photo by DeliciousAsItLooks
- Ready In:
- 2hrs 12mins
- Place ham in roasting pan.
- In saucepan, bring remaining ingredients to a boil.
- Pour over ham.
- Bake, uncovered at 350°F for 2 to 2-1/2 hours, basting occasionally.
- Cover with a foil tent if ham is getting too brown.
Questions & Replies
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Grabbed this recipe at the last minute before putting my ham in and it was delicious! If you don't like cloves to permeate the ham, this is the recipe for you! I didn't use the water in this as I had only half a ham and also this sounded thinner than I thought it needed to be. I crossed hatched the ham about 20 minutes before done and poured more glaze over the top and stuffed in some marachino cheeries. It was so beautiful and I had none left!
I used a half boneless ham (Kentucky Legend) so I scaled the recipe to 6 servings. This gave the ham a delicious flavor. Not overly anything, just good! After I sliced some of the ham down, I laid it in the juices and it was just perfect. Thanks Inez, for another winner! P.S. I followed the recipe exact, I figured it was supposed to be on the thin side. It did not sound like a glaze to me, but more like a basting sauce...I did baste with it frequently during baking.
Add me to the list of believers. Quick and easy - just my style. I also used a smaller ham (5 lbs) and cut the sauce ingredients in half (except for the ground cloves). I chose to cover it with foil for the entire cooking time. The juice and cloves added a subtle flavor and the ham was nice and juicy. I heated and served the pan juices as "aus jus." Most of the picky eaters at our place went back for seconds. Thank you MizzNezz!
I used this recipe to make my first ever ham-from-scratch. I usually get a spiral cut/glazed ham. I found out the hard way that I should have bought a fully cooked ham. I did not... My half of a bone-in ham (couldn't find a whole ham) was 11 lbs and the instructions said to cook it at 325 for 25 min per lb = 5 hrs!!! NO way! I up'ed the temp to 335 which cut the cook time down to 4 hrs at which point I checked the temp and it was fully cooked so I added this glaze. It was really good! My in-laws were impressed. Heck... I was impressed. Note to future users of this recipe: BUY A FULLY COOKED HAM. ;-D
Yum, yum! I used an uncooked ham and wasn't sure on the cook time (since the recipe doesn't specify the size of ham) and so I cooked it plain until the last 30 minutes, when I discarded most of the drippings and poured the sauce over it, then basted every 5 minutes. I served the ham with the sauce and it was delicious, especially since I used crushed pineapple instead of juice, so it was a thicker sauce.
We had a small 2 lb. ham for our family of 4 Easter lunch yesterday, so cut the recipe down to 1/3 using 4oz. of mandarin orange juice (Oops! Didn't realize I had grabbed a can of mandarin oranges instead of pineapple unitl after it was in the oven!), 2/3 cup brown sugar, 1/3 cup water and 1/4 teaspoon cloves. It turned out delicious!!
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After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!