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Tangy Honey Glazed Ham
March 23, 2008

Seeing how I've made this ham several times I figuered I'd better give it the great rating it deserves. I ensure the temp is 325ºF or less and I gently cover the the ham (not the entire pan) with a piece of foil to prevent the edges from over cooking. I double the sauce, baste frequently for the last 45 minutes and serve the remaining glaze on the side. This is a no-fail recipe and today for the first time I switched out the honey for pure maple syrup and it got rave reviews all the way around. Thanks for sharing!

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