Reviewed: Mar. 25, 2008

This recipe made a such yummy ham! I cooked it in my slow cooker on low heat for about 7 hours with the glaze, basting every 1/2 hour or so. I didn't have whole cloves, so I just sprinkled a little bit of ground cloves over my ham before pouring the glaze over the top. The results were amazing.

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ejw825

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Mar. 25, 2008

Great flavor. I was a little weary at first thought it would be a little too sweet but it turned out good.

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Nina

Cooking Level: Intermediate

Home Town: Hopkinsville, Kentucky, USA

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Reviewed: Mar. 24, 2008

Really good. I used a tiny ham, and quartered the recipe, but next i'll only halve it. Not quite Honeybaked, but still really good!

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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 24, 2008

I always bought a honeybaked ham for holidays but now that I have this recipe, I'll save some money!. I cooked it in the crockpot using cookeratheart's reviewed suggestions. I did put the tiny carrots on the bottom and was disappointed in the taste of the carrots but maybe that's because I used a crockpot liner so the juices of the glaze was not able to caramelize the carrots, anyway the ham had a great taste, no oven, everyone loved it. Thanks for the recipe and the reviews, they really helped!

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Deborah

Home Town: Wilmington, Delaware, USA

Living In: Cary, North Carolina, USA

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Reviewed: Mar. 24, 2008

Everyone loved this. I left out the cloves because we aren't big fans, and like others I substituted brown sugar for the corn syrup.

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EJsMommy

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

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Reviewed: Mar. 24, 2008

My husband used this glaze on our Easter ham, which was spiral cut, and he basted avery 15 minutes. It turned out absolutely wonderful! Everyone just raved about it. It does taste like a Honey Baked ham.

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Donna H

Cooking Level: Intermediate

Home Town: Imperial, Missouri, USA

Living In: Robertsville, Missouri, USA

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Reviewed: Mar. 24, 2008

This made an inexpensive ham a treat! I did use the crockpot, and glazed the ham every 15 minutes for about 2 or 3 hours, then I just dumped the remaining glaze over the ham. the liquids collected generously, and the carrots and sweet potatoes that I added were being basted, too. At the end the ham fell right off the bones!I probably had it in my crockpot for 8 hours. I sealed the steam exits so it retained all the juices. It was so very tasty and tender. A real treat. Louise in Canandaigua, N.Y.

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Louise

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Reviewed: Mar. 24, 2008

This was the best honey ham I've ever made and I will make it again and again. Everyone loved it. I made a few little changes - I used brown sugar in place of the corn syrup as suggested by other reviewers and used less butter (1/2 cup-one stick). I also used a spiral sliced ham (9 lbs) and there was just the right amount of glaze. Thank you for a wonderful recipe :-)

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Michelle NY

Cooking Level: Expert

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Reviewed: Mar. 24, 2008

I used this glaze for yesterday's Easter dinner. Used brown sugar instead of corn syrup as others suggested. I have to say, I was in such a tizzy in the kitchen all day that I didn't put the glaze on until about 1/2 way thru cooking and threw some pineapple slices on top the last 1/2 hour. I think I dumped the pineapple juice on top too. I don't even know how close I came to the measurements called for - I was just dumping stuff in the saucepan! But it came out WONDERFUL!!! Even my kids gobbled it up (which is saying A LOT)! I used an 8lb butt portion, not spiral sliced.

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DoublyBlessed02

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Mar. 24, 2008

I am not a ham lover but I got a free ham from out local store and thought I'd make it for our Easter Celebration. This recipe was wonderful. I changed the glaze slightly using 1/3 cup butter, 1/2 cup of light brown sugar and 1/2 cup of honey. I scored the ham and used the cloves. I basted every 10 minutes. This ham was so flavorful and juicy that I would make it again. I mixed the glaze ingredients together and microwaved it until heated and then kept it on the back of the stove. He was warm enough there since the oven was on. Can't get any easier. Thank you Colleen for sharing your wonderful recipe.

