Reviewed: Oct. 9, 2006

Outstanding recipe!!!

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Reviewed: Apr. 17, 2006

I really liked this recipe. I only used 1 cup of water instead of 2 and I used a small roasting pan. I used half of the drippings to use for the glaze. It takes some time for the drippings to get thick so don't get discouraged it will thicken up.

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momof_6

Cooking Level: Intermediate

Living In: Washington Court House, Ohio, USA

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Reviewed: Apr. 17, 2006

This is a simple but very good way to make a holiday ham. My mother, who's been making hams for 30+ years, actually asked me for the recipe after I served this! I think that cooking it in water makes it a little more juicy than it would be otherwise.

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CINDYLOU0702

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

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Reviewed: Apr. 16, 2006

As other reviewers have stated, the syrup mixture needs to be thickened with cornstarch, otherwise it just runs off the ham. And next time I'll reduce the water to only 1 cup. Due to the volume of water (combined with the ham juices and the syrup runoff), the ham was literally boiling in deep liquid toward the end when I went to baste it. I won't use cloves anymore since they only flavored the ham immediately surrounding each one, and they are bitter when accidently bitten into (they are small and easy to overlook). Flavor was good, would probably be much better with a thickened syrup which remains on the ham instead of running off.

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KIMAR

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Reviewed: Dec. 27, 2005

Excellent recipe! It went over very well and I as well as my guests enjoyed the end results.

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Merovingian

Cooking Level: Professional

Home Town: Bethlehem, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 19, 2005

This was a big Fathers Day hit at our dinner table. I really wanted to try this glaze but all I had to work with was a large bone-in half-ham. So I baked it following the package directions, then the last hour is when I added pineapple rings, cherries and cloves. It made a beautiful presentation and was just as tasty as it looked pretty. I arranged ham slices on a pretty platter, poured some of the glaze over the meat, and garnished the edges with the pineapple and cherries. Very nice.

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WIFEMOMCOOKMAID

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Nov. 26, 2004

My husband and I both enjoyed this ham.

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SNIGHT

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Reviewed: Nov. 2, 2004

As sujested by someone else, you should thicken sauce. Otherwise you are basting all the time with watery baste, also didn't want to waste the expensive maple syrup!!

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ISLANDKATE

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Jun. 24, 2004

Nice recipe Colleen. I thickened the sauce with cornstarch and it was truly delicious. True comfort food!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 11, 2004

I ended up with a good ham considering how much I drifted from the original directions. I preped up the ham as directed (pineapple and cloves) and poured half the maple syrup, brown sugar, honey and butter mixture over the ham, but ended up basting it with the pan juices which was the water and suryp mix and only basted a few times at that. Next time I will follow directions verbatum and even though I got plenty of compliments today I'm sure I'll get a lot more then.

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