The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 20, 2009
Best ham ever!!! I used a precooked ham butt. Not a spiral sliced because they dry out too much, but it was already pre-cooked. I used the juice from two cans of pineapple and about 1/2 cup more sprite. I also omitted the cherries. 12 lb ham cooked for 2.5 hours at 350. People literally said it was the "Best Ham they had ever had" Thanks for such a simple and traditional recipe!
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Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 5, 2009
This was my first attempt at cooking a ham and it worked great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 3, 2009
This was a wonderful meal. We all enjoyed it on Christmas day:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 25, 2009
This is almost the exact recipe I use for my Easter and Christmas Ham. I decorate the ham the exact way as called for in this recipe. I use 2 cups brown sugar Preferably dark brown, Enough of the pineapple juice to make a wet sand consistancy, I add about a 1/4 cup of yellow mustard, 1 teaspoon ground cloves, and pour over ham then pour the rest of pineapple juice in pan and seal it with foil. I bake at 325 for 2 hours completely covered and then for about 15 minutes at 400 degrees, I baste with the juices from the bottom of pan every 5 minutes. If you completely seal the ham in the beginning, you will never have dried up juices. This is for an 8 lb or so ham. For a 12 lb ham, I would bake sealed for about 3 or 4 hours sealed and then the same for the last 15 minutes. I also thicken the juices at the end with a flour and water mix. My ham and sweet gravy has always been the talk of the dinner. My granddaughter always requests it during the holidays.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 27, 2009
Good ham! I didn't give it five stars because I think I liked the mustard and brown sugar glaze I tried last week better. HOWEVER, this was a very delicious recipe. Make sure you keep basting away. I added a little more brown sugar and used diet 7 up for the soda. I must say the presentation was beautiful. Lots of compliments!
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Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 19, 2009
Now that I make my ham this way, I am always requested to make the ham for holidays. The only advice I can give is to keep an eye on the ham and baste it every 1/2 hour. I also use the juice from two cans of pineapple rings and I eyeball the soda. If the sauce starts to get really thick, I just pour in a tad more soda. My husband, who doesnt like ham, ate it for 3 days straight!!!!!
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Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 28, 2008
made this for the second christmas in a row now. very good!.
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 28, 2008
I followed this recipe almost perfectly. The only thing I did differently was buying a smaller ham and cutting the time down off it. This recipe is definately a keeper!
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Fort Belvoir, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 27, 2008
Really good ham. I cooked it in a bag, and it was juicy and tender.
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Cooking Level: Intermediate

Home Town: Bronx, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 25, 2008
This is a great ham recipe. I cooked a 10 lb. ham and covered it with parchment paper and then foil for the fist hour or so. I agree with some other reviewers- double the sauce if you want to have sauce to serve with the ham. It was very moist.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Dec. 25, 2008
mmmmmm yummmy and pretty
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Cooking Level: Expert

Home Town: Riverside, California, USA
Living In: Evans, Washington, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 22, 2008
very good recipe, only suggestion I would make is not to use as many cloves, I used around a dozen. the first time I made the recipe I followed it to a T and the clove was very overpowering so the next time I used less and it was fantastic!
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Cooking Level: Expert

Home Town: Park Rapids, Minnesota, USA
Living In: Duluth, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 2, 2008
Well, I didn't buy any of the cherries, but then when I went to put the pineapple slices on the ham using the toothpick in the middle, the toothpicks got burned so I ended up taking those out completely and also ended up scorching on the pineapple slices. The ham glaze/ham was delicous, though. I used some cloves but probably didn't need as many as called for - I would spread them out more the 2nd time around. I would also make my "diamond" shaped knife cuts more attractive. It was very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 29, 2008
This was the first time I actually didn't mess up the ham for Thanksgiving! I had a 9 pound pre-cooked spiral sliced bone-in ham and I cooked it 1.5 hours. Perfect!
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Cooking Level: Expert

Home Town: Fallston, Maryland, USA
Living In: Edgewood, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 25, 2008
This is my VERY first ham and this recipe was right on point!!!! I searched the site to try to get a recipe that would give me a ham that tasted close to what I grew up with as a child...and I think I've topped even my mom's ham!!! Oh my! The ham had just the right about of sweet and salty...perfect. I used a 6 lb ham and made the glaze as directed and it was just the right amout of glaze for my 6 pounder. I cooked the ham with just the cloves, pineapple slices and cherries and then added the glaze in the last hour of cooking from reading the reviews of how the glazed burned. I didn't score my ham either but it came out just as juicy! Thank you for this recipe. I think I will keep this and pass it down to my future children.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 18, 2008
this is the best ham my family loves it I will always fix it this way. My family Raved about it. voting gives 5 stars my family gives it 10 stars!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Sep. 18, 2008
This was delicious and I followed the recipe exactly! everyone in the house loved it
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 26, 2008
Awesome recipe! everyone loved it. didn't use the carbonated beverage as the ham + pineapple juice mixture created enough juices of its own. So good! will definitely make again.. and again :)
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Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 11, 2008
ok..I have to start by saying I am not a ham fan but I made this when our cookout got rained out and I needed to make something inside. It was awesome. Everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 24, 2008
this recipe is awesome it has become a favorite in my house ..my god mother even asked for the recipe..
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