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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Alley Gallant

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Reviewed: Apr. 5, 2009

Good and easy!

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Feb. 23, 2009

Baste often. I Make for Easter most years. Makes a lot of sauce, can get away with half. Try in an oven bag turning over every 15 to 20 mins to baste. Can use brown sugar instead of syrup.

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mbg

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Reviewed: Feb. 11, 2009

I used brown sugar instead or corn syrup. I used it with ham slices instead of a whole ham and it was really great!

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Cyndy C.

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Reviewed: Feb. 10, 2009

We loved this ham! I used 1/3 cup of butter, 1/2 cup brown sugar & 1/4 cup of honey as suggested by other reviewers. I will definitely be making this again!

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NANCY6485

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Feb. 4, 2009

Delicious! I got RAVE REVIEWS on my ham on New Years day!

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SproutMommaAlison

Cooking Level: Expert

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Reviewed: Jan. 29, 2009

We really liked this recipe. If you make it, you might want to use powdered cloves as some have suggested. The only thing I found wrong was that it was impossible to find all the studded cloves and biting into them here and there was not pleasant. However, the ham was excellent - loved it.

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BROSNANFAN

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Springfield, Illinois, USA

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Reviewed: Jan. 27, 2009

We have no ham left. This is the perfect dinner and having leftovers.

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sunrunner36

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Reviewed: Jan. 18, 2009

I varied this slightly by cooking the ham in a casserole dish with carrots as another reviewer said to do..the sauce gives a lovely flavour to the carrots and the ham was so tasty. The key to getting this tasting amazing is to keep basting the meat.

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Kimmyg

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Reviewed: Jan. 14, 2009

This was an extrodinary ham recipe. However, I took off a star because of the 4-5 minutes on broil burnt the crust of my ham. My crust already look perfect and carmalized by the time I turned the oven to carmalize, and thought it would be a mistake ... however I thought I would give the broiler a chance. BIG mistake. I set the timer and forgot to check on it more often than the timer as I was getting other things ready. The crust became quite black by the time the timer went off. Like most people I only made a half recipe of glaze and had leftover. I also added the 1/4 teaspoon of ground cloves to the glaze versus inserting cloves into the ham. I had wanted to use by slow cooker, but my 9 lb ham wouldn't fit in it so I used my oven. The oven cooked it perfectly. After the slices of ham were off the hock, I made a white bean soup with it. My husband now wants a ham once a month, but I'll not be cooking it quite that often. ;) Maybe once every other month.

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Karie

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

would double the recipe next time

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Bradyann

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Reviewed: Jan. 9, 2009

Two words: YUM-MY! I made this glaze to use on a 10lb. spiral cut ham on New Year's Day and the family loved it! I used brown sugar instead of the dark corn syrup and added 1/4 tsp. ground cloves to the glaze instead of using whole cloves on the ham. I actually used an oven bag and poured the glaze on at the start and only basted at the end of the cooking time after I took it out of the oven. I can't imagine how wonderful it must be when you baste as often as the recipe suggests. I just had too much to do to baste the ham during cooking. It still turned out wonderfully and this is my new glaze recipe from now on.

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Karen

Cooking Level: Expert

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Reviewed: Jan. 8, 2009

I just used a 1/2 smoked ham and this was wonderful! I did take the advice of other readers and used brown sugar instead of the corn syrup, cut the recipe in half and kept the same amount of butter as the full recipe. next time I would like to use ground cloves, but I only had whole cloves on hand and it still turned out great! hubby loved it!

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Kacie

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