I modified this recipe from an old cookbook dated 1890. It's a roast ham recipe that is as delicious today as it was back then!
I have made this ham 2 times and I will again on Easter. It is absolutely wonderful. My favorite type of ham to use is a Sugardale spiral sliced ham. Best flavor and always super tender and moist. I read most of the reviews and I see that everyone seems to be having the same problem. No ones glaze seems to thicken. I have always made more glaze than called for. I use about half when I first put the ham in the oven. I put the rest in a large pyrex measuring cup and allow to cool on the counter while the ham cooks. It DOES thicken as it sits and cools. And it WILL glaze the ham if you just continue to baste it about every 20-30 minutes. But overall it is an amazing recipe and I had never made a ham before in my life and my first one was the best! - 20 Mar 2008 (Review from Allrecipes US | Canada)
I was looking for something simple and the others were all to much for making a ham for 4. This recipe turned out great and really helpful. - 03 Mar 2006 (Review from Allrecipes US | Canada)
So delicious! Ever since I found this recipe, it is the only ham recipe that I've used. I make the glaze in the microwave, then pour it over the ham in a roasting bag. I then cook per package instructions. So tender and juicy, and the glaze tastes great as a gravy for mashed potatoes or over a ham sandwich maade from leftovers. - 29 Jan 2007 (Review from Allrecipes US | Canada)