My ham turned out great! Very tender, defintely not too sweet. I was worried about that when I read the reviews so I did it a little different. I had an 11 pound bone in ham which I scored and cloved. For the sauce I used 1 stick of butter, 1 cup of honey, 1/2 brown sugar (more or less to taste), 3/4 cup pineapple juice and plus or minus a 1/2 cup of mandarian orange syrupwater (I was making fruit salad also). I did baste more or less every 15 min and I did cover it with a foil tent the Entire time it baked. The result could not be considered a glaze per se more like dripping - very thin. However the ham was the tenderest and most delious ham I have ever had. The taste was just right all the way through - mildly sweet and salty. It did not need anything else, too moist to need a glaze. The key really is not to be afraid to taste the glaze you are making and adjust according to your likes!

Reviewed On: Mar. 27, 2005

I had a flat of strawberries on hand and bananas (prepared with fresh lemon and sweet lime juice so not to brown) so I added them to the salad and it really made all the difference! I also added a couple ounces more of the marshmellow creme and it was superb.

Reviewed On: Mar. 27, 2005