Christmas Honey Praline Ham Recipes

CHRISTMAS HONEY PRALINE HAM

Christmas Honey Praline Ham image

The perfect ham for Christmas. This delicious ham is injected with honey praline sauce then baked and topped with pineapple slices and cherries. This ham will receive applause for its beautiful presentation as well as the irresistible flavor.

Provided by A Taste of Brooklyn

Categories Ham

Time 2h30m

Yield 12-16 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 -10 lb) fully cooked fully cooked bone-in smoked ham
6 whole cloves
16 ounces original creole honey praline ham kit
3 tablespoons clover honey
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (3 ounce) canister cinnamon-sugar dry rub seasonings (supplied with marinade)
1/4 cup pineapple juice
1 (15 ounce) can pineapple slices
maraschino cherry
toothpick

Steps:

Preheat oven to 325°F Wash the ham under cold water then pat dry with paper towel. With a sharp knife, score the surface with shallow diagonal cuts, making diamond shapes in a checkerboard pattern at one-inch intervals. Insert the cloves into diamonds.
In a saucepan over medium heat, combine the praline sauce, honey, salt and pepper and heat until the syrup is thin and runny. Place the ham into a roasting pan fatty side up. Inject warm praline sauce deep into the ham, injecting in various spots, up to 2 ounces per pound. Cover with foil and bake for 1 hour and 30 minute.
In a bowl, combine the dry rub and pineapple juice. Remove foil from ham, pour pineapple mixture over ham, arrange the pineapple slices and cherries on ham and secure with tooth picks. Place back in oven, uncovered for 30 to 45 min or until a meat thermometer reads 140°F; periodically ladling drippings back over ham every 7 minute.
Remove ham from oven and let rest covered for 15 min, basting periodically to keep outside moist before slicing.

Nutrition Facts : Calories 657.3, Fat 35.5, SaturatedFat 11.8, Cholesterol 208.3, Sodium 5426.4, Carbohydrate 14.5, Fiber 0.9, Sugar 8.3, Protein 70.3

BOURBON AND PRALINE HAM

Bourbon and Praline Ham image

I made this for the first time on Easter and it was wonderful. THe ham was moist and juicy. I don't think I will make ham any other way. I left out the pecans because my family is not crazy about nuts. The recipe comes from Under the Magnolias -- A Tasteful Tour of Athens -- a junior league cookbook in my collection.

Provided by Lvs2Cook

Categories Ham

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 lbs ham
1 1/2 cups Bourbon
2 tablespoons butter
1 cup maple syrup
1/2 cup brown sugar
1/2 cup finely chopped pecans
1/2 cup pecan halves

Steps:

Score the skin and fat of the ham and rub surface liberally with bourbon. Place in the smallest baking pan that will hold it and pour remaining bourbon over the top. Marinate 2-3 hours, basting every 30 minutes. Pour off excess bourbon and reserve. Bake ham, skin-side up, in 325º oven as directed on label.
Melt butter in saucepan. Stir in reserved bourbon, maple syrup, brown sugar and ground pecans. Bring to a boil and boil for 5 minutes, stirring occasionally. Brush glaze over ham several times during baking. Decorate with pecan halves and bake 15 to 20 minutes longer.

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