Glazed Ham

This was wonderful!!!! I used a 6 pound double smoked, fully cooked picnic ham and put it in the slow cooker with 1/2 the amount of water in the recipe. I cooked it on low for 8 hours. 2 hours before the time was up I removed the drippings, skimmed the fat of the top and added the honey and brown sugar and cloves. I did not use liquid smoke or worchestershire sauce. I actually doubled the amount of glaze as I had two 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 hour and a half. I then turned the crock setting to high and removed the lid and basted the ham cooked for half an hour more and pulled the ham out to rest. I then took the drippings and boiled them on the stovetop gently to reduce. I served this with baked root vegetables, a salad and some steamed green beans and the glaze reduction on the side which was excellent for adding onto the root veggies and the ham. Everyone loved the ham and I have only enough left to make a casserole with!

If I could give more stars than 5, I would. This ham was amazing! It was so tender, I could not pick it up out of the pan without it completely falling apart! Here's 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 FAT SIDE UP! This allowed for the fat to penetrate and "baste" the ham while cooking. I put the lid on it and forgot about it for 7 hours (1 hour per pound) at 275 degrees. Then I poured all of the liquid out, glazed the ham, anc baked it for another hour. I will definately make this again. It was a hit with my husband who is always looking for that meat to fall off the bone. Now if only I could make a roast this tender.... :-)

Wow.. This was AMAZING! I even used a small, boneless, presliced, alredy cooked ham and it was still Amazing! I just cooked it in the water for an hour to get some of the juices in the water and than I followed the directions for the glaze exactly like it's stated and than poured it over the slices and covered it and cooked it for another hour... and like another poster said the meat that was submurged at the bottom of the pan was the best... We were all fighting over those slices! This is definatly a keeper and I can't wait to try it at Easter w/ a real ham. THANKS!

This ham was so good, it turned out extremely tender. I used a fully cooked 18lb ham for easter. Put it in the oven with the water and let it cook slow for about 3 and a half hours. I didn't debone it, but cut a checkerboard pattern on the top of the ham and poured the glaze over. returned the ham to the oven for another half hour and sliced. So good, everyone had compliments.

This was awesome! We did a ham for New Year's and I actually did this in my slow cooker. I put the ham in, cooked for about 5 hours on high, then added the glaze and cooked for 1 1/2 hours on low. The only problem I had was trying to figure out how to get it out of my crock pot! The sauce smells and looks a little weird when you mix it up, and I was leery because I'm used to the regular honey/brown sugar glaze, but once it's had time to cook on the ham it's perfect. I made this with the "potato casserole" (recipe submitted by JeremyBeeler - also a five star recipe... just don't check the nutrition information!)which I've made from time to time over the years and green beans with almonds.

I just made this for Easter and everyone loved it. It was a tad sweet for my taste, but that's just me. It was the first 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 8 hours I was shocked at how little meat was left after removing the fat. I had a 10 lb ham and was planning to feed 13 people. What was left was not enough to do that so I had to grill 6 chicken breasts and we ate every bit of both. It was easy though, and a hit, so I will make it again with the knowledge that I need about 1 lb per person.

Used this recipe with a precooked spiral sliced 9lb. ham. As suggested, I cooked for 1 hour on 250 degrees, then followed the recipe, pouring the glaze over the ham. I patted some brown sugar over the top, but that's just my preference. It cooked for about 2 hrs more and was done and delicious. Thanks!

Very good. I cooked it for Easter, for a family of die-hard baked ham (the $60.00-specialty store kind) fans. It was a big hit, from waking up in the morning to the delicious smell (cooked over night). It fell off the bone. I will say I was nervous baking my own ham, but 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 wait until next Easter.

First, let me say this: I am a NON-HAM person. With that being said, my boyfriend said "Hey, let's cook ham for Christmas Eve". Here's is what we did: We used an 18 lb supermarket bone-in, precooked ham. We cooked it for 3 1/2 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 (made exactly as directed) and poured out the remainder of the "ham water." We DID NOT remove the bone. The ham was recovered tightly with the foil, returned to the oven (still at 275 degrees) and cooked for 30 more minutes. When finished, it was AMAZING! The meat literally fell from the bone. We 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--maybe not add the "ham water" but brush the ham with the glaze, as is? Maybe use a thickener like cornstarch? He wasn't sure. Needless to say, I have become a "Ham Convert", thanks to this recipe.

