Found an outstanding way to cook ham!

[Katie H]

Don't know where I found this but probably somewhere on the 'net. Cooked a bone-in ham a few days ago and it was amazing.

I put the ham into a large paper bag and tucked the bag securely around the ham, then placed it onto a baking rack in a roasting pan.

Set the oven to 325F degrees and baked the ham for 18 minutes per pound. It was a 7-pound ham, and when it was done, it was juicy and could darned near be cut by a spoon.

Gonna do this again!!

 

[pepperhead212]

I remember that from way back - so far back, that it was my Aunt, or someone else that did it at family outings. I was young, and wasn't really looking at cooking things, at those outings - just getting into trouble somewhere! But it was delicious - the ham is what I always liked the most!

 

[caseydog]

Sounds a little like the Texas Crutch, but with ham instead of smoked brisket, and butcher paper for a bag. Seems to do the same thing.

CD

 

[Aunt Bea]

When I was growing up we used brown paper bags for a variety of things in the kitchen.

I’m not sure it was a good idea then and I would be even more concerned today.

I wonder if similar results could be obtained by wrapping the ham in parchment paper.

 

[Kathleen]

I was thinking parchment too, but I really want to give this a try!

 

[Roll_Bones]

I have seen it done with a fresh ham. I have zero issue with grocery store paper bags. I use them for draining fried foods to save on paper towels.
Trouble is, they are not as absorbent as they were in the past. Must be coated to strengthen them?
I crumble them up and that seems to improve their absorption.

 

[msmofet]

Was it a “fresh” ham (more of a bone-in pork roast) or a bone-in smoked ham?

 

[caseydog]

I think I head somewhere that butcher paper would work. Probably a lot cheaper than parchment.

CD

 

[Andy M.]

Same principle as those big plastic bags they used to sell for cooking turkeys years ago.

 

[blissful]

When I was growing up, my dad's side of the family served a slice of ham on a slice of potica (walnut honey pastry).
Here's an apple pie in a paper bag to go with the ham. They make it at a local place here.

Pies & Crisps - The Elegant Farmer

www.elegantfarmer.com

 

[Sweetbun]

I totally get why you enjoyed making this recipe. The ham on the bone cooking method you described sounds pretty straightforward, so I'll definitely give it a try.

 

[caseydog]

Same principle as those big plastic bags they used to sell for cooking turkeys years ago.

My family still uses those bags. However, I now pull that stupid plastic red thing out of the bird, and use a real probe thermometer.

The bag itself is not a bad thing., if you use it right.

CD

 

[GaryHyslop]

Me also use butcher paper to wrap brisket but in a simple way!

How To Wrap A Brisket In Butcher Paper? | 5 Simple Steps

Are you looking for the perfect way to make delicious, tender and juicy brisket? Look no further! Wrapping your brisket in butcher paper is an excellent

custombutcherpaper.com

 

[Linda0818]

My hams always turn out dry, so I definitely need to try something else. I also heard cooking a whole, bone-in ham in the crockpot works as well, and produces a nice juicy ham, since the crock holds in all that moisture. That's how I was planning to cook my next one, but the paper bag idea is intriguing.

 

[Silversage]

My hams always turn out dry, so I definitely need to try something else. I also heard cooking a whole, bone-in ham in the crockpot works as well, and produces a nice juicy ham, since the crock holds in all that moisture. That's how I was planning to cook my next one, but the paper bag idea is intriguing.

Most hams you buy are precooked. All you need to do is warm them. Cooking a ham for any longer just dries it out. Even a crockpot dries it out. Just because you see a lot of liquid in the bottom of the pot, doesn't mean the meat is moist - its just wet - and that's a huge difference. Just warm your ham gently and forget about all the other hogwash.