Reviewed: Apr. 29, 2012

This has become our traditional Easter ham.

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Reviewer:

RuralWanderer

Cooking Level: Beginning

Reviewed: Apr. 24, 2012

DELICIOUS!! Made this for Easter and my friends and family said it was the best ham ever. I did a few things different to make my day run a little easier. I followed the recipe but I prepped this the night before and allowed the ham to soak up the juices over night. Then I removed the ham and juice from the oven bag in order to bake it in my electric roaster. I basted about every thirty minutes. AMAZING! This will be our official Easter ham from now on!!!!!!

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Reviewer:

jaime

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Reviewed: Apr. 12, 2012

I loved the glaze, but the meat was SOOOOO dry. I had used a spiral cut, and would not do that again. Might even consider using same glaze, but different roasting method.

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Reviewer:

gayle

Reviewed: Apr. 10, 2012

Not bad.... My mom's preparation is similar to this, but instead of purchasing a whole ham, she takes ham steaks, marinates them (same recipe as here), studs with cloves and then tops with crushed pineapple (no cherries). On the rare occasion she does bake a ham, she'll add pineapple rings and cherries. My only gripe (has been for years), is that all of the commercial hams available for purchase these days are smoked. No matter what glaze you slather it with, the smokiness is so predominant, it overpowers everything else. :( This didn't seem to bother my dinner guests in the least. Of an almost 7 lb. bone-in ham (butt), I had barely enough leftover for sandwiches the next day. According to my parents, I am the Easter ham queen (hooray!). Try this - even I can't mess this up lol! Thanks for sharing, Rita! :-)

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Reviewer:

Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Apr. 7, 2012

I have been making this ham recipe for the last three years - in the past we have purchased very high end, spiral cut tavern hams, and let me tell you that I now purchase the lowest per pound priced hams and cook them in a bag using this recipe and they are by far, the best hams my family and friends have tasted... very moist and flavorful!

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Reviewer:

lucyc

Home Town: Natrona Heights, Pennsylvania, USA

Reviewed: Apr. 6, 2012

I have been making this ham since 2004 and it is absolutely a hit at Easter time. My guests love it and it is a very easy recipe to follow. Thanks for sharing Rita's recipe.

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Reviewer:

LAURIE6155

Reviewed: Feb. 3, 2012

Awesome recipe! Used this recipe to cook my first ham and everyone loved it. I took other reviewers advice and marinated it over night in an oven bag.

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Reviewer:

JessicaS

Reviewed: Jan. 28, 2012

This was so good everyone loved it lots of flavour !

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Reviewer:

roma

Reviewed: Jan. 6, 2012

As an old single guy... I'm always looking to find recipes that are easy, healthy and meet the needs of the time. This recipe was all of that and more...I used a non-precooked country ham so increased the baking time by an hour...reached the 160f ,took it out of bag, let it set and voila...you'd think i knew what I was doing . Delicious !!!!

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Reviewer:

Geezer

Reviewed: Dec. 25, 2011

I guess I have to join the bandwagon on saying that my ham did not absorb the juice. Other than that, my ham came out very tasty and I loved it. I used a spiral cut ham and removed the oven bag half way to see if the juices would evaporate in oven. Afterwards just used glaze packet that came with ham and added some of the juice from the recipe and used them combined to keep ham basted. Will definitely use this recipe again.

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