Reviewed: Dec. 31, 2006

I wish I could give this more stars! This is the absolute best way to cook a ham ever. The first time I made it was Christmas dinner and I was pressed for time (increased cooking temperature to 350 degrees for 4 hours) and it was still very good. But making it today for New Years Eve celebration and cooked overnight. WOW! I have never deboned a ham so easily. This will be a family tradition at our house. Thanks for the recipe.

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

Reviewer:

EQUILDOTTSIN

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Salina, Kansas, USA

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

Reviewed: Dec. 27, 2006

This recipe was wonderful. I have never been able to bake a moist flavorful ham, so I scoured the recipes here to find one. My family (kids) loved this ham. My daughter who really doesnt like ham ate it for lunch and late night dinner! I think the next time I will try to make the glaze a little thicker to make more of a coating on the ham.

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

Reviewer:

Cyndi N.

Cooking Level: Intermediate

Home Town: Montevallo, Alabama, USA

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

Reviewed: Dec. 26, 2006

Tried this recipe for the first time on Christmas after reading all of the great reviews. I cooked a 10lb. shank ham overnight, placed in the refrig in the morning and reheated it and served about 15 adults in the afternoon. There wasn't a piece left! Absolutly delicious!! I received endless compliments on this ham and I will probably be asked to make this ham each holiday!! I would not change a thing about this recipe! Perfection!

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

Reviewer:

mjberry

Cooking Level: Intermediate

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

Reviewed: Dec. 26, 2006

WOW! I was really impressed with this recipe. It was the best ham I have ever had and the best part is there was so little work. Just like in the other reviews people who usually don't like ham really enjoyed this. I used a roasting bag instead of a pan and it worked great. Don't expect to serve the ham by carving it because it falls apart. I went ahead and shredded mine before serving and I didn't even need a knife. So tender! I think nest time I will double the glaze because the shredded meat in the bottom of the dish I served it in that was just laying it the juice was the BEST!

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

Reviewer:

beautiful

Cooking Level: Expert

Home Town: Lexington, North Carolina, USA

Living In: Vilseck, Bayern, Germany

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

Reviewed: Dec. 16, 2006

Positively the tenderest ham you will ever make! The meat slide off the bone. I omitted the cloves and took the advice of others and cut down the liquid smoke to only 1/2 tsp. Took it to a church potluck and everyone was asking who made the delicious ham!! This one is a keeper for sure as it could even make an inexperienced cook look professional! EASY!!!

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

Reviewer:

JONSGIRL1

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

Living In: Youngsville, North Carolina, USA

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

Reviewed: Dec. 11, 2006

I tried this recipe last Christmas and it's delicious. Everyone wanted the recipe. It will be our Christmas meal this year also.

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

Reviewer:

CAJUNLADYUT

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

Reviewed: Dec. 8, 2006

I typically can't stand the taste of ham. When I got married I still felt the need to carry on the traditions of my parents so I bought a ham. Not knowing how to cook it, I went searching and found this recipe. I am in love with it. I still don't like ham unless it is cooked this way. Nice job on the recipe!

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

Reviewer:

vanbenneh

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

Reviewed: Nov. 25, 2006

I've done this ham twice now and it's been perfect both times. Thanks for the fabulous recipe!

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

Reviewer:

Lauren W

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

Reviewed: Oct. 2, 2006

This recipe is great! My family loves it,and it's the only way I make ham now.

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

Reviewer:

LIBEMM

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

Reviewed: Aug. 28, 2006

This is the best ham I have ever made. I served a very picky family & everyone raved about it! Out of a 10lb. ham, I only have about 5 pieces left! This was absolutely wonderful and so simple.

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

Reviewer:

shaneswife

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

Reviewed: May 25, 2006

My husband is a huge Ham fan which i am not, i found your reciepe to be quite good, while my husband was unimpressed, thank you for sharing your reciepe.

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

Reviewer:

Athena B.

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

Reviewed: Apr. 27, 2006

Yummy---reminiscent of Mom's ham. Just the right mix of flavors. Very easy, too.

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

Reviewer:

LISA LINDEMUTH

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

Reviewed: Apr. 26, 2006

If I could give more stars than 5, I would. This ham was amazing! It was so tender, I could not pick it up out of the pan without it completely falling apart! Here's some secrets that I did. First, I used a 8-pound smoked picnic ham rather than a shank ham. I put it in a dutch oven without a rack. I put the water in as directed. I PUT THE HAM IN FAT SIDE UP! This allowed for the fat to penetrate and "baste" the ham while cooking. I put the lid on it and forgot about it for 7 hours (1 hour per pound) at 275 degrees. Then I poured all of the liquid out, glazed the ham, anc baked it for another hour. I will definately make this again. It was a hit with my husband who is always looking for that meat to fall off the bone. Now if only I could make a roast this tender.... :-)

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

Reviewer:

Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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

Reviewed: Apr. 18, 2006

Husband made this at the firestation for an Easter lunch and it went over very well. Lucky for me he brought some leftovers home and I know I will be trying this one myself. Yummy!!! Best ham I've had. Thanks Connie.

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

Reviewer:

AENGLISH

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: La Crosse, Wisconsin, USA

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

Reviewed: Apr. 17, 2006

Delicious flavor, sweet and smoky. I reduced the Liquid Smoke to about 1/2 and added about a 1 1/2 tsp. of dried mustard. This is now my favorite Easter ham recipe. Thanks!

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

Reviewer:

Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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

Reviewed: Apr. 17, 2006

This glaze was amazing. I don't even really like ham, but I love this recipe.

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

Reviewer:

alissaz

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

Reviewed: Apr. 17, 2006

I was looking for a glaze to go on our ham for Easter and came across this recipe. Wow..were we ever in for a treat. The flavor from this glaze was delicious and family went back for more. I used a 10 lb. bone-in butt ham...only needed 3 hours of cooking time at 325. So, I followed the glaze directons and took it out about a 1/2 hour before completion, added the glaze and then cooked for the remainder 30 minutes. Again..wonderful. I was looking forward to a lot of leftovers...not much left...it was about gone. Thank you for sharing this recipe.

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

Reviewer:

Apoxy

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

Reviewed: Apr. 17, 2006

Just wonderful!! Everyone raved over this dish; thanks

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

Reviewer:

LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

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

Reviewed: Apr. 17, 2006

I just made this for Easter and everyone loved it. It was a tad sweet for my taste, but that's just me. It was the first time I've made a ham and didn't realize how much fat is on a shank ham, so when I pulled it out of the oven after 8 hours I was shocked at how little meat was left after removing the fat. I had a 10 lb ham and was planning to feed 13 people. What was left was not enough to do that so I had to grill 6 chicken breasts and we ate every bit of both. It was easy though, and a hit, so I will make it again with the knowledge that I need about 1 lb per person.

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