The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Escondido, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 4, 2008
I made a variation of this for a ham over the holidays. We added some honey..it was pretty tasty. Next time we won't shy away from the strong flavors in this recipe...it really does add great flavor to the ham.
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 8, 2008
This recipe not only was tasty, but quite simple. To avoid that messy roaster, I put a small amount of water in the bottom, place a sheet of foil with the edges folded up (to keep most of the water off), put the ham on it, and followed the basting instructions. It turned out very well. Caution - a lot of grocery store hams have quite a bit of water added, so this suggestion may not work for you. We have our own butcher shop and don't have this issue.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 1, 2008
This recipe totally kicked the honey glazed ham recipes out of my recipe box. I'm with Travelerdude though; must substitute Jim Beam for the wine vinegar. We've got the authentic maple syrup straight from trips to Quebec and you've gotta use good quality syrup. This is SO simple and SO tasty - no way to mess it up. THANKS for a great dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 27, 2007
This was delicious. Very easy to make, too. I used this recipe for our Christmas ham.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 16, 2007
I thought this was just okay. There was something off about the flavor. I think from now on I will just stick to a little dijon mustard and lots of brown sugar. Sorry.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 22, 2007
This was a good glaze. My ham was almost 10 pounds, so I had to bake it longer and I think I should have put it in an oven bag. It got a little crispy. But I thought the glaze added a nice, subtle flavor and was very easy.
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 12, 2007
I love this glaze. Sweet with the tangy vinegar! Love it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 30, 2007
Good as is, but would have preferred a stronger maple flavor, even though I used Grade B pure maple syrup. I will probably increase the ratio of syrup to the other ingredients if I make this again.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 14, 2007
The taste was fantastic. My boyfriend loved it! I did not buy whole ham; I used thick sliced ham from the deli (about 3 slices). It came out really nice
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 18, 2007
For this recipe, use a generous tablespoon of bourbon and omit the red wine vinegar. I used this recipe for sliced baked ham (fully cooked hickory smoked pit ham) that I served to more than 150 people at a function. Each piece of ham was layered in a pan and got a generous helping of sauce in which to marinate through the heating process, which was kept covered on low temperature to heat. For serving, I spashed each plate with a line of the sauce to punctuate and freshen the flavor. This recipe was a huge success...and everyone wanted to know what the "secret" ingredient was!
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Cooking Level: Professional

Living In: San Pedro, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 6, 2007
This is a very easy recipe to make and satisfied even the pickiest of eaters. When I made it I made a bigger ham- and made a bit more than twice the sauce. It worked really well. I don't like messing with a bone so I used a teardrop ham and it tasted really well. I had absolutely no problems with cleaning pans afterwards- I did not use a "traditional" roasting pan, but used french corning roaster so that might have made the difference. This is not only good to eat warm but makes wonderful sandwiches later too.
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Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA
Living In: Bismarck, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 10, 2006
I used this recipe on a ham from a Russian Boar I shot this year. I thought it was great and very easy to make. "Two thumbs up".
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 14, 2006
The glaze is very tasty. It goes really well with the ham.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 25, 2006
I made this for Easter dinner, and we enjoyed it. Very easy, and will make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 16, 2006
I agree with both of the other reviews. This is really tasty, and SUPER easy with ingredients you pretty much always have on hand. I would DEFINITELY suggest lining the roasting pan with foil, as burned on sugar is extremely difficult to battle. I just made this tonight and thus haven't won the battle yet - maybe it'd be easier to just buy a new pan? Will definitely use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 26, 2006
This was fabulous. My husband and kids loved it! Will definitely make it again. Thanks!!
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