Since I ran across this recipe several years ago, I've used it often for special dinners. What I really like is the ease of preparation. You don't have a lot of cleanup because everything is done right there in the bag. —Sandy Olberding, Spencer, Iowa
THIS RECIPE is my family's traditional Easter entree.
The individual cups are pretty on the plate, especially when topped with the bright cherry sauce. Since we raise pigs, we have a good pork supply.
-Ellen Martin, Oxford, New Jersey
With pineapple, brown sugar, mustard and cloves, this baked ham is straightforward and simple - just what you're looking for in a holiday ham with easy steps. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
When my husband and I first tasted this delicious ham, we were surprised to learn that the sauce included horseradish. That secret ingredient definitely is the key to its tangy taste. I serve it for Easter and Christmas.
This is one of the dishes Grandma served to our family during the holidays. Now, when the family gathers and I prepare this for my grandchildren, memories of those special times at Grandma's house fill my mind. I usually double this recipe, because the leftovers are fabulous when warmed in the microwave.
There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that add flavor to a meat plus a delicious cherry sauce with a hint of almond.
I can still see the table meticulously set for a country meal at our 150-year-old family farm, and I vividly recall the aroma of ham baking! Whenever I make a ham, I think of my mom—who was, in my opinion, the best cook ever!
—Rosemary Pryor, Pasadena, Maryland
MY MOM was known as the best cook in the country. This delicious glaze was in her collection of handwritten recipes. I laminated the ones I use most often, and this favorite was included.
It's easy to prepare, and everyone seems to like ham made this way.
-Dorothy Smith, El Dorado, Arkansas