I’ll be honest. I’m not very fond of ham. Especially the spiral sliced with a package glazed taped to it. I like to glaze the ham myself and I like to carve the ham myself.
The sad thing is the husband that rarely reads this blog LOVES ham. Sad.
Don’t feel too bad for him. I cook a ham a couple times a year. He’s fine.
I have to admit, however, that I kind of like this ham. I LOVE the glaze. It’s easy. It’s awesome. It doesn’t come from a package.
I purchased half of a ham with the bone in. The butcher cut this in half for me. It weighs around 12 lbs. You will need the following to make the glaze:
1 cup packed brown sugar
1/4 cup honey
3 tablespoons spicy brown mustard
1/4 teaspoon ground cloves
1 cups pecans (from Sunnyland Farms in Georgia. That’s why I call it “Southern Pecan Glazed”)
Before I forget…prep the roasting pan by covering the entire inside with heavy duty aluminum foil.
You won’t be sorry.
Yes, I am aware that I need to polish my copper pans. Just look away.
Using a paring knife score the ham in 1-inch apart. I think I score it about 1/4-inch deep. This creates nice cracks for the pecans.
Now score the ham the opposite direction to create a diamond effect on the ham.
I like to place the ham cut side down in the aluminum foil lined roasting pan.
Cover with another large sheet of heavy duty aluminum foil.
I don’t crimp the edges to the pan. I just press the foil down around the ham a bit.
Place the covered ham in a 325 degree oven and roast for 1 1/2 hours.
In the meantime, make the glaze.
Finely chop the pecans. Large pecans don’t adhere as well to the ham. (experience)
In a small saucepan, add the brown sugar.
Add 3 tablespoons spicy brown mustard.
Add the 1/4 cup honey.
Add 1/4 teaspoon ground gloves.
Over medium heat stir the sauce and it begins to warm.
When the sauce is smooth and the brown sugar is beginning to dissolve…
Add the chopped pecans.
Stir until the sauce begins to bubble.
After 1 1/2 hours the skin is beginning to brown and the score marks are more defined.
Spread 1/2 of the warmed glaze over the ham. I like to use the back of a spoon to press the nuts into the cracks of the ham.
Return to the oven and cook an additional 20 minutes.
After 20 minutes, spread the remaining glaze over the ham. Baste with any juices that may have accumulated int he bottom of the pan.
Cook an additional 20 minutes.
The pecans are now nicely toasted and the ham is glazed.
You will notice that some of the glazed and dripped off the ham and will be in the bottom of the pan. Spoon remaining juices over the ham.
Right now you are thanking me for the aluminum foil idea. As you can see that glaze will stick to the bottom of the pan. All I have to do is lift the foil from the pan and throw the foil away. The roasting pan will be completely clean and just needs to be put away. Brilliant.
I like to let the ham sit for at least 15 minutes to allow the juices to settle into the meat.
Continue to spoon any remaining juices over the ham while it cools.
That was really easy. Not as easy as purchasing a pre-glazed spiral sliced ham, but it will taste amazing.
I haven’t found a dish yet that doesn’t taste better with the addition of nuts.
I’m so glad that I don’t have family members with nut allergies. I’d have to put them up for adoption.
This will be the ham I will serve at our Easter celebration. All of my children and their spouses will be gathered together this Easter Sunday. My oldest daughter and husband will be moving to Denver. She will be taking all of my grandbabies away from me. One of the great heartaches of life.
I’m going to go cry now.
Southern Pecan Glazed Ham
Even the non-ham eaters in your family will eat up this pecan glazed version. Perfect for Easter or any other holiday gathering.
- 9 - 13 lb. bone-in Ham
- 1 cup packed brown sugar
- 3 tablespoons spicy brown mustard
- 1/4 cup honey
- 1/4 teaspoon ground cloves
- 1 cup pecans chopped
Preheat oven to 325 degrees F. Line a roasting pan with heavy duty aluminum foil. Score the ham 1/4-inch deep with a paring knife in 1-inch intervals diagonally on the ham. Score the opposite direction to create a diamond effect on the ham. Place in oven and bake for 1 1/2 hours or according to any directions on the package.
Meanwhile, in a small sauce pan add the brown sugar, mustard, honey and ground cloves. Cook the sauce until it begins to bubble and the brown sugar begins to dissolve. Stir in chopped pecans. Set aside.
Glaze the ham with brown sugar glaze the last 40 minutes of baking. Remove have from oven and spoon half of the glaze over the ham. Return to the oven for an additional 20 minutes. Remove ham and spread remaining glaze over the ham and baste with any accumulated juices from the bottom of the pan. Bake an additional 20 minutes. Remove from oven and let stand for 15-20 minutes. Spooning glaze over ham as it sits. Slice and serve. Serves 10-12.
(Recipe originated in the Deseret News about 25 years ago. I've been using it ever since)