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Spiral Ham with Vegetables




Source of Recipe


internet


List of Ingredients




1 Tbsp. flour
6 Ö 8 lb. Esskay Silver Label Premium spiral ham with oven cooking bag
2 sweet potatoes, peeled and quartered
2 small turnips, peeled and cut in half
6 carrots, peeled or scrubbed, ends removed, cut in half crosswise
2 onions, peeled, cut in half (through stem)
1 10-ounce pkg. Brussels sprouts, trimmed, X-cut in stem
3 Tbsp. cornstarch


Recipe




Preheat oven to 325 degrees F. Put 1 Tbsp. flour in Reynolds Oven Bag; place bag in small roasting pan at least 2 inches deep. Add 1/2 cup of water to oven bag; squeeze bag to blend in flour. Place ham in bag, cut side down. Add all prepared vegetables to bag, arrange on sides of ham. Close bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan. Bake 1 1/2 to 1 3/4 hours, until meat thermometer reads 140 degrees F. Let stand 15 minutes. Meanwhile, stir together corn-starch and 1/8 cup water. Remove vegetables and ham from oven bag and place on platter. Pour liquid into roasting pan; put on burner on top of stove over medium-high heat. Stir in cornstarch mixture with fork or wire whisk and cook until glaze is thick and bubbly. Spoon some glaze over vegetables and serve extra glaze on the side. Nutrition Information per serving (with 3 ounces ham):