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AMurphy

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Reviewed: Mar. 23, 2008

Great Glaze!! Make sure you buy a spiral ham!

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Mar. 23, 2008

I made this today for the first time. I've tried many other ham recipes for the holidays. This recipe was THE ABSOLUTE BEST!!. I changed a few things. I did not use cloves at all. I mistakenly bought a ham that was smoked but not pre cooked. So I par boiled it as the directions on the plastic stated. I then made the glaze, deeply scored the ham & put it in a oven bag. I let it marinate over night, turning the ham several times. When I put it in the oven, I ended up removing the bag in order to baste it a few times. The whole family, including the in-laws raved!!! So moist & delicious, you don't even need any extra juice with it.

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gigismommy

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Reviewed: Mar. 23, 2008

I combined the brown sugar with the honey and butter - and I liked it alot, but it wasn't as thick as I would like. May decrease the butter next time.

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 23, 2008

Used the slow cooker for 4plus hours (3 on high, the rest on low) - had karo cornsyrup with brown sugar and added a bit more brown sugar to it, used a third of the cloves, cooked with baby carrots, basted often and the meat fell apart. It was scruptious! Will make again.

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Marcia G

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Reviewed: Mar. 23, 2008

This was great. While it didn't have the crust on the ham like H.B.H does, it was just as tasty. I also used a roasting bag and just turned it every 20 minutes. I also broiled it for 5 minutes after the initial 1hr and 20 mins. Will DEFINITELY make again! It was a great main for our Easter dinner!

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shortii311

Cooking Level: Expert

Home Town: Pleasantville, New Jersey, USA

Living In: Tampa, Florida, USA

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Reviewed: Mar. 23, 2008

Like many I used brown sugar instead of the corn syrup. In addition, I put a small bed of baby carrots with a tiny drop of apple juice in the bottom of the pan to keep everything from sticky. Extremely happy with results - use a poor quality ham - a piece ham with a leg bone in it. Ham tasted amazing and I could of cut it with a spoon - very tender and moist.

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laura3278

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Reviewed: Mar. 23, 2008

OMG!!! I don't even really like ham and this was wonderful. I just made this today for Easter for 20 people and everyone loved it. I used a 9 lb spiral ham. Cooked for 1 and half hours on 325. I too replaced the corn syrup w/ brown sugar. I will never buy a high priced ham again. SOOO good.

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Jennifer

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Reviewed: Mar. 23, 2008

This was great. Not a big ham fan but this was wonderful. Used brown sugar like was suggested and cooked spiral ham for 45 mins. The ham just melted in your mouth. My son who eats nothing has asked if I would make this again next Sunday. Much better price and taste wise than the national brand

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vacday

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Reviewed: Mar. 19, 2008

I really can't cook...don't like to cook. But I've been delegated to making family dinners and wanted to try something different for Christmas Day dinner (yes, I know this review is late). I knew I wanted to do a ham and found this recipe. It was so easy to mix the glaze. I made sure when I glazed every 15-20 minutes, I glazed between the slices. My family loved it!! My brother told me the next day he and my sister-in-law were talking about the ham on the way over and got to my parent's house early to have some leftovers before Christmas dinner. I forgot to mention that I'm not really a "ham" person. It's okay but not my first choice. I am now making it for Easter dinner. I will probably be making it for Christmas Eve and Easter every year from now on. I would highly recommend this recipe for anyone who wants a great tasting meal but pretty much "idiot-proof."

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Missy

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Reviewed: Mar. 15, 2008

I basted the ham about every 20 minutes and it was wonderful. I think it may be the best I've had, definitely the best I've ever made. I will never try another recipe for baked ham, I had a 15 lb ham and I only had enough stuff to make one batch of the glaze, it got the job done but next time I will double it, this time I just basted it from the bottom of the pan when what I had on the stove ran out.

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Suzanne

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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