This was the first ham I ever cooked. It was really good! I used the pear and orange juice. I cooked at 350 degrees for two hours. I covered with tin foil for 1 hour and 45 minutes. Bumped it to 375 and took foil off to carmalize for last 15 minutes.
I didn't have any pear juice, but I pureed some pears with the other ingredients, poured it over a ham that I had scored deeply (it wasn't a spiral cut), covered it with foil, and basted a few times while it was baking. This was delicious and the drippings made a wonderful sauce. Thank you!
Yummy is all I can say :) Perfect flavor and tasted even better the next day :)
Thanks for the amazing recipe Dawn! My husband's boss gave us a standard (ie; boring) non-spiral ham last yesterday afternoon (Xmas eve). I found your recipe, and marinated the ham in fruit juices (all I had was orange/pineapple juice and stores were closed already) overnight and finished according to your directions. It turned out wonderful and will be in my "permanent" recipe box now! It was wonderful for Xmas dinner last night, and hubby wanted it again this morning for breakfast! Thanks for saving the day!
Just like the original Honey Baked Ham but a lot less expensive. I get lots of compliments each time I make this ham.
Awesome ham! I can't really say anything the others have not already said, but this was excellent! Thank you so much for the recipe.
This is the best ham I have ever made. I buy pear nectar in a can from a local Mexican Grocery Store to use.
This recipe was delicious. And, it really does taste like the real thing! I too, couldn't find pear juice, so I processed a can of pears until it made juice. It worked wonderfully. Thanks for a great recipe!
I used apple and orange juice instead of the pear juice, because I couldn't find it. The apple juice worked great! Delicious ham that was tender and juicy and since I got a low sodium ham, it was seasoned just right. We had the leftovers in sandwiches and I didn't hear anyone complaining!