I used Splenda and could have used a little less. Yummy!!! I agree to let the dressing chill.

My kids devoured this recipe! I cooked it in an electric pressure cooker for 45 min (from frozen chicken pieces) and could have done it for 30 min. Don't forget to allow time for the PC to pressurize! I'm still learning. Oh, and the sauce was worth the wait!

Only did this due to AllRecipes.com Brand Ambassador's assignment to create own recipe. Taste fine, texture is off

OMG. THIS WAS THE BEST. I got my ham for 98cent a point. It was a semi boneless ham. After reading the reviews, I decided to mesh directions. I put 4 cups of water in an oven bag and with the ham and cooked it at the temp and time on the label on the ham (actually a little under time--I cooked it for 12 lbs and the ham was almost 13). Then I drained the bag, set the ham aside and poured the drippings in a bowl. I took the ham off the bone, put it back in the pan and made double the glaze after seeing how much meat there was. There wasn't a lot of fat, so I didn't skim. I poured the mix and reduced heat to 275 and baked for 30 min. It wasn't a glaze as much as a au jus, but it was so so moist and yummy. I put leftover meat and glaze in a freezer bag for a crockpot dump meal. The kids can't wait to have it again!

Even with chocolate, we couldn't get past the texture on this one. Sorry.

I did this as a crockpot roast and it was FABULOUS!!!

WOW! We had so much fun making this! My 7 year old got into making the meatballs. The house smelled so so good. I had a few complaints that it was bland, but the kids thought it was BBQ. I think maybe next time I will add a tablespoon or two of Marion Kay's BBQ seasoning and see how it turns out.