I like to serve this juicy, mouthwatering ham with mashed potatoes and colorful vegetables. The apricot glaze is delicious, and the pineapple and cloves assure a truly lovely presentation. —Diane Freeman, Falkland, British Columbia
Baked ham is an Easter tradition at our house. The glaze features my dried homegrown basil. My husband absolutely loves ham, so I get a large one to be sure we have leftovers. —Sue Gronholz, Beaver Dam, Wisconsin
My husband and I have lots of family living in our area, so any gathering is bound to be big. This ham satisfies everyone and is often requested. One of my brothers-in-law will eat six slices of this ham before helping himself to anything else. We never have leftovers.
-Sue Jackson-Tucker, Sunset, Utah
WHEN Mother wanted to serve ham, she went to the smokehouse, took one down from the rafters and sliced off as much as was needed. The rest was hung up again.
This recipe is great if you use real smoked ham with no water added. When Mother prepared it this way, the flavor was especially sweet and buttery.
-Marjorie Schmidt, St. Marys, Ohio
For over 25 years, I've made this beautiful ham in a golden crust at holiday dinners, and people think I'm the fanciest cook they ever met—never knowing how simple it was to prepare. Serve it with your favorite sauce. —Sharon Devereaux, Speedway, Indiana