Reviewed: Mar. 28, 2005

I did this for yesterday's Easter dinner- Yummy! I actually baked it with orange slices toothpicked on- it gave it a tangier flavor. This ham is so beautiful looking and oh so tender. This will be my permanent ham recipe from now on! Thanks!

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Reviewer:

STINKYSUNSHINEMOM

Reviewed: Feb. 24, 2004

Perfect, we loved this! Very simple to do and that's the best part. I didn't bother with the fruit, well actually I didn't have it. But it was fabulous without fruit, I'm sure it's even better with it. Thanks for this keeper!

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Reviewer:

Lukiesmom

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Home Town: Schaumburg, Illinois, USA

Living In: Charlottesville, Virginia, USA

Reviewed: Nov. 8, 2003

This is now my recipe ( in the family )! I am asked to bring this ham everywhere I go. For the last half hour...I start to baste the ham just like you would a turkey...it really spreads the sugar around and keeps it juicy! We tend to buy large hams and double the recipe...the ham is great on sandwichs the next day!

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Reviewer:

KENZMOM

Reviewed: May 3, 2003

I used a precooked ham and it still turned out great. Excellent flavour for a ham lover. I used pineapple rounds and mandarin oranges instead of cherries. Its in my recipe box forever now.

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Reviewer:

learning2cook

Reviewed: Dec. 26, 2002

This glaze was very good! I thought maybe a little less orange juice, but hubby thought it was perfect!

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Reviewer:

CCURCIO

Reviewed: Nov. 5, 2002

Terrific recipe! I also like to give the ham a spritz (from a spray bottle) with a good bourbon.

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Oct. 26, 2002

very very good ham. I made it for a get together and it turned out fantastic it did stay in the oven a little longer than called for and still very good.

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Reviewer:

RYANJENN

Cooking Level: Intermediate

Living In: Lachute, Quebec, Canada

Reviewed: Oct. 13, 2002

This is an excellent recipe. The glaze is fabulous!

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Reviewer:

GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

Reviewed: Oct. 5, 2002

Fantastic! My finicky husband sopped it up with bread and asked me to make more! I'll definitely make this every Christmas!

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Reviewer:

Miz_Lola

Reviewed: Oct. 4, 2002

This recipe could have been better if it weren't for the downfall of the ham being SO salty. That's the problem with smoked hams, so perhaps I'll seek another ham alternative. I used honey along with the brown sugar and butter to create a sauce that I poured over top of the ham before cooking it. A few times throughout the cooking, I basted the ham with the sauce. The ham is juicy and the sweetness of the brown sugar and honey help disregard some of the saltiness.

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