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A Louisiana Praline Ham is the perfect entree and center piece for this year's Easter luncheon. Seasoned with Tony Chachere's Praline Marinade and topped with sweet crunchy pecans, everyone will love this recipe. Serve the Praline Ham with Tony's Black-Eyed Peas and Rice, your favorite Spinach Salad and Southern biscuits to complete the menu.
1 cooked half Ham, bone in (picnic or shoulder cut) Tony Chachere's Praline Honey Ham Marinade Tony Chachere's Creole Seasoning 1/2 stick Butter 1 and 1/2 cups Pecans, whole
Remove Ham from packaging and rinse under cool water. Pat ham dry.
Using the provided injector, inject ham with marinade, sure to reach the bone and outward. Use one ounce of marinade per pound.
Rub the outside liberally with Tony Chachere's Creole Seasoning.
Score or crisscross knife marks in overlying fat. Cover loosely with foil. Place ham in a roasting pan in a preheated 300 degree oven.
Cook for about 2 hours, removing foil in last thirty minutes.
During this time, melt butter in a pan, add nuts, and slowly toast nuts stirring occasionally until lightly brown and aromatic.
Add praline marinade to just cover nuts. Reduce by half.
When ham is removed from the oven and transferred to a serving platter, pour praline pecans over the top.