Brown Bag Baked Ham produces an unbelievably juicy ham that's holiday-table ready. All you need is a ham and a bag!
“The reviews are in: Best Ham Ever! My kids could not stop commenting on the ham. It’s crazy good. And crazy simple.”
When it comes to my family’s Christmas and Easter menu, we don’t change things up too much from year to year.
There’s always Crock Pot Breakfast Casserole in the morning, followed by a feast including Party Potatoes Deluxe or Gluten Free Scalloped Potatoes, Green Bean Casserole, Wild Rice Stuffing, plus Fruit and Marshmallow Holiday Salad — plus Brown Bag Baked Ham.
Now THIS is a holiday staple if I’ve ever met one!
What is Brown Bag Baked Ham?
Brown Bag Baked Ham is as simple as the name implies: throw a ham in a brown bag then bake it. HA! My Mom, and her Mom before her have 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.
What Kind of Bag to Use
For my entire life we’ve placed our hams inside a brown paper bag from the grocery store before baking. The first time my husband saw my Mom doing this, he about fell out of his chair thinking the house was going to burn down.
That said, the bag does not come close to the top, bottom, nor sides of the oven. Additionally, in recent years, we’ve made the move to using parchment paper roasting bags due to concerns over the materials, binders, and ink that modern-day grocery store paper bags may contain.
Good news: the parchment paper bags deliver the same ultra-juicy ham, and is just as easy to use!
Whole Ham vs Spiral Cut
One of the most common questions I get about this recipe is: Can I use a spiral cut ham?
We always use a whole, uncut ham for brown bag baked ham, which results in the juicy results you see in these photos. I’ve had many people use spiral cut hams and get the same results, though a small handful have reached out to say theirs turned out dry.
For a fool proof, super juicy, brown bag baked ham, I recommend using a whole, uncut ham.
Use Leftover Ham in Ham & Bean Soup
How to Make Brown Bag Baked Ham
Start with a bone-in smoked ham. We adore Amana hams, made in Amana, IA.
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! Again, if you don’t care to use a recycled bag with ink, you can use a parchment paper roasting bag.
Curl the top of the bag down then place the ham in the bag 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 your oven (or remove the top rack entirely if you have a place to store it,) then place the ham inside and bake for 18 minutes per pound at 325 degrees.
For example, a 2lb ham should bake for 36 minutes. Be sure the bag isn’t touching the racks, back of the oven, 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 casserole route, but the ham will be the star.
Don’t forget to save the ham bone to include in Ham and Bean Soup!
From our family to yours – enjoy!
What to Make with Leftover Ham
- Cheesy Ham and Broccoli Rice Skillet
- Cheesy Ham and Potato Soup
- Cheesy Ham and Hash Brown Casserole
- Ham and Bean Soup
- Ham and Gnocchi Mac and Cheese
- Mini Ham and Cheese Quinoa Cups
Equipment
Ingredients
- Smoked, bone-in ham (1/2lb per person)
Directions
- Place oven racks in the lowest and highest positions (remove top rack entirely if you have a place to store it) then preheat oven to 325 degrees. Place a cooling rack on top of a 9×13" baking dish then set aside. Cut the handles off a paper grocery bag, or open a parchment paper baking bag if using, 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 (bake a 2lb ham for 36 minutes, for example) then let the ham sit in the bag for 20-30 minutes to steam. Remove the ham from the bag then slice and serve.
Notes
- Be sure the bag is not touching the sides of the oven, back of the oven, or baking racks.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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.
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…
Thanks! My mom always did this, too, but I could never remember how long she baked the “already cooked” ham. Just remember we went to church and came home to a house that smelled like wonderful Easter HAM! My turn to fix dinner this year and the bagged ham will be the centerpiece. My sides will be different, spinach salad with mandarin oranges and red onion slivers, Brussels sprouts lardon, roast lamb with a red wine and cherry reduction, roasted baby potatoes with fresh herbs and cheesecake. Mom always made the cheesy potatoes and “the green bean casserole.” Happy Easter!
Sounds like a FEAST, Marjorie! Home this recipe tastes just as good as you remember!
I am 44 and my mom has been doing this all my life . The only way to bake a ham !!!!!!!
I am somewhat hesitant to put a brown paper bag in the oven. Has anyone tried to make a bag from parchment paper, which is made to go in the oven?
I’ve never tried a ham, but my mom has a paper-bag apple pie recipe that is our go to for Thanksgiving. I’ll have to try the ham!
Can you do this method in a roaster oven or just a conventional oven?
Hello I’m very curious about this method of cooking and I was wondering if I can put brown sugar and pineapple on and bake in bag? Thanks
Hi Sandy! I’ve never tried adding a glaze using the brown bag method so I can’t say for sure.
I don’t usually comment in post so good or bad. However, I have to comment on this one. I hosted my family Easter for only the second time. I debated from several recipes; this one or ones where you constantly baste the and like my mom has always done. I have made lots of Iowa girl eats recipes and never been disappointed. Therefore I decided to try this one. Once again I was not disappointed! I will be cooking my ham this way from now on!!
Thank you so much for the great feedback, Andrea! I’m so glad you all loved it!!