Black forest ham is sold precooked and already has a darkened skin full of smoked wood flavour. Preparing the ham takes a minimal amount of cooking time and mostly involves seasoning the meat and adding your own glaze. The ham achieves a dark colour when processed German-style, which often involves dipping it in beef blood. By roasting the ham in the oven, you will enrich its taste and fill your home with a succulent aroma.
Preheat the oven to 162 degrees C. Add 1 tablespoon flour to the oven bag.
Place the ham in the bag with the fat side facing up toward you.
Close the bag with a twist tie.
Use a knife to pierce the bag 6 to 8 times.
Bake the ham 10 to 15 minutes per pound in a roasting pan.
Remove the ham from the oven 30 minutes before it finishes baking.
Slit the bag down the centre. Score the fat by cutting diamond shapes that are ¼ inch deep.
Brush the top of the ham with mustard. Insert garlic cloves into each diamond shape.
Cover the ham with brown sugar. Drizzle honey over the ham.
Return the ham to the oven. Bake for 30 minutes.
Remove the ham from the oven. Allow it to cool for 15 minutes before serving.
Ready-to-cook hams need to reach an internal temperature of 68.3 degrees Celsius, whereas ready-to-eat hams have a safe temperature of between 110 and 140 degrees. Check the package to determine whether the ham is ready to cook or ready to eat.