Did this for the holiday ham and it was a hit, and smelled great while it was cooking. Next time I may add some cardamom and cloves. Thanks for sharing!
This was a good glaze. I'm not sure I noticed the taste on the ham, but it smelled and looked wonderful. Next time I may make some extra to serve along with the ham. Thank you for sharing.
This is an EXCELLENT recipe and makes a BEAUTIFUL glaze that tastes like something! I used 1 tablespoon of the mustard (we like the zippiness)....that's the only change I made, and we LOVED it! This is a GREAT Easter Dinner ham--the meat was lovely and moist. KEEPER! KEEPER! KEEPER!
Great flavor! I had a 10 pound ham so I baked it a little differently but used the glaze and we loved it. It stayed on nicely and flavered the meat well. Thank you!
Bergy, you've done it again! This glaze made the tastiest ham I've ever made. I especially liked how the glaze stayed on the meat and didn't "melt" off to burn on the bottom of the pan. Everyone loved it and had seconds and even thirds. Thanks for this delicious new favorite!
We love this glaze,made it twice now,used allspice.Thanks Linda.
This was the BEST ham glaze ever! I made this yesterday for our Easter ham and everyone was very impressed with it's flavour as was I. I think this is the one I will use from now on. It really was delicious and my ham came out looking fantastic! Thanks so much!
Sooo good! Made this today for our Easter Ham & it was really a hit! I used 1/2 tsp. of allspice instead of the cinnamon & nutmeg--I really liked the added touch of clove to the ham. It was a wonderful taste!
This was fantastic; I may not use another recipe again. The orange flavour suited me perfectly, and it was so easy to whip together using ingredients I always have on hand. I followed the recipe exactly, except my ham was a little bigger so I lengthened my cooking time a bit. Thanks so much for sharing.
Very, very nice glaze for ham. I made the recipe to a "T", except that I added 1/4 cup apricot jam as well. Just thought it would be a nice addition. Thanks for the great recipe Bergy, I will be making this again!