Roasted Easter Ham

The first time that I cooked ham, I used this recipe. The taste was amazing, and several people told me that they would use this for their Christmas ham. The only change that I would make is to glaze it a half hour before the cook time ends, as the cooking directions on the package suggested. I think this would have worked better for the texture of the ham. Overall, I will be using this recipe in the future! EDIT: I made a gravy by mixing the juices and bits in the pan with a little flour over the stove. Fantastic!

The first time that I cooked ham, I used this recipe. The taste was amazing, and several people told me that they would use this for their Christmas ham. The only change that I would make is to glaze it a half hour before the cook time ends, as the cooking directions on the package suggested. I think this would have worked better for the texture of the ham. Overall, I will be using this recipe in the future! EDIT: I made a gravy by mixing the juices and bits in the pan with a little flour over the stove. Fantastic!

well the dh said 'this is a five star' meal...i was so happy with this recipe...i have never baked a ham without covering it and this did not disappoint...used the ingreds at stated in the recipe but baked it for 2 1/2 hours and basted it with the sauce about every half hour...well what a great ham...it was delish...thanks for sharing the recipe...;0)

Very nice ham. I used a 9 pound spiral sliced precooked ham and this turned out very well. I did not adjust the baste even though the ham was bigger and it was plenty. My son thought it was the best ham he ever ate. I admit I even had to get just one more piece even after I thought I was full. My husband doesn't like cloves and this was perfect for him too since it is one of the few recipes I've found without it. Nice balance of the mustard and the sweet, it wasn't too much one or the other.

Good. We didn't have any maple syrup so i just used more brown sugar. I also added 2 Tbsp Horseradish. We liked the flavor. Only trouble was the outside got very brown and hard. We needed to remove the outer skin to get into the great meat. Next time i will cover with a foil tent for half the cooking time. Thanks.