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!
I made it for a football party on Saturday night, and all 8lbs of ham was gone!! I used 1/2 cup of pear baby food since they didn't have Gerber pear juice in the baby section, and added a pinch of ground up whole cloves to the juice. I doubled the brown sugar and honey recipe, and melted the honey it in the oven with the ham so it was easier to brush on. I followed the package instructions at 275 degrees, so it wasn't too hot for the syrup! I am definitely making this for Christmas!! Thanks Dawn!
Great ham recipe! We used a 13lbs. smoked Smithfield ham (bone-in). I found the pear juice in the baby aisle (Gerber brand) and made the recipe as directed. The only thing I did differently was to baste the ham every 15-20 minutes. It had to cook for about 3 hours total to reach the target temperature. I broiled the ham for the last 5 minutes in order to achieve a slightly crisp glaze on the outside (didn't have a butane torch :-P). The result was a nice moist, sweet (but not too sweet - just perfect!) ham with lots of leftovers. Even my fiance kept commenting on how good it was.
This recipe is perfect and easy, even for a ham-novice like myself (it was the first ham I ever made)! Thanks, Dawn!! I will definitely make this again :)
The best ham recipe...I'll never use another!!!
This is so good. I didn't use a spiral cut ham, but a bone in ham. This is so good. The smell coming from the oven when you are basting it with the fruit juices is amazing. Then, you add the honey sugar mixture and its fabulous. I though DD#1 was going to lick the ham as I was taking it out of the oven!!! I looked beautiful and smelled even better. I will always use this recipe for my hams, Thank you so much for sharing this with us.
have not tried this recipe yet, sounds yummy. i noticed some reviews talked about cutting into the ham for better penetration of the juice mixture. my thought is getting a meat injector and put the juice in that way. chef g
I made this using a ham that was not spiral cut and cut slits in it. I wonder if a spiral ham would have dried out? I didn't have pear juice so I used all orange. The end product was a nice, juicy ham. Thanks for posting
Thank you for this wonderful recipe! I was so worried I would mess it up, but I received nothing but compliments. ( It was the first ham I've ever made!) I could not find the pear nectar as well, so I improvised with apple juice. Also, I poked several holes all throughout the ham, and let the juices fall into them, which resulted in flavor all throughout the ham, rather than just on top. I added a little ground cloves to the blend of juices, and it was awesome! I will be making it again for Christmas, as requested. Thanks again!!
I made this ham recipe a few days ago. It is without a coubt the BEST Honey Baked Ham I have ever had! I served it with scalloped pototoes, steamed carrots and asparagas. My whole family gobbles it down there were no left overs. Thank you for a great recipe, that will be #1 Ham recipe in my home.
Made this ham for a family get together. It had a nice glaze and everyone liked it. The only thing I would do different next time is to lay the ham so that the sliced part is on top so the fruit juice mixture would go into the slices.