Reviewed: Jun. 13, 2008

Followed this recipe exactly....it's the best ham glaze we've ever had. Will be using again and again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2008

The BEST!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2008

I cooked the Ham in the oven for 8 hours at 160 degrees. It was amazing... but very rich... we ate teh left overs, but took awhile cause it was hard to get past how rich it was... but once again we were pleasently surprised by the left overs. and I also did not use the Liquid Smoke nor the worchishire sauce

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Emily Nicole

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Clarksville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2008

Very good,although not quite what I was expecting. I have quite a bit of drippings and bones to use for other recipes. The kids prefer a precooked ham simply sliced and pan-fried.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

love2cook/momof6

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2008

This is now my very favorite ham recipe. Very, very tender - moist with just a hint of sweetness. Thanks for sharing this!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jan C

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2008

This was really good. Seeing as my husband usually smokes the ham in a smoker I was skeptical it wasn't going to be close, I was worried that it might be dry but it wasn't. I used a smoked ham- from the butcher- not precooked. It was soooo tender that to get the bone all I had to do was grab it with my tongs and it fell right off. I didn't use the ground cloves, I used whole ones and stuck them in before I put it in the oven. I made the glaze and the left overs for gravy. I have never had baked ham this tender and juicy. It was about a 7 pounder and I cooked it for about 7 hours total add doing the whole glazing bit around the 6th hour. Fantastic. I would still prefer to have it smoked but all in all a really good recipe if you want to imitate what smoking can do. :)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

lauren

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2008

We made this for Easter Sunday dinner. We didn't have any leftovers! It was so juicy & tender. My husband said he'd never tasted ham this good before! I even forgot the liquid smoke & it was still wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. A

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2008

I used this recipe just for the glaze. It has to be the best ham glaze I have ever used. I used a boneless ham and scored it and placed the cloves. I then basted every 15 min. with the glaze. My family used this recipe at Easter after I told them about it and everyone loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MITCHELBAD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2008

Wow, this is a wonderful alternative to the traditional smoked ham...it was fantastic, my entire family love it...even my father who is a chef! I also added some ham stock for additional flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2008

This was my first time cooking a ham so I had no clue what I was doing. For those of you in the same situation my advice would be not to cook a pre-cooked, spiral cut ham for 8 hours. Most of my ham was so dried up it was like pork jerky. The only thing that saved some of the pieces was that I left some submerged in the juices left in the pan. Those pieces were unbelievably delicious. I will definitely make this ham again but not cook it as long. Lesson learned :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2008

Made this for my Easter ham this year and I know I'll be keeping the recipe to use every year. Delicious! We couldn't stop eating it. The only down side was burning my fingers while trying to debone the ham. I ended up using two forks and that worked great, but I still burned myself trying to pick the fat out. All in all, a few burned fingertips were worth it. I can't wait to have the leftovers tonight. Like other reviewers, I used a fully cooked ham, and it was still delicious. I was worried that it would dry out, but it was very moist. Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2008

I made this for Easter dinner and it was fantastic. I would say the best ham I ever made. I followed the directions and the ham was juicy and very tasty. Thank you for a new family tradition.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cook4u

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2008

I used this recipe for our Easter ham yesterday and it was delicious! I cooked a 9.5 lb ham in the slowcooker. I think the slowcooker is a better idea because it seems to keep more of the moisture in and you can keep an eye on it more easily. I cooked it on high for 3 hours and then 4 hours on low. It was "melt in your mouth" delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ATHENEDRAGONFLY

Cooking Level: Expert

Home Town: Peterborough, Ontario, Canada

Living In: Pembroke, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2008

This was AWESOME! I will always prepare my ham this way!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Diane

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

I used a fully cooked half ham for this recipe and thought it was pretty good. I warmed it in the oven covered with foil and 1" water in pan. Then with the water "drippings" I made the sauce. I sliced the ham, poured the sauce over and cooked for another 45 minutes. Not as good as others have said with the longer roasting time on a bone-in ham that makes it so tender.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mcd123

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

Great! I fixed it for Easter, it was delicious! Everyone loved it and couldn't quit eating it. I did mine in the crop pot over night and in the morning drained off water, kept the one cup as instructed and mixed with other ingredients and poured back over ham and kept on low for another 2 hours. Will fix again and again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Beth C.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

The glaze flavor was good. I used a pre-cooked ham in a slow cooker as some others had tried and mine turned out really dry.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Adh0621

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Oak Hill, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

An excellent, easy recipe. This was my first time cooking a ham, and it was so simple! I did not use the liquid smoke but it turned out great and the ham just fell off the bone. Will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

leprendun

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

We really liked this recipe. Our ham was falling off the bone done after about 5 hours so we took it out of the oven and just let it sit in the roaster for the last hour. The only other changes that we made weret0 cut back on the liquid smoke to less than a table spoon and using a Splenda blend brown sugar. Very good recipe. Moist, tasty, and tender.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

THADANDBRANDI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

Very tender and juicy. I cooked shank, bone in ham, in foil roaster covered with foil overnight, about 6 hours. Ham just fell off the bone. So easy! Pour drippings into bowl and place in freezer until it gels to easily skim fat off. I left out the liquid smoke and cut back on the worchestershire sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dawn

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Glazed Ham

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!