Reviewed: Nov. 15, 2008

I used a brown sugar and mustard glaze as I had no apricot jam and it turned out great. Will use this recipe every time.

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Sandra

Cooking Level: Beginning

Living In: Chateauguay, Quebec, Canada

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Reviewed: Sep. 28, 2008

This was a good, easy glaze. Used homemade apricot jam and it turned out great. Use foil in pan as it is messy!!

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2 users found this review helpful

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Sweet Apron

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

Good flavor. We ran out of foil to cover it, or the flavor may have been better.

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THREEBLESSINGS

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Reviewed: Jan. 1, 2008

I made this for a New Years buffet and it was excellent. My husband thought this was the best glaze yet and I agree. Very good taste.

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4 users found this review helpful

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Island Mom

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Reviewed: Dec. 30, 2007

My family really loved this recipe and it was so easy to make. Thank you!

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laceyw

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

Thank you for the great recipe! I made this for Christmas dinner and it was delicious. I didn't have any dry mustard so I just used a little spicy brown mustard instead. The ham had great flavor and was nice and moist.

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7 users found this review helpful

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Heather R.

Cooking Level: Intermediate

Home Town: Spring Lake, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 22, 2007

Another excellent way to cook a ham!

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HONEYROSE

Cooking Level: Expert

Living In: Akron, Ohio, USA

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Reviewed: May 8, 2007

This was very good coating for ham. I like the idea of wrapping the ham in foil with the glaze while it cooks. I just added all of the glaze at the beginning and didn't unwrap it towards the end. This might also be good using pineapple preserves.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Apr. 13, 2007

This ham was great. Everybody loved it. I followed the recipe exactly and it was perfect. The ham gravy was delicious--I added extra apricot jam to the juice to really bring out the flavor. Thanks for a great recipe.

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SARAKHLR

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Reviewed: Apr. 8, 2007

My ham was smaller, but I went ahead & used the full amount of glaze. We loved the flavor, and my ham was tender & juicy & the glaze was a sweet & tangy complement to the ham. I used 2 teaspoons regular mustard in place of the dry mustard.Great recipe Roz21, and I will definitely use it again!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 8, 2007

So simple yet so very good! I made this for our Easter dinner today, and it was delicious! Because I needed my oven for other cooking projects, I put my precooked spiral ham in the crockpot, set it on low, and three hours later had a ham that was just-right sweet, tender, juicy. The juice that collected made the best ham gravy; all I had to do was put it in a sauce pan, make a slurry of cornstarch and water, added it to the juices and cooked until thickened. No other season required. Perfect! This will be the way I make baked ham from now on.

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