Reviewed: Mar. 4, 2009

Fabulous and one of our family favorite!

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Reviewed: Jan. 21, 2009

This was my first ever attempt at ham, and it came out amazing. My husband had his doubts when I wanted to cook Christmas dinner, and became nominated by my inlaws to do the ham from now on. Thanks!

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amy

Cooking Level: Intermediate

Home Town: Eufaula, Alabama, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 10, 2009

Outstanding!

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Laney

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Reviewed: Jan. 9, 2009

This ham recipe is true a keeper. I used crushed pineapple and 1/4 cup of the pineapple juice. I think this is the reason why my glaze got thicker.

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Dotts

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Reviewed: Jan. 2, 2009

I'm a bit late getting this review in, but it's worth writing! I (feistyfella's female half) made this glaze for Thanksgiving, and it was fantastic! This is the best ham glaze I've ever tasted! The only changes I made were to add a bit of fruit...actual crushed pineapple with the juice, plus I added about a cup of cranberries to make it a bit more holiday-ish. I also squeezed juice from an orange and let the pulp mix with the rest of the ingredients. (We love our fruit around here.) This will definitely become a regular for our holiday dinners!

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feistyfella

Cooking Level: Intermediate

Living In: Townsend, Georgia, USA

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Reviewed: Dec. 29, 2008

I've made this before but it came out fantastic this time. I had people tell me that this was the best ham they have ever tasted! I think it's because this time I basted it every half hour and covered the ham very lightly with foil so the top wouldn't burn.

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consuella

Cooking Level: Intermediate

Home Town: Eureka, Missouri, USA

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Reviewed: Dec. 27, 2008

I made this for Christmas Eve dinner. It was okay, but not "great". Like a lot of other reviewers, my glaze did not thicken up, but that turned out to be for the best. I think I could have used a lot less juice and it would have been better. If I make this again, I'll leave out the orange juice - it made the ham taste too "fruity" for my liking.

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BrittneyT

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Dec. 26, 2008

I didn't like this glaze at all...it wasn't glaze so much as it was juice. I even added more brown sugar than it called for and it still didn't thicken. I took another reviewer's advice and let half of it cool while the ham was in the oven and used half right away and basted the ham with the cooled glaze about halfway through. Someone said it would thicken when cooled, but mine did not. The cloves were good but the glaze just wasn't thick enough.

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Chelsea

Cooking Level: Beginning

Home Town: Bettendorf, Iowa, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 26, 2008

This recipe is wonderful. I made this for our Christmas dinner. I had never made a ham until yesterday and was nervous about it. My husband LOVED it and can't wait for me to make it again. We have leftovers and can't wait to eat them for lunch. EDIT: I tried this glaze with pork chops. I made the glaze and then cooked the porkchops with it in the oven. They were REALLY good!! I will def. be making the ham again and the pork chops again!!

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-CoastieWife-

Cooking Level: Intermediate

Living In: Astoria, Oregon, USA

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Reviewed: Dec. 26, 2008

I made this ham yesterday for our Christmas dinner and it was unbelievably good. My glaze never thickened either but I just poured it over my 8.5lb ham and that was it because I totally forgot to baste it while cooking. It still tasted great. I also bought a can of sliced pineapples for the juice and pinned the pineapple slices on the ham with toothpicks, so I think that gave it extra flavor as well. We now have some leftovers for lunch and I can't wait!

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Diana

Cooking Level: Intermediate

Home Town: Highlands Ranch, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 25, 2008

This is very good as far as it goes. For a added treat add 1/2 Cup of whiskey to the mix. Wonderful

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Navy PO

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Dec. 24, 2008

This recipe is very good. I wanted to thicken it up so I added some cornstarch as well. But then all of a sudden I had all these clumps so I strained those out and dumped everything in a bowl. Meanwhile I used toothpicks to attach pineapple rings to the outside of the ham. I also dotted with a few cloves. It actually worked perfect cooling in the bowl because the glaze was thicken than last time I made it. It turned out just perfect. I baste every 20 mins and take it out when it reaches 160 degrees.

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LAURA_

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Reviewed: Dec. 23, 2008

I was nervous at first because I didn't think it smelled very good. Then I took a bite. This is amazing!! I have already had requests for it again. There was none left and my hubby was sad for no leftovers. I used crushed pineapple and orange juice, and probably more brown sugar than it called for. YUM-O

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Courtini

Cooking Level: Expert

Living In: Lebanon, Indiana, USA

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Reviewed: Dec. 10, 2008

This was so wonderful! My husband never gets excited about food but he went crazy over this. I didn't use the cloves and I used 1 large can of crushed pineapple in place of the pineapple juice. Since we have a small family I bought ham steaks instead of a whole ham and only baked it for about 30 min. By the looks of this dish people will think you spent a lot of time and effort on it when really it takes no time at all!

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Julie Ellis

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 8, 2008

I made this at Thanksgiving and my entire family nearly ignored my turkey and ate almost every bite of the 7lb ham! My son called from N.C. begging me to make it at Christmas. The "sauce" in the bottom of the pan makes an excellent dipping sauce too-- it has a tangy, orange peel taste to it. This recipe is AMAZING in every way!!

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Kim Pratt

Cooking Level: Expert

Living In: Zanesville, Ohio, USA

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Reviewed: Dec. 3, 2008

It was awsome! I will do it again on Xmas. Big Hit!

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wayz

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

This recipe was similar to one I've used for years. If you want to change it up - just add in the saucepan juice from marrachino cherries along with some cherries and chunks of pineapple and serve in a dish with the meal. People love to drizzle it on their ham on their plate while eating.

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Dawn

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Reviewed: Dec. 3, 2008

The sauce never thickened but we didn't mind. It was so tasty. Even better the next day. Will definitely be making this again. Thanks!

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Krystal

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Allen, Texas, USA

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Reviewed: Nov. 29, 2008

Very good for a simple recipe. My husband and kids absolutely loved it!!! I'll definitely make this next year.

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Jesse

Living In: Port Orange, Florida, USA

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Reviewed: Nov. 28, 2008

I used this glaze just as suggested and it came out perfect! This is my first time cooking a ham and it was so easy. This ham won't be around for too long!

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Erika

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Ham with Honey and Brown Sugar Glaze

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