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Pecan Glazed Ham

This is one of my favorite special occasion dinners. It's a simple bone in ham with a honey based glaze and just some crushed pecans.

Pecan Glazed Ham

by zirbirt

Ok, so for the past month or so, I have had difficulty finding my passion for cooking. I have mentioned in previous postings how difficult it is to cook for very picky eaters, and when I say very picky, I mean they don't like anything. One of them likes canned Ravioli and hamburgers, another hates hamburgers and will only eat pizza... that kind of picky. The problem is, this leaves me trying to figure out dinners everyone will eat, when there is hardly nothing everyone will eat. It's also frustrating when you work hard to make a nice dinner and half your diners pick away constantly asking you what's in it, and eventually throwing most of it in the garbage. It really makes that effort feel very unappreciated.

Well, our houseguests are now gone, and I get to cook for my family, who does appreciate the food I make for them. So, for that, I am thrilled... but it got me to thinking about motivation. I mean, it really is very hard to be creative and want to cook when it isn't appreciated. I mean, maybe your partner just grunts and shovels the food down their throat without so much as a thank you, or perhaps you have picky eaters in your house. How do you overcome those feelings?

Anyhow.. Since I am able to cook freely again, I thought I would start with a nice ham. Not just any ham, but the ham I usually make for special occasions. This is a pretty simple ham to make, but does take about 2 1/2 hours to complete, plus about 30 minutes to rest.

What you will need:
1 5-10 lb bone in ham
1 cup of honey
1/4 cup Brown or Dijon Mustard
1/4 cup Brown Sugar (I prefer dark)
1/4 cup butter
1/4 cup chopped pecans

When I actually made this, I made 2 hams, so In my pictures you will see everything above doubled. The Recipe above is for 1 ham.

The first thing I do is grab a baking pan and layer it with about 4-5 sheets of aluminum foil. This isn't required, but trust me, this stuff sticks, so you will want to do this to make clean up easier.

I remove my ham from it's packaging, then rinse it thoroughly. I then trim off any fat from the outside that is more than 1/4 inch thick. It makes a huge difference on the final ham, so trust me, take the 5-10 minutes to trim that fat.

I place the ham cut side down on the baking sheet, then rub it with olive oil then salt.

I then cover the entire ham with more aluminum foil, and toss it into a 350 degree oven for about an hour.

Right after I put the ham in the oven, I begin my glaze. You want to give the glaze plenty of time to cool down and thicken, so don't wait around. You can go get that beer as the glaze is cooling, for right now, jump right to it!

In a medium saucepan over medium low heat I combine my honey, mustard, brown sugar and butter.

I heat and stir this until it is all combined. I do not bring it to a boil, I simply keep stirring until the butter is fully melted, and it no longer looks lumpy.

I turn off the heat and let it sit, until the ham is ready.

Now, I can go have that beer.

Once the ham has had an hour in the oven, I remove it and take off the foil.

I increase the oven temperature to 425 degrees F.

Then I take my knife and begin scoring the outside of the ham (all around) with about 1/4 inch deep cuts. I prefer to do a cross hatch type cut, as seen below.

I take my basting brush and brush on about 1/4 of my glaze. I make sure to brush the entire surface of the ham.

This goes back into the oven.

The next hour is fun...

Put ham in oven, Get Beer and wait 15 minutes...
remove ham, add glaze...

Put ham in oven, Get Beer and wait 15 minutes...
remove ham, add glaze...

Put ham in oven, Get Beer and wait 15 minutes...
remove ham, add glaze...

Put ham in oven, Get Beer and wait 15 minutes...
remove ham, add glaze...

Once I get through 4 cycles, the ham should start to look pretty good. Now I turn the ham onto it's side, then put on any remaining glaze, and sprinkle on those pecans.

This goes back into the oven for about 15 more minutes.

Then I take it out and let it rest for about 30 minutes.

Then just carve and enjoy.

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