I found the juice didn't soak in and was just in a puddle at the bottom. Also, after 14 minutes per pound (I had a 2lb ham) the inside was still cold. I didn't have a spiral cut ham though so this could be why these things happened. I salvaged it by cranking up the heat to 400, redipping the ham in the glaze and cooking it uncovered for 10 minutes, the outside crisped up nicely and had good flavor. I will retry this recipe with a spiral ham to see if it cooks faster and soaks up more of the juices.
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I found the juice didn't soak in and was just in a puddle at the bottom. Also, after 14...