Savory Spiral Cut Ham

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 20
• 1 tablespoon flour
• 1 (7 lb) spiral cut ham
• honey glaze mix (packet that came with the ham)
• 1 (14 ounce) can swansons chicken broth
• 1 tablespoon prepared yellow mustard
• 2 tablespoons orange juice concentrate

Recipe

• 1 you will also need: 1 large reynolds oven cooking bag (turkey size).
• 2 heat the oven to 325°f.
• 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 200°f and let the ham sit in the oven until the rest of the meal is ready.
• 19 you could probably lower it to 175°f 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.