Reviewed: Mar. 24, 2008

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

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organix

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Reviewed: Mar. 24, 2008

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!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Mar. 24, 2008

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!

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Nikky

Home Town: Sacramento, California, USA

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Reviewed: Mar. 24, 2008

So easy to make, followed directions completely family loved it

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Debbie A

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Reviewed: Mar. 23, 2008

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

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CookingGirl

Cooking Level: Expert

Home Town: New Castle, Delaware, USA

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Reviewed: Mar. 23, 2008

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!

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kathleen

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Mar. 23, 2008

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.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 23, 2008

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.

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workingmom

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

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!

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 14, 2008

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.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Mar. 13, 2008

I use this recipe every time I cook a ham. It's fantastic.

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SAUSTIN74

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Reviewed: Feb. 3, 2008

Ok, was reluctant on using this recipe..because my husband said he's not much for glazes on ham. I did it anyway! I'm glad I did, because he was sold on it. He loved it. I did end up using a bone in half ham that I had to cook beforehand, but I just added the glaze 30 minutes before it was finished. It was wonderful!!! My kids even had 3rds. :)

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Becki

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Reviewed: Jan. 27, 2008

Excellent!!! Even my pickey brother who never has anything nice to say LOVED IT! I didn't have honey so I used pancake syrup instead. Perfect!

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adri

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

This glaze was simple and really added what I was looking for. I advise everyone though, steam the ham first then finish it in the oven with the glaze. You will avoid a salty ham this way.

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AmyinMalta

Cooking Level: Expert

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Rabat, Malta Island, Malta

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Reviewed: Jan. 6, 2008

This recipe was a hit! I've never glazed a ham before and my guests loved every drop of it. We also used it at the table to drizzle on the meat. I wouldn't change a thing in this recipe. I'll never use another glaze.

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BethR

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Reviewed: Jan. 2, 2008

This is a great recipe. I don't eat pork, and have never cooked a ham. Baked a ham for Christmas for my family and they were amazed. Because I don't eat pork, they couldn't believe how good it was. Great Recipe...

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MasonBakes4U

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Garner, North Carolina, USA

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Reviewed: Jan. 1, 2008

I used a tin foil tent over the ham and it was great. I would suggest making the sauce as someone said, with cornstarch, because otherwise we served the ham and not much of the yummy glaze was tasted.

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Jessica

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Reviewed: Dec. 31, 2007

This was great! But let me tell you, the ham with the glaze was SOOOO much better the next day! The orange really comes out. Love it!

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anonymous

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Reviewed: Dec. 30, 2007

This was a very good glaze. I didn't use all of it, but passed it at the table along with the ham. This will be the glaze I use again for sure.

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Michele H.

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2007

I followed the recipe exactly, and the ham came out PERFECT. I will be using this recipe for my holiday ham from now on! Thanks for sharing this wonderful recipe.

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CUTIENIBBLER

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Tangy Honey Glazed Ham

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