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