Reviewed: Apr. 20, 2012

I used this ham glaze on a precooked ham. This turned out fantastic! The leftovers were very good, having soaked in the glaze. I will use this again!

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Reviewer:

CAZ4

Reviewed: May 9, 2011

Very good! Of course the quality of your ham makes a big difference too. I'll use this as my "go to" recipe when a baked ham is needed next.

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Reviewer:

Chelli

Reviewed: May 4, 2011

Great recipe! I live in the south and get fresh ham from my uncle who raises pigs and cows for slaughter...needless to say I'm always looking for a fresh way to prepare the meat! I did add molasses (a healthy 'splash'), used dark brown sugar instead of light and selected fresh made peach jam from our seasonal canning which I think is a world apart from store-bought. I liked this recipe enough to pass it on to the old biddies in the family! Thanks for sharing!

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Reviewer:

Erin Hazen

Cooking Level: Expert

Living In: Chesapeake, Virginia, USA

Reviewed: Feb. 20, 2011

My husband said this was the most delicious ham he had ever tasted! I did tweak a few things out of necessity. I only had apricot preserves and to cut the sweetness I added a 1/2 tsp of ground cloves. Instead of prepared mustard I used 1 tsp of yellow mustard. I probably used more like 1/3 cp of the preserves as well to get a better consistency for the glaze. In the end, it had the perfect blend of sweet and salty with a little spice. This turned out so well, I'll never add another pineapple to my ham again!

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Reviewer:

Stef B

Reviewed: Nov. 23, 2010

I am not a fan of ham but this was really good. I probably used a little less than 1/4 cup of peach preserves because I was being cautious but it was really good.

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9 users found this review helpful