Reviewed: Jul. 25, 2004

This was the best ham I have ever tasted. My family absolutely loved it. I will have to prepare my hams thiw way from now on.

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PEGGY8257

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Reviewed: Jun. 1, 2004

This was scrumptious! I thought it might be too sweet for my husband, but it was perfect! I didn't have any honey, but I couldn't tell any difference by leaving it out. I also didn't drain the pineapple juice. I added to the orange juice.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: May 9, 2004

The best ham I ever made or tasted

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WILLORE

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Reviewed: May 6, 2004

made this for my whole faimly for easter-very good! lots of liquid-will cut it down next time! lots of praise from the family!

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KAT1231

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Reviewed: Apr. 15, 2004

OOOOOOHHHHHHHH is this good. My family ate and ate this great ham. We were not sure of how many people would be here-so we bought a whole ham that weighed 17 pounds. Used the recipe as is and had plenty of sauce. I did open the bag after 2 hours and brushed the ham with the sauce. Took longer because of the size-but it was so moist and tender and tasty. I will never make a ham any other way. I also followed the advice of using the sauce for a gravy. Just add corn starch and boil. This was so great it deserves a five plus plus stars. Thanks for the great recipe.

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CHELLBURT

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Reviewed: Apr. 12, 2004

Everyone loved the ham! It was moist with delicious favor, not sweet despite the ingredients. I will definitely use this recipie again. Thank You!

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judy

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Reviewed: Dec. 26, 2003

Excellent recipe. This will be my standard method of preparing ham from now on. I deviated from the recipe somewhat in that I forgot to buy oven bags at the store. Therefore I scored my ham, mixed the marinade and poured it over my ham, uncovered in a roasting pan. I had a 15 pound semi-boneless ham and therefore cooked it for ~ 2 hrs and 45 minutes. I probably basted it 3 to 4 times while it cooked. It turned out fantastic. I did wait to place my pineapple slices and cherry halves on during the last hour of cooking, as I was afraid they may burn if placed on the ham sooner (since I was cooking mine uncovered). To me this recipe defines the traditional holiday ham.

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VDUNIGAN

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Reviewed: Dec. 25, 2003

Wow, I made this recipe today and have NEVER heard anyone rave about how juicy a ham was until today. I used an 8-lb. butt portion, and scaled the recipe to 18 servings. I placed the dressed up ham in the bag with the juices the night before and just took it out the next day an hour before oven time. I baked it at 325 degrees until it reached 160, about two and a half hours. I let it sit for about 15-20 minutes in the bag while I finished the sides. I basted it twice during baking, but didn't need to. Tip: prepare the ham, i.e., score, pineapples, cherries, etc. Then place the empty bag in a pan, and then put the ham in the bag, and pour juices over. Once the ham is in the bag, you can't move it without the toothpicks piercing it! This ham needs no sauces to cover it ... it stands on it's own, and that opinion was unanimous. Try this, it's terrific and easy cleanup is a bonus. Thanks!

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claudygirl

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Reviewed: Sep. 11, 2003

THIS WAS MY FIRST TIME AT COOKING A BONE IN HAM. I THOUGHT IT CAME OUT REALLY GOOD FOLLOWING THIS RECIPE. EVERYONE REALLY ENJOYED IT AND IT WAS SUPER EASY WITH NO MESS. THANKS FOR A GOOD RECIPE. WILL MAKE AGAIN.

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CYNDI66

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Reviewed: Sep. 6, 2003

I was never a big ham fan but this was the best ham I have ever had! Made this for Easter and got rave reviews!

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GHSTWRTR69

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Reviewed: Jun. 26, 2003

This was really really good.

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QUEENNMAB

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Reviewed: Apr. 30, 2003

I made this for my family for Easter dinner...FANTASTIC!!!! We just loved this ham, moist and out of this world flavor! I will be using this recipe for my hams from now on!!! I also made gravy from the ham juices by mixing a little corn starch in water and adding it to the juice and cooking it in a saucepan until it was just the right consistancy, out of this world gravy, good on everything!

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CRAFTYNANA

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Reviewed: Apr. 30, 2003

Good but has alot of liquid. Will reduce next time I make it.

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NADINEMC

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Reviewed: Apr. 29, 2003

I tried this on a small, boneless ham from Omaha steaks. (I don't think their hams are as good as their steaks.) I marinated it overnight in the bag with the glaze; by morning there was lots of extra liquid in the bag and it looked watery. I baked it in the bag, and loved the no-mess preparation. I was not excited about the taste of the ham, and found it hadn't picked up much flavor from the glaze. (It is impossible to baste it while it's in the oven bag.) Whether this was due to the extra liquid in the bag or just that the ham itself wasn't that wonderful, I don't know. I would have to say the recipe wasn't at fault, probably something I did.

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CORITA

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Apr. 24, 2003

I cooked this for Easter dinner. What a smash! I did baste it the night before and the next time, I'm going to cook it at a lower temperature and for a longer time to get the juices in the ham. Although, it was just fine the way it was! I did cook it for about 1/2 hour more. My family is picky and all of them loved it. I served fresh buns, cheese scalloped potatoes and candied carrots. I am going to make this exact menu for a dinner party. There is no thought to any of it!

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DEBOUCHE

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Reviewed: Apr. 21, 2003

I made this ham for Easter dinner and it turned out wonderful. I halved all the ingredients for a 5 lb. ham and loved using the cooking bag. Made cleanup real easy and the ham was very moist and flavorful. I let in sit in the bag for about 10 minutes before carving. The ham was not overly sweet despite all the sweet ingredients that are added to the bag. I will make this again.

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ERMB

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Reviewed: Apr. 21, 2003

It's easy and excellent tasting. Leftovers are even moist.

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LORI_ELL

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Reviewed: Apr. 21, 2003

I found this ham to be dry compared to my usual Ham recipe; it didn't realy baste inside the bag and you couldn't manually baste it because it WAS inside the bag. Also, it took longer than 20 mins. to prepare and the bag split when i tried to put 1/2" slits in it. It was also quite difficult to get out of the plastic bag when done. In my opinion, not worth all the extra trouble.

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Nana

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Reviewed: Apr. 21, 2003

Wow! I made this for Easter dinner and was absolutely thrilled. I was a bit hesitant about using a baking bag as I thought it wouldn't get that nice browned look, but one taste of the results and all reservations were gone. Easily the moistest ham I'd ever had. I was also wondering if it'd be too sweet, but it really wasn't. Use the sauce (the consistency of an au jus) to pour over the ham. I was thrilled to find a recipe without cloves as my husband isn't a great fan of that spice. I used a 9-pound shank portion (the free one you get at the store!) and found that the 2-hour cooking time (or perhaps even a tad bit less) was just perfect. Yes, a bit time-consuming with the scoring and decorating, but all good things are worth the extra effort. Our meal was total Allrecipes...I served this with Jamie's Cranberry Spinach Salad, Creamy Au Gratin Potatoes (with a slight modification), asparagas (OK, just steamed), and Moist Carrot Cake from Koribear with Cream Cheese Frosting from Sugar. Fantastic!

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