Reviewed: Jan. 26, 2013

This is really good. I made this using a ham from a pig that I shot. This is a really good recipe for the really natural and raw meat. I cooked it in the crock pot on low for 7 hours and then made another batch of sauce to smother over the ham and bake it in the oven for another hour at 200 degrees. Worked great!

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Reviewer:

funcookin'

Cooking Level: Intermediate

Home Town: Laramie, Wyoming, USA

Reviewed: Dec. 27, 2011

I saw this recipe and thought GREAT no cloves! I mixed it all together and thought it tasted great, but then I wanted to add my own flair. I did as many others here did I used Spicy Mustard in place of the yellow mustard. I also added 2 tsp garlic powder, and about ¼ cup of horseradish. It was a hit, everyone loved it. I used a 10 pound ham spread it all around baked it tented with tin foil. The last 30 minutes I took off the tinfoil and it got a nice crust. The only down side was the color of the mixture was pea soup green. Today I am using the left over ham to make potato soup.

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Reviewer:

Sarah

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Cullman, Alabama, USA

Reviewed: Dec. 26, 2011

I needed a last-minute glaze recipe and this was fantastic! Three ingredients, so easy and simple to adjust to your taste. Make it tangy or sweeter by adjusting the ingredients. I brushed it on the freshly cooked ham and broiled it on low for just a few minutes until it was bubbly and sticky. Delicious! Thank you for sharing!

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Reviewer:

ljprzbizz

Cooking Level: Expert

Reviewed: Dec. 12, 2011

The first time that I cooked ham, I used this recipe. The taste was amazing, and several people told me that they would use this for their Christmas ham. The only change that I would make is to glaze it a half hour before the cook time ends, as the cooking directions on the package suggested. I think this would have worked better for the texture of the ham. Overall, I will be using this recipe in the future! EDIT: I made a gravy by mixing the juices and bits in the pan with a little flour over the stove. Fantastic!

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Reviewer:

Jacolyn

Cooking Level: Intermediate

Home Town: Beacon, New York, USA

Living In: Fishkill, New York, USA

Reviewed: May 12, 2011

well the dh said 'this is a five star' meal...i was so happy with this recipe...i have never baked a ham without covering it and this did not disappoint...used the ingreds at stated in the recipe but baked it for 2 1/2 hours and basted it with the sauce about every half hour...well what a great ham...it was delish...thanks for sharing the recipe...;0)

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Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: May 2, 2011

I did not care for this one bit. I felt it ruined a perfectly good ham, and I even love mustard.

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Reviewer:

Danelle

Reviewed: Apr. 25, 2011

Excellent! Recipe as written makes enough sauce for a 10 pound ham. Would bake at 350 though as I had to boost the temp during the last hour and fifteen minutes to get internal temp to 140. Will definitely be making this again!

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5 users found this review helpful