How Long Do You Cook A Raw Ham
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09/24/2007
This was wonderful!!!! I used a 6 pound double smoked, fully cooked picnic ham and put it in the irksome cooker with 1/two the amount of water in the recipe. I cooked it on low for eight hours. 2 hours before the time was up I removed the drippings, skimmed the fat of the top and added the dear and brownish sugar and cloves. I did not utilize liquid smoke or worchestershire sauce. I really doubled the corporeality of glaze equally I had ii cups of drippings and didn't see the sense in wasting them. I poured it back over the ham and let it cook for an hr and a one-half. I so turned the crock setting to high and removed the lid and basted the ham cooked for half an hr more and pulled the ham out to rest. I and so took the drippings and boiled them on the stovetop gently to reduce. I served this with baked root vegetables, a salad and some steamed greenish beans and the coat reduction on the side which was fantabulous for calculation onto the root veggies and the ham. Everyone loved the ham and I take only enough left to brand a casserole with!
04/26/2006
If I could give more than stars than five, I would. This ham was astonishing! Information technology was and then tender, I could non pick it up out of the pan without it completely falling apart! Hither'south some secrets that I did. First, I used a 8-pound smoked picnic ham rather than a shank ham. I put it in a dutch oven without a rack. I put the water in as directed. I PUT THE HAM IN Fatty SIDE Up! This allowed for the fatty to penetrate and "drip" the ham while cooking. I put the chapeau on it and forgot about information technology for seven hours (1 hour per pound) at 275 degrees. Then I poured all of the liquid out, glazed the ham, anc baked it for another hr. I will definately make this over again. It was a hit with my married man who is always looking for that meat to fall off the bone. At present if only I could make a roast this tender.... :-)
03/25/2007
Wow.. This was AMAZING! I even used a small, boneless, presliced, alredy cooked ham and information technology was still Amazing! I just cooked it in the water for an hr to get some of the juices in the water and than I followed the directions for the glaze exactly like information technology'southward stated and than poured it over the slices and covered information technology and cooked information technology for another 60 minutes... and like another poster said the meat that was submurged at the bottom of the pan was the all-time... We were all fighting over those slices! This is definatly a keeper and I can't wait to try it at Easter due west/ a existent ham. Cheers!
04/12/2007
This ham was and so skilful, it turned out extremely tender. I used a fully cooked 18lb ham for easter. Put it in the oven with the water and let information technology cook slow for virtually 3 and a half hours. I didn't debone information technology, but cutting a checkerboard pattern on the top of the ham and poured the glaze over. returned the ham to the oven for another one-half hour and sliced. So good, everyone had compliments.
01/01/2007
This was awesome! Nosotros did a ham for New Year's and I really did this in my slow cooker. I put the ham in, cooked for most 5 hours on high, then added the coat and cooked for 1 ane/ii hours on depression. The only problem I had was trying to figure out how to go it out of my crock pot! The sauce smells and looks a little weird when you lot mix it up, and I was leery because I'm used to the regular beloved/brown sugar glaze, but once it's had fourth dimension to cook on the ham information technology's perfect. I made this with the "tater casserole" (recipe submitted by JeremyBeeler - also a v star recipe... just don't check the nutrition information!)which I've made from time to time over the years and light-green beans with almonds.
04/17/2006
I simply made this for Easter and everyone loved information technology. Information technology was a tad sweet for my taste, simply that'southward just me. Information technology was the beginning time I've made a ham and didn't realize how much fat is on a shank ham, so when I pulled it out of the oven after eight hours I was shocked at how niggling meat was left subsequently removing the fat. I had a 10 lb ham and was planning to feed xiii people. What was left was not enough to exercise that so I had to grill 6 chicken breasts and we ate as of both. It was easy though, and a hit, then I will go far once more with the knowledge that I need about ane lb per person.
04/09/2007
Used this recipe with a precooked screw sliced 9lb. ham. As suggested, I cooked for 1 hr on 250 degrees, and so followed the recipe, pouring the glaze over the ham. I patted some brown sugar over the elevation, just that'south but my preference. It cooked for most two hrs more than and was done and delicious. Thanks!
