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

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Home Town: 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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Reviewer:

mrsmaz

Reviewed: Apr. 25, 2011

My Easter guests thought this was yummy. (even someone who normally hates mustard)

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Reviewer:

Iowa Cook

Reviewed: Apr. 25, 2011

Not my taste or my families either. There are dozens of wonderful ways to cook a ham that takes advantage og the great taste of ham. Sorry.

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Reviewer:

msouleusa

Cooking Level: Expert

Home Town: Bradenton, Florida, USA

Living In: Parksville, South Carolina, USA

Reviewed: Apr. 25, 2011

We put our ham on the outdoor grill and used this glaze...it was amazing!!

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Reviewer:

kim

Reviewed: Apr. 25, 2011

The concept of this recipe is good and works well in principle. For my family dinner I use a 9lb butt end Bone-In Ham and before any preperation I check for salt content and decide whether soaking is required. To proceed I take two lengths of Heavy-Duty foil and lay them crosswise on the counter. Then I place the Ham in the centre and loosley cover it, making sure that is completely enclosed. I place the whole bundle on a rack in a deep roasting pan and cook at 325F for 20 minutes per pound. Thirty minutes before it is done I lift the whole package and carefully remove the ham, carefully pouring the juices into a bowl. I then remove all the skin and make criss-cross cuts across the ham and increase the oven temperature to 425F. I then spread a mixture of dry mustard and honey and stud all over with whole cloves. I then return the ham (without the foil) to the rack in the roast pan and finish baking. The Ham should rest for at least thirty minutes before carving. The juices in the bowl will seperate into bacon fat, which can be used later for potato-boulagnes and the jelly for lentil or ham-bone soup. I serve with a Cumberland sauce.

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