Savory Spiral Cut Ham

READY IN: 2hrs 20mins




  • You will also need: 1 large Reynolds Oven Cooking Bag (turkey size).
  • Heat the oven to 325°F.
  • Put the flour into the cooking bag and shake the bag until it is completely covered with the flour.
  • Do not remove remaining flour from the bag (I didn't anyway).
  • This prevents the bag from exploding in the oven while baking.
  • Place the bag in a large cake pan or a roasting pan.
  • Open the bag and put the ham in it, cut side down.
  • Set aside.
  • 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.
  • Pour it over the ham.
  • With a tie that came with the bag, tightly seal the bag.
  • Cut 6-1 inch slits into the top and upper sides of the bag to allow steam to escape.
  • Make sure the bag is completely inside the pan.
  • Do not allow any of it to hang over the sides of the pan.
  • Place on middle rack of the oven, allowing enough room for the bag to expand without touching the top heating coil.
  • This prevents the bag from melting.
  • Bake for approximately 1 hour or until the ham slices begin to separate and the top of the ham starts to brown.
  • Lower the oven temp to 200°F and let the ham sit in the oven until the rest of the meal is ready.
  • You could probably lower it to 175°F if you want to.
  • Spiral cut ham is precooked so it does not have to reach a certain temperature.
  • You are just warming it or making it hot for a hot meal.
  • When you are ready, remove the ham from the oven.
  • Allow it to cool enough to touch the bag.
  • Remove the tie from the bag and slowly tear the bag open at the top of it.
  • Remove ham and place it on a large plate or a platter.
  • Allow to cool slightly before cutting it.
  • 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.
  • Taste the juice from the ham.
  • 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.
  • Save the ham bone to make ham stock or soup with, leaving some of the meat on the bone.