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Grabbed this recipe at the last minute before putting my ham in and it was delicious! If you don't like cloves to permeate the ham, this is the recipe for you! I didn't use the water in this as I had only half a ham and also this sounded thinner than I thought it needed to be. I crossed hatched the ham about 20 minutes before done and poured more glaze over the top and stuffed in some marachino cheeries. It was so beautiful and I had none left!

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psych751 April 01, 2002

I used a half boneless ham (Kentucky Legend) so I scaled the recipe to 6 servings. This gave the ham a delicious flavor. Not overly anything, just good! After I sliced some of the ham down, I laid it in the juices and it was just perfect. Thanks Inez, for another winner! P.S. I followed the recipe exact, I figured it was supposed to be on the thin side. It did not sound like a glaze to me, but more like a basting sauce...I did baste with it frequently during baking.

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Karen=^..^= November 18, 2002

WOW, WOW, WOW, This was the best and by far the most moist ham I have ever made. My kids ate it like a bunch of wild hogs that haven't eaten in a week. ( They ddin't even save me the bone for broth )

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Jeff Hixson March 31, 2003

Add me to the list of believers. Quick and easy - just my style. I also used a smaller ham (5 lbs) and cut the sauce ingredients in half (except for the ground cloves). I chose to cover it with foil for the entire cooking time. The juice and cloves added a subtle flavor and the ham was nice and juicy. I heated and served the pan juices as "aus jus." Most of the picky eaters at our place went back for seconds. Thank you MizzNezz!

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PickyEater April 21, 2003

I used this recipe to make my first ever ham-from-scratch. I usually get a spiral cut/glazed ham. I found out the hard way that I should have bought a fully cooked ham. I did not... My half of a bone-in ham (couldn't find a whole ham) was 11 lbs and the instructions said to cook it at 325 for 25 min per lb = 5 hrs!!! NO way! I up'ed the temp to 335 which cut the cook time down to 4 hrs at which point I checked the temp and it was fully cooked so I added this glaze. It was really good! My in-laws were impressed. Heck... I was impressed. Note to future users of this recipe: BUY A FULLY COOKED HAM. ;-D

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betsypower2005 April 21, 2009

Shazam! My dh did the cooking, and I had the hard work of enjoying. While we were both puzzled at why it didn't cook completely by dinner time, we finished cooking it and I had leftovers for lunch today. All I can say was, this melted in my mouth and I could hardly stop eating it. I guess it's the sweet and salty combo. Oh, VERY delicious.

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annlouise October 14, 2003

What an amazing ham! I love ham, and this is probably the best ham I've ever made. I had a half bone-in ham and made a half-recipe of the glaze. Baste often and make sure the glaze doesn't burn on the bottom of the pan! I served the with Mashed Sweet Potatoes and Green Beans and Almonds from Food.com.

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Delicious as it Looks April 29, 2014

MizzNezz, you completely made our Easter! Thank you for such a delicious ham. I loved the subtle sweetness that it added to our ham. I tripled the recipe except for the brown sugar, I only used 3 cups because I didn't want to overpower the sweetness. i made a 18 pound semi-boneless ham. I am totally won over on this and will never make ham another way again! Made for Easter 3/31/13.

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ElizabethKnicely March 31, 2013

I cooked my first ham ever yesterday for Easter brunch and this recipe could not be any easier. The ingredients were few and simple and the end result DELICIOUS AND MOIST. I highly recommend this recipe and can't wait to make it again. THANKS!!!!!!!!!!!!

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sobayrick April 25, 2011

I can't believe I haven't rated this recipe as yet...this is the only recipe I use...simple and delicious...thanks for sharing it.

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SharonP July 07, 2010
Easter Ham