Reviewed: Nov. 23, 2009

I make this ham every year. Instead of honey I use 1 cup of maple syrup which gives a thicker glaze. Instead of frozen orange juice I use ready to drink orange juice. It is a hit in our family!

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Reviewer:

BratPack

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Reviewed: Aug. 28, 2009

I've made this 3 or 4 times, and am surprised to find that I forgot to review it until now. It's not a fabulous recipe, but still pretty tasty. I started with a "Cure 81" boneless half ham. And I've never seen a 6 oz. can of frozen orange juice concentrate, so I just measured half of a 12 oz. can. After basting every 10 minutes for the full hour, the "glaze" is still mostly in the roasting pan and not on the ham, although it does thicken up later and is better on the leftovers. The ease of making this recipe, and the fact that so few ingredients add such great flavors, are the major pluses of this recipe.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

Everyone loved this. I combined the honey and orange juice and poured it over the ham and then let it cook. I didn't have any whole cloves, so I just ommitted them completely.

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Suzanne

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

I liked the ham, but not so much the orange juice and honey. I'd do away with the whole cloves too. If I make this again, I'll make my own minor adjustments. I think this recipe can be a good recipe if it is made to your taste.

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Josh

Cooking Level: Beginning

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Reviewed: Oct. 5, 2005

This was pretty good but found it could have used more honey and more zip. Next time I will use this recipe but add Worchestershire sauce.

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Reviewer:

ALISONINONTARIO

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Reviewed: Dec. 22, 2004

i think it would be better if you reduced the honey and orange juice in a sauce pan before coating the ham it would give a better consistency and you would not need to baste the ham and score the rind of the ham allowing the honey and orange juice to got into the flesh of the ham

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