Comments on: Brown Sugar Glazed Ham

By: Melissa Griffiths

Melissa Griffiths — Thu, 05 Mar 2026 18:58:17 +0000

In reply to Christina. If you ham isn't thawed you'll want to look up the cold water method for thawing and do that with it to get it thawed. It's a bit faster so I'd check it the night before you want to eat and and thaw it in water if it's not ready.

By: Christina

Christina — Wed, 04 Mar 2026 23:00:33 +0000

I just took out a 18lb. Ham out of the freezer, today is Wednesday, if the ham is Not thaw out by Saturday, can I still prepare it, but just add more time, please help me.

By: Melissa

Melissa — Mon, 21 Apr 2025 14:20:06 +0000

In reply to Dee. Thanks for the review and comment Dee! Thanks for making the recipe!

By: Melissa

Melissa — Mon, 21 Apr 2025 14:19:35 +0000

In reply to Harvey. Thanks for the review Harvey! The Dijon mustards is a perfect sub, thanks for sharing!

By: Harvey

Harvey — Mon, 21 Apr 2025 00:11:57 +0000

Just finished cleaning up after our Easter ham dinner done to your recipe. Everybody kept remarking how good it was, and I appreciated how easy it was to do. I did make one slight change, I substituted Dejon for the yellow mustard. Again, a fantastic recipe, many Thanks.

By: Dee

Dee — Sun, 20 Apr 2025 18:19:14 +0000

Excellent ham recipe – made a few times and it’s perfect!!

By: Melissa

Melissa — Wed, 09 Apr 2025 19:47:16 +0000

In reply to Tracy. SO glad you love the recipe Tracy! I appreciate the review!

By: Tracy

Tracy — Tue, 08 Apr 2025 19:33:48 +0000

I have used your recipe 8 time Each time I had so many compliments Thank you so very much

By: Melissa

Melissa — Fri, 24 Jan 2025 04:16:15 +0000

In reply to Rich. You could try it, I never have and don't have much input on how it would react.

By: Rich

Rich — Mon, 20 Jan 2025 14:21:04 +0000

I was going to bake the salmon tomorrow, but I was thinking what if I injected some of the glaze into the ham today and baked it tomorrow. Do you think this would eject into the ham without any problems? Or if I had more of the liquids and didn’t shimmer or reduce it at all, it would inject and then finish up the recipe as stated above.