Reviewed: Jan. 2, 2009

This was a delicious glaze. Instead of brushing on the glaze last, I just dumped the entire glaze mixture onto the ham and into a baking bag with the ham. I tossed in some pineapple slices too.Then I cooked it at 325 for 2 hrs. The 6 lb ham I used turned out moist and delicious!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Chef Helen

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

This was a delicious glaze. I didn't have pineapple juice so I used all orange juice instead (still used the zest). I used a spiral ham and it was just okay, but the glaze made up for it! I think it would be great on chicken & pork too.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

Excellent!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

Made glaze without ground cloves for Xmas day... guests loved it! Made it several days later with cloves and found them to be overpowering. Dumped & made another batch without cloves...FANTASTIC!! All my guests raved!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tknobel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2008

I made this for a Christmas potluck dinner and it was a hit! I bought a spiral ham and it was accompanied with a glaze in a pouch but made this tangy honey glaze instead. I had enough left over for a sauce in case others wanted it...and they did! It had the right amount of tanginess from the dijon mustard and the citrusness from the orange and zest was just perfect, not too overpowering. I'll be making this everytime I make a ham! It's a keeper!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LOTTIENJ

Cooking Level: Expert

Home Town: Hackensack, New Jersey, USA

Living In: Lake Wylie, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2008

This sauce is so delicious! Rather than add the glaze while baking, I pour it over the ham after it is sliced. I usually serve the extra sauce on the side. That way, I can use the "carcass" for soup or other recipes without the glaze flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sally

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2008

Delicious and easy! I baked my ham according to the package directions and basted every 10 minutes for the last half hour. This was the first time I glazed a ham and it couldn't have been easier. Thank you for sharing!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2008

This turned out delicious. I didnt have pineapple or Dijon and it still turned out awsome. I cooked my ham covered with tin foil for half the time then I uncovered and added the sugar mixture and started basting for the rest of the time. I also added cherries the last 30 minutes. It was awsome.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2008

The ham was excellent. Everyone at Christmas dinner loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LOIS1426

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2008

This is soo good. I love the tangy flavor to it. Everytime I make ham using this recipe the ham is always gone first. Thanks for a great recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lovada

Cooking Level: Expert

Home Town: Orange, Texas, USA

Living In: Auburn, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2008

Delicious, I'm going to make this every year!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

RHENIUM3

Cooking Level: Intermediate

Home Town: Walnut Creek, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

Great glaze! My guests loved this ham! I feel bad, but like others, I didn't use the pineapple juice, because we never drink it. I used apple cider in place. Also, a clementine works out great in place of 1/3 of an orange.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2008

Excellent. I don't even like ham and I enjoyed this. The family (Christmas EVe) gave rave reviews.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mbsosa

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2008

I give the glaze a 5-star, but do not put a pre-cooked ham in the oven for two hours at that temperature. I only had an 8 1/2 pound ham and it only took about 40 minutes total. Please pay attention to the instructions that come with your ham. I think I added a bit more orange juice and a little less zest, but the glaze is great...just keep basting that ham.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2008

I made this for a 5lb ham and cooked it for 1 1/2 hours. I brushed on the glaze 3 times during the last 30 minutes. I used 2/3 cup orange juice instead of fresh oranges and pineapple juice, because that is what I had on hand. Delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

I loved this recipe! I did not have any pinapple juice nor did I have oranges, so I used a tangerine instead. My wife said this was the best ham she had ever had in her life. Definately a keeper!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Brad McGraw

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Lancaster, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2008

AWESOME! I made this for a crowd (about 20 people) and they loved it! I got so many complements! Thanks for the great recipe! Planing on making this for christmas dinner!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

This glaze was PERFECT. Very Tasty. I wound up putting this Ham on the BBQ for Thanksgiving because everything else I was making was at different temps in the oven. It cooked beautifully on the BBQ and this glaze gave it an amazing flavor. My guests loved it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DEANNA525

Cooking Level: Intermediate

Living In: Windsor, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2008

Very good. We had to modify it a bit on cooking time because our ham was raw. I cooked a 8lb raw ham for 2 hours at 325 and then put the glaze on for the next 2 hours and basted it frequently. I probably should have waited until the last hour of cooking as the glaze got really thick and sticky by the end of it, however the flavor and taste was still awesome! We just couldn't use any of the "juice" on the bottom of the roaster because it had baked semi-solid on us. I will try this again with a spiral cut ham!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2008

My first ever ham...and I did it for thanksgiving and it was SO GOOD!!! I will totally make this again. I just have to learn how to cook it correctly when you have an uncooked ham...mine ended up a bit dry in some areas. But the taste was great...I liked it better than mom-in-laws famous turkey! Yay! :)

Was this review helpful? [ YES ]
1 user found this review helpful