Couldn't have been easier! I used a 9 lb Cook's Hickory Smoked Pre-Cooked ham, and just the brown sugar as the recipe called for. After 6.5 hours on low, it was falling off the bone and delicious. I didn't baste it thoughout cooking as some did b/c I was at work, but I don't think it needed it. Next time I'll try adding crushed pineapple to see how that tastes since that's how I usually do ham. GREAT recipe, definitely a keeper!

Reviewed On: Dec. 16, 2010

You really have to screw up to ruin this sauce. Fresh, authentic. Try it with fresh garden or organic tomatoes and basil. Destroys any sauce in the jar. If you need a video, just watch Clemenza make it on the Godfather: "Heh, come over here, kid, learn something. You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh…? And a little bit o' wine. An' a little bit o' sugar, and that's my trick."

Reviewed On: Aug. 29, 2010

My family loved this, with a few tweaks. I left out the mushrooms & tomatoes, and we grilled our chicken rather than preparing it as the recipe directed. I also served it with broccoli, so it made a whole meal in a big pasta bowl. I loved the creaminess of the sauce, but next time I'll use mozzerella instead of co-jack to lose the cheddary taste. Overall this is a great recipe to have on-hand.

Reviewed On: Jul. 17, 2008