Creole Pecan Glazed Ham Recipe

A Ham Worth Waiting For

My kitchen smells like a holiday morning right now. I have my Creole Pecan Glazed Ham in the oven. The sweet and smoky scent fills the whole house. It makes everyone’s stomach growl with excitement.

This recipe is a special one from my friend Marie down in Louisiana. She taught me that good food brings people together. That is why this matters. A shared meal can turn any day into a celebration.

The Secret is in the Slow Heat

We start low and slow at 275 degrees. This keeps the ham juicy and tender. No one likes a dry ham! I place it flat-side down in the pan with a little water.

Then I cover it tight with foil. It needs to be cozy for its long nap in the oven. I plan for about 15 minutes per pound. What is your favorite smell that comes from the kitchen? Mine will always be a baking ham.

Making the Sticky Glaze

While the ham rests, we make the magic. The glaze is just brown sugar, mustard, honey, and Creole seasoning. It simmers in a pan for two minutes. You have to stir it often.

Then you stir in the chopped pecans. *Fun fact: pecans are the only major tree nut that naturally grew in America.* I still laugh at the time I used too much mustard. My grandson said it made his nose tickle! Do you prefer sweet or savory glazes on your meat?

The Grand Finale

Now for the fun part. Take that ham out and carefully remove the foil. Gently turn it on its side. Pour that wonderful pecan glaze all over it.

Pop it back in the oven, uncovered, for about 10 minutes. Watch it through the window. The glaze gets all bubbly and perfect. Doesn’t that sound amazing?

Why We Cook With Love

This ham is more than just food. It is a centerpiece. It tells your family they are worth the time and care. That is why this matters.

A meal made with love feeds more than our bodies. It feeds our hearts. I love hearing about your family traditions. What is a dish that always makes your family gather around the table?

Ingredients:

Ingredient	Amount	Notes
Spiral sliced, smoked ham	10 to 12-pound
Dark brown sugar	1/2 cup	Firmly packed
Stone ground mustard	1/2 cup
Honey	1/3 cup
Tony Chachere’s Creole Seasoning	1 tablespoon
Pecans	1 cup	Chopped

My Creole Pecan Glazed Ham

Hello, my dear! Come sit with me in the kitchen. The smell of a baking ham always reminds me of big family Sundays. My grandson, Leo, calls this my “magic ham.” He loves the sweet and salty crust. I think it’s the pecans that make it so special.

This recipe is easier than it looks. We just take our time. The secret is a low, slow bake. This keeps the ham wonderfully juicy. Then we add that sticky, nutty glaze. Doesn’t that sound wonderful?

Step 1: First, get your oven ready. Heat it to 275°F. That’s a nice, gentle heat. Place your ham flat-side down in a pan. I always add a cup of water to the pan’s bottom. This makes steam and keeps everything moist. Cover the ham tightly with foil. It’s like tucking it into a warm bed.

Step 2: Now, let’s make the magic glaze. Grab a saucepan. Mix the brown sugar, mustard, honey, and Creole seasoning. Stir it over medium heat until it bubbles. (Hard-learned tip: Don’t walk away from a bubbling pot! It can boil over in a blink.) Let it cook for two minutes. The smell is just amazing. Take it off the heat and stir in those pecans.

Step 3: Time for the grand finale! Carefully take the ham out of the oven. Peel off the foil. Gently turn the ham on its side. Pour that glorious glaze all over it. Get it into every nook and cranny. Pop it back in the oven for about 10 minutes. You’ll know it’s done when the glaze is all bubbly. Sweet or salty—which flavor do you love most? Share below!

Cook Time: 2–3 hours
Total Time: 2 hours 20 minutes
Yield: 10–12 servings
Category: Dinner, Holiday

Three Fun Twists to Try

This ham is a wonderful friend. It loves to dress up in new ways. You can change the glaze for a whole new meal. I like to experiment when the grandkids come over. It keeps things exciting in the kitchen.

Maple Apple Twist: Use maple syrup instead of honey. Add a half-cup of finely chopped dried apples to the glaze. It tastes like a cozy fall day.

Spicy Pineapple Kick: Replace the water in the pan with pineapple juice. Add a pinch of cayenne pepper to the glaze. It gives you a sweet little surprise.

Orange Ginger Zing: Use orange marmalade instead of honey. Stir in one teaspoon of grated fresh ginger. It’s so bright and cheerful. Which one would you try first? Comment below!

Serving Your Masterpiece

A ham this pretty deserves a nice plate. I always serve it on my big wooden board. Scatter some extra pecans and fresh herbs around it. It looks so festive. For sides, creamy mashed potatoes are a must. They love to soak up the glaze. Buttery green beans or a simple salad are perfect, too.

Now, what to drink? For the grown-ups, a chilled glass of Chardonnay pairs beautifully. For a family-friendly sip, I love sparkling apple cider. Its sweet fizz cuts through the rich ham. Which would you choose tonight?

Storing Your Leftover Ham

Let’s talk about your delicious leftover ham. First, let it cool completely. Then wrap it tightly in foil. You can keep it in the fridge for about four days.

For longer storage, the freezer is your friend. I slice the ham and pack it in bags. This way, you can pull out just what you need for a meal.

I remember my first big ham. I didn’t wrap it well. It dried out in the fridge. I was so sad to waste good food.

Storing food well saves money. It also means a quick meal is ready anytime. This makes busy days so much easier.

Have you ever tried storing it this way? Share below!

Fixing Common Ham Problems

Is your glaze too runny? Just simmer it a bit longer. This will help it thicken up nicely. A thicker glaze sticks to the ham better.

Worried about a dry ham? Baking it low and slow is the secret. I once rushed a ham by cranking up the heat. It was tough and dry.

Are the pecans burning? Just tent the ham with foil. This will protect the nuts from the direct heat. Your topping will be perfect.

Fixing small problems builds your cooking confidence. Getting the glaze right also makes the flavor amazing. A good cook learns from little mistakes.

Which of these problems have you run into before?

Your Ham Questions Answered

Q: Is this recipe gluten-free? A: Yes, it is. Just check your mustard label to be sure.

Q: Can I make the glaze ahead? A: You can. Make it a day before and keep it in the fridge.

Q: What if I don’t have pecans? A: You can use walnuts instead. Or just leave the nuts out.

Q: Can I make a smaller ham? A: Of course. Just cut the glaze ingredients in half for a smaller one.

Q: Any extra tips? A: Use the ham bone for soup later. It adds wonderful flavor.

*Fun fact: A single ham can feed a family for days!* Which tip will you try first?

A Note From My Kitchen

I hope you love making this special ham. It always makes my table feel festive. Cooking for people is a way to show you care.

I would love to see your creation. Your beautiful table makes me so happy. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.