We’ve got a holiday to celebrate! Similar to Thanksgiving and Christmas, my family’s Easter menu doesn’t change too much from year to year. There’s always Crock Pot Breakfast Casserole in the morning, followed by a feast including Party Potatoes Deluxe, Green Beans and Bacon, Wild Rice Stuffing, gluten-free dinner rolls, and Brown Bag Baked Ham.
I can’t believe it’s taken 8 years to share this IGE-family holiday staple with you!
What is Brown Bag Baked Ham?
Brown Bag Baked Ham is as simple as the name implies – throw a ham in a brown paper bag then bake it. HA! My Mom, and her Mom before her, has been making our holiday hams using this method for decades and it yields the most delicious, juicy ham you’ll ever slice into.
Plus, like I said, it’s a no-brainer: bag + ham + bake. No glazing, no broiling, no brushing – just ham in all its juicy, porky glory. Amen.
I recognize that cooking a big hunk of meat can be intimidating, and I was in the same boat until my Mom taught me her paper bag baking ways several years ago. If you’re hesitant too, baking a fully-cooked smoked ham is a great way to dive into the world of big meaty meats because all you’re doing is warming it up. You get all the glory of pulling a piping hot ham out of the oven, but none of the pressure that comes along with making sure an entire turkey is cooked through, for instance!
The Elephant in the Room
Now, I just have to put this out there – as soon as Ben found out I was baking a ham in a paper bag he said “you know that’s incredibly dangerous, don’t you?” Honestly, the thought never occurred to me because brown bag baked ham is just what my family does. Stepping back, SURE I recognize the fact that putting paper into a hot oven could be risky, but my Mom’s been baking our hams using this method as long as I’ve been alive without incident. Plus the bag doesn’t come anywhere near the sides, bottom, or top of the oven. That said, if you don’t feel comfortable baking a ham in a bag in your oven then of course, don’t.
As for the rest of you? LET’S DO THIS.
How to Make Brown Bag Baked Ham
Start with a bone-in smoked ham. My family has always used Amana hams, made in Amana, IA, and boy are they delicious! Plan on 1/2lb ham per person which sounds like a lot, but that’s figuring in the weight of the bone plus any fat that will be trimmed away.
Next, cut the handles off a brown paper grocery bag. Then, wait for it….
Put the ham in the bag. Told you it was easy!
NOTE: if you’re nervous about using a paper sack, you can use one of these “oven ready” bags like this or this.
Fold the top of the bag down then place on a cooling rack set atop a 9×13″ baking pan and press the bag down around the ham.
Move the oven racks to the very top and very bottom of the oven then place the ham inside and bake for 18 minutes per pound at 325 degrees. So, for example, you will bake a 2lb ham for 36 minutes. Be sure the bag isn’t touching the racks, back, or oven door.
Ta da!
As soon as you press the ham, the juices start flowing. Truly, the brown bag baking method makes The. Best. Ham. EVER. You’ve got to try it!
Slice the ham then serve it up with your choice of sides. Like I said, we usually go the party potatoes and green bean route, but the ham will be the star.
From our family to yours – enjoy!
What to Make with Leftover Ham
- Cheesy Ham and Broccoli Rice Skillet
- Cheesy Ham and Potato Soup
- Ham and Bean Soup
- Ham and Gnocchi Mac and Cheese
- Mini Ham and Cheese Quinoa Cups
free email bonus!
Dinner Made EASY!
simple yet flavorful recipes that take the stress out of dinnertime
Brown Bag Baked Ham
Description
Brown Bag Baked Ham produces an unbelievably juicy ham that's holiday-table ready. All you need is a ham and a bag!
Ingredients
- Smoked, bone-in ham (1/2lb per person)
Directions
- Place oven racks in the lowest and highest positions then preheat oven to 325 degrees. Place a cooling rack on top of a 9x13" baking dish then set aside. Cut the handles off a paper grocery bag then place the ham inside. Roll the opening of the bag down then press the bag around the ham and place on top of the cooling rack. Bake for 18 minutes per pound (so for a 2lb ham bake for 36 minutes,) then remove ham from bag, slice and serve.
Notes
- Be sure the paper bag is not touching the sides of the oven, back of the oven, or baking racks.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
My Mom always did this back in the day before injected spiral cut hams. Never fussed with glaze. Just pure ham.
The only difference is she’d add 1/2 cup of water to the bag–as I said, this was way back before they started injecting everything with broth or water. Now I use your method–just bag it and bake it. And the paper bag does not leave a paper bag taste, either. Oh, and Mom and I would split the bag open for maybe the last 45 minutes or so to brown the skin and firm it up a little. Also don’t forget split pea soup with potatoes, onion, garlic, parsley, carrots, celery and of course, that ham!
Oh yeah – I think I get just as excited for leftovers made with ham as I do the actual ham! 😂😂😂
Hoping to try this on Easter…does it matter if I have a spiral sliced bone-in ham? Also can’t wait to see what my father-in-law thinks of putting a paper bag in the oven. :)
Can you use a spiral cut bone-in ham?
I’m reading that nowadays brown paper bags contain harmful fumes from ink and glue when heated. I’m pretty sure they contained those materials in the 1800s as well. Not sure what to do now
If using a convection oven, what temperature and time per pound would be recommended? Thanks in advance.
Does this method work with a non bone-in ham? (Still spiral smoked) Would the baking time change?
Thanks for the super easy recipe! My family was unsure about the Fareway bag coming out of the oven, but wow, it was so good!! Blessings!!
I bought a pre-sliced ham. Would change time and temp to accommodate?
Best ham ever! I made this for Christmas today and it was SO easy. Thank you!
This method works very nicely on chicken too, and reduces the baking time by 1/3. Meat stays very juicy.
Girl …. everyone in my extended family thinks that this is such a crazy idea but it is my go to for ham. So awesome that I found that other people actually use this method as well. It’s the best ham ever. Our moms knew what they were doing.
With your racks high/low, how do you cook the other things that need to go in the oven? In advance? Second oven?
Do you use spice rubs with your brown bag ham? Can you?
Hi Teresa! I don’t since the ham is already salted/seasoned and cooked.
Maybe silly question..does juice leak out top of bag and drip into pan?? I’m sure the bag could not hold it??? I bake an apple pie in a brown bag but no fat like ham
Usually there is no juice that leaks out, however if any does it’s caught by the baking dish the ham sits on top of.
My mom always cooked her ham this way. She would wet the bag. I think it was just a precaution so it didn’t burn. I agree it is the best tasting ham ever.
[…] Brown Bag Baked Ham […]
TY fyi..I do Turkey the same way and the trick you can not peak!! So I staple the bag shut to alieviate temptation LOL best turkey every Skin is perfectly brown turkey is so moist…