FOUND THIS RECIPE AND IT SOUNDED GREAT. TRYED IT FOR EASTER SUNDAY FOR 15 PEOPLE AND HAD NOTHING BUT GREAT COMENTS ON HOW TASTY IT WAS. WILL BE USING THIS FOR YEARS TO COME. THANK YOU!

This is the best ham I have ever made. I served a very picky family & everyone raved about it! Out of a 10lb. ham, I only have about 5 pieces left! This was absolutely wonderful and so simple.

This was soooo good! I also had a small fully cooked boneless ham. I cooked in in my crockpot for 4 hrs on high. There was just over 2 cups of water/drippings in the pot, so I took it all, doubled the other ingredients and put it all back in. I then cooked it on low for about 1 1/2 hrs longer. This was the most tender (falling apart) ham I have ever had, and with a wonderful flavor! Yum!

I made three 8 lb. raw (butt portion) Smithfield brand hams for our Easter meal this year and doubled the glaze recipe. Two were roasted in the oven @ 275 for 5.5 hours and one in a crockpot on low for the same amount of time. All three were good, however, I was surprised I preferred the crockpot ham over the 2 oven roasted. The color was pink and more appealing and didn't look 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 but added 1/4 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 great salad.

Wish I could give this way more stars. I have made this twice in the last four weeks and will probably make it again very soon. Followed the recipe exactly, no changes required. A moist flavorable ham that is very simple to prepare. Don't worry about the amount of liquid smoke, it does not over power the dish. From now on this is the way I cook ham. Thank you Connie for sharing this wonderful recipe.

I was looking for a glaze to go on our ham for Easter and came across this recipe. Wow..were we ever in for a treat. The flavor from this glaze was delicious and family went back for more. I used a 10 lb. bone-in butt ham...only needed 3 hours of cooking time at 325. So, I followed the glaze directons and took it out about a 1/2 hour before completion, added the glaze and then cooked for the remainder 30 minutes. Again..wonderful. I was looking forward to a lot of leftovers...not much left...it was about gone. Thank you for sharing this recipe.

Boy did this recipe save my bacon (pun intended)!! I picked up 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 thing as an uncooked smoked ham!! Good thing I read the tag on the ham that said "cook for 18-25 minutes per pound" early in the morning before we left for Christmas Day Mass. Luckly, I had all the ingredients in the pantry (it's a law in Texas to keep liquid smoke in the cupboard!). Anyway, the flavor 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. Also, adding the 2" of water made lots of great broth that will (along with the aforementioned bone) make for some incredible bean soup. My daughter just told me this is the best ham ever and told me never to buy a spiral sliced ham again!! Thanks for sharing this great recipe Connie!!

WOW! I was really impressed with this recipe. It was the best ham I have ever had and the best part is there was so little work. Just like in the other reviews people who usually don't like ham really enjoyed this. I used a roasting bag instead of a pan and it worked great. Don't expect to serve the ham by carving it because it falls apart. I went ahead and shredded mine before serving and I didn't even need a knife. So tender! I think nest time I will double the glaze because the shredded meat in the bottom of the dish I served it in that was just laying it the juice was the BEST!

OH MY GOSH! I have only ever gotten sprial-cut hams so I never gave any thought to the price. This recipe's ham was HALF the cost and TWICE as delicious! At seven hours the bones gently slid from the ham. The ham was so outrageously delicious at that point I was hesitant to put the glaze on it, but I'm SO glad I did. I asked my husband to come in to cut the ham, he took one look at it and said, "With what, a spoon?" (So if you like pretty slices of ham, you wouldn't have liked this. It fell a part with no need to cut which I found to be a bonus. No meat was left on or around the bone and wasted.) When the leftovers went into the fridge, I made sure that all the leftover glaze went into the container, too. Now the meat has been soaking in it overnight. Like others, I had been a bit worried about cooking a raw ham, but for $12 for a ham that feeds 3 adults 3 times, with virtually no effort other than opening the package, there's no doubt we'll be buying these throughout the year. Thank you for the recipe!! It was the crowning touch to my Easter dinner.

