My Creole Pecan Glazed Ham is a quick and easy way to impress your holiday guests! The recipe only calls for 6 ingredients!
This post is sponsored by my friends at Tony Chachere’s, but all opinions expressed are my own – just as always. Thanks for supporting the brands that support me and my family.
The holidays are here and I’ve got a quick and easy way to turn an ordinary smoked ham into a real showstopper. My Creole Pecan Glaze takes a plain old spiral sliced smoked ham and makes it something worthy of being the centerpiece on your holiday table!
The best part is how amazingly easy this is. After baking the ham, you simply combine the brown sugar, honey, mustard, my secret ingredient – Tony Chachere’s Creole Seasoning, and pecans in a saucepan, bring it to a boil, pour it over the ham, then return the ham to the oven for a few minutes. The result is a sweet and salty glazed ham that tastes even better than it looks.
The flavor that the creole seasoning adds is amazing. I’ve already served this at 2 different potlucks this year and folks nearly picked the bone clean. Everyone raved and asked for the recipe!
So, if you want to impress your family, your friends, your coworkers – whoever they might be – with a holiday culinary masterpiece, this is how to do it! And no one will ever know how little work it took to make something so amazingly delicious! Tony Chachere’s Creole Seasoning is the secret, but you get to look like the superstar!
Ingredients
- 1 (10 to 12-pound) spiral sliced, smoked ham
- ½ cup firmly packed dark brown sugar
- ½ cup stone ground mustard
- â…“ cup honey
- 1 tablespoon Tony Chachere’s Creole Seasoning
- 1 cup chopped pecans
Instructions
- Preheat the oven to 275°F and remove the packaging from the ham. Place the ham on a rack in a roasting pan with the flat side down. Pour one cup of water into the bottom of the pan. Cover tightly with aluminum foil and bake for 12 to 15 minutes per pound.
- To make the glaze, combine the brown sugar, mustard, honey, and creole seasoning in a medium saucepan over medium heat. Bring to a simmer and cook for about 2 minutes, stirring frequently. Remove from the heat and stir in the pecans.
- Remove the ham from the oven and remove the foil. Carefully turn the ham on its side and pour the glaze over the ham. Return the ham to the oven for about 10 minutes or until the glaze is bubbly.Â
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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This sounds fabulous! How can increase the flavor of the glaze; can I put it on earlier?
My husbands family is from Louisiana and I made the Creole beef stew a while back. Of course he loved it. (me too)
I’m just not sure about that, Cynthia. All that sugar in the glaze might burn if you add it too early. So glad to hear that y’all enjoyed the stew!
This looks wonderful! Would it be fine to halve all ingredients if preparing a 4 to 5 lb. ham? Any change in cooking times? Thanks!
Yep, that should work just fine. Enjoy!
Can I bake this wonderful recipe without pecans? Allergies to pecans. I love all your recipes!
Thanks,
Diane
I don’t see why not. Enjoy!
Are you certain the baking temp is correct at 275??? All jams I know require 325 or 350
Thanks
Yes. Low and slow means the ham won’t dry out.
This was wonderful! My husband said it was the best ham he has ever had.
Wonderful! So glad to hear y’all enjoyed it!
May I please ask what brand of stone ground mustard did you use?
Hi Amy! I actually just used the Walmart brand for this. 🙂
Bear with me, I have never baked a ham. In your video you put the ham in the oven with the net bag still on but when the glaze was applied it wasn’t there. Does that net stay on while baking and then just before you apply the glaze you remove it?
No worries! Please don’t ever hesitate to ask questions. Actually, the net is the first thing that comes off. In the video, the ham just has indentions in it from the net, so it just looks like it’s still on there.