There’s really not much out there that I love more than baked ham. And when I’m done with it, there’s nothing but a bare bone left. This is the lifespan of a ham at my house:
- Bake the ham, have it for supper
- Fry up some slices for breakfast the next day
- Make some sammiches for lunch
- Chop it up to make ham salad for lunches throughout the following week
- Use the bone in a pot of bean soup the next weekend
- Give the dog the bone
And, you know what happened? I came up with my new favorite way to bake a ham! I got the best of both worlds… the ham was super moist from baking in the bag, the flavors were amazeballs and it was the easiest thing E V E R. No basting, no fidgeting, no fooling, it was wicked easy AND it was a delish flavor combination. That’s a win/win in my book all day long!
1 10-12 pound bone-in, cured ham*
1 extra large (or “turkey size”) oven bag (holds 8-25 lbs)
1/2 cup brown sugar
1/3 cup dijon mustard
1 large orange, washed and cut into 6 wedges (optional)
1 can Coca-Cola
Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices. Don't fret over getting this perfect - mine certainly wasn't!
Place the ham (on its side – not face down) in the oven bag set in a large roasting pan. Roll the sides of the bag down so that the bag is open wide and you can get your hands around the ham easily.
Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.
Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag (don’t pour the coke over the ham or it will wash the sugar mixture off – just pour it in near the bottom of the ham).
“Puff up” the bag a little by gathering air or blowing into the bag so that the bag isn't touching the ham. Making sure to keep a “loose fit” around the ham, close the bag tightly with the provided tie. You should end up with what looks something like a two-day old mylar balloon with a ham inside it. Using a small, sharp knife, make three small slits in the top of the bag for ventilation (don’t skip this step or the bag will burst wide open and the ham won’t be able to self-baste).
Move your oven rack just low enough that the bag won’t touch the upper elements in your oven then bake at 350 degrees for 2-2.5 hours (2.5-3 hours if using a 13-15 pound ham) or until nicely browned and caramelized.
Remove ham from oven and rest, inside the bag, for 30 minutes before serving.
*Do not use a spiral sliced ham with this recipe. UPDATE: I have probably received over 200 comments and emails wanting to know why (WHY?!) you can't use a spiral ham for this so I guess I should explain here in the recipe (instead of below in the comments). Only large, solid cuts of meat can handle being cooked this long. If you cook a spiral ham using this recipe it will be dry and tough. In addition to the emails and comments I've received asking why you can't, I've received at least a dozen from people who did anyway and wrote to yell at me that their ham was dry and ruined. You're just going to have to trust me on this one.
This recipe was featured at the Weekend Potluck!