Ham with Pineapple Dijon Sauce
Source: Reynolds Kitchens
Number of Servings: 16-24
(One serving equals 3 oz. cooked ham.)

1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup packed brown sugar
1/4 cup Dijon mustard
4 to 6 pound boneless fully cooked ham
Whole cloves (optional)

PREHEAT oven to 325F.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

ADD pineapple, brown sugar and Dijon mustard to oven bag. Squeeze bag to blend in flour. Lightly score surface of ham in a diamond pattern; insert cloves if desired. Place ham in bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

BAKE 1 1/4 to 1 3/4 hours or until meat thermometer reads 140F. To serve, cut oven bag open and transfer ham to serving platter. Spoon sauce over ham.