Reviewed: May 6, 2012

good recipe, made a raw ham amazing tasting

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Reviewer:

maxwellr

Reviewed: Apr. 26, 2012

Excellent. My husband said this was the best ham he had ever had. Easy to make-ahead too!

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Reviewer:

Minnesota Mad Scientist

Cooking Level: Expert

Living In: Lakeville, Minnesota, USA

Reviewed: Apr. 23, 2012

I made this ham for a very skeptical family, cooking my first real Christmas dinner. It was fantastic! Even mom admitted it was the most tender, moist ham she'd ever had! Thanks so much for a great recipe, and for saving my hide on Xmas! :)

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Reviewer:

LILBEBEV

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 14, 2012

I had a small Trader Joe's ham that I needed a marinade for. This was very tasty and I will definitely use it again at Easter. Thanks!

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Reviewer:

Jharmon27

Cooking Level: Intermediate

Reviewed: Apr. 8, 2012

I only gave 4 stars because I'm not a fan of liquid smoke and therefore used my own glaze. That being said, the slow roasting in water gave me one of the best hams I've made in years! It really reduces the saltiness of the ham and the meat was very tender. So whether or not you prefer to use your own glaze, the roasting method is wonderful.

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Reviewer:

lberq

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Chilliwack, British Columbia, Canada

Reviewed: Mar. 13, 2012

I made this recipe last Easter and used a raw ham; everyone said it was the best ham I ever made; not salty at all and very good flavor. It does take a long time to cook, but it's worth it. You can get a raw ham from BJ's.

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Reviewer:

learningtocook

Reviewed: Feb. 25, 2012

Made exactly as directed. Most excellent. Will be cooking for Easter this year.

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Reviewer:

KMYOHO

Cooking Level: Expert

Reviewed: Feb. 18, 2012

STUPENDOUS!! Glazing every 5-10 min is ESSENTIAL, EVERYONE LOVED IT!

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Reviewer:

Vennettes_mom

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Feb. 12, 2012

OMG. THIS WAS THE BEST. I got my ham for 98cent a point. It was a semi boneless ham. After reading the reviews, I decided to mesh directions. I put 4 cups of water in an oven bag and with the ham and cooked it at the temp and time on the label on the ham (actually a little under time--I cooked it for 12 lbs and the ham was almost 13). Then I drained the bag, set the ham aside and poured the drippings in a bowl. I took the ham off the bone, put it back in the pan and made double the glaze after seeing how much meat there was. There wasn't a lot of fat, so I didn't skim. I poured the mix and reduced heat to 275 and baked for 30 min. It wasn't a glaze as much as a au jus, but it was so so moist and yummy. I put leftover meat and glaze in a freezer bag for a crockpot dump meal. The kids can't wait to have it again!

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