I cooked the Ham in the oven for 8 hours at 160 degrees. It was amazing... but very rich... we ate teh left overs, but took awhile cause it was hard to get past how rich it was... but once again we were pleasently surprised by the left overs. and I also did not use the Liquid Smoke nor the worchishire sauce

This was Awesome! I think it's the best raw ham ` do ahead recipe out there! I did the slow cooker bit, just because I wanted to cook something off my list so I wouldn't have as much to do on Easter. I think you could even to the sauce ahead, really. The ham was "like butter" (so sayth my husband, who can be trusted for his honesty!) and the flavor was just right - not too bland, not too hammy - just plain ole great! (I did add a slug of molasses, just becuase I didn't feel like grinding my whole cloves. In hindsight, I could have plugged them into the ham before slow cooking it, but the ham just fell apart!! in the cooker, and I would have hated to have to fish them out...) Anyway, 5 stars isn't enough!

Very good ham. I did not use thye liquid smoke but instead added 2 TBS dijon mustard to the liquid/sugar mixture. Very tender and tasty. I did not find it overly sweet at all. In fact, after we sliced the ham we sprinkled a little of the sweet juice from the bottom of the pot on top of our ham before serving... Thanks for the recipe.

THE best ham I have ever had/made. My relatives went "ga-ga" over this the first time I made it and now they DEMAND I make this for every POSSIBLE holiday... Christmas, Easter, Flag Day... what have you. TRY this recipe... you will be pleasantly surprised!

I was disappointed in this; I tasted the ham before glazing, and liked the flavor without the glaze better than with it. I used a cooking bag instead of a covered roasting pan, but otherwise followed the recipe exactly. The liquid smoke and/or Worcestershire were just too strong; maybe cut them in half so some of the honey flavor can come through.

This is a classic. I have used a variation of this recipe for years. I add ground mustard to the mix. I cook the ham in the sauce (all ingredients) for 10 - 12 hours at 200. I then thicken the sauce and use as gravy. Delicious, this turns me on!

This was just too easy to get the amount of compliments it got. Very impressive! I did soak my ham in a clean garbage bag of water for several hours to remove some of the salt content. Turned out perfect. Thank you. AGAIN..awesome. Made this again this year and because of holiday chaos I accidentally left the slow cooker on too long and then supper was delayed so had to reheat again. By the time it was sliced the glaze had almost blackened and it still was complimented over and over again. None left over and it was a BIG ham. Amazing and simple. Love love love it!

I used an 11 lb shank ham. Cooked 6 hours in the oven, cut and removed the fat. I cooked the last hour with the glaze in my crockpot. It was delish!!

Glazed Ham Haiku: "Oh my gosh, this rocked. Served to guests who ate it up. Sad, no leftovers!" My ham was "done" in about 5 hrs., so I prepared the glaze, didn't debone, and left it covered tightly in the oven on very low for another couple hrs, basting often. Let it rest on the counter, covered, for another hr., again w/ lots of basting, prior to serving. There wasn't any carving necessary, as it fell into wonderful chunks, which my guests happily devoured. Very good, easy glaze which made an otherwise dull (but inexpensive) shank ham super tasty!

I'm not sure what I did wrong but this was definitely not the moist ham that everyone else seemed to make. I followed the directions exactly and the meat did not fall off the bone. It was tasty but not succulent. I bought the shank with its skin on and that's how I cooked it. I only removed it right before adding the sauce. I did like the sauce though that's why I gave it 4 stars. Thanks for the recipe. Next time I'll try cooking it without the skin.

This was really good. Seeing as my husband usually smokes the ham in a smoker I was skeptical it wasn't going to be close, I was worried that it might be dry but 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 about a 7 pounder and I cooked it for about 7 hours total add doing the whole glazing bit around the 6th hour. Fantastic. I would still prefer to have it smoked but all in all a really good recipe if you want to imitate what smoking can do. :)

I love eating ham at friends and family get togethers but have never made it myself. I made 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!!

fabulous recipe! i used this last second on thanksgiving on a pre-cooked ham and i will never buy glaze again. thanks!

Was simple and good. I added pineapple chunks to it with the juice and cut back a little on the water. But watched it close to make sure it didn't dry out. Nobody minded leftovers all week!

By far the best ham recipe ever! I leave it in for almost 7, sometimes 8 hours...the longer the better. 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 3 more times during the 30 minutes. So delicious!

