Dawn, This is an awesome and easy recipe for honey baked ham! The fruit juices were great for basting (Although I continually basted with just the fruit juices for a 1/2 hour, then put on the honey/brownsugar glaze and continued to baste every 15 minutes until my meat thermometer reached 140. (it ended up cooking for about 2 hours in the end). the ham was very flavourful, and the basting really cut a lot of the saltiness of ham. Thanks! This recipe is a keeper!
Dang Baby!! EVERYONE loved the ham!! So miost and yummy!! You can get pear juice where the baby food is. I loved this recipe. The only bad thing is now I am in charge of always making the ham now!!!
We just had one of the best Easter meals I've ever made thanks to this recipe. My family LOVED the ham, and it was so simple. I didn't carmalize the ham, but it was awesome just the same. Thank you!
This is the best way to cook a Ham!!! Moist Juicy and tastes like the Honey Baked Ham.... Used Pear Nectar in the can, and it worked great! Propane Torch was a nice touch added extra brown sugar sprinkled on the outside and it carmelized even better..... Thanks Dawn
I made this for my friends at a Christmas party last night and everyone couldn't stop commenting on how great it was! I used pinapple juice rather than pear/orange juice, covered it in foil after the first half hour and put the brown sugar/honey mix on it when there was one hour left to go. It was a 12 lb bone-in ham and I cooked it at 425 degrees for 3 and 1/2 hours, until internal temp was 155. Probably could've left it in for another half hour, but it turned out great the way it did. I will make it again!
I can finally stop spending all that money for a Honey Baked Ham! My family just loved it, in fact they shouted out "10 stars" the moment they sank their teeth into the juicy meat. We normally would only eat Honey Baked Ham once a year because it is so expensive. Now we can enjoy it whenever we want. I used apple juice instead of pear and I doubled the honey and brown sugar. I used half of it after basting for about 15 minutes then covered it loosely with foil and let it cook until the meat thermometer went off, then I used the other half to glaze the ham before I sprinkled brown sugar on. I pulled out my handy propane torch and had a ball. My boys thought it tasted just like the real thing, my husband thought it tasted much better. Thanks so much for sharing!
I tried this with an uncut 8lb bone-in leg shank ham. I couldn't find any pear juice so I bought a can of Pears in their own juice and just used the juice from there. Turned out very good but next time I am going to try it with the spiral cut ham to get more of the juice flavor on the ham. Thank you Dawn for a great ham recipe.
I made this for Christmas dinner. It is a blast. It taste just like the ones you buy for a really high price. I did not torch it. We just spooned the glaze on the ham that we got.
This is the BEST Copycat of Honey baked ham I have tried. It was MOIST! The key for me I think was putting cut end down and basting often. I doubled the sugar and honey glaze and used 1 cup of OJ (no pear juice to be found...) I covered the ham with foil during the last 1/2 hour to prevent it from turning too dark on top. EXCELLENT Recipe! My new FAVORITE ham recipe. Thank you!
If you are going to copycat a Honey Baked Ham, please next time use a bone-in ham. Boneless hams are just not good, it tastes process!!