05/09/2003
Very good. I cooked it for Easter, for a family of die-hard baked ham (the $60.00-specialty store kind) fans. Information technology was a big hit, from waking upwardly in the morning to the delicious odor (cooked over night). It roughshod off the bone. I volition say I was nervous baking my ain ham, only it was worth it. The ham was different than any store bought ham I had ever had. Thanks for a great, easy recipe. I will make it again, and I won't await until next Easter.
12/24/2011
Starting time, let me say this: I am a Not-HAM person. With that being said, my boyfriend said "Hey, let's melt ham for Christmas Eve". Here's is what we did: We used an 18 lb supermarket os-in, precooked ham. We cooked it for iii one/2 hours at 275 degrees in water (about 2 inches in the roasting pan), tightly covered in foil. We took the ham out of the over, kept 1 cup of the "ham water" to add to the glaze recipe (fabricated exactly as directed) and poured out the residuum of the "ham h2o." We DID NOT remove the os. The ham was recovered tightly with the foil, returned to the oven (nonetheless at 275 degrees) and cooked for 30 more minutes. When finished, it was Astonishing! The meat literally fell from the os. Nosotros stood at the stove, peeled pieces of the ham off, dipped the pieces in the "glaze water" at the bottom of the pan, and looked at each other with big, goofy smiles. My boyfriend (who IS a Ham Person) thought it was fantastic, but would have liked the glaze to be a bit thicker--mayhap non add the "ham h2o" but brush the ham with the coat, as is? Possibly use a thickener similar cornstarch? He wasn't sure. Needless to say, I take become a "Ham Convert", thanks to this recipe.
04/21/2003
FOUND THIS RECIPE AND It SOUNDED GREAT. TRYED It FOR EASTER Sun FOR 15 PEOPLE AND HAD NOTHING BUT Smashing COMENTS ON HOW TASTY IT WAS. Volition Be USING THIS FOR YEARS TO Come. Cheers!
08/28/2006
This is the best ham I accept ever made. I served a very picky family & everyone raved about it! Out of a 10lb. ham, I only accept about v pieces left! This was admittedly wonderful and so simple.
04/04/2010
I fabricated iii eight lb. raw (barrel portion) Smithfield brand hams for our Easter meal this yr and doubled the glaze recipe. Two were roasted in the oven @ 275 for 5.v hours and one in a crockpot on low for the same amount of time. All three were good, withal, I was surprised I preferred the crockpot ham over the 2 oven roasted. The color was pinkish and more than appealing and didn't await overcooked as the oven method. I made the hams ahead of time on Saturday, refrigerated them and sliced with electric knife on Easter. Baked in the oven with the glaze mixture just added 1/four cup white wine and 2 Tablespoon honey dijon mustard. Excellent with the recipe submitted by "nik" for Scalloped Pineapple, Pat's Baked Beans, Cheesy AuGratin Potatoes and a not bad salad.
04/09/2010
This was soooo good! I too had a small fully cooked boneless ham. I cooked in in my crockpot for iv hrs on high. There was just over 2 cups of h2o/drippings in the pot, so I took it all, doubled the other ingredients and put it all back in. I and then cooked information technology on depression for about 1 1/ii hrs longer. This was the near tender (falling apart) ham I have always had, and with a wonderful season! Yum!
01/29/2007
Wish I could give this fashion more stars. I have made this twice in the last four weeks and will probably brand it once again very soon. Followed the recipe exactly, no changes required. A moist flavorable ham that is very simple to prepare. Don't worry almost the corporeality of liquid smoke, it does not over ability the dish. From now on this is the way I cook ham. Thank you Connie for sharing this wonderful recipe.
04/17/2006
I was looking for a glaze to keep our ham for Easter and came beyond this recipe. Wow..were we always in for a treat. The flavor from this glaze was delicious and family went back for more. I used a 10 lb. os-in butt ham...simply needed 3 hours of cooking fourth dimension at 325. And so, I followed the glaze directons and took information technology out about a 1/2 hr before completion, added the glaze so cooked for the residue thirty minutes. Once more..wonderful. I was looking forrad to a lot of leftovers...not much left...it was almost gone. Thank you for sharing this recipe.
