Reviewed: Apr. 8, 2012

This is the best ham I ever made. I substituted Saucy Suzan Peach Apricot sauce for the Apricot preserves. I mixed the brown sugar and mustard with the sauce before putting it on the ham (and warmed the sauce in the micro for a minute on reheat before mixing it). I didn't have cloves, but still did diagonal scoring to aid the glaze penetrating the ham. I put water under the rack in the baking pan--and would have added some apple juice if I'd had any. I tented the ham with foil. And I brushed on a second glaze with about 15 minutes left. In short, I took several of the tips from others who've used this recipe and the results were fantastic.

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Reviewer:

WHITEBEAR

Reviewed: Dec. 23, 2011

I have made this ham twice now and received rave reviews each time! I have been making hams for years, but the glaze was always kinda of a guessing game with no specific recipe and it always turned out hit or miss. It makes a mess (at least the way I do it) but it's completely worth it! YUM.

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christabear

Reviewed: Dec. 21, 2011

It is a keeper, had it last Thanksgiging dinner and everyone made a compliments.

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Sheila

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

Lovely! We had this last Christmas Day and it was delicious and easy!

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k_mesecar

Cooking Level: Intermediate

Home Town: Lapeer, Michigan, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Aug. 2, 2011

This is AMAZING and the ONLY way I cook ham now. This feeds my entire family of 3, sometimes 4, for at least 2 meals and 2 work lunches. I add pinapple to the top with toothpicks and orange juice instead of water to the bottom of pan :) Its even better the next day if you have the leftovers soaking in the juices all night!

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Lilliansmommy

Cooking Level: Expert

Living In: Olney, Illinois, USA

Reviewed: May 8, 2011

this recipe gave me a wonderful idea. To use pineapple preserves instead of the apricot, i did use less dry mustard, but it was the best ham i ever made. It wasn't too sweet or salty just wonderful flavor.

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CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: May 7, 2011

I liked the base recipe and the use of the apricot jam and brown sugar. I used a Cooks Honey Spiral Cut Ham. I put a little gingerale mixed with a little orange juice in the bottom of roasting pan. I placed the ham on a rack in the roaster. I didn't use cloves, because I was afraid of an overpowering flavour. I coated the ham with glaze, then I used non coloured toothpick to affix the rtad. pineapple rings and cherries. I then tented the ham and stuck in the oven. I actually kept glazing every 30 mins or so until done. Ham was really good. Have used for many ham sandwiches, as I froze the leftovers:)

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Shannon O'K

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Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: May 4, 2011

So easy, and the taste was wonderful!

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Reviewer:

jtownjohn

Cooking Level: Beginning

Home Town: Johnstown, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 24, 2011

This recipe was the inspiration for the glaze on our spiral cut ham and grilled salmon. It definitely made the meal Easter-worthy. Thank you

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violinnm

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 21, 2011

Made it when my parents came up for a visit. Followed the recipe to a T, except the ground mustard. I only had about a tablespoon. Still turned out delicious and very moist. I loosely laid a piece of foil across the top while baking. Everyone raved about it! Thanks!!

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