Reviewed: May 13, 2009

I got rave reviews from my family at Easter when I served this ham. One tip: I used a small fondue pot to keep the glaze warm between bastings. Fabulous flavor!

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trish7575

Cooking Level: Intermediate

Home Town: Payette, Idaho, USA

Living In: New Waterford, Ohio, USA

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Reviewed: Apr. 28, 2009

EXCELLENT, MADE THIS FOR EASTER. THE HONEY MIX WAS ALSO GREAT BRUSHED OVER THE ROLLS!WHO WOULD HAVE THOUGHT!?

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rhonda

Cooking Level: Expert

Living In: Bella Vista, Arkansas, USA

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Reviewed: Apr. 27, 2009

Everybody loved it! Simple to make, excellent flavor and guests coulndt wait for dinner. I used ground cloves in my basting sauce. I microwaved the mixture once till melted and added cloves. I basted every 15-20 minutes and I had 18 lbs ham. It was delicious. I was close to the honey bake ham without the price tag ! I will stick with this receipe.

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Anita Martin

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2009

Perfect. Much better than preglazed hams.

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Sharon Dienno

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Reviewed: Apr. 24, 2009

This recipe was FANTASTIC! I read through some of the reviews and thought since I was taking this to a friends for Easter, I might try baking in an oven bag. Having never used them before, I just bought a box and didn't think much of it. A word of advice on the oven bags - make sure yours do not contain VENT HOLES... Let's just say it was not my brightest moment when I tried "flipping" the ham. Luckily, the glaze stayed inside the pan, even though it eventually seeped out of the bag through those pesky vent holes. Next time I will try it in my crockpot. Tastewise - this ham was EXCELLENT! We had a crowd of about 15 people for Easter who said they loved the clove flavor. I was surprised how much it actually permeated through the ham. We used a half-ham - not presliced. I didn't even score the ham, but the flavor really seeped into the meat. A winner and a keeper!! Thanks for the recipe. :)

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PlantQueenie

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Piscataway, New Jersey, USA

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Reviewed: Apr. 18, 2009

Awesome!!!! Will be making this for Easter every year!

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dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 17, 2009

I have never made a ham before and this came out perfect! My hubby said it was the best ham he's ever eaten! :) I followed "Mazzo"'s review and used 1/3 C butter, 1/2 C brown sugar and 1/4 C honey for the glaze. I also put some sliced carrots in the baking pan with the ham so they got some of that honey-sugary flavor too. I don't even really like carrots but I ate them all. YUM!!!! Thanks, Colleen, for an awesome ham recipe I will be sure to use again and again!

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Apr. 14, 2009

Delicious! I used an 8 lb ham and had alot of glaze left over. Next time I will cut the recipe in half.

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Judy Krause

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Reviewed: Apr. 13, 2009

Wow! Tried Easter on a spiral ham..didn't follow recipe exactly..just combine about 3/4 c honey, about 1/2 c. golden corn syrup, 1 stick butter, stuck some cloves here & there. Then melted all and poured over ham which I wrapped in an oven bag as one indicated[didn't work..all the juices leaked onto covered pan]-no bother, just used my baster[plactic suction thing]and basted between some of the loose slices. My new oven cooks faster than older one, so simply got it hot..and let it rest. Never tasted ham so good..and I thought I was the Queen of Ham! Thanks so much for the basic ingredients and the enjoyment you brought.

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rosebud434

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

Good flavor, I didn't rate it higher b/c 4 me it had too much butter, next time I will reduce by 1/2

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foodwiz

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fort Washington, Maryland, USA

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Reviewed: Apr. 12, 2009

Followed recipe exactly! Everyone LOVED them ham.. none left over! An Easter hit!!

