i have made ham glaze many times but this recipe tops them all. I was using a ham slice as i just cook for two so i halved the recipe,(could have quartered it) used 1/4 teas. ground cloves in the glaze instead of whole cloves and i cooked the ham in a baking dish for about an hour. Served with scallopped potatoes and fresh green beans for a delicious sunday dinner.

Delicious ham! It was quite a process for me (because there were no precooked hams at my grocery store), but it turned out great in the end & I actually think it worked out best that way...here's what I did: I got a 5 lb. sliced (uncooked) ham, so I needed it to be 'precooked' to make this, so...I baked it at 350 for about 3 hours (until the internal temp. was 160). But, before I cooked it, I injected the ham w/ 1 can of Sprite (using my meat injector). I do this w/ all hams & it really helps keep it moist & sweet. Okay, now to cook it here's what I suggest: Line a cookie sheet (one w/ a lip around the edge) with foil then spray the foil w/ cooking spray. Place a cooling rack (the kind you cool cookies on) on top of the cookie sheet, and place the ham on the rack. The cooling rack allows for the juice to drain into the pan & prevents the ham from getting soggy/burnt on the bottom. Now, make a sort of tent over your ham w/ aluminum foil (but try not to have the foil touch the ham if at all possible, if it does it could possibly pull off the yummy outer crust). This 'tent' will help keep the ham from drying out in the oven. Now that my ham was all cooked and 'Sprited-up' I put it in the fridge to make the next night...now I followed this recipe (with my precooked ham...yeah!) I followed the recipe exactly except I used bottled orange juice (1/2 cup because that equals approx. the same as 2 juiced oranges). My sauce never really thickened, but I just injected & poured the juice

I had a 2 lb. turkey ham and wanted a good glaze. this was AMAZING, my husband loved it and he is very hard to please. He said he wouldnt mind eating this all week. Fresh pineapple was on sale so i took a couple of cut up pieces and put them in the blender, everythign else i kept the same i wanted to make sure to have enough glaze. best glaze ever, i was amazed it was so easy!!

I made this for Easter for our family of four. It was easy to prepare and the presentation was very pretty! Everyone loved the flavor.

I made this glaze for my easter ham and everyone raved about the ham. It was the best ham I have ever eaten. I did the recipe alittle different. I followed the cooking instructions on the ham. I remomved the ham 20 min, before cooking time was over and placed the glaze. When I removed the ham from the roast dish and placed it into the plater, I pour all of the dripping over the ham and in beteen the slices. DELICIOUS!!!!!

I fixed this for Easter dinner and my hubby said this was the best ham he has ever tasted. I sliced my ham about 30 minutes before it was done and stuck it back in the oven to bake in the juices. It turned out wonderful!!

I made this recipe for Easter dinner and everyone raved about it. I used a 12 lb. spiral sliced ham and made 1 1/2 times the glaze recipe. The additional 1/2 wasn't necessary. I did keep about 1/3 back to baste the ham as it cooked. I used the new glaze the first two times that I basted, then used the drippings the rest of the time. I basted about every 20 minutes. My boyfriend and I do not usually like ham, but this was, in my boyfriends words "the very best ham" we had ever tasted! I also used about 15 pineapple slices and marachino cherries. Beautiful presentation. The kids loved eating the baked fruit (I didn't expect that). I will use this recipe every time! Very easy, simple ingredients. The glaze did not set up for me, but that didn't matter. Because I used a spiral ham, the flavor went throughout the ham. Excellent!

fabulous glaze. the ham tasted great and everyone raved about it. i brushed some melted butter over the ham and cooked uncovered for the last 10-15 minutes. very juicy and flavorful.

I have made this ham 2 times and I will again on Easter. It is absolutely wonderful. My favorite type of ham to use is a Sugardale spiral sliced ham. Best flavor and always super tender and moist. I read most of the reviews and I see that everyone seems to be having the same problem. No ones glaze seems to thicken. I have always made more glaze than called for. I use about half when I first put the ham in the oven. I put the rest in a large pyrex measuring cup and allow to cool on the counter while the ham cooks. It DOES thicken as it sits and cools. And it WILL glaze the ham if you just continue to baste it about every 20-30 minutes. But overall it is an amazing recipe and I had never made a ham before in my life and my first one was the best!

I felt this was alright. I would cut down on the amount of cloves in this as I thought they overpowered the taste of the ham.

This was sooo good. The only thing I didn't do was put the cloves in there because of my families personal taste. Will be adding this to my list of "Use OVER AND OVER" recipes!!!!!

Really good. Just took a while to cook and I only had a three pound ham.

This recipe is great. I made it for Christmas and my family loved it...

A very good recipe..I used crushed pineapples along with the juice to make the glaze. It also made the ham look very nice after it is cooked. The glaze didn't get thick but I basted it often and the ham was very moist. I also added about 1/2 tsp. ground cloves to the glaze. Excellent meal!

This was a good recipe. My boyfriend is allergic to fruit so I did not add the pineapples and cherries. I put a bag of baby carrots in the bottom of my roasting pan and they were so sweet and tender. I also covered my ham for the first hour of cooking, then uncovered for the second hour and it was very moist. I had an eleven pound, bone in, fully cooked ham. I would make this again.

This is the first time that I have ever had to cook for the holidays. I made this ham and the crowd was very pleased. I took the advice of an earlier reviewer and let the ham soak in the glaze overnight and also put in less juice than asked for. It was amazing!

I fixed this on Thanksgiving to go along with our turkey. It was ok. My guests enjoyed it more than I did. The sauce never thickened, so there was not a good, "glazy" coating on the ham. I let the ham marinade in the sauce overnight, so the flavor had plenty of time to settle in, but the flavor wasn't very bold. I also basted it while it cooked. Next time, I'll double everything but the juice, and see if that thickens it up.

I was out of honey so I substituted 1/2c maple syrup, I used ground cloves and a splash of regular OJ. It liquefied in the bottom of the pan, but it did leave a glaze on top of the ham and it left the ham moist & tasty from sitting in the juices. My picky 2yr old ate 2 slices! I'll try it again & next time use honey, but it turned out fine this way too!