Ok, I admit up front- I didn't have any pumpkin pie spice, so i had to substitute. In this case, I used Garam Masala in place of it. I had a very large ham, 12lbs, so I made half-again the amount called for, using 1 1/2 cups brown sugar, 3 tsp. Garam Masala, 3/4 tsp mustard powder, and I skipped the onion powder, since I didn't have any of that either. The dry rub smelled and tasted wonderful, and the ham came out moist and super flavorful, with a crust from the rub. It was fantastic, and a huge hit with my family! Thank you!!

Reviewed On: Dec. 31, 2011

Am I really limited to 5 stars?? This was fantastic! I had to use ground ginger, because I didn't have any ginger paste. It gave the impression of sweetness, but wasn't sweet at all. . .I love both Asian and Indian food, and this blended them beautifully with the ginger and the Garam Masala. So yummy!!

Reviewed On: Aug. 29, 2011

Love it. . .but I have roots in this recipe, so to speak. :D

Reviewed On: May 23, 2011