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Still planning that holiday menu? Here is a great idea!

Last updated 5 years ago

Louisiana Praline Ham from Tony Chachere's


1 cooked half Ham, bone in (picnic or shoulder cut)
Tony Chachere's Praline Honey Ham Marinade
Tony Chachere's Creole Seasoning
1/2 stick Butter
1 and 1/2 cups Pecans, whole


  • Remove Ham from packaging and rinse under cool water. Pat ham dry.
  • Using the provided injector, inject ham with Tony Chachere's Praline Honey Ham Marinade, sure to reach the bone and outward. Use one ounce of marinade per pound.
  • Rub the outside liberally with Tony Chachere's Creole Seasoning.
  • Score or crisscross knife marks in overlying fat. Cover loosely with foil. Place ham in a roasting pan in a preheated 300 degree oven.
  • Cook for about 2 hours, removing foil in last thirty minutes.
  • During this time, melt butter in a pan, add nuts, and slowly toast nuts stirring occasionally until lightly brown and aromatic.
  • Add praline marinade to just cover nuts. Reduce by half.
  • When ham is removed from the oven and transferred to a serving platter, pour praline pecans over the top.


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