Reviewed: Oct. 19, 2009

I followed the recipe exactly. Absolutely delicious!

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alicen

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Reviewed: May 25, 2009

I made as written. It was really good. I love sweet and savory. YUM!

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 24, 2009

Easy and very good

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MARYANN220

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Reviewed: Apr. 23, 2009

Oh wow, this is wonderful! My ham recipe from now on. I had a 8.8 pound ham, and the sauce was the right amount. I also made extra sauce to serve on the table. I might try this with peach preserves sometime too.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 16, 2009

What a simple recipe! And oh so very good. This is a keeper!

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Debbie

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Apr. 14, 2009

I used orange marmelade since I didn't have apricot at home and it was OK. Nothing special.

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madeline236

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Apr. 13, 2009

I made this for Easter. I used bitter orange preserves. I got wonderful reviews, just a hint of sweetness, a very nice combo. I think the apricot jam and brown sugar would be very sweet. Will make this the next time we have ham.

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SWISSMISS47

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Reviewed: Apr. 13, 2009

My whole family loved this recipe. I did not have any dry mustard powder, so I just used regular mustard. I rubbed this mixture all over the ham and let it marinade for 5 hours. I cooked mine on top of the stove in my waterless, stainless steel cookware. YUM, YUM!!

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sandjo

Cooking Level: Expert

Home Town: Rupert, Idaho, USA

Living In: Ogden, Utah, USA

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Reviewed: Apr. 13, 2009

Never cooked a ham before but thought I would try this one for Easter dinner. It was delicious! So moist and the glaze was beautiful. Thank you for the receipe.

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JudyP

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Reviewed: Apr. 13, 2009

We loved this glaze. I used a brandied peach jam since I didn't have apricot. The foil stuck to my roasting pan...guess I should have expected this but it has been a pain to clean up. Next time I will spray the pan before adding foil. This will be my "go to" ham recipe from now on. Easy and delicious.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Apr. 13, 2009

Thank you for an easy, delicious recipe. The foil helps the ham stay moist and ensures easy clean-up, another bonus. Next time I might put more mustard and/or some other spices in to make it a bit zippier.

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PEACEANDJOY

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Reviewed: Apr. 12, 2009

Found this recipe today just before putting my ham in for our Easter dinner. Glad I did! It turned out wonderful, even though I used brown suger diabetasweet since I'm diabetic, and I didn't have apricot preserves but I had some peach preserves on hand and used them. It was great! So even though I didn't exactly follow the original recipe, I am giving it 5 stars. I will use this again.

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Ginn

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

Wonderful--made a couple modifications. Started with 120 oz jar apricot preserves, added 1/3 cup honey, 1tsp ground cloves and 1 1/2 tsp ground ginger and used a 20# whole ham. Scored the fat and reduced 1/2 of pan juices 1 hr from done. Uncovered and browned/basted ham the last hour. Best ham I've done yet.

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kewlblue72

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

Excellent! I made it today for Easter dinner. It was great. I put it in the crockpot on high for 5-6 hours; very tender, very tasty. Thanks for the great recipe! I'll remember this one!

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MARCIA1952

Cooking Level: Expert

Home Town: Hartington, Nebraska, USA

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Reviewed: Apr. 12, 2009

I never baked a ham wrapped in foil so maybe that's why this was so delicious. It was so simple and the whole family agreed it was the best ham ever.

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geri

Cooking Level: Intermediate

Living In: Washingtonville, New York, USA

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Reviewed: Mar. 19, 2009

I thought this was very moist and tastey. I didn't have apricot jam so i used orange marmalade and added a tbsp of honey. I'd definately make this again-yummy!

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matheden

Cooking Level: Intermediate

Living In: Cloverdale, British Columbia, Canada

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Reviewed: Nov. 30, 2008

It seems to be my job to cook hams during the holidays. I tried this one at Thanksgiving this year and everyone loved it. I used a huge 26 pound ham, so I had to use a little more. I also used my old reliable charcoal grill instead of baking the ham. My family will see to it that I make this ham again.

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