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
My graham cracker-crusted ham gets a double coating of a simple honey-maple glaze. The first half melts into the ham while the second half forms a sweet caramelized topping. —Alan Sproles, Knoxville, Tennessee
This glaze is my favorite way to really spark a baked ham. We harvest horseradish (a member of the mustard family) from our fields every year. This leftovers make great sandwiches with horseradish, of course!—Cathy & Monte Seus, Tulelake, California
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
BESIDES being a great cook, my mom could put a meal together in no time at all. A creative cook, she didn't always measure everything, which made it look so easy.
This recipe of hers is quick to put together. The sauce is simple but delicious. We have ham quite often and this is our favorite "leftover" dish.
-Leona Luecking, West Burlington, Iowa
This pineapple-topped ham slice is a snap to cook on top of the stove. For a fast finish, serve it with two simple side dishes. Pair a long grain and wild rice mix with frozen peas, or try scalloped potatoes and frozen green beans.—Taste of Home Test Kitchen, Greendale, Wisconsin