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Friday, February 17, 2012


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Claudia Ward

Thanks Sal!

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Claudia Danforth Ward


I must say this is probably one of the best ham's I have had. When I read about boiling ham, I too had to ask. Thought it odd, but the results were magnificent and the glaze keeps me going back for more! The pan that worked well for me was my stock pot. The 10lb ham I had fit in it perfectly! There were no issues with adding water and my lid went on with no problems. I look forward to all the leftovers!


Emily, As always your questions are making me be clearer, for which I can't thank you enough. I have redrafted the boiling instructions, which I hope makes everything much easier to understand. If you have any further questions, please do not hesitate to ask. The biggest challenge I have with this recipe is choosing which pot to use. I like placing a cover on the pot while the ham is simmering, canted slightly, my friend who gave the recipe says she never covers the pot but adds water during the cooking process as it boils away. Hope this all helps.

Emily Wexler

I am feeling quite inadequate about baking a ham. Do you really mean boil for 2 1/2 hours? If so, with water completely covering? Or did you mean broil? The glaze sounds amazingly good, but I am struggling with basics. Many thanks for your help.

Paul Angotta

My family always had a glazed ham on New Year's Day - - not sure why, just a tradition that carries on to this day.

And all the resulting meals that come from the leftovers never disappoint.

A perfect winter wintertime treat.

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