12/26/2009
Male child did this recipe save my bacon (pun intended)!! I picked upwardly a 12 pound ham on sale for $0.070/lb at the store earlier in the week not knowing that there was actually such a affair every bit an uncooked smoked ham!! Proficient thing I read the tag on the ham that said "melt for 18-25 minutes per pound" early in the morning before we left for Christmas Mean solar day Mass. Luckly, I had all the ingredients in the pantry (it'due south a law in Texas to keep liquid fume in the cupboard!). Anyway, the flavour of the ham after adding the glaze was mild and perfectly spiced witht he ground cloves and Worcestershire. The meat fell right off the bone. Likewise, adding the 2" of water made lots of great broth that will (along with the same bone) brand for some incredible edible bean soup. My daughter just told me this is the best ham e'er and told me never to buy a screw sliced ham again!! Thanks for sharing this great recipe Connie!!
12/26/2006
WOW! I was actually impressed with this recipe. It was the best ham I have ever had and the all-time part is there was and so little work. But similar in the other reviews people who usually don't like ham really enjoyed this. I used a roasting bag instead of a pan and information technology worked neat. Don't expect to serve the ham by carving it because it falls autonomously. I went ahead and shredded mine before serving and I didn't even need a knife. And so tender! I remember nest fourth dimension I volition double the coat considering the shredded meat in the bottom of the dish I served it in that was just laying information technology the juice was the BEST!
04/09/2007
OH MY GOSH! I have only always gotten sprial-cut hams so I never gave whatever thought to the price. This recipe'south ham was HALF the cost and TWICE as succulent! At seven hours the bones gently slid from the ham. The ham was and then outrageously delicious at that betoken I was hesitant to put the glaze on it, but I'grand So glad I did. I asked my husband to come in to cut the ham, he took one await at it and said, "With what, a spoon?" (So if yous like pretty slices of ham, you lot wouldn't have liked this. It roughshod a part with no demand to cut which I plant to be a bonus. No meat was left on or around the bone and wasted.) When the leftovers went into the refrigerator, I fabricated sure that all the leftover glaze went into the container, likewise. Now the meat has been soaking in information technology overnight. Similar others, I had been a bit worried most cooking a raw ham, but for $12 for a ham that feeds iii adults three times, with virtually no effort other than opening the package, there's no doubt we'll be ownership these throughout the year. Thank you lot for the recipe!! It was the crowning touch on to my Easter dinner.
05/06/2008
I cooked the Ham in the oven for eight hours at 160 degrees. Information technology was astonishing... but very rich... we ate teh left overs, but took awhile crusade it was hard to become past how rich it was... only again nosotros were pleasently surprised by the left overs. and I also did not utilize the Liquid Smoke nor the worchishire sauce
04/13/2009
This was Awesome! I call up it's the best raw ham ` do ahead recipe out there! I did the wearisome cooker bit, merely considering I wanted to cook something off my list so I wouldn't have as much to practice on Easter. I think you could fifty-fifty to the sauce alee, actually. The ham was "similar butter" (and so sayth my husband, who can be trusted for his honesty!) and the flavor was just right - not too bland, not too hammy - just apparently ole groovy! (I did add a slug of molasses, but becuase I didn't feel like grinding my whole cloves. In hindsight, I could take plugged them into the ham before irksome cooking information technology, but the ham just fell autonomously!! in the cooker, and I would have hated to have to fish them out...) Anyway, 5 stars isn't plenty!
02/28/2011
Very good ham. I did not use thye liquid smoke but instead added two TBS dijon mustard to the liquid/sugar mixture. Very tender and tasty. I did non find it overly sweet at all. In fact, after we sliced the ham we sprinkled a niggling of the sweet juice from the bottom of the pot on top of our ham before serving... Thank you for the recipe.
01/20/2010
THE best ham I accept ever had/made. My relatives went "ga-ga" over this the first time I made it and now they Need I make this for every POSSIBLE vacation... Christmas, Easter, Flag Day... what take you lot. Effort this recipe... you volition be pleasantly surprised!
12/21/2008
This is a classic. I take used a variation of this recipe for years. I add footing mustard to the mix. I melt the ham in the sauce (all ingredients) for 10 - 12 hours at 200. I so thicken the sauce and apply as gravy. Succulent, this turns me on!
