I made this for dessert tonight and it is pretty good, however, it is a little dry, which explains my stars instead of five. Next time I will add just a tiny bit of unsweetened apple juice to the apples. Not much, maybe just a 1/2 cup or so just to see if I can get it a little less dry. Other than that, this is a great recipe and I will not look for another! By the way, I used about 15 apples, a mix of cortland and jonagold apples.

Reviewed On: Nov. 18, 2009

Great! I didn't measure the ingredients, but I know I had more ham, so I used more mayo and mustard, and I used dill relish instead of sweet. The only negative thing about this, and it is just a nit-picky thing, is the color. It turned a strange shade of pink/gray. I've made ham salad before and not had that problem, so perhaps it was just the ham or something this time. Despite that little thing, I would make this again in a heartbeat. We had it on sandwiches, and all of us enjoyed it, especially our young children. Thanks so much!!

Reviewed On: Dec. 29, 2008

I purchased a Tyson ham (about 2.00/pound) and used this glaze recipe, and following the suggestions of others, I halfed it and ended up with plenty. I used 1/4 c brown sugar, 2/3 c butter and a little less than 1 c of honey. I put it in an oven bag and turned the bag every 15 minutes. The ham took a long time to heat, probably because every time I turned the bag I took it out of the oven. The whole process took about 2-3 minutes each time becuase I cut a few slits at the ends of the bag and didn't want to get the glaze all over the pan. Note to self: speed this process up next time. All in all, it was a great glaze and wonderful ham. In the past, I've struggled with hams getting salty, but this one wasn't at all. I think I'll look for a ham salad recipe for tomorrow's lunch. This was great! I'll use this recipe from now on!

Reviewed On: Dec. 25, 2008