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.
Happy Easter.
Southern Pecan Glazed Ham
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)
Pioneer Woman you ain't. Good recipe, beautiful pictures but your narrative is lousy.
anon – if you don't have anything nice to say…you know how that goes. Her narrative is perfectly fine…on the other hand…yours…well…is NOT.
Hi Anon,
No I ain't. I've never proclaimed to be a writer. I just type what pops into my head. Obviously I didn't have a lot up there tonight. I would never try to compete with Ree. I would hope that you wouldn't try to compare me. Thank you for your positive, uplifting comment.
This looks amazing Janet! I am trying this Sunday for my family…we are going to my sister's and I think everyone will love it 😀 What's with the rudeness from anonymous??
I hope your family loves it. I look at the comment this way. Two compliments! Only one slam. Could have been worse.
I love your blog! 🙂 It's like sitting down and listening to my grandma tell me recipes and watching her cook. <3 Thanks for sharing! (ps–you give me hope for my ham I bought for Easter in the fridge! hee hee.)
I was cracking up this whole post at your commentary! I just wanted to tell you that I think you are hilarious and I love your darling personality. Thank you again for another amazing recipe. I wanted to cook a ham this Sunday but I've never made one before and this is just what I needed to help me feel less intimidated. Thanks so much! You are wonderful!
Why thank you, Suzanne. I appreciate your comment. Don't let the ham intimidate you. It's pretty simple. The hardest part is scoring the dang ham and making it look pretty. I'm pretty "scoring challenged". I just didn't take pictures at how uneven it was. Doesn't matter because it's just going to get sliced anyway. Right? Happy Easter.
you remind me of my mom…I miss her, she and my dad are missionaries in New Jersey. She loves her grandbabies more than her kids I think 🙂 Thanks for this recipe, it looks amazing!!!
Hi Allie, My parents served 4 missions. It is so hard. Thank goodness for skype! It save my mom. They served two missions in Tahiti, one in New Zealand and 1 on a Navajo reservation in AZ. My dad wants to go back to Tahiti for one last mission. He's 80! My mom refuses. You are right we do love our grandkids more. They are the best part of having children…actually better 🙂
Anon, don't you dare be mean to Janet. We adore her.
Janet, I'm sorry about the grandchildren, we send you a big hug from the south.
Thank you for your kind comment. I'm going to miss those kids terribly.
Okay, my husband would WALK all the way to Utah to eat this ham! He's a Southern boy who thinks pecans improve any dish known to man, and that caramelized glaze looks absolutely DIVINE! And that idiot who criticized your narrative is anonymous for a reason: When you say something stupid you rarely sign your name. Your narrative is wonderful– you take readers through, step by step, and you're funny and cute. Plus the photos are phenomenal. Your blog is killer, that ham is killer, and now I have to buy my husband some heavy-duty walking shoes!
My first thought was Joni had finally read my blog. My greatest fear is to have a professional writer comment. For anyone reading these comments, please note that Joni Hilton is a professional writer. You can read her fun blog at:
http://jonihilton.blogspot.com/ She is being nice because her son married my daughter and she doesn't want him back 🙂 I will take constructive criticism any day from Joni.
My mom makes the most amazing cherry coke ham! Boiled in cherry coke and onions, then roasted with a jam glaze.
Oh my gosh! That sounds amazing.
Well, I tried this recipe for our Easter dinner and it was yummy! And the ham stayed so moist. My score marks weren't as pronounced and beautiful as yours but the glaze still worked perfectly. This is a keeper recipe that I am adding to my favorites. Thanks for the great idea. Yes, it sucks when grandkids move away. But FaceTime and Skype help to keep in touch.
I'm so glad the ham was a success. Thanks for the sympathy on grandkids. Yes, you are right. FaceTime and Skype will become my best friend. Thanks for the comment.
Hi Janet! I can't wait to try this ham this Easter. I just LOVE your blog! And I was happy to see another post recently because I too keep track. 🙂 But everyone deserves a nice break, just don't let it happen again. haha. Anyway back to the ham…I was wondering if you could do this glaze over a regular already spiraled ham and still have the same outcome? Also, do you know if it cost more to have a butcher not slice it than to just buy it already sliced? And how many people does a 12lb ham feed? I guess I have more than a couple questions. 🙂 You are fabulous!!!!
Yes you can use this on a pre-sliced ham and get the same results. As far as the price goes it depends on the brand of the ham you are using. If you have a favorite brand that you love, then just glaze the ham with this recipe and you should be happy with the results.
a 16-pound ham can feed 18 to 20 people (estimate about 3/4 pound per person for a bone-in ham and 1/2 pound for boneless). I hope this helps and I'm so happy you found my blog. thank you for such kind comments.
I know these may be dumb questions but I'm going to ask anyway! Is this ham a cooked ham already? Also, does the cooking time differ greatly depending on the size of ham? Are there not pre cooked hams out there? Told you…dumb questions. 😉 I know "NADA" about hams. Also, thanks so much for responding back, I didn't see that you did!
You know that really isn't a dumb question. I have asked that several times to my butcher. The ham that I used was a cured ham. I believe hams are smoked and cured. However there is bacon out there that I have noticed that is uncured. ???? I guess I need to research that. Personally I don't love the typical spiral slice hams. I always buy a nice bone in ham from my local butcher and I can't remember the brand for the life of me. Yes, the cooking time does vary with the size of the ham. I hate to over cook a ham because it can really dry them out. I have found that a lot of hams out there will come with instructions printed on the package. If you have a good butcher, you can always ask. We actually have one great butcher that actually knows what he's talking about in the entire state of Utah. Sad. I hope I answered your question in a round about way.
I don't understand why hams need to be so complicated. 😉 Thanks for answering my question! You have been so very helpful. Overcooking a ham is a crime but seems to happen more often than not. I will need to find a great butcher like yours somewhere here in Rochester Mn…I'm glad you have a great one to ask questions and know that you will be getting the right info. I will update once I make this delicious ham. I can't wait!
I hope you find a better butcher than mine. He's ok, but there has to be a better butcher out there 🙂
Janet, Thank you so much for this recipe! My ham was delicious and it was beautiful coming out of the oven with all of the pecans on top as well. This is a keeper! You have never failed me in any recipe I've tried of yours. Thanks again. 🙂
Such great news! It's always great to hear from you. Keep up the amazing cooking