I've made this recipe about 6 times now, and my results have been a little different from the other reviews. I have not had the "curd" effect that others have mentioned. I have made this either in one of the oven proof plastic bags, or the slow cooker, and made the sauce to a boil prior to adding to the meat. The consistency is completely smooth, and I found it gave good flavour to the ham, and made it incredibly tender. Prior to serving, I thicken the left over sauce and serve it as a dipping sauce.
The last time I made it the sauce, I added it to left over home-made macaroni and cheese, and scalloped potatoes. It gave great flavour and a zest to both of these dishes. Thanks Kate!
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I've made this recipe about 6 times now, and my results have been a little different from the...