120 minutes
A delicious, moist spiral ham baked to perfection in an oven bag and glazed with your choice of Cherry-Port, Maple-Orange, or Apple-Ginger glaze.
Spiral-Sliced Bone-In Half Ham
0 lb
Large Plastic Oven Bag
each
Cherry-Port Glaze
oz
Maple-Orange Glaze
oz
Apple-Ginger Glaze
oz
1. Soak the Ham
Begin by soaking the ham in hot tap water for 45 minutes, then drain and repeat the soaking for another 45 minutes. This step ensures the ham warms evenly and retains its moisture, which is crucial for a juicy end result. Make sure the ham is fully submerged in the water during this process.
2. Preheat the Oven and Prepare the Ham
While the ham is soaking, preheat your oven to 250°F. Once the soaking is complete, unwrap the ham and place it in a large plastic oven bag. Tie the bag securely and use a paring knife to cut a few small slits in the top of the bag. This allows steam to escape and prevents the bag from bursting.
3. Bake the Ham
Place the ham in a roasting pan and bake it in the preheated oven. Allow it to bake for 1 to 1.5 hours, or approximately 10 minutes per pound. Slow baking at this low temperature will ensure the ham heats evenly without drying out.
4. Glaze the Ham
After the ham has baked, increase the oven temperature to 350°F. Carefully open the oven bag to expose the ham and brush it generously with your choice of glaze. Return the ham to the oven, uncovered, and bake for an additional 10 minutes. This higher temperature will help the glaze set and caramelize slightly.
5. Rest and Serve the Ham
Once the ham is beautifully glazed, remove it from the oven and allow it to rest for 15 minutes, covered loosely with aluminum foil. During this resting period, heat the remaining glaze along with any juices collected in the oven bag. When ready to serve, brush the ham with the warmed glaze and carve it on a cutting board.
Replace your traditional glaze with a mix of equal parts honey and Dijon mustard. Add a splash of apple cider vinegar for tanginess. This brings a balance of sweetness, tang, and a mild kick from the mustard.
Blend cherry preserves with chipotle peppers in adobo sauce for a glaze that brings a balance of sweet, smoky, and spicy flavors.
Cook down cranberries with sugar, a little water, and a blend of spices like cinnamon, nutmeg, and a hint of clove. Once it's a syrupy consistency, strain and brush it over your ham. This is particularly great for holiday meals.
Reduce balsamic vinegar with fig jam until thick and syrupy. The tartness of the vinegar and the sweetness of the figs create a sophisticated flavor profile.
Use peach preserves mixed with a bit of bourbon for a Southern-inspired glaze. The bourbon will cook off, leaving a rich, smoky note that complements the sweet peach.
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