Incredible! I followed the recipe for the most part. Out of necessity, I changed the karo syrup to brown sugar and I only had a 1 3/4 cup honey and used enough cloves for looks rather than measuring. Everything else was the same and the ham was so amazing. My spiral ham was twice the size, 10# but I kept the liquid the same and had plenty. I tented foil over the ham loosely so it wouldn't dry out and doubled the cooking time per package on ham. I also cooked the ham on it's side rather than flat side down which is how I normally do it. Half way through cooking, I flipped the ham and I'm glad I did. The bottom was soggy from juice but an hour of basting it gave it a nice layer of crispness too. Basting is key. Also, I have a gas oven and turned the broiler on high for the last 5 minutes leaving some blackened bits of ham and smokiness in my oven. Next time, I'll broil on low. All in all a tremendous success and the best have I've ever made!
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Incredible! I followed the recipe for the most part. Out of necessity, I changed the karo...