This was an awesome change from plain old baked ham with cloves and pineapple. My family loved it and had second and third helpings! I was hoping for leftovers for taking to work, but alas, none was left!

I liked the original recipe, but instead of the water, I used 2 1/2 cups of apple juice.turned out spectacular and the flavor was out of this world!

Delicious flavor, sweet and smoky. I reduced the Liquid Smoke to about 1/2 and added about a 1 1/2 tsp. of dried mustard. This is now my favorite Easter ham recipe. Thanks!

Excellent recipe!! I marinated a precooked butt portion shank ham in an oven bag with it and a splash of white wine, then baked the ham according to the directions on the label. Wonderful flavor and not a bit dry. We'll definitely use this again - thanks for the post!

I made this recipe for my family for Easter. I was a little 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 smoke, but kept everything else the same. Not only did everyone enjoy it during the meal, but my husband finished ALL of the cold leftover ham later that night. I would recommend this recipe and will make it again.

New family favorite! I used a pre-cooked ham, cooked it at 275 for one hour with water, then made the glaze as directed. Cooked it at 275 for a few more hours until it reached 140 degrees. We also used the glaze as a topping for the ham after we sliced it.

Great!

Sooo good. As per another reviewer, we agree the bottom part that cooked in all the liquid was to die for. I started with a 7 lb bone in picnic ham and used 1 cup of water (per label directions). Cooked for two hours at *350* (not 275) then did the glaze part and cooked for another hour. I didn't have liquid smoke but it was amazing even without it. I wonder if the smoke flavor would have detracted from it anyway... I will never make ham any other way again.

There is no other ham recipe in our house. This is IT! SO GOOD!

Kudos, Connie! Easy prep...I start before going to bed... sleep through the cooking time...awaken to an aromatic house! Try this as a glaze variation: To a Cup of ham juice add 1/2 C brown sugar & 1/2 C pancake syrup (instead of honey). Add stone-ground mustard to taste... I use about half a container of Plochman's (about 5 oz). You've made many people you don't know very happy with this recipe!

I printed up this recipe for a coworker that wanted a simple way to bake a ham for Thanksgiving. After the holiday, she told me that her entire family ranted and raved about how good it was. So, I decided to give it a try today and she was right, it was totally awesome! Two thumbs up! I'll probably bake most of my hams this way from now on.

This was so easy to make and yummy. Great leftovers too if you leave it in the glaze and it keeps it moist.

I used a 12 lb. Shank Cut Ham and I am pleased to say it was DELICIOUS! 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 back into oven last half hour with potatoes and the rest is history......Best ham ever!

This ham was perfect! I made it for my work Christmas party last night, and out of a 13 lb. ham and 9 people, there is all of two pounds left. It was very sweet and smoky. I ran out of honey and used two tablespoons of molasses, and it was just awesome.

I didn't care for this recipe. Sounds like 90% of the 5 star reviewers didn't really use 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 have a Wolf oven and used a heavy copper-clad roasting pan, so my equipment was not at fault. I followed the recipe EXACTLY. When I took the meat out after 7 hrs and deboned it, I noticed the top half was dry and tough, while the bottom that sat in the water seemed very tender. I put all the chunks of meat back in the pan, poured on the sauce, which was watery (1-1/2 cups of overly sweet liquid), covered it as called for, and after 30 minutes ALL of the meat had become 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 7-1/2 hours. The cooked meat of a "fresh ham" is not pink, it is gray, so I don't think the creator of this recipe had a raw ham in mind, as the picture accompanying the recipe shows pink (cured) ham. I'm blaming myself for not thinking harder about how all that thin liquid could possibly become a glaze after 30 mins under cover. Think I'll stick to recipes I watch being made on the various food networks, or Food & Wine magazine. $25 piece of meat wasted.

My husband got up at 4am to start this ham, thought he was nuts but it really paid off. This was by far the best ham I have ever tasted, just about melted in your mouth, could cut it with a fork. Everyone loved it.

This ham is wonderful. The only thing that i do differently is I don't add the smoke to it. It still tastes wonderful. I cooked this for my wedding reception, and everyone loved it.

Delicious! Everyone loved it 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 made.

I made this recipe last Easter and used a raw ham; everyone said it was the best ham I ever made; not salty at all and very good flavor. It does take a long time to cook, but it's worth it. You can get a raw ham from BJ's.

