I had decided to contribute to my In-laws Thanksgiving feast by cooking a ham. I wanted to make a juicy and well flavored ham and searched through many recipes until I came across this one. I'm sure glad I did because this recipe is outstanding! The ham came out so tender, juicy and flavorful! I did add to the dish by adding a 1/2 inch more of the ginger to the broth and I kept marinating the ham with the glaze from time to time. It was such a hit, it was the first to go during our Thanksgiving feast! This recipe is definitely a keeper!
Comments and Reviews 1-2 of 2
Marroyo26 Posted: 12/05/08
JJ1916ohio Posted: 04/29/12
This was really good and a hit, but my problem was that it took almost 5 hours to cook an 8 lb ham! I double checked, it was definitely a smoked ham. Even with adding an additional 12 cups! of liquid to the bottom of the pan, all the liquid ended up cooking off so I had no glaze. I used a big roasting pan and put the ham on a rack, maybe I should have just used a 9 x 13 and not put the ham on a rack? Either way, once it was finally done the ham was tender and delicious and completely devoured. My recommendation - use a 9 x 13 ham, and let the ham sit out at room temperature for at least 1 hour before baking.