Cooking ham in an oven bag is a foolproof method that locks in moisture and flavor. But determining the right cook time is key to avoiding a dry, overcooked ham. Follow this guide on bake times per pound when roasting ham in a bag, and you’ll turn out juicy, tender meat every time.
Benefits of Cooking Ham in a Bag
Roasting ham in a cooking bag offers several advantages:
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The bag seals in natural juices and steam to prevent drying out
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You don’t need to baste since the ham essentially basts itself inside the bag.
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Clean up is easier since drippings are contained.
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The bag helps conduct heat gently and evenly to the meat.
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Cook time can be slightly reduced thanks to steam cooking effects.
For best results, look for high-quality oven bags designed specifically for cooking. Reynolds and other brands make bags ideal for oven use.
Calculating Cook Time in an Oven Bag
The general roasting time for bone-in ham is 15-20 minutes per pound at 325°F oven temperature. Here are more specific guidelines:
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Boneless half ham (4-7 lbs): Cook 1 1⁄2 hours
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Bone-in half ham (5-8 lbs) Cook 2 – 2 1⁄2 hours
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Whole bone-in ham (10-14 lbs) Cook about 18-22 minutes per lb, around 3 1⁄2 – 4 hours
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Spiral cut ham: Cook approximately 15 minutes per pound
Always use an instant-read thermometer to confirm the ham reaches at least 140°F internally when done. If browning occurs too fast, tent lightly with foil.
Step-by-Step Method for Oven Bag Ham
Follow these simple steps for roasting ham in a cooking bag:
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Preheat oven to 325°F. Shake flour in the bag and place in a roasting pan.
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Score the ham’s outer layer in a diamond pattern. Stud with whole cloves if desired.
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Place seasoned ham inside the oven bag. Pour any glaze or juices over top.
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Tie bag closed securely with nylon tie. Make 5-6 slits in the top to allow steam to vent.
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Bake ham for calculated time based on weight, checking temperature.
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Carefully open bag, transfer ham to platter, and tent loosely with foil to rest 10-15 minutes before carving.
Key Tips for Juicy Oven Bag Ham
Follow these tips for the most tender, moist ham possible when using the oven bag method:
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Choose a high-quality cured ham, ideally uncured and uncooked for full flavor.
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Cut slits in the bag so steam can escape rather than bursting the bag.
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Prevent the bag from touching oven walls so it doesn’t melt.
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Use a meat thermometer to confirm doneness rather than relying on time.
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Let roast rest before carving so juices settle for better texture.
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Carve across the grain for more tender slices. Save bone for soups or beans.
Can You Reuse Oven Cooking Bags?
For food safety and best results, do not reuse oven roasting bags. Used bags may have tiny holes or leaks that compromise their ability to seal in moisture. The flour coating applied inside also gets used up. Stick to fresh bags each time.
However, you can reserve unused oven bag material to use for things like covering bowls in the fridge. Just cut off any soiled portions first and wash hands after handling.
Troubleshooting Oven Bag Cooking Issues
If you encounter any problems using the oven bag method, here are some troubleshooting tips:
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Burst bag – Usually caused by not venting adequately. Be sure to cut ample slits so steam can escape.
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Soggy bottom – Elevate roasting pan on a rack to allow air circulation underneath.
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Melted bag – Keep bag edges tucked in so they don’t touch oven walls and melt.
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Dry meat – Try a lower oven temp of 300°F next time and cook to proper internal temperature.
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Curled bag – Make sure bag fits pan size. Extra slack can cause curling and uneven cooking.
Other Tips and Serving Suggestions
Take your oven-roasted cooking bag ham from great to spectacular with these extra pointers:
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Glaze during last 30 minutes for a caramelized, glossy exterior.
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Mix pan drippings with stock and corn starch for an easy au jus.
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Leftovers make amazing ham sandwiches, omelets, casseroles and soups.
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Pair ham with lighter sides like scalloped potatoes, green beans or a crisp salad.
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A fruit cocktail, berry tart or maple bread pudding are ideal ham dinner desserts.
