the oven.
-
23
Allow it to cool enough to touch the bag.
-
24
Remove the tie from the bag and slowly tear the bag open at the top of it.
-
25
Remove ham and place it on a large plate or a platter.
-
26
Allow to cool slightly before cutting it.
-
27
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.
-
28
Taste the juice from the ham.
-
29
If it is very strong tasting, (mine was) you may need to add water, a little at a time until it is at your desired strength.
-
30
Save the ham bone to make ham stock or soup with, leaving some of the meat on the bone.
