Very good Easter ham!!! My parents, fiance & friends really enjoyed this. :-) If you are expecting a fancy ham, this is not the recipe to try. If you are looking for a simple, honey baked ham, then you gotta try this! Having said that, I did find it necessary to make a few adjustments. B/c this recipe didn't specify the type of ham to use (i.e. shank, butt or whole), I went with a bone-in butt. B/c I was only cooking for 6 adults & a child, I chose an 8 lb. ham (anticipating leftovers). I adjusted the honey/butter mix. accordingly (i.e. 1/2 c. ea.). I didn't use nearly the amt. of cloves called for either. I didn't even need a 1/4 c. worth (and my ham was completely studded!). Oh, and I used an injector, although I could barely tell I had done so (most of the glaze flavor is on the outside). A couple things to note: a) It is advisable to place a c. or so of liquid in the bottom of your roasting pan. W/o it, you'll barely have enuf drippings to baste with. Use whatever you like - H2O, ginger ale, cola (I used ginger ale). b) I had to add another c. of liquid 1/2 way thru cooking (butter mix. dripped off ham & carmelized in pan). c) Always cook your (uncooked) ham to an internal temp. of 160 deg. and let it rest for 15 min. or so b4 slicing it. My ham was fully cooked in 2.5 hrs.& sliced perfectly after cooling down (I set my WS digital thermometer to register 160 deg., but still set my oven timer for reviewing purposes). Try this. I'm sure you'll enjoy it! :-)
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Very good Easter ham!!! My parents, fiance & friends really enjoyed this. :-) If you are...