This recipe made a wonderful glaze! I didn't have liquid smoke, so my ham was wonderfully sweet and caramelized, but I would have loved to taste it with the added smokiness. I used the original glaze recipe, but changed the approach. About 20-30 minutes before serving, I began to spoon the glaze over the ham in 5 minute increments, and did not cover it again. This created a nice caramelized color (its not burnt!- its CARAMELIZED!!) that I love to see in a ham, along with making a nice crunch on the outer layer of ham. It also kept the Ham extremely moist while it rested on the counter before cutting. I have added a hard copy of this recipe to my recipe box, where it will be used on many hams to come! Thanks!!
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This recipe made a wonderful glaze! I didn't have liquid smoke, so my ham was wonderfully...