173 Reviews of Awesome Baked Ham

From: Tweeky

On Dec 26, 2005

As the recipe says "One of the best tasting hams you will ever have". I used a semi-boneless 1/2 ham that weighed 9 lbs and made the paste with 1/2 lb brown sugar and 1/4 cup of yellow mustard. It made a nice thick paste to coat it with. I wrapped it in the foil using two sheets (one going in each way) in a foil roasting pan (no worry about clean-up). I then placed the roasting pan on a flat pizza pan and cooked it at 350 degrees for 3 hours and let it sit for 1 hour. It was so moist and tender, it just melted in your mouth. I poured off the gravy and poured it into a gravy boat on the side after spooning a small amount over the meat on the platter. I will probably never make ham any other way again. We all just kept going back for "just one more piece". Thanks Boopster for making my Christmas dinner a booming success.

From: KeyWee

On Dec 12, 2005

This was rave-a-licious!! I made a half ham and used a Reynold's baking bag (because I had one!) and it was fabulous. DH loved the gravy. So simple & delicious - thanks for posting!

From: riffraff

On Apr 20, 2003

Rather than the dried out smoked to death ham we usually have I decided to make this recipe. It was wonderful. The coating was not a paste....more like a sauce. I was afraid it would not be on the ham long enough to flavor it. The cooking time seemed a little long for the small, bone in ham I had so I cooked 3 hours and let it rest 1 hour. Super ham, super sauce, super sandwiches from left overs. Very moist and good, thanks.

From: AWinPA

On Apr 29, 2007

I made this in the crockpot and cooked on low for 4.5 hours. I cooked the juice with some cornstarch to serve because I didn't want to waste a drop of that flavor. My husband, who isn't a big ham eater, said it was the best ham he ever had. It really was easy, and I didn't need to run to the store to buy anything for it. Yum!

From: luvn-n-the-oven

On Oct 2, 2006

this was so extra good! after trimming the fat, i scored the ham and applied the mustard first and the brown sugar second (instead of mixing into a paste). i wrapped the ham twice in heavy duty aluminum foil after reading some of the reviews about the juices leaking out. two hours into cooking i removed the outer layer of foil, as the internal temp wasn't where i thought it should be. i opened the foil a bit to expose the ham for browning. this was a 7-1/2 pound ham, and i only had to leave the ham in the oven for about three hours before the temp reached 160-170 degrees. this was by far the easiest ham i've ever made, and the juice is amazing. thanks so much for this recipe - i loved it!!

From: Sheri-BDB

On Mar 29, 2005

This is the best ham I think I ever made. It tasted wonderful and was tender as can be. I have always used a brown sugar/mustard glaze on my hams but never completly wrapped and sealed them in foil, and I think that made the world of difference, because it was so tender. Thanks Boopster....

From: Scott Orlowski

On Dec 21, 2002

Wonderful! And so easy to make. I never thought of wrapping ham in foil. Clean-up was a breeze!

From: lizzie

On Jan 1, 2004

I made this ham for Christmas which I do every year and it was truly awesome. The only words you could hear at the table was" this is the best ham I have ever tasted" My son is an executive chef and I had to give him the recipe. Thank you, I will never cook ham any other way.

From: WiGal

On Dec 17, 2007

My husband and I think this recipe is off the charts -great I have made it twice within 2 months. Recently I took it to a potluck and it was a huge hit. The first half ham weighed 8# and I cooked it 2 hours and 45 minutes and then let it set. It was perfect. The second half ham weighed 11# and I cooked it 4 hours and I think that was too long maybe by least 15 minutes.

From: yooper

On Jan 6, 2007

I had some guests over on New Years Eve, and decided to serve this as a main course. I used Dijon Mustard because that's what I had on hand. My ham was a bone in 7 pound half ham. I encased the meat tightly in foil and roasted for about 3 1/2 hours. It came out juicy, tender, and full of flavor! I did spoon some of the sauce over the meat when I pulled it out of the oven, and let it rest for 15 minutes before I carved it. Absolutely wonderful, and my neighbors down the hall were jelous because of the smell coming from the kitchen! Thanks Boopster, for giving me a favorite way to cook a ham!