01/02/2005
I was disappointed in this; I tasted the ham earlier glazing, and liked the flavor without the glaze better than with information technology. I used a cooking bag instead of a covered roasting pan, simply otherwise followed the recipe exactly. The liquid smoke and/or Worcestershire were merely too strong; maybe cut them in half so some of the dearest season tin come up through.
12/24/2010
This was just besides easy to get the amount of compliments it got. Very impressive! I did soak my ham in a make clean garbage handbag of h2o for several hours to remove some of the table salt content. Turned out perfect. Thank you. AGAIN..awesome. Made this over again this twelvemonth and considering of vacation chaos I accidentally left the slow cooker on too long and so supper was delayed so had to reheat again. Past the time it was sliced the glaze had nigh blackened and it nonetheless was complimented over and over once again. None left over and information technology was a BIG ham. Amazing and elementary. Dearest love love it!
04/05/2010
I used an 11 lb shank ham. Cooked half-dozen hours in the oven, cut and removed the fat. I cooked the last 60 minutes with the glaze in my crockpot. It was delish!!
12/20/2011
Glazed Ham Haiku: "Oh my gosh, this rocked. Served to guests who ate it upwards. Sad, no leftovers!" My ham was "done" in about five hrs., so I prepared the glaze, didn't debone, and left information technology covered tightly in the oven on very low for another couple hrs, basting often. Let it balance on the counter, covered, for some other hour., once more w/ lots of basting, prior to serving. In that location wasn't any carving necessary, as it roughshod into wonderful chunks, which my guests happily devoured. Very good, easy coat which made an otherwise dull (just cheap) shank ham super tasty!
11/29/2008
I'm not sure what I did wrong but this was definitely non the moist ham that anybody else seemed to make. I followed the directions exactly and the meat did non fall off the bone. It was tasty but not delicious. I bought the shank with its skin on and that's how I cooked it. I but removed it right before adding the sauce. I did similar the sauce though that's why I gave information technology 4 stars. Cheers for the recipe. Next time I'll try cooking it without the skin.
04/16/2008
This was really adept. Seeing as my husband usually smokes the ham in a smoker I was skeptical it wasn't going to be shut, I was worried that it might exist dry merely it wasn't. I used a smoked ham- from the butcher- not precooked. It was soooo tender that to get the bone all I had to do was grab it with my tongs and it fell right off. I didn't use the ground cloves, I used whole ones and stuck them in before I put it in the oven. I made the glaze and the left overs for gravy. I have never had baked ham this tender and juicy. It was nearly a 7 pounder and I cooked it for almost 7 hours full add doing the whole glazing bit effectually the 6th hour. Fantastic. I would nevertheless prefer to have it smoked only all in all a really good recipe if you want to imitate what smoking tin do. :)
12/22/2010
I dearest eating ham at friends and family get togethers but have never made it myself. I fabricated this recipe recently for a family get together and my ham beats every other ham I have eaten hands down!!! This recipe rocks AND it got rave reviews from all of my in-laws :) This recipe is definitely a keeper!!
11/28/2008
fabled recipe! i used this final 2d on thanksgiving on a pre-cooked ham and i will never buy glaze again. thanks!
06/17/2010
Was simple and good. I added pineapple chunks to it with the juice and cut back a trivial on the water. Simply watched it close to make sure it didn't dry out. Nobody minded leftovers all week!
09/26/2010
By far the best ham recipe always! I go out it in for well-nigh 7, sometimes eight hours...the longer the improve. I then take it out and shred it and toss the sauce on all the shredded peices and pop it back in the oven for about 30 minutes and toss about 2 or three more times during the 30 minutes. And so delicious!
01/03/2012
This was an awesome change from plain former baked ham with cloves and pineapple. My family loved information technology and had second and 3rd helpings! I was hoping for leftovers for taking to work, but alas, none was left!
12/25/2013
I liked the original recipe, but instead of the h2o, I used 2 1/two cups of apple juice.turned out spectacular and the flavor was out of this earth!
04/17/2006
Succulent flavour, sweet and smoky. I reduced the Liquid Fume to about 1/2 and added virtually a i 1/2 tsp. of dried mustard. This is now my favorite Easter ham recipe. Thanks!
