This is the best baked ham I have ever made. Everytime I make it there is not a bite left. Definitely, use an oven bag and put pineapple and cherries on before putting it in the bag. Then put in the bag and pour the glaze over. Thanks for the great recipe.

Reviewed On: Dec. 18, 2009

This is an excellent recipe. Just a few changes. No onion in the potatoes, more butter and milk to make the potatoes creamier. I used 1 1/2 lbs of lean ground beef and omitted the ketchup, salt and beef broth and flour. Instead I used Watkins beef and mushroom gravy base and kernel corn instead of carrots. Next time I will try with the carrots. I layered the corn between the meat and potatoes. Will be a favorite in my house.

Reviewed On: Nov. 2, 2009

This is just delicious. I have never made pea soup before but have had several different versions at friends homes. I made a few adjustments as some other reviewers had done. I soaked the peas overnight in water and then drained the water off and added chicken stock only. I didn't have majoram so added a little thyme and 3 bay leaves and left out the potato. It needs more salt and pepper which I added. I left the ham bone from a baked ham I had done for Thanksgiving and left it in the pot after I added the celery and carrot. I removed the ham bone and used a hand blender and blended the soup to a puree. Chopped up chunks of the ham and added to the soup. Great recipe!

Reviewed On: Oct. 13, 2009