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kristen203

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

Very tasty, with simple ingredients. I did cut the glaze ingredients in half, and since I didn't use a deep enough pan I had to dump some halfway through the cooking time because it was starting to overflow. Wonderful flavor though, thanks for a great recipe!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 12, 2009

We just had this for Easter dinner, and it was excellent! Everyone loved it. I followed a few other reviewers suggestions - made the glaze with 1/4c honey, 1/4 c pineapple juice, 1/2 c packed brown sugar, 2T butter, and 1/4t ground cloves. We basted every 20 minutes until the ham was done (based on the directions that came with my ham). When it was done, I sprinkled maybe another 1 or 2 T of brown sugar over the ham and threw it under the broiler for 2 minutes. The pineapple juice kept it thin enough so we had a nice pan of drippings that was fabulous to serve with the ham. Thanks for a great base recipe and for all of the fabulous suggestions in the reviews!

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lafemme

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

This was very good! I was looking for a ham recipe made for a non-spiral cooked ham for years now and this was delicious! I used the brown sugar instead of corn syrup like other had recommended as I did not have the corn syrup and it turn out perfect! Make sure and follow the basting rules and if you have a large ham just cut it into 2 large pieces and proceed. This will cut down of the heating time.

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Amber Pitts

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Long Beach, California, USA

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Reviewed: Apr. 12, 2009

I just served this for my family's Easter dinner and they all absolutely loved it! Unfortunately, the glaze wasn't nearly as thick as I expected...but I did follow the advice of previous posters and cut the honey in half...so maybe that had something to do w/it.

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Sarah_Lee_Wannabe

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Reviewed: Apr. 12, 2009

I made this ham for Easter dinner. It turned out delicious. I only made half the glaze and it was plenty for a 5 pound ham. Watch the ham very carefully while it's under the broiler. It will only take a minute or two. I can't wait for leftovers!

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tennprincess

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Apr. 12, 2009

sooo easy! My family loved it, I made it a few weeks ago for a dinner party and everyone requested it again for easter.

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Beca707

Cooking Level: Beginning

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Reviewed: Apr. 11, 2009

Hmmmm. Made this year's Easter celebration. I have a tendency to "change" recipes, but this time I wish I wouldn't have.... Based on other's reviews, I opted to purchase a spiral sliced ham. I placed it in an oven bag inside my "foil lined" (just in case!) roasting pan - glaze and all. I found it very difficult to turn the ham to baste (it kept falling apart!), so I stopped after the second time I tried. Next time, I will buy an unsliced ham and baste every 15-20 mintues as directed. I think I will also forgo heating the honey/syrup/butter mixture over the stove (it was too thin IMHO). I'd just melt the butter and add it to the honey/syrup mixture. A thicker consistency (I believe) would be much easier to "brush" on the ham. My dinner guests liked this alot, especially my fiance (he doesn't care for "sweet" ham, and since my glaze didn't really soak through, it was barely noticeable or else he would have said so). I on the other hand was not impressed because I couldn't taste the honey glaze at all (which I was looking forward to). Oh well. Can't please everyone, I guess :) Thanks for sharing this easy recipe!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Apr. 11, 2009

I am new to this site but cannot stop now searching for recipes! Now everyone considers me a great chef but I don't work in a restaurant - only at home. I made this on New Year's Day and it was fantastic and I don't even like ham at all but now I love it. I used an electric roaeter oven - used organic honey - didn't have the syrup so followed the reviewers advice & also used foil under ham to keep from ruining my roaster. Bought an uncooked ham (this was the first time I bought a ham & shopped on new year's eve so erred in my haste - I tried to avoid spiral hams & managed to do that. I used the other recipe on this site due to it being raw for slow roasted ham (took about 5 or more hours) - 275 deg. and put honey & cloves on the ham b4 slow roasting. Basted every hour -- then turned up the heat & followed this recipe for last hour & 1/2 +. Made 10 lb ham. It was the best ever - moist soft - better than honey baked ham store! It was just my husband and me but w/in 4 days we ate the whole ham! Used leftovers in lots of casserole & scalloped potatoes. I am making it for Easter tomorrow! can't wait

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