By Elmotoo on December 21, 2004
"Recipe by Chris Schlesinger. In order for the flavor of the rub to really penetrate the meat, we removed the skin and most of the fat"
Serving Size: 1 (693 g)
Servings Per Recipe: 10
"beautiful presentation for ham! The glaze baked to a nice dark caramel color, and we had New Year's dinner plus used leftovers for several days for delicious sandwiches. I was always perplexed even as a child why ham had cherries on it, so now I know I can cook a ham with confidence and it looks appetizing!! used precured ham and oven baking for simplicity, but will try it on the grill during warmer months. Great recipe!"
"wow. WOW! This was REALLY good. I used a Cure 81 ham instead of a fresh ham, so I skipped the brining. The spice rub and glaze were spectacular. It REALLY cut the usual saltiness of the ham, and gave it a wonderful, subtle flavor. Also, I followed the directions for oven cooking instead of the grill (too windy to grill) Great recipe!"