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Stanstead Journal - - FRONT PAGE -

(NAPSA)-Ham is a de­li­ciously sim­ple meal to pre­pare. Once you place it in the oven, there’s no need to keep check­ing it, leav­ing you with plenty of time to pre­pare the rest of the meal. Yet, some peo­ple worry about the ham dry­ing out while it’s cook­ing. The trick to serv­ing a moist, tasty ham is to use an oven bag. An oven bag helps to lock in moist heat and juices while the meat cooks, re­sult­ing in a suc­cu­lent and de­li­cious meal with­out any bast­ing. Maybe just as im­por­tant, though, the bags help keep the roast­ing pan clean, re­duc­ing the time it takes to clean up af­ter din­ner. You can pre­pare a sim­ple yet el­e­gant ham or jazz it up with a va­ri­ety of spe­cial sauces or glazes. And, don’t for­get that oven bags are great for mak­ing a tur­key breast. You can even roast two at once in a tur­key-size oven bag. For recipes and tips, visit www.reynoldsoven­bags.com.

Tra­di­tional Ham

1 Reynolds(r) Oven Bag, tur­key size

(19” x 23 1/2”) 1 ta­ble­spoon flour 1 12-to 16-pound fully cooked

whole ham, bone-in Whole cloves

PRE­HEAT oven to 325°F. SHAKE flour in oven bag. Place bag in roast­ing pan at least 2 inches deep. TRIM skin from ham, leav­ing a thin layer of fat. Lightly score a di­a­mond pat­tern in the fat; in­sert cloves. PLACE ham in bag.

CLOSE bag with ny­lon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan. BAKE 2 1/2 to 3 1/4 hours or un­til meat ther­mome­ter reads 140°F in thick­est part of ham not touch­ing bone. Let stand 15 min­utes. Reynolds Kitchens Tip: If you are pre­par­ing a smaller ham, use a large size oven bag in­stead of the tur­key size.

It’s easy to serve a moist and suc­cu­lent ham-just bake it in a sim­ple oven bag.

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