Easter Ham

From: mich26

On Jul 2, 2009

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.

From: Jill Herz

On Apr 21, 2009

Wonderful sauce for a ham. I used this at this years Easter and the smell was to die for in the kitchen! All the flavors really did absorb into our ham and it was super moist and flavorful!

From: Karen=^..^=

On Nov 18, 2002

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.

From: psych751

On Apr 1, 2002

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!