I got a 10 lb spiral cut ham for New Year's Day that came with a glaze packet. After looking at the ingredients (e.g. three different artificial colors), I decided to look at all recipes for something better. Made some mods recommended by others - used 1 cup clover honey, 2/3 cup butter and 1/4 cup brown sugar; also dropped the cloves - don't like them on ham. Turned out pretty good.

Reviewed On: Jan. 1, 2009

I made this with a pot roast instead of ribs and cooked it on high for 4 hours (started too late). Followed the sauce recipe exactly and it's pretty good, sort of medium intensity, that is, not too tangy and not too sweet. Will try it with ribs next time, cooking on low for a longer time. Keeper.

Reviewed On: Jun. 23, 2008

Very good recipe. I've looked far and wide for a good honey-only cookie (not with peanut butter) and this is it! Definite keeper! Note, this is what I'd call a basic "milk & cookies" type of cookie. Sort of thing mom would fill the cookie jar with back in the 1960's :-) Used some of the mods others suggested, namely: 1 cup butter, 1 1/4 cups honey, 1/2 cup sugar, 1/2 tsp. ginger, 1/2 tsp. nutmeg. Also changed the procedure to make it easier: sifted together the dry ingredients; transferred the melted sugar, butter & honey to the mixer; once cooled, added vanilla & eggs then the flour. The bottoms of the cookies came out smoother when I used parchment paper. Also tried different baking times. (My oven is dead on temp-wise; checked with thermometer.) 11 minutes is not enough - they are too chewy (almost doughy) and deflate into cow pies when cool. 14 to 15 minutes is perfect - they turn out light brown with some crispness around the edges but moist in the center. Perfect for dunking in milk. :-) Very strong honey flavor. I used a dark clover honey. Might be interesting to try with different honey types.

Reviewed On: May 23, 2008