Excellent. My Ham was a hit! thanks

This is a wonderful recipe. I will use again and again. The glaze is also great on other meets like pork chops.

This was awesome tasting and SOO easy to make. My kids all loved it and they are 6,3 and 1. Served with au gratin potatoes and spinach, great meal. Had the leftovers the next day in cheese quesadillas for lunch and at night for sandwiches with BBQ sauce. The rest is in the freezer. Makes a lot so stock up on the freezer bags.

Excellent! I made this for a family birthday dinner. Everyone commented on how delicious the ham was. I will make this again.

I will cook a ham any other way again! Full of flavor and very moist!

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 like candied flaky chunks when done. Very easy and tasty.

I typically can't stand the taste of ham. When I got married I still 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 it. I still don't like ham unless it is cooked this way. Nice job on the recipe!

This is a terrific ham recipe. Everybody raved about it. I wonder about the added water though. I put in the 3 cups but part way through the water was almost half way up my roaster. I used a Cook's ham, and maybe it was one of those that they pump up with water (or worse), but I had to siphon a lot out.

I make this every Easter. Everyone loves it. I cook it for at least 12 hours so it falls off the bone. I also add cinnamon. I just shake some in so maybe 1/2-1 tsp. People rave about it. It is soooooo good. Way better than honey baked ham.

We used this for our Thanksgiving ham and it was delicious.

Positively the tenderest ham you will ever make! The meat slide off the bone. I omitted the cloves and took the advice of others and cut down the liquid smoke to only 1/2 tsp. Took it to a church potluck and everyone was asking who made the delicious ham!! This one is a keeper for sure as it could even make an inexperienced cook look professional! EASY!!!

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'm currently cooking up the leftovers in a batch of split pea soup (can't wait to try it, smells heavenly). Next time I may decrease the brown sugar and honey from 1/2 c. each to 1/3 c. each. Give this ham recipe a try and you won't regret it!!

I only gave 4 stars because I'm not a fan of liquid smoke and therefore used my own glaze. That being said, the slow roasting in water gave me one of the best hams I've made in years! It really reduces the saltiness of the ham and the meat was very tender. So whether or not you prefer to use your own glaze, the roasting method is wonderful.

Although I did not slow roast my ham, I still made this glaze and poured it over my ham and it was delicious! I also didn't have any cloves to add, but it was still a great glaze!

I know that the main reason that I am so mad at this recipe is because I should have used better judgement, but I hope that my mistake can help others. The four cups of water is WAY TOO MUCH! I put this in the oven to cook overnight for a big Easter dinner party and woke up at 4 am (5 hours into the bake) when my ham drippings came over the edge, baked onto the bottom of the oven that I needed to use all day, and filled my home with thick smoke. I had planned my day to the minute to prepare a big dinner on time and that planning did not allow for an hour of oven cleaning and a ham that ended up a little dry anyway. If I did this again I would use an oven bag and much less water.

This was excellent. The ham fell off the bone, the glaze was awesome. Now I'm taking the hambone and making ham & beans tomorrow. I will so completely make this every time ham goes on sale.

OMG, I have never made a ham before in all my years of cooking because I don't really like it but I have to say this was the best ham I have ever had, I wanted to cook this for as long as the recipe stated but I didn't have the time so I cooked it for 4 hours the day before Christmas, I removed the glaze from the panand refrigerated it until Christmas day, I sliced it up and put it in a roasting pan with some of the glaze covered it and heated it up while we carved the turkey and everyone raved about how good it was. I love ham now and this will be the only recipe that I will use, thank you

OMG! I LOVE, LOVE, LOVE this!!! First time I ever made ham and I'm a picky eater when it comes to ham. This came out great and with amazing flavor! Definetly recommend!

made this a few months ago but am just getting around to reviewing. the liquid smoke was way too much for our tastes. the ham came out nice and juicy, but not sure I'd use these flavors again.

Made this on New Year's Day & am making it tomorrow. I inadvertently meant to buy a baked smoked ham & just use the honey baked ham recipe on this site to make it but I erred & bought a raw ham on New Year's Eve! Oh vey. The next day I made this (using the other honey baked ham glaze w/brown sugar rather than dark corn syrup) and it was the best ever! I hated ham b4 but now I love it. I can't wait to run to the store to get a ham today. I slow roasted at 275 a 10 lb raw ham using a temp guage & then used other recipet once baked to "honey bake" it for 1 1/2 hours on high temp. II am an excellent cook (pro actually) but shyed away from hams but that ha now changed. I used leftovers (although my husband and I didnt leave that much leftovers0 for scalloped potatoes - cheese soup w ham & others.

