Reviewed: Oct. 18, 2009

As others suggested, I used bourbon instead of vinegar and it was marvelous. I also used hot Asian mustard powder instead of the traditional English powder and it just gave the glaze a hint of a kick. My husband became very protective of the bottle of bourbon I brought home. He pictured me pouring the whole bottle over the ham. When I explained that I only needed a couple of tablespoons, he relinquished it and had a drink. Thank you Michelle, this was great!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 8, 2009

This was an awesome ham. Everyone loved the flavor. Will use this recipe as my ham glaze staple.

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Lisa H

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Apr. 25, 2009

I made this for the family and everyone enjoyed it. I will be making this many more times.

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Busymantis

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Reviewed: Apr. 18, 2009

This recipe is awesome! I had a 4 pound spiral sliced ham. I followed the directions exactly as written...oops! No I didn't! I substituted 1+ Tbsp Jack Daniels for the vinegar. Okay, other than that I followed the recipe exactly. It rocked! Everyone loved it and I can't stop eating it. Thanks for a true keeper!!!

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JEANNIED59

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Gahanna, Ohio, USA

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Reviewed: Apr. 12, 2009

This was a really great glaze for the Easter ham I just made. I happened to have some Jack Daniels around so I used that following some people's suggestions for adding bourbon or rum, and it seemed to work well. I ended up covering the ham while I baked it (I was making potatoes at the same time and didn't want to dry it out), so when the ham was done I took all the liquids on the pan, added some corn starch, and boiled down to a glaze that I poured over the sliced ham. I was making this up as I went along but it really made the ham extra tasty. We usually have ham with cherry sauce, but we didn't have access to cherries and this was a great substitute.

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Pete S

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Reviewed: Apr. 11, 2009

this recipe was great easy and tasty

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auntyvava

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Reviewed: Feb. 7, 2009

I changed this recipe fairly dramatically, but it came out delicious. I used maple syrup, Wild Turkey, and yellow mustard. Served it for Christmas Eve dinner and it was a success.

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Manny

Home Town: Boston, Massachusetts, USA

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Reviewed: Jan. 19, 2009

I followed another reviewers suggestion and used a tear drop ham. Delicious. Have made this recipe three times now and will make again.

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KATHLEEN_J

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Reviewed: Jan. 7, 2009

I took a chance and made this for the first time for a dinner party. It was a hit. Moist, full of flavour. I didn't have bourbon or the correct vinegar and used balsamic vinegar and it turned out great! Thank you

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Susie

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Reviewed: Jan. 2, 2009

i substituted the vinegar for bundy rum (in australia) and the dijon for seeded also i put in a teaspoon of ginger. i was the envy of everyone on xmas day!

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ozmeg

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Reviewed: Dec. 24, 2008

I usually do the pineapple and beer on my ham but I thought I would try a glaze. This recipe is the only one I had all ingredients on hand. It was great my family loved the taste, will use this recipe again.

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Bren0725

Cooking Level: Expert

Living In: Hunlock Creek, Pennsylvania, USA

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Reviewed: Dec. 17, 2008

I used this glaze on a ham I prepared in the pressure cooker. It only took an hour and it was super moist. There is a recipe on learninghowtocook.com that walked me through the process.

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agirlandastove

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 13, 2008

This was delicious! I've never ventured from our traditional pinapple topped ham until this recipe!.. When mixing the glaze for the top, I almost didn't add the dry mustard because I'd already put in the dijon and I thought it smelled too mustardy, but I did add it and I'm so glad!... While cooking the mustard mellows and the sweet of the maple syrup comes through... I was wishing for more mustard taste as I ate it!.. Next time I think I'll score the ham and let the glaze marinade for a few hours, then cover with foil for the first 30 min. then uncover to nicely brown for the rest of the time!...

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Oct. 21, 2008

THE BEST! THANK YOU!THANK YOU! THANK YOU!If I even mention this in front of my step-son, he gets excited. He loves ham, but with this he REALLY LOVES HAM! Made it for the family when they were over and my sister-in-law loved it. And she doesn't like ham. DON'T CHANGE A THING!

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PATTEG

Cooking Level: Beginning

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Reviewed: Oct. 20, 2008

Excellent! Made a very tastey ham with great leftovers. With the left overs made Delicious Ham and Potato Soup from this site.

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Chopperqueen

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Sep. 30, 2008

Very tasty as is, will make it again and won't change anything.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Jun. 17, 2008

I'm reviewing this a little late. Made this for Easter dinner for my husbands side of the family. Rave reviews from everyone! I followed travelerdude's suggestion and used bourbon. Wow!! It just really added another layer of flavor. I think this has become the newest tradition in our family. Definitely making this again!

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cj62

Cooking Level: Expert

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Reviewed: Apr. 16, 2008

Delicious! I had a small cooked ham that I used for this recipe. It came with a brown sugar packet and I used that as well as some pineapples for the top. In addition, as suggested I substituted bourbon for the vinegar. I have been married for nearly 15 years and I had no idea that my husband liked ham so much. Maybe it is because I never used this recipe! He devoured it at dinner, I used some to make his breakfast, and he was begging for ham sandwiches. How could I have not known he liked ham? :) Thank you for a great recipe and next time I will omit the brown sugar packet and follow it, but still use the bourbon (one of his favorite ingredients).

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 25, 2008

This was the first time I ever made a ham. I did it just as written and it came out great - delicious and tender. Everyone loved it!

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Judy Fine

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Reviewed: Mar. 24, 2008

We smoked our Easter ham, so putting the glaze on during cooking was a bit difficult. After trying (without much success) I decided to just save the glaze to serve with the ham at the table. Yummy! I doubled the recipe for an 8-1/2 lb ham and added 3 Tbsp of fresh squeezed orange juice and about 2 Tbsp of honey. This was an easy and delicious glaze.

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