I read the reviews & this ham sounded wonderful, so I made it for the Holidays. The flavor was delicious. My 7-lb ham was literally covered in cloves & I still had about an 1/8 cup left, so you don't really need that much. Also, 1 hour & 15 minutes is way too long if you have a spiral sliced ham, as it got a little dry through the 1st 5 or 6 layers, but the glazed soaked in really nice & so it still had a wonderful flavor. It does make a lot of glaze, but we saved it for the left overs & re-heated it serving it in little ramekins to dip ham pieces in as you would au jus, & that made it fun & yummier. I think I might try cooking the glaze down a bit next time to get a thicker & less runny consistency so that I can cook the ham for a shorter period. Thinking 45 minutes would do fine for spiral cut & 1 hour for non cut for a moister ham. The orange juice idea also sounded tempting, so might also try adding that the next time. All & all though, this is an excellent base recipe with room for personal touches. Mahalo Colleen! (Thank You)

This is an awesome start! Basically, i didn't have the dark corn syrup, so i relied on Mrs. Buttersworth (everyone has to have her in the cupboard), probably used about 1 cup. Used 1 cup of honey, same amount of butter and seasoned the sauce with ground cloves, since i didn't have the whole cloves. During the baking process, i made sure that the drippings were moist with water (not too much to overpower the drippings)and made a nice thick sauce for the ham. Fantastic! Will definately make again.

I thought this glaze was pretty good. I used a few pointers from past reviews such as adding some brown sugar.I also cut up a whole pineapple and used the slices to decorate my ham, and with the remaining pineapple I smashed it up and added the juice to the glaze. I also put a few cherries on the ham for color. There are a few things you should do...first off tripple up on the tin foil that lines your pan! Otherwise you end up with a nice big sticky mess. And second, you should cut this recipe in half! Its such a waste. I thought because I was making a 10 pound ham that I would need all of that glaze and honestly I used half. But other than those 2 things it was really yummy!!

It tasted good. Definitely line the pan with foil. I substituted brown sugar for the corn syrup. I also cut down the amount of butter and honey.

Used this recipe for Easter dinner. It was my first time cooking a ham and everyone really enjoyed it. I also used brown sugar instead of syrup. It was a big hit.

AMAZING!! I made this for Christmas and Easter. It was a HUGE hit in my house. I, too, used brown sugar instead of the syrup.

Simply succulent and tasty!

Not bad. Not the best, but pretty good....and very easy.

Good Lord, no ham should be served WITHOUT this glaze! oh, it melted in our mouthes, and the presentation was to die for. My guests were soooooo impressed! thank you so much for such a wonderful recipe!

The clove flavor came through way too much. I think next time I will just add a bit of ground clove to the glaze, if at all.

This ham was great. I used a Smithfield spiral ham and ground cloves instead of whole ones. And I took the advice from everyone else and used brown sugar instead of corn syrup. I will definitely make this again for our next occasion.

Excellent ham! We drizzled the leftover glaze over the slices.

Do you remove the skin before cooking and adding the glaze or do you leave the skin on?

This ham turned out really great. I made it for Easter and my hubby loved it. This is defiently a keeper. The only thing I did different was using brown sugar instead of the Corn Syrup. THANKS!!!

Very good and easy to make. The ham was happy and so were my guests.

Perfect at Easter with my 5# ham. I bought a Boars Head ham and it was a beautiful ham. I made Green Bean Bundles from this site-looked like a gourmet meal!