Hi everyone I know that cooking a ham with the Waterbath and Tin Foil Tent method is rather successful, but I'm considering using an oven bag instead.
Has anyone used an oven bag for their Ham?
fey,
Mar 9, 8:25pm
Just to check - raw ham?or a ham that is cured but you want to put in the oven. And yes, I have used an oven bag.It worked fine but of course it is drying.
shop-a-holic,
Mar 9, 8:30pm
Yes, it is a raw ham. ie: not cooked yet, but I have been brining it for 4 days.
fey,
Mar 9, 8:35pm
Ah, I see.I suppose, seeing that you wouldn't normally add liquid to an oven bag, it would depend how much you want the ham to dry out as to whether you use this method.The times I have used it were for a cured ham that I wanted a crispy fat crust on fairly quickly. Having said that, I have never added liquid to an ovenbag to see if it works.
shop-a-holic,
Mar 9, 8:36pm
Thinking about adding a can of Guinness :-)
fey,
Mar 9, 8:41pm
oooohhh, interesting - like a glaze or just as liquid?I can see it working as a glaze as the sugars would help it caramelize without being too sickly sweet.As a liquid - I might have to think about it....anything with alcohol can evaporate faster leaving less liquid.I wanna know how it turns out.How long are you planning to cook it for?
shop-a-holic,
Mar 10, 8:21pm
Hi everyone I know that cooking a ham with the Waterbath and Tin Foil Tent method is rather successful, but I'm considering using an oven bag instead.
Has anyone used an oven bag for their Ham!
fey,
Mar 10, 8:25pm
Just to check - raw ham!or a ham that is cured but you want to put in the oven. And yes, I have used an oven bag.It worked fine but of course it is drying.
fey,
Mar 10, 8:35pm
Ah, I see.I suppose, seeing that you wouldn't normally add liquid to an oven bag, it would depend how much you want the ham to dry out as to whether you use this method.The times I have used it were for a cured ham that I wanted a crispy fat crust on fairly quickly. Having said that, I have never added liquid to an ovenbag to see if it works.
fey,
Jun 15, 10:16pm
oooohhh, interesting - like a glaze or just as liquid!I can see it working as a glaze as the sugars would help it caramelize without being too sickly sweet.As a liquid - I might have to think about it.anything with alcohol can evaporate faster leaving less liquid.I wanna know how it turns out.How long are you planning to cook it for!
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