Rita's Sweet Holiday Baked Ham Recipe

This was my first time cooking ham in a bag, and it turned out truly excellent. Instead of following the regular 2-hour cooking time at 350 degrees, I decided to slow roast it at 200 degrees for about 6 hours. The flavor permeated the ham beautifully. Despite being worried that slow roasting for such a long time might make it dry, it remained juicy. I also marinated the ham in the bag with all the ingredients overnight before baking, which further added to the delicious outcome. It turned out great again!

Amazing recipe! We covered our 13.5 lb ham with two cans of pineapple, cooking it in a large baking dish covered with foil overnight. The next day, we carved it up and let the sliced pieces marinate in the juice overnight. Reheating at 350°F for about 1 hour, we checked at 30 minutes and ensured all pieces were warmed in the delicious juice. Everyone raved about how delicious the ham turned out! 🌟

Here is the rewritten review: Despite my extensive cooking experience, I ventured into making a ham in the oven for the first time. The ingredients were good, but simply following the cooking instructions resulted in a dry and tough ham – exactly what I served for Thanksgiving yesterday :C. After seeking advice from seasoned ham makers, I strongly recommend not just placing it in a roasting pan with its juices, tying it off, creating a few vents, and baking it as instructed here. If you plan to make this, I recommend placing the ham and juices in an oven bag, folding the top closed but leaving it untied, and diligently basting the ham throughout the cooking process (refer to online advice on how often to baste based on ham size).

I had to make a few substitutions due to missing ingredients - I used apple juice instead of orange juice and skipped the ginger ale since I didn't have any. I used fresh pineapple juice from a pineapple and followed the rest of the recipe as instructed. I cooked the dish in a 225-degree oven for 5-6 hours, then thickened the juices with corn starch. I arranged the sliced ham in a roasting pan, poured on the glaze, added the pineapple slices and cherries, and cooked it in a 325-degree oven for 35-45 minutes. Unfortunately, I didn't take a picture, but it turned out perfectly! The ham was moist and delicious. I will definitely save this recipe to use again in the future.

This recipe is fantastic! I incorporated cloves, prunes, and prune juice into the sauce. At the request of my grandmother, I included the prunes - it might be a Brazilian tradition. I marinated the dish overnight and opted not to cook it in a bag. I slow-cooked it at a low temperature, basting every 15 minutes. It turned out beautifully! My other grandmother claimed it was even superior to a Honey Baked dish!

Here is the revised review: I found this recipe to be delicious overall. I experimented with two different approaches to determine the best outcome. The first time, I omitted the bag and Cherry Juice, using Pineapple Juice as a substitute. I also reduced the amount of maple syrup by half compared to the recipe’s recommendation. I frequently basted the ham until it was cooked to perfection—it turned out really tasty. After reading about cooking ham in a bag, I decided to give it a try by following the recipe exactly as written. However, I found the result to be overly sweet with a reddish tint due to the Cherry Juice. Dealing with the bag was bothersome, as the juice accumulated at the bottom. Having tested both methods, I have concluded that I will not use the bag again for this recipe.

This dish turned out absolutely fantastic! I decided to marinate the ham overnight using a blend of orange juice, pineapple juice, and ginger ale. I placed it in a deep roasting pan and cooked it halfway covered tightly with foil along with all the marinade. I added pineapple slices, cherries, and cloves halfway through cooking. Sprinkling brown sugar over the ham for the remaining cooking time, I basted it frequently. The end result was incredibly delicious and juicy – my family adored it for Easter. It was so tender and moist, it practically melted in our mouths! Thank you so much.

We make this ham every Easter and it's a family favorite! Thank you for sharing the recipe!

I have been using this recipe for nearly a decade, making it three times a year. It is a hit with everyone! I always let it marinate in the juices overnight, and the taste is simply amazing!

This recipe has been my go-to for making ham ever since my first try, 20 years ago. It's a classic that never fails!