a, Cking Crners: A Juicy Hliday Ham Made Easy It’s easy t serve a mist and succulent ham—justbakeit in a simple ven bag. (NAPSA)—Ham is a deliciusly simple meal t prepare. Once yu place it in the ven, there’s n need t keep checking it, leaving yu with plenty f time t preparetherest f the meal. Yet, sme peple wrry abut the ham drying ut while it’s cking. The trick t serving a mist, tasty ham is t use an venbag. ‘An ven bag helps t lck in mist heat and juices while the meat cks, resulting in a succulent and delicius meal withut any basting. Maybejust as imprtant, thugh, the bags help keep the rasting pan clean, reducing the timeit takes t clean up after dinner. Yu can prepare a simple yet elegant ham r jazz it up with a variety f special sauces r glazes. And, dn’t frget that ven bags are great fr making a turkey Traditinal Hliday Ham 1 Reynlds’ Oven Bag, turkey size (19” x 23%”) 1 tablespn flur 1 12- t 16-pund fully cked whle ham, bne-in Whle clves PREHEATven t 325F. SHAKE flur in ven bag. Place bag in rasting pan at least 2 inches deep. TRIM skin frm ham, leaving a thin layer ffat. Lightly scre a diamnd pattern in the fat; insert clves. PLACE ham in bag. CLOSE bag with nyln tie; cut six 4-inch slits in tp. Tuck endsf bag in pan. BAKE 2% t 3% hurs r until meat thermmeter reads 140F in thickest part f ham nt tuching bne. Let stand 15 minutes. Reynlds Kitchens Tip: If yu nce in a turkey-size ven bag. are preparing a smaller ham, use Fr recipes and tips, visit a large size ven bag instead f www.reynldsvenbags.cm. the turkeysize. breast. Yu can even rast tw at