12/14/2011
First-class recipe!! I marinated a precooked butt portion shank ham in an oven bag with it and a splash of white vino, then broiled the ham according to the directions on the label. Wonderful season and not a bit dry out. Nosotros'll definitely use this over again - cheers for the mail!
04/12/2004
I made this recipe for my family for Easter. I was a trivial nervous since I've never cooked a raw ham before. It turned out beautifully!! It was a smoked ham, so I left out the liquid fume, but kept everything else the aforementioned. Not but did everyone enjoy information technology during the meal, but my husband finished ALL of the cold leftover ham afterwards that nighttime. I would recommend this recipe and volition make it again.
04/21/2014
New family favorite! I used a pre-cooked ham, cooked it at 275 for one hour with water, so fabricated the glaze equally directed. Cooked it at 275 for a few more hours until it reached 140 degrees. Nosotros also used the glaze equally a topping for the ham after we sliced it.
02/04/2011
At that place is no other ham recipe in our firm. This is IT! So Skilful!
11/25/2010
Bully!
02/06/2011
Sooo good. Equally per another reviewer, we agree the bottom office that cooked in all the liquid was to die for. I started with a 7 lb bone in picnic ham and used i cup of water (per label directions). Cooked for two hours at *350* (not 275) then did the glaze part and cooked for another hr. I didn't have liquid fume merely information technology was amazing even without it. I wonder if the smoke flavour would have detracted from it anyway... I volition never brand ham whatsoever other way once more.
01/03/2009
Kudos, Connie! Easy prep...I start before going to bed... sleep through the cooking time...awaken to an aromatic business firm! Effort this as a glaze variation: To a Cup of ham juice add i/2 C brown sugar & 1/two C pancake syrup (instead of love). Add together rock-basis mustard to taste... I use about half a container of Plochman'southward (nearly 5 oz). Y'all've made many people you lot don't know very happy with this recipe!
12/01/2007
I printed upward this recipe for a coworker that wanted a simple mode to broil a ham for Thanksgiving. After the holiday, she told me that her entire family unit ranted and raved about how practiced it was. So, I decided to give it a try today and she was right, it was totally awesome! Ii thumbs up! I'll probably broil nearly of my hams this style from now on.
12/29/2011
This was then like shooting fish in a barrel to make and yummy. Great leftovers too if y'all leave it in the glaze and it keeps it moist.
04/01/2013
I used a 12 lb. Shank Cut Ham and I am pleased to say it was Succulent! I stuck to the recipe, to be safe, and after rave reviews I wouldn't change a thing! cooked for 8 hours on 275 in oven. Poured mix over ham and let it sit out at room temperature till my au gratin potatoes cooked. Ham was fall off the bone fantastic. Popped dorsum into oven final half hour with potatoes and the rest is history......Best ham ever!
12/23/2008
This ham was perfect! I made it for my piece of work Christmas party last night, and out of a 13 lb. ham and nine people, in that location is all of two pounds left. It was very sweet and smoky. I ran out of love and used two tablespoons of molasses, and it was merely awesome.
04/25/2011
I didn't treat this recipe. Sounds similar xc% of the 5 star reviewers didn't really apply a RAW ham (which is actually a fresh leg of pork, sometimes called "fresh ham" - very lean meat and shouldn't be cooked for 6-8 hrs), but they used cured, cooked hams. I accept a Wolf oven and used a heavy copper-clad roasting pan, and then my equipment was not at fault. I followed the recipe EXACTLY. When I took the meat out afterward 7 hrs and deboned it, I noticed the meridian half was dry out and tough, while the bottom that sat in the h2o seemed very tender. I put all the chunks of meat back in the pan, poured on the sauce, which was watery (1-one/two cups of overly sugariness liquid), covered it equally called for, and after thirty minutes ALL of the meat had get tough, floating in a sugar liquid. Why is this called "Glazed Ham"? You can't get a glaze when something is braised/steamed after being covered for 7-i/2 hours. The cooked meat of a "fresh ham" is not pinkish, it is gray, so I don't think the creator of this recipe had a raw ham in listen, equally the picture accompanying the recipe shows pinkish (cured) ham. I'm blaming myself for not thinking harder about how all that sparse liquid could possibly become a glaze after 30 mins nether encompass. Remember I'll stick to recipes I scout being made on the various food networks, or Nutrient & Wine mag. $25 piece of meat wasted.