LOVED IT! no need to buy a glazed ham no more!

I could not find a raw ham and so had to use a smoked shank ham and it was SOOOO good. I will always make my hams with this recipe. I did cut down on the cooking time because the ham was smoked and wished I hadn't, I think it would have been even more tender.

This was excellent.

Used a cooked spiral cut ham so baked for less time, maybe two hours, then added the glaze and cooked for another hour. Smelled and tasted great. Lots of compliments at my holiday brunch today. Can't wait to use the bone and scraps left over for split pea soup.

good recipe, made a raw ham amazing tasting

Fantastic Ham!!!! I did a 12 lb ham. I thawed it the night before and I cooked it at 350 for 3.5 hrs the morning of. I forgot to cover it and realized it in the middle of church. I got home to check on it, thought I had ruined it cause it was a little black. I took it out, turned it over and put my glaze mixture on the bottom. I did not remove any of the drippings. I put it back in uncovered and the ham turned out perfect in the end! It was a hit and was nearly gone with 11 people eating on that 12 lb ham!

I thought this was fantastic. The best part is the smokiness you get from the liquid smoke. It's way better than just an ol' fashioned sweetened ham.

Very good! Simple and leftovers were great the next day for sandwiches.

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 up 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 little leftovers I had got eaten on sandwiches the next day. I am Sooo glad that I was able to find it again.

best ham ever!

Crazy good - used a pre-cooked ham and cooked it in water for about 1.5 hours before following the glaze recipe. My husband asked for the leftovers for dinner the next night - a sure winner.

Love this sauce! My only recommendation would be to cook your ham according to the type and weight. I usually buy a picnic shoulder which needs to be cooked on the stove top and for 2 to 2 1/2 hours. Other than that the sauce is perfect just the way it is. Thanks for sharing this delicious recipe, Connie.

STUPENDOUS!! Glazing every 5-10 min is ESSENTIAL, EVERYONE LOVED IT!

Followed this recipe exactly....it's the best ham glaze we've ever had. Will be using again and again.

I made this for our poker night and everyone loved it! It was really easy to make.

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 made a spiral ham using this recipe and it turned out amazing. The only bad part was there were no left overs! Great recipe!

This was great. I made it for Thanksgiving and it was a big hit! I skipped the liquid smoke. Still Amazing!

Tried this recipe for the first time on Christmas after reading all of the great reviews. I cooked a 10lb. shank ham overnight, placed in the refrig in the morning and reheated it and served about 15 adults in the afternoon. There wasn't a piece left! Absolutly delicious!! I received endless compliments on this ham and I will probably be asked to make this ham each holiday!! I would not change a thing about this recipe! Perfection!

The flavor of this recipe was delicious! If we hadn't overcooked our ham I'm sure we would have really enjoyed it. =)

This is a very tasty glaze! I used a precook turkey ham which I sliced and placed into a small casserole to reheat. I added a little water in the bottom of the casserole. 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 glaze is sweet with a hint of smoky flavor. There 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," also from this site.

Never made a ham a day in my life, but I really wanted one and I used this recipe. FABULOUS! Now, 2 tbsp seemed like a bit much so I used 1 tbsp and it was very good.

My husband CAN NOT stop eating this when I make it. He moans for hours afterward. I love to make this recipe now.

This turned out fantastic and all who had dinner that night agreed this is definitely something to do again!! I used a pre-cooked ham rather than having to cook it all day and turned out delicious!

I used this recipe for our Easter ham yesterday and it was delicious! I cooked a 9.5 lb ham in the slowcooker. I think the slowcooker is a better idea because it seems to keep more of the moisture in and you can keep an eye on it more easily. I cooked it on high for 3 hours and then 4 hours on low. It was "melt in your mouth" delicious!

Made exactly as directed. Most excellent. Will be cooking for Easter this year.

Really delicious and moist. I added a few things, so I couldn't give it a 5, but PERFECT recipe for what I was looking for. Thanks!

This suace is fantastic! Double and add a bit more brown sugar.