With this handy guide to roasting times, temperatures and technique, you can serve impressive ham dinners from your oven bag with ease. Give it a try for your next holiday feast!
Frequently Asked Questions About Cooking Ham in a Bag
For even more details on achieving tender, juicy ham using the oven bag technique, get answers to these common FAQs:
Should you prick the oven bag for ham?
Do not prick or poke holes in the oven bag, as this jeopardizes its ability to seal in moisture. Instead, carefully cut slits about 1 inch long at the top of the bag to allow steam to vent. 5-6 slits for a large ham should suffice.
Does roast ham need to rest before carving?
Letting the ham sit for 10-15 minutes before slicing is highly recommended. This allows juices that have retracted from the edges to redistribute back into the meat. Skipping this step can result in a drier texture.
What’s the best way to reheat leftover baked ham?
To reheat cooked ham without drying it out, wrap slices in foil and heat at 300°F until warmed through, 15-20 minutes. For quicker reheating, use the defrost setting in the microwave.
Can you freeze and reheat spiral cut ham?
It’s absolutely fine to freeze fully cooked spiral sliced ham in an airtight container or bag for 1-2 months. When ready to reheat, thaw in fridge 24 hours ahead and bake wrapped in foil at 300°F until hot.
How long does an uncooked ham keep in the fridge?
An fresh uncooked ham will keep 3-5 days in the fridge. Cured cooked hams can be refrigerated for up to 2 weeks unopened. Opened cooked ham lasts for 3-5 days.
What happens if you overcook ham in the oven?
Overcooking can make ham dry, tough and salty. That’s why it’s important to rely on an instant-read thermometer for doneness instead of cook time alone. Reheating previously cooked ham also requires low gentle oven temperatures.
Can you cook a ham directly in an oven without a bag?
Absolutely – just place ham directly on a rack in a roasting pan. The cooking bag simply provides extra protection from drying out. Basting with pan juices helps add moisture during traditional roasting.
With the insights in this comprehensive guide, you can masterfully roast a juicy ham in an oven bag for your next special meal.
How to Make Brown Bag Baked Ham
Start with a bone-in smoked ham. They are made in Amana, Iowa, and my family has always used them. They are so tasty! Plan on a half-pound of ham per person, which sounds like a lot but includes the weight of the bone plus any fat that will be cut off.
Next, cut the handles off a brown paper grocery bag. Then, wait for it….
Put the ham in the bag. Told you it was easy! If you don’t care to use a recycled bag with ink, again, you can use an “oven ready” baking bag.
Put the ham on a cooling rack on top of a 9×13-inch baking pan and fold the top of the bag down over it. Press the bag down around the ham.
Place the racks at the very top and very bottom of your oven. If you have room, you can take out the top rack completely. Place the ham inside and bake at 325 degrees for 18 minutes per pound.
So, for example, you will bake a 2lb ham for 36 minutes. Be sure the bag isn’t touching the racks, back of the oven, or oven door.
As soon as you press the ham, the juices start flowing. Truly, the brown bag baking method makes The. Best. Ham. EVER. You’ve got to try it!.
Slice the ham then serve it up with your choice of sides. We usually have party potatoes and green bean casserole, but the ham will be the star of the show.
Don’t forget to save the ham bone to include in Ham and Bean Soup!
From our family to yours – enjoy!
The Elephant in the Room
I have to say this: Ben said, “You know that’s very dangerous, don’t you?” when he found out I was going to share our recipe for baking a ham in a paper bag on IGE. To be honest, I had never thought of that because my family always bakes ham in a brown bag. Okay, I get it—putting paper into a hot oven could be dangerous. But my mom has been baking our hams this way for as long as I can remember without any problems. Plus the bag doesn’t come anywhere near the sides, bottom, or top of the oven.
Still, if you don’t trust yourself to bake a ham in a bag in your oven, don’t do it.
We have used these parchment paper roasting bags over the past few years and you get the same results. Delicious. Juicy. Tender. Mouthwatering ham.
You in? LET’S DO THIS!