Reviewed: Dec. 30, 2005

I used this recipe for a holiday dinner and it was a huge hit! I'm not a very experienced cook so I liked that this was a simple, straight-forward recipe. It was one of the best ham recipes I've ever had. I highly recommend it!

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PERRY1833

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Reviewed: Dec. 28, 2005

This is the best tasting ham I have ever made or tasted that anyone else has ever made! I have never been able to make great ham and I have finally found the perfect recipe! EVERYONE LOVED this and there were NO leftovers! I followed the recipe exactly and my children thought I was a genius because they have never had ham like this. The cherries make it delicious and beautiful!

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BISKIE

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Reviewed: Dec. 19, 2005

i made this recipes word for word and it came out amazing. This was the 4th time i made it and everyone loved it like always.

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SweetSerenity

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Reviewed: Dec. 3, 2005

This was a very good ham. The sauce is very sweet, which makes it stand out from other hams. We made a gravy out of the sauce and had it with mashed potatoes. My family loved it and we only had a few leftovers.

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JJCOLLUM

Cooking Level: Beginning

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 25, 2005

i loved this recipe for baked ham, but , like other readers, i had a smoked ham, and it didn't soak up the juices. I will try this again, using a regular ham

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KEIFFER007

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 24, 2005

This ham was so moist and juicy. The flavor was wonderful. I won't but a Honeybake ham again.

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MOOKIEB54

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Reviewed: Nov. 22, 2005

Thank you it was very easy to follow and very very tasty!!!

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Lynne

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: Oct. 22, 2005

This is the biggest crowd pleaser. Don't look anywhere else if you want to make the perfect ham for a group!

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STACEYALLEN

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Reviewed: Aug. 6, 2005

After reading all the reviews, I was really looking forward to trying this recipe. Unfortunately, I was very disappointed. I followed the directions exactly and the liquid did not get absorbed into the ham. The ham sat in the liquid and the top actually got a bit dried out. After using all of those ingredients, I thought the ham would be sweeter but it was not. It seemed like a waste of ingredients to me. Sorry!

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NICOLETTE

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Reviewed: May 29, 2005

This was my 2nd attempt at making a ham dinner. (The 1st try, I won't even discuss!) If I had only found this recipe sooner! This was so moist. (And wonderful presentation too!) I didn't change a thing, other than the size of the ham. I used an 8lb semi bone-in ham. I still left the cook time for 2 hours though. Some reviews stated that it didn't taste as sweet as they expected. I used a smoked ham, and quite enjoy the flavor of the ham itself. I was glad that this didn't over power that taste of the smoked ham, it kept it moist while cooking. I did serve the juice as an "Au juice" as suggested, and it was wonderful as well. I will use this recipe every time I have to prepare a ham! Thank you!!

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Rebecky

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Macedon, New York, USA

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Reviewed: Apr. 11, 2005

I have never been able to cook a ham cause i could never find a good recipe for it. This recipe was the bomb. It was to die for. I made it for Easter and every body raved about it. I will be using this recipe for the yrs to come. Ty so much!

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PATTIPOOH5353

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Reviewed: Mar. 29, 2005

I have never made a ham before so I was pretty freaked out, but I wanted to prepare Easter dinner for the family and the in-laws. I decided on this recipe based on the reviews. I got a 9 pound bone in butt portion ham (the free one at the store) and didn't adjust the recipe, just kept it the same. I did use the oven bag, although it was annoying. I kept having the urge to baste but couldn't because of the bag. And the ham does just kind of sit in the juice, so you are wondering the whole time how the juice will soak into the ham when only the bottom is sitting in it. It did turn out very good though, and it looks really nice with the pineapple/cherry decoration. Everybody gave it great reviews. The only reason I didn't give this recipe 5 stars is that it didn't have that "wow, this is over the top!" factor, but it was very good. I will probably use this again.

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Mar. 28, 2005

We enjoyed the ham very much. I used a smoked shoulder cut of meat. Usually I boil the ham for about an hour and then put in in the oven and then prepare a glaze. This recipe was so much easier. I was a little concerned with the amount of ingredients but the ham was delicious and not at all salty. We will difinitely used this recipe for our ham from now on. So little time involved.

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JPINNIE

Cooking Level: Intermediate

Living In: Mcadam, New Brunswick, Canada

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Reviewed: Mar. 28, 2005

Made this ham for Easter Sunday and got rave reviews from the family. I did a 9 pound shank and cooked it at 300 degrees for a little over three hours, basting every half hour or so. (I didn't use the oven bags because they're a pain in the butt in my opinion). Even without using the bag, this ham still came out very tender and not at all dried out. I took the advice of some other members and tried bringing the leftover juices to a boil with some cornstarch but my "gravy" didn't thicken up... not sure what I did wrong. It still tasted great when poured over the ham. Overall very pretty and even more tasty! Thanks Rita!

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TRindell

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2005

I made this ham for Easter dinner and it was great. Very Moist and so easy in the bag. I will always make ham this way from now on. Thanks Lysa for this recipe.

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Sandy In PA

Cooking Level: Expert

Home Town: Laurel, Delaware, USA

Living In: West Hazleton, Pennsylvania, USA

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Reviewed: Mar. 27, 2005

Well, what can I say? This was a lot of ingredients for not a lot of payback. The ham sort of just sat in the juice (in the bag) and in the end, it tasted like....ham. The bottom of the ham was dyed pink, but the ham did not taste at all like the sauce....and you couldn't baste it because it was inside the bag. It was my first ham, and in the end, everyone liked it....but it did just taste like ham. As an aside, cooking the ham inside the oven bag did keep it very moist and juicy.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Mar. 22, 2005

I give it a *** instead of * because I did improvise the first go round, so that may be why we didn't eat any... but I truly didn't change that much: Actually, didn't change the glaze at all, and that's what we didn't like.

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BrandonsMom11197

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2005

THIS IS THE BEST HAM I HAVE EVER COOKED. EVERYONE WHO TASTED IT LOVED IT AND AGREED WITH ME ABOUT IT BEING THE TASTIEST HAM THEY HAVE EVER HAD - INCLUDING THE BANQUET CHEF AT ONE OF THE MOST EXCLUSIVE PRIVATE CLUBS IN PALM BEACH WHERE THE RICH AND FAMOUS DINE IN THE WINTER MONTHS.

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PATRICIAJN

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Reviewed: Jan. 16, 2005

This is the first ham I have ever cooked. This recipe made it so juicy & tender, it about fell off the bone. Everyone loved it and asked what I had used. Definite keeper!! It's easy, it's juicy and it gets you(the baker) rave reviews. Thank you for submitting this. I will use it from now on!

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