04/12/2009
My married man got up at 4am to start this ham, thought he was nuts but it really paid off. This was past far the best ham I take e'er tasted, just about melted in your rima oris, could cutting it with a fork. Everyone loved information technology.
12/10/2010
Delicious! Everyone loved information technology it. I made ham salad with some of the remaining ham and added a few tablespoons of the juices and it was the absolute best ham salad I have ever fabricated.
03/thirteen/2012
I made this recipe terminal Easter and used a raw ham; anybody said it was the all-time ham I ever made; non salty at all and very skillful flavor. Information technology does take a long fourth dimension to cook, simply it's worth it. You tin can get a raw ham from BJ'southward.
01/20/2006
This ham is wonderful. The just affair that i do differently is I don't add the smoke to information technology. It still tastes wonderful. I cooked this for my wedding reception, and everyone loved information technology.
xi/24/2008
Splendid! I made this for a family altogether dinner. Anybody commented on how delicious the ham was. I will make this once again.
11/30/2008
Excellent. My Ham was a striking! thanks
01/07/2006
This is a wonderful recipe. I volition use again and once again. The coat is as well great on other meets similar pork chops.
02/13/2006
This was awesome tasting and SOO piece of cake to brand. My kids all loved it and they are 6,3 and one. Served with au gratin potatoes and spinach, great repast. Had the leftovers the next mean solar day in cheese quesadillas for lunch and at night for sandwiches with BBQ sauce. The balance is in the freezer. Makes a lot so stock upward on the freezer bags.
04/04/2010
I volition cook a ham any other fashion again! Total of flavor and very moist!
x/16/2004
This was a huge hit at a party I had 8 months ago....people are still talking about it! The ham turned out to be kind of similar candy-coated flaky chunks when washed. Very easy and tasty.
12/08/2006
I typically can't stand up the gustatory modality of ham. When I got married I even so felt the need to carry on the traditions of my parents so I bought a ham. Not knowing how to cook it, I went searching and found this recipe. I am in love with information technology. I still don't like ham unless information technology is cooked this way. Nice job on the recipe!
10/12/2009
This is a terrific ham recipe. Everybody raved nearly it. I wonder nearly the added h2o though. I put in the 3 cups but part way through the water was virtually half manner upwards my roaster. I used a Cook's ham, and maybe it was one of those that they pump up with h2o (or worse), but I had to siphon a lot out.
04/xiii/2007
I make this every Easter. Everyone loves information technology. I cook it for at least 12 hours and then information technology falls off the bone. I also add cinnamon. I but milkshake some in so maybe ane/2-i tsp. People rave well-nigh information technology. It is soooooo good. Mode improve than honey baked ham.
02/03/2010
We used this for our Thanksgiving ham and information technology was succulent.
12/xvi/2006
Positively the tenderest ham you volition e'er make! The meat slide off the bone. I omitted the cloves and took the advice of others and cut down the liquid fume to just 1/2 tsp. Took it to a church potluck and everyone was asking who made the succulent ham!! This 1 is a keeper for certain as it could even make an inexperienced cook expect professional person! EASY!!!
12/29/2009
OMG, I have never made a ham before in all my years of cooking because I don't actually similar it but I have to say this was the best ham I accept ever had, I wanted to cook this for every bit long equally the recipe stated but I didn't have the time and so I cooked information technology for 4 hours the mean solar day before Christmas, I removed the glaze from the panand refrigerated it until Christmas twenty-four hour period, I sliced it upward and put it in a roasting pan with some of the glaze covered it and heated information technology upwards while we carved the turkey and everyone raved about how good it was. I love ham at present and this will exist the only recipe that I volition utilize, cheers
09/25/2011
OMG! I Love, LOVE, LOVE this!!! Showtime fourth dimension I ever made ham and I'm a picky eater when it comes to ham. This came out bang-up and with amazing flavor! Definetly recommend!
