The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 25, 2006
I made this for Christmas with a 10lb fully cooked ham. I left out the cloves because my husband doesn't care for them and used Burgandy Merlot since I couldn't find Sangria wine. I lowered the temp after the first hour to 325 and cooked for a total of 3.5 hours. It came out TERRIFIC!! Very Moist and much better than a Honey Baked Ham. This will be my ham recipie from now on! Thanks!!
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Cooking Level: Intermediate

Home Town: Salem, Oregon, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 1, 2006
I've found that this recipe is even better if you substitute 1 cup of mild molasses & 1 cup of granulated sugar for every 1 cup of brown sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 27, 2006
I was looking for a "new" recipe to try and this one was WONDERFUL! Everyone at Thanksgiving dinner raved about how good it tasted! I am so pleased that I found this recipe and I will definitely use it again. YUM YUM YUM!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 25, 2006
This ham was soooo good. I made it for thanksgiving and it was an 8 pounder and it was gone. Thanks for the recipe very good.
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Cooking Level: Expert

Home Town: Visalia, California, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 13, 2006
I make this ham every year for Thanksgiving and have done so for about 6 years now. It is a HUGE hit in this house and every person I have given the recipe to says they will never go back to your basic ham. The meat is so tender and so sweet...it literally melts in your mouth!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 20, 2006
Excellent - moist - easy.
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Home Town: Luverne, Minnesota, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 19, 2006
What a waste of a ham. I used an 18 lb fresh ham for Christmas dinner & almost burned my house down. The oven was a huge mess & all the ham tasted like was cloves. I would suggest a pre-cooked ham and omit the cloves. I will not be making it again.
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Cooking Level: Expert

Living In: Lawton, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 4, 2006
What an awesome meal - definitely one that will be repeated.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 2, 2006
This is delicious!! I've made all kinds of glazes and sauces for ham for 30 years + and this is the best. My search is over. I used a honey baked spiral sliced ham. I put the ham (without cloves), juice and sangria in the crockpot then packed the brown sugar on the ham. Then I went out to the pool. I turned the ham over and basted a couple of times. It was cooked in 4 hours but the longer the better. So easy and tasty! Serve with Pineapple Stuffing and Stewed Tomatoes.
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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 25, 2006
I made this for a family dinner, and nobody ate it after sneaking a first taste off of the platter. I did as others and placed it in the crock pot to simmer. It turned brown, and once out of the pot it began to dry out quickly. By dinner time, it looked like beef jerky and it tasted like a clove.
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Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 28, 2006
Great flavor! Additionally, I placed sliced pineapples on the ham and allowed them to cook through the entire time.
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Cooking Level: Intermediate

Living In: Chillicothe, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 18, 2006
This was interesting to cook. It gets very black & carmelizes. Lots of smoke started coming out of my oven so I pulled it out about an hour early. I highly recomend tenting it with foil. It did taste good and was enjoyed by all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 17, 2006
I have boiled and baked alot hams (we love ham) and this will be the all time favorite. I gave it 5 stars even though it was kinda black looking, it didn't affect the taste, and just figured it was something I did, will adjust something next time, to try to make it look a little less burnt, but, if it is blackened, oh well, I know it will still taste great. Thanks for sharing. I am updating my review one year later, I made this again this Easter, I have come to the conclusion that, you cannot make this (with or without tenting with foil) without it turning quite black, but, guess what? I don't care, it is delicious, I've never had so few leftovers, and only had 5 for dinner!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 16, 2006
jessica
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 2, 2006
It was snowing so I couldn't go out to get the pineapple juice and sangria as called for - so I used apple juice (my kids!) and white wine I had in the fridge instead. It was delish. I cooked it in the slow cooker on medium for about 3 hours - yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 23, 2006
Yum! This a great ham and directions are right on. All those cloves are a pain, though. But, the taste is sooo worth it!
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Cooking Level: Intermediate

Living In: Covington, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 17, 2006
Fantastic! As pork producers, we always have a freezer full of pork and I'm always looking for new ways to cook it. This recipe was the best! I did make a couple of minor changes. I cooked a cured ham coated in brown sugar in the oven for the first twenty minutes, then I transferred it to the slow cooker. I used a merlot I had on hand instead of the sangria and added all the liquid to the slowcooker at once, basting the ham every hour or so. When the ham was cooked, I transferred it back to the roaster and strained the remaining liquid into a saucepan. I thickened the liquid on the stovetop with a little cornstarch. This made a lovely burgundy sauce which I used to glaze the ham before I placed it under the broiler for five minutes to make the top shiny and just a little crisp. I served the remaining sauce with the ham.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 12, 2006
I made this w/ a 15 lb partially cooked ham. Since I had a larger ham I had to cook it for 5 hours and the top ended up pretty much black. Next time I would wait to add the brown sugar until the last hour. I would glaze w/ the wine mixture but the sugar will burn if your ham takes over 2 or 3 hours. My guests said it was picture perfect but I think they were just being nice. It looked burned. Once you cut into it, it was perfectly cooked and tasted pretty good. I will try other recipes before I try this one again.
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Ace
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 24, 2006
I have made this recipe a couple of times, and my family and friends have loved it. I do make a few modifications though. I do not like cloves, so I do not use them. Also, I cook it all day in the crockpot so that we have a wonderful meal with little fuss when we get home. I have tried a couple of different red wines and they have all turned out wonderfully! This recipe is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 16, 2006
First off, this was the first ham I have ever cooked and I thought it was the most delicious ham I have ever tasted! Not to mention the fact that everyone at the table Christmas day cheered and applauded! I will definately be cooking it again, probably sooner than expected since my fiance who didn't like ham before I made this one is ready for me to cook another one.
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