Honey Ham

The braised onions were OK as they were, but then I caramelized them with olive oil… oh my.

Agree with other comments. Steaming to heat thru is good, but need for juniper berries etc. was a waste. Had to crank up oven temp to get the glaze to carmelize.

My husband who has a decades-long affinity to Easter ham with cherry sauce said, “I thought I would miss the cherries but I don’t!” My adult sons declared - “no lie, the best ham you ever made”. I took the suggested substitutions of cider for Riesling, gin for juniper berries and maple syrup for honey. It was outstanding and just as good as cold leftovers. The new Easter go-to!

Didn’t have juniper berries so I used dried sage, rosemary and marjoram. It was delicious!

My only change was 1/4 teaspoon ground allspice instead of one tablespoon of juniper berries. The result was meh, though I followed the recipe faithfully. Wouldn’t make this again, sorry to say. I usually find Genevieve’s recipes wonderful, so it’s not a dig. Can’t hit every pitch out of the park.

Honey Baked Ham transformed the TN way. Started my day with a hike and then hit WF to buy a bottle of Riesling and juniper berries What a surprise when I learned you cannot buy wine in TN on Easter and juniper berries have not made it to TN. So I hit the notes to find subs. Luckily TN does not outlaw ALL other alcohol on the holiday, so I purchased a bottle of gin and a six pack of Walker Brothers Blueberry Juniper Hard Kombucha. Delicious substitutes

The picture shown looks like a really dry ham. How do you avoid the dryness?

I start with a honey baked (capitalize that H and B) ham. It comes fully cooked. I take it from the refrigerator an hour before serving. I serve it. Best ham ever. Got instructions from the man behind the spiral ham counter. If it worries you that the hame looks to un-fancy, serve it with stunning side dishes from the NYT Cooking site. There is no need to bake-steam-slow cook a cooked ham.

In the past, to make a delicious ham, I have started with a pre-cooked spiral cut ham, covered it with a homemade thick glazing paste, and cooked it for several hours on low in the larger size oval slow cooker, covering the top with foil. It comes out *much* more moist and delectable than a ham cooked in the oven. My favorite glaze is my mother's: brown sugar, dijon mustard, and a little white wine.

I put this in a large glass foil liner baking dish to finish this in the oven. So much easier to take out! Followed recipe closely and it was fabulous!

My favorite way to cook a spiral-sliced ham is in a Crock Pot. It stays wonderfully, deliciously moist. I don't need a crackly crunchy sugar glaze.

Absolutely amazing results! This was the bomb for Easter supper. Thank you.

The initial covered simmer with wine, spices and a little honey is a wonderful idea which I'll retain. But the second step is really problematic. The glaze is far too sweet and while the edges crisped, the outer slices of the ham dried out even in the 10-15 minute exposed bake, which defeated the purpose of the simmer bath. Next time I'll apply a less sugary glaze at the end of the simmer, and either skip the crisp edges or do it with a blow torch.

Easter, Thanksgiving and Christmas I am the go-to person for the ham in our family. I have made lots of hams in everyway imaginable but this was by far the best. I was almost embarrassed by how little time and effort it took... I made a couple of small substitutions; 1 cup of water, 1 cup of white vinegar and 2 tablespoons of red vermouth for the wine, cardamom pods for the juniper berries and a good splash of maple syrup in the glace. Made a great ham barely soup with the bone!

Ridiculous. I guess I've been lucky over the years to not have a dried ham. I would suggest following the reheating instructions, esp. the oven temp. I gave this a try, but gave up when the ham would not fit in the dutch oven with the lid on. So in the oven it went. Delicious as always. An onion rack? Right, so the bottom of your ham will be boiled. I recently read an amazing quote from Ina Garten, "how many recipes do you need?"