Reviewed: Mar. 20, 2008

I made this recipes last easter, and I'm making it agains for 2008 easter. SO easy, and the sugar crust with thwe apricot glaze looks so beautiful, all my guest were impressed. And it tastes delicions!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aggiefitz

	Cooking Level: Expert
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 3, 2008

I followed the advice of others and used OJ in the bottom of the pan for basting. I also tented with foil. The ham was very moist and flavorful. I will make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JALLEN1967


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 30, 2007

This has become a big hit at our house!!! I cook it in a small roasting oven, and put apple juice and water at the bottom of the pan for added moistness....and a couldn't find my apricot jam so I used orange marmalade instead....also substituted Yoshida's sauce for brown sugar....it's been requested over and over again!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. Blue Moose in AK

	Cooking Level: Expert Home Town: Colorado Springs, Colorado, USA Living In: Soldotna, Alaska, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 25, 2007

DELICIOUS! My husband bought me a new laptop and I used the internet to find recipes for our Christmas dinner. I added water to the bottom of the pan and used the droppings for gravy. My six year old who eats very little loved the ham. I will ensure this recipe is used again and again. Also, substituted prepared mustard for dry mustard. Loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenny Chaffee


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 24, 2007

It was a hit and a definite keeper. Adjusted the recipe a bit. I heated the preserves in the microwave for 1-1/1 minutes and then added dijon mustard and the brown sugar (used Splenda Brand Brown Sugar), mixed well and then coated the ham after scoring and inserting cloves. Coated again 1/2 way through cooking. Really delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rete

	Cooking Level: Intermediate Home Town: Yonkers, New York, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Nov. 24, 2007

Very simple, very tasty. I didn't have whole cloves so I subsituted ground. Will gladly serve again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ralph Fimbres, Jr.

	Cooking Level: Intermediate Home Town: Vallejo, California, USA Living In: Ukiah, California, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Apr. 15, 2007

I made this for our Christmas brunch and am making it again today for Easter. This will be my ham recipe from now on. Great flavor and so moist. I did tent the ham with foil and added water/orange juice to the bottom of the pan as mentioned in several of the reviews. Thanks so much for a wonderful recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KONWAL

	Cooking Level: Expert Home Town: Western Springs, Illinois, USA Living In: Sturgeon Bay, Wisconsin, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 5, 2007

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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Carrie G

	Cooking Level: Expert
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 3, 2007

This was delicious. We didn't have cloves and we ended up using the fancy mustard with the seeds in it rather than dry mustard, but the glaze and the ham were both delicious. I've made this ham a few times since my first review. Here are some more tips that may help: 1. I usually add the brown sugar to the glaze rather than patting it on top. I don't think it makes much difference and it's cleaner. 2. One of the big keys is putting the glaze on BEFORE you start to bake the ham. That way it crusts a little and is totally delicious. I usually add a small second layer of glaze with about 30 minutes to go. 3. I don't have this part down pat but loosely covering the ham with aluminum foil until the last 30 minutes does make the ham jucier.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Doug


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 27, 2006

This recipe didn't mention what to do with the cloves, so I just stuck them in the ham before baking... came out delicious - this was definitely the star of our Christmas dinner!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bethanie Rose

	Cooking Level: Intermediate Home Town: Vancouver, Washington, USA Living In: Pensacola, Florida, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 22, 2006

I cut the recipe in hlaf & used a ham steak. There was a little too much glaze so next time I will cut it back a bit further. I grilled my ham inside on a grill pan & I cooked the glaze in the microwave for a minute to break down the grittiness of the brown sugar. When I turned my ham steak over, I coated it w/ the glaze & allowed the other side to "grill". I started this meal off w/ White Christmas cocktails , then had Clam Dip w/ celery & crackers for an appetizer & for the main course... this wonderful ham recipe w/ Sugar Snap Peas (a recipe from this site). Thanks for your contribution to a wonderful meal, Marge Clark!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 3, 2006

when you put the cloves in use the whole cloves put them in the triangle scores. I used half orange juice and water in the bottom of my roasing pan filling it up about 2 cups adding if needed basting every 20 min for the last hour of cooking. My family loved it. It was juicy and yummy great leftovers also.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Stephanie B

	Cooking Level: Intermediate Home Town: Sacramento, California, USA Living In: Galt, California, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Nov. 21, 2006

The ham tasted so delicious and my family loves apricot so this is a great way to use the fruit. I did not used cloves when I made mine but we really liked it. The direction did not specifically say whether to rub the cloves so next time I make it I'll sprinkle it over the ham while baking. I make this even on regular days but friends love it during the holiday!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Mayen

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: San Antonio, Texas, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

User Name	Password

Remember me? Forgot password?