11/eleven/2010
fabricated this a few months ago but am just getting around to reviewing. the liquid fume was mode likewise much for our tastes. the ham came out prissy and juicy, just not certain I'd apply these flavors once more.
04/11/2009
Made this on New year's day & am making it tomorrow. I inadvertently meant to buy a broiled smoked ham & simply apply the honey baked ham recipe on this site to get in but I erred & bought a raw ham on New year's day's Eve! Oh vey. The side by side twenty-four hours I made this (using the other honey baked ham glaze w/brown sugar rather than nighttime corn syrup) and it was the best ever! I hated ham b4 but now I dearest it. I can't wait to run to the store to become a ham today. I slow roasted at 275 a 10 lb raw ham using a temp guage & then used other recipet once broiled to "honey broil" information technology for 1 one/2 hours on loftier temp. 2 am an splendid cook (pro actually) but shyed abroad from hams but that ha at present inverse. I used leftovers (although my hubby and I didnt leave that much leftovers0 for scalloped potatoes - cheese soup due west ham & others.
04/10/2007
This was GOOD!!! I made this for Easter and everyone loved it. I followed the recipe to a tee and was Really satisfied with the results!! I'chiliad currently cooking upwardly the leftovers in a batch of split pea soup (can't wait to endeavor information technology, smells heavenly). Adjacent time I may decrease the brown carbohydrate and honey from ane/2 c. each to one/3 c. each. Give this ham recipe a attempt and you won't regret it!!
04/08/2012
I merely gave 4 stars because I'thousand not a fan of liquid fume and therefore used my own coat. That beingness said, the irksome roasting in h2o gave me one of the all-time hams I've made in years! Information technology actually reduces the saltiness of the ham and the meat was very tender. So whether or not yous prefer to use your own glaze, the roasting method is wonderful.
11/27/2008
Although I did not boring roast my ham, I still fabricated this glaze and poured it over my ham and it was delicious! I also didn't accept whatever cloves to add, just it was still a smashing coat!
04/24/2011
I know that the primary reason that I am so mad at this recipe is because I should have used better judgement, but I promise that my mistake can aid others. The iv cups of water is Manner Besides MUCH! I put this in the oven to cook overnight for a big Easter dinner party and woke upwardly at four am (v hours into the bake) when my ham drippings came over the edge, baked onto the bottom of the oven that I needed to apply all solar day, and filled my home with thick smoke. I had planned my day to the minute to set a big dinner on time and that planning did not permit for an hour of oven cleaning and a ham that ended upwards a fiddling dry out anyway. If I did this over again I would utilize an oven bag and much less water.
01/13/2008
This was excellent. The ham fell off the os, the glaze was awesome. At present I'thou taking the hambone and making ham & beans tomorrow. I volition and so completely make this every time ham goes on sale.
12/25/2011
LOVED It! no need to purchase a glazed ham no more than!
09/04/2008
This was excellent.
12/16/2007
Used a cooked spiral cut ham and then baked for less fourth dimension, peradventure two hours, then added the coat and cooked for another hour. Smelled and tasted great. Lots of compliments at my holiday brunch today. Tin can't expect to utilize the bone and scraps left over for split pea soup.
05/06/2012
proficient recipe, made a raw ham amazing tasting
04/25/2011
Fantastic Ham!!!! I did a 12 lb ham. I thawed information technology the night before and I cooked information technology at 350 for 3.5 hrs the morning of. I forgot to cover it and realized it in the centre of church. I got home to check on information technology, thought I had ruined information technology crusade it was a little blackness. I took it out, turned it over and put my glaze mixture on the lesser. I did not remove any of the drippings. I put it back in uncovered and the ham turned out perfect in the terminate! Information technology was a hit and was nearly gone with 11 people eating on that 12 lb ham!
10/05/2009
I thought this was fantastic. The all-time role is the smokiness you get from the liquid fume. It'southward way ameliorate than simply an ol' fashioned sweetened ham.
04/fourteen/2013
I could not discover a raw ham then had to use a smoked shank ham and it was SOOOO proficient. I volition always brand my hams with this recipe. I did cut down on the cooking time considering the ham was smoked and wished I hadn't, I retrieve information technology would have been even more tender.
