Reviewed: Jun. 1, 2010

This was simple and delicious. I cut the recipe in half because I had a very small ham. My preschooler loved it!

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Reviewer:

Vanessa

Reviewed: Mar. 7, 2010

Mmmmm this was so good!... I used to always make a pinapple topped ham but this is so much better imo! I halfed the recipe for my small ham;I used regular mustard and added 1 tsp. of maple syrup in the brown sugar glaze. My ham was so juicy and delicious!.. I will use this recipe again!

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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Jan. 30, 2010

An easy, tasty recipe for ham...but I'm not sure about the directions. It says that the ham should bake for 2 hours before the glaze is put on...my ham was fully cooked already, and took only half an hour to heat up completely. After the half hour, I put on the glaze and baked it for another half hour. It came out delicious. I can't imagine what it would have been like had I baked it for 2 hours! Also, there is a bit too much sugar in the glaze...I cut it down to 1 cup, and if I make this again, I'll probably cut it down a bit more. Altogether, this is very tasty. I might make it again...Thanks for sharing!

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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Jan. 7, 2010

Used Smithfield ham- Used reg ballpark mustard. Totally the BOMB............... yum

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Reviewer:

Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

Reviewed: Nov. 29, 2009

This is a great and easy glaze. I added pure maple syrup to mine and everyone that I had over for dinner raved about how wonderful the ham was. I will continue to do it that way. Also used Jack Daniels mustard....it's the best!

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Reviewer:

MomofTynTrev

Cooking Level: Intermediate

Reviewed: Nov. 24, 2009

Super tastey and super simple for a working mom of two. I was looking for the most simple glaze I could find w/ the ingredients I had in the house. Used regular mustard instead and really love this glaze.

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