Reviewed: Nov. 16, 2007

This is an excellent recipe for ham. To keep the ham moist and to ensure the flavor went all the way through, I basted every 20 minutes or so with the sauce.

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Amanda

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Reviewed: Nov. 12, 2007

This is the only way to make honey baked ham anymore in my house. We've been using this recipe for years -- thank you for sharing it!

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Figs5

Cooking Level: Beginning

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Reviewed: Nov. 9, 2007

I've been making this for Christmas the last two years. I don't find it a bother to baste every 15 minutes at all...I'm in the kitchen anyway and the end product is worth it. I don't like cherries or pineapple so this is a grea alternative. Thank you.

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bevvie

Cooking Level: Expert

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Reviewed: Nov. 9, 2007

I've been using this recipe for the past 4 years and I love it:)

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Tirzah

Cooking Level: Expert

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Reviewed: Oct. 8, 2007

This recipe was so good. I loved the glaze, but I did not use wholes cloves. I added about a teaspoon of ground cloves to the glaze mixture. I had left over glaze so when the ham was done I cut it up and drizzled the hot glaze over it. Yummy!!

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mommalutz

Cooking Level: Expert

Home Town: Waukon, Iowa, USA

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Reviewed: Oct. 2, 2007

Nothing earthshattering, but good. I think I will buy the ham pre-sliced nex time, because my issue has always been that no matter what I do or how long I work at it, the ham always tastes the same, like ham. This was pretty mich the same, expcet the outer layer where it had been scored was more tasty. I cut the recipe in half, as we had a little under a 3 pound ham for my family of 4.

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nleishman

Cooking Level: Beginning

Home Town: Roy, Utah, USA

Living In: Aurora, Illinois, USA

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Reviewed: Oct. 1, 2007

Great recipe! I didn't have enough honey so used half the amount of honey and I added some light corn syrup, brown sugar, and maple syrup for the other half. I used a roasting pan with a lid and took the lid off the last half hour and broiled it the last 4 minutes.

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fisch

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2007

I made this ham for my first holiday (Easter) at my new home, my family all loved it! Basting it every 15 min was a pain but it was SO worth it! I will NEVER purchase another honey baked ham again! Ha my husband was kind of fussy when we ended up with no left overs :) Thanks so much!

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Jill Hammond

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 12, 2007

Yuummm!! I made this for our anniversary dinner and it was a big hit! Served it w/ smothered green beans and rolls and it was a perfect dinner to celebrate our 5 year anniversary!

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Monic368

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

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Reviewed: Sep. 10, 2007

This was fantastic! The glaze was perfect the only thing I changed was the amount of cloves, I only used about half of what the recipe called for. I will definitely use tis recipe again!

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Sheena Lee

Cooking Level: Intermediate

Home Town: Golden, British Columbia, Canada

Living In: Cranbrook, British Columbia, Canada

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Reviewed: Aug. 20, 2007

Excellent, made it for Easter dinner, came out perfect!

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LD

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Reviewed: Jul. 12, 2007

I agree with everyone else! This recipe is fabulous. The first time I made it, I did it in the oven. Then I tried it on my Big Green Egg grill!!! Wow! If you don't have a Green Egg, try it on your grill anyway. Put the ham in a rack with a drip pan under it!

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Nikki

Cooking Level: Intermediate

Home Town: Chevy Chase, Maryland, USA

Living In: Sevierville, Tennessee, USA

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Reviewed: Jun. 16, 2007

Oh my flipping goodness! That's exactly what you say when you eat this Honey ham!! LOL It is so wonderful and I'd eat honey ham everyday if I could!! I LOVE the way it turns out every time!

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NOMOREOUT2EAT

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Reviewed: Jun. 1, 2007

I've made this ham every year for the last three years. I highly recommend this recipe, as it is always a success in my home.

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NICKNOCK

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Reviewed: May 10, 2007

This was awesome. I didn't do anything different and it turned out great.

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julie05

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: May 9, 2007

We had two hams for Easter, but the one made with this recipe was devoured while the other one was pretty much ignored until this one was all gone. Perfect, juicy, flavorful ham. I've made dozens, and this is the best I've found and will be my new and only recipe. Thanks!!

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PUNKYBREW82

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Reviewed: May 5, 2007

This was a HUGE hit at Christmas! Simply wonderful! Thank you for this recipe!!!!

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GeorgiaCook

Cooking Level: Expert

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Reviewed: May 2, 2007

I don't know what happened, but my ham was moist and tasted good - but was not sweet at all. It was alot of work to be basting it so much, and have it turn out like a regular ham.

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Colleen

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2007

Fantastic. I was doubtful that this would work as well as the feedback has reported, but man was it excellent. We had it on Easter, and the ham completely disappeared. I can't wait to use this one again!

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Nick

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Reviewed: Apr. 18, 2007

This was great! It made the ham taste soooo good. I did substitute 1/2 c of brown sugar for the syrup as other posters had suggested. I had 2 hams, a 12 1/2 pounder and a 9 1/2 pounder (when you're having 30 people for dinner, you need 2 hams!) and I had plenty of glaze for both hams. I will definitely be using this recipe from now on!

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SUEPERS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Vail, Arizona, USA

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