Reviewed: Jan. 11, 2011

I made it for Thanksgiving and everyone loved it! Thanks!!!

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13 users found this review helpful

Reviewer:

Reviewed: Jan. 1, 2011

I put the ham in a roaster pan and poured 1 cup of water inside the pan as the ham instructions stated. It also said to cover the ham with foil, so I covered it with foil ONLY for 1st hour but I won't be doing that again because the outside of the ham started to get crispy too soon, so next time I'll cover the ham in the last 35mins of baking instead. Other than that, I followed the recipe as stated and was quite satisfied with the results. I think I'm going to add 1 1/2 - 2cups of water inside the roasting pan because that water gets the ham moist and it serves as a "dip" when you glaze the ham. Any glaze that falls down to the bottom of the pan, falls into that water and it is delicious! Once the ham is done and you are ready to serve the ham slices, dip the slices of ham into that glazed water mixture at the bottom of the pan. It makes the ham so moist and you get to taste the glaze a bit more.

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110 users found this review helpful

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World_Diplomat03

Living In: Los Angeles, California, USA

Reviewed: Jan. 1, 2011

Great recipe. Loved it!

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15 users found this review helpful

Reviewer:

Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

Reviewed: Dec. 30, 2010

Been improvising this glaze for years. Stud the ham with cloves after cutting diagonal pattern on top. Decorated with pineapples as shown. Did not have Dijon mustard, so used brown mustard. Also tasty.

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11 users found this review helpful

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BAKININBUDAPEST

Cooking Level: Expert

Reviewed: Dec. 26, 2010

My first time cooking a ham. Followed the recipe as is and turned out GREAT!!! The orange (juice/zest) gives it a very nice flavor.

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9 users found this review helpful

Reviewer:

PaulafromAzores

Cooking Level: Expert

Living In: Lompoc, California, USA

Reviewed: Dec. 26, 2010

Very good glaze. I served some extra at the table as a sauce and it was delicious. Perfect blend of sweet and tangy.

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10 users found this review helpful

Reviewer:

Wyattdogster

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Dec. 25, 2010

So good!!! I put the pineapple and cherries on top and used regular mustard since I didn't have Dijon. It looked like it could he photographed for a magazine and tasted like something I could impress with. Thanks!

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10 users found this review helpful

Reviewer:

CARONE

Cooking Level: Expert

Reviewed: Dec. 25, 2010

This glaze was delicious. I used clementines, instead of an orange and it came out great!

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9 users found this review helpful

Reviewer:

lolo

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Reviewed: Dec. 25, 2010

Made per the recipe, with one addition. I also studded the ham with whole cloves. Not too many cloves, but I am glad I did because it helped bring a little bit more of the clove flavor to the meat. Definitely a recipe to use in the future!

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20 users found this review helpful

Reviewer:

MasterGrillAZ

Cooking Level: Intermediate

Home Town: Deland, Florida, USA

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 25, 2010

Excellent! Because I had only light brown sugar, I added a couple tablespoons of dark brown corn syrup to give it that hint of molasses flavor--I could have used molasses, just happened to have the dcs at hand. I strained the pan juices for table use, without the addition of any thickening agent, since they were already slightly thickened from being in a large, open roaster.

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6 users found this review helpful