– spiral sliced, smoked ham – dark brown sugar – stone ground mustard – honey –Tony Chachere’s Creole Seasoning – chopped pecans
Preheat oven to 275°F. Place ham on a rack in a roasting pan, flat side down. Add one cup of water to the pan, cover tightly with foil, and bake for 12-15 minutes per pound. For the glaze, simmer brown sugar, mustard, honey, and creole seasoning in a saucepan for 2 minutes.
Stir in pecans and remove from heat. Uncover ham, turn on its side, pour glaze over it, and return to the oven for about 10 minutes until the glaze is bubbly.