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Reviewed Herb Crusted Fresh Ham
Apr 6, 2012 on FoodNetwork.com
“I made this last year and I'm doing it again. I have never cared for the sweet glazes, but putting a ham in plain is boring. This is the perfect solution!
The herbs don't really penetrate the meat much, it's very subtle. But it made the house smell so amazing while it was cooking that the aroma alone made everything seem more appetizing....”