This glaze was amazing! I used a frozen brown sugar ham and added this glaze to it right when I put the ham in and cooked it in the crock pot for 8 hours on low so it wouldn't dry out. Everyone loved it!

This glaze is very good and a definite keeper! I didn't have pineapple juice or an orange so I substituted orange juice for the pineapple juice, leaving out the juiced orange and zest ... other than that, I made it as stated. I had a boneless ham sliced by the butcher and poured some of the glaze over the ham, covered it with foil so it wouldn't dry out and cooked it for 3 hours at 175 degrees since I had to be away when it needed to be basted. About the last 10 minutes I put the ham under the broiler to crystalize the glaze (baste a couple of times and watch so it doesn't burn). The flavored permeated the ham ... yummy!!

Awesome recipe.......whole family loved it......will use this again

I made this and my family didn't really like it. They thought it had too much of an orange taste even though I did not put the full amount. I did double the recipe as others have suggested but there was a strong citrus taste, not for us.

I added some molasses and dried mustard to the sauce. Very yummy.

Delicious! Didn't have any pineapple juice and used only orange juice without the zest and this was still wonderful! I will use this again and again!

I've made this twice now -- once for Christmas and once for Easter. Several people said it was the best ham they've ever had and they asked if they could take some leftovers home with them. I ended up being bummed because there was hardly any leftovers for me and my boyfriend. The first time I made, I tripled the glaze and used a whole large orange. It was a tad too orangy for my boyfriend's plain palate, and there was way too much glaze in the pan. The second time I made, I just used a small, not very juicy orange, and used the amount of glaze the recipe called for. It was still good, but got a little crispy around some of the edges. Next time I make, I think the solution would be to just double the glaze. I also stuck some whole cloves directly into the ham, during the initial 2 hours of cooking. I love pig!

Seeing how I've made this ham several times I figuered I'd better give it the great rating it deserves. I ensure the temp is 325ºF or less and I gently cover the the ham (not the entire pan) with a piece of foil to prevent the edges from over cooking. I double the sauce, baste frequently for the last 45 minutes and serve the remaining glaze on the side. This is a no-fail recipe and today for the first time I switched out the honey for pure maple syrup and it got rave reviews all the way around. Thanks for sharing!

Great recipe, my first time making the Easter ham and even my grandmother was happy with it- you just want to lick the glaze right off it! Yum

Yummy! I remember my mother's ham (from a can with cloves and pineapple, yuck!) This is nothing like that!! I used a spiral cut bone in ham, it turned out wonderful, with not a lot of fuss! And my pickey husband enjoyed it, you can;t beat that!

I am not the hugest fan of cooked ham, but when all of my other suggestions for easter dinner were completely shot down, I decided to go with this recipe. It was AMAZING! Everyone loved it and it will definitely be a staple in our house from here on out!

I made this with a 10 lb. shank portion. Since it was not fully cooked, I cooked the ham for 20 min. per lb. while tented with foil, then removed the foil and basted with the glaze every 10 min. for the last half hour. I made the glaze per directions, doubling it as many reviewers had suggested so I would have some to serve as a sauce. This was very tasty, and I will certainly make it again. BTW, it was even better the next day!

So easy to make, followed directions completely family loved it

Good.. I used Maple syrip instead of honey.. It was very yummy..

This glaze tasted really good, and was very easy to make. It didn't make a crust on the ham, but the flavor was there. I used a 10 pound spiral sliced ham.

I made this for Easter, and the taste was very good. The recipe states that you should cook it for 2 hours uncovered, then add the glaze. I did this, and the outside of the ham was charred - though the inside was still juicy. I would recommend covering the ham for the first two hours, and uncovering it for the last 30-45 minutes when you add the glaze. Overall, very tasty. I will try it again.

Based on the reviews, I was expecting an exceptional ham. It just wasn't. It was alright. It wasn't horrible, but not something I'll go out of my way to make again.