06/25/2008
Very good! Simple and leftovers were slap-up the side by side day for sandwiches.
04/16/2014
I tried this recipe about 2 years ago and the group loved it. I used a pre-cooked bone-in ham and broke the ham upwards into chucks before returning to the pan. I also doubled the sauce. This allowed for the pieces to absorb more of the flavor than would have if I left the meat in a large hunk. What niggling leftovers I had got eaten on sandwiches the next mean solar day. I am Sooo glad that I was able to discover it again.
03/12/2011
best ham ever!
01/03/2009
Crazy good - used a pre-cooked ham and cooked information technology in water for well-nigh one.5 hours before following the glaze recipe. My husband asked for the leftovers for dinner the next nighttime - a sure winner.
08/29/2011
Honey this sauce! My just recommendation would be to melt your ham according to the type and weight. I normally buy a picnic shoulder which needs to be cooked on the stove superlative and for 2 to ii ane/2 hours. Other than that the sauce is perfect just the way it is. Thanks for sharing this delicious recipe, Connie.
02/18/2012
STUPENDOUS!! Glazing every five-ten min is ESSENTIAL, Everyone LOVED IT!
06/13/2008
Followed this recipe exactly....it'due south the best ham coat nosotros've always had. Will be using over again and once again.
01/12/2011
I made this for our poker night and anybody loved it! Information technology was really easy to brand.
12/28/2010
This was my first year celebrating Christmas with my husbands family. I made the entire meal. Cooking a ham was something I have never done, I fabricated a spiral ham using this recipe and it turned out astonishing. The only bad part was there were no left overs! Dandy recipe!
12/twenty/2010
This was great. I fabricated it for Thanksgiving and it was a big hit! I skipped the liquid smoke. Even so Amazing!
12/26/2006
Tried this recipe for the first time on Christmas subsequently reading all of the cracking reviews. I cooked a 10lb. shank ham overnight, placed in the refrig in the morning and reheated it and served near 15 adults in the afternoon. There wasn't a piece left! Absolutly delicious!! I received endless compliments on this ham and I will probably exist asked to brand this ham each holiday!! I would non change a thing nigh this recipe! Perfection!
12/25/2010
Never made a ham a solar day in my life, simply I really wanted one and I used this recipe. Fabled! Now, 2 tbsp seemed similar a bit much so I used i tbsp and it was very adept.
02/13/2009
My married man CAN NOT stop eating this when I make information technology. He moans for hours afterwards. I love to brand this recipe now.
08/09/2010
This turned out fantastic and all who had dinner that nighttime agreed this is definitely something to practice once more!! I used a pre-cooked ham rather than having to melt information technology all day and turned out delicious!
03/24/2008
I used this recipe for our Easter ham yesterday and it was succulent! I cooked a 9.v lb ham in the slowcooker. I think the slowcooker is a better idea because information technology seems to continue more than of the moisture in and you lot tin can keep an eye on it more easily. I cooked it on high for three hours and then four hours on low. Information technology was "melt in your mouth" delicious!
02/25/2012
Made exactly as directed. Nigh excellent. Volition be cooking for Easter this year.
08/25/2008
Really delicious and moist. I added a few things, so I couldn't give information technology a 5, just PERFECT recipe for what I was looking for. Thanks!
11/28/2010
The season of this recipe was delicious! If we hadn't overcooked our ham I'grand sure nosotros would have really enjoyed it. =)
11/08/2011
This is a very tasty glaze! I used a precook turkey ham which I sliced and placed into a minor casserole to reheat. I added a little h2o in the lesser of the goulash. Once heated, I poured the glaze over the ham and covered with an aluminum foil and heated in the oven at 350 degrees for 30 minutes. The coat is sweet with a hint of smoky flavour. At that place was nothing overpowering at all in the glaze. In fact, I liked it so much that I poured a little glaze over my rice too. I served this with, "Creamy Sweet Corn, "Double Cheesy Au Gratin Potatoes," as well from this site.
xi/25/2006
I've done this ham twice now and it's been perfect both times. Thanks for the fabled recipe!
Source: https://www.allrecipes.com/recipe/34523/glazed-ham/
Posted by: noelsholl1983.blogspot.com
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