Featured Recipe
Creole Pecan Glazed Ham Twist
By Kate
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Slow-baked ham with nutty, spicy glaze. Uses brown sugar, Dijon mustard, