Baked Country Ham Wednesday, April 20, 2011
6 to 8 lb piece of country ham (shank or butt portion will work equally well)
Reynolds’ Oven cooking bag
3 to 4 cups cold coffee or coke or red wine (you get to decide)
Prepare bag according to directions on box. Trim any skin off ham and score fat in an attractive pattern. Place ham in bag and pour in the liquid of choice. Close bag and place on a baking pan with sides. Pierce bag as instructed. Tuck in any parts of the bag that night touch the oven walls. Place into a 325 deg preheated oven and bake about 18 minutes per pound. Split bag and remove have to a dish to cool. Save juices to season beans or greens or something else good. Allow the ham to cool completely before slicing. Slice into very thin slices and place on a nice biscuit before eating.