This ham recipe came out terrific. I only made a few changes to this recipe. I substituted dijon mustard and I only used about 1 TBSP. I think the flavor of the mustard should be subtle and not too overpowering. I also used dark brown sugar which is what I had on hand and left out the cloves since I did not have to make it look picture perfect for a holiday crowd. I think it also helps if you place the ham on a rack in a roasting pan that has some water on the bottom otherwise the sugar mixture that drips might burn on the bottom of the pan and could make quite a mess during cleanup. Also I used aluminum foil to make a loose tent over the ham so that the coating did not burn. I reserved the leftover glaze mixture for the table plus I added about 1 tsp. of horseradish sauce to it to give it a good kick. I thank you for posting this recipe. This ham was also wonderful the second time around and I plan to use the leftovers to make my favorite pea soup. Thank you for posting.

Reviewed On: Jan. 5, 2007

Thank you for sharing this wonderful recipe. I only made a few changes which I thought were necessary for the type of fish that I was using. I did not have halibut but used tilapia (white flaky fish). I sauteed the onions first in olive oil and butter in a 14" everyday pan. (If you don't add butter to the oil the onions might burn). Once translucent, I added about 1 1/2 cups of chopped mushrooms and then added the chopped tomatoes. To give it more flavor, I added 1/2 cup of white wine and 1 tsp. chicken base. Finally, I added the fish and spooned the mixture over the top and baked for 15 min. at 350 degrees. To top it off I added the feta cheese and returned it to the oven for 5 min. As a garnish I added parsley. Note: The pan I used is able to withstand temps over 400 degrees. Also I kept the zucchini as a side. It turned out exquisite after all of the additions that I made and I will continue to make it again. Thanks for posting!

Reviewed On: Dec. 21, 2006

Thanks for the idea for using Thanksgiving leftovers. I made a few changes though and it came out really tasty. First, I made a white sauce and then added the leftover turkey gravy for flavoring (about 2 cups of gravy). Then I added about 4 cups of chopped turkey to the mixture. I poured it into a large roasting pan (9x12) and topped off the turkey mixture first with mashed potatoes and then with the prepared stuffing that I had already made. For an extra crunch I added about 2 cups of crushed flavored croutons before baking. This not only made enough for 1 dinner but also will last for another dinner plus a couple of lunches. Thanks for posting.

Reviewed On: Nov. 27, 2006