This is pretty much the same recipe that my family has been using for years...the only thing we really do differently is use a little more pop and save mixing the sugar with the juices until the end when the ham is done. (so you have to figure in some extra time for basting) Then we pull the juices from the pan and then mix with the sugar, while keeping the ham covered in between basting, baste every 15 mins for about an hour or until you are ready to eat. If you want, put it in the warm oven inbetween to keep it warm. If you think the ham is drying out during cooking take the pan juices and baste every so often. Also we put foil over the ham in the roaster to keep it really sealed. Fantastic!!!! Thanks for posting.
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This is pretty much the same recipe that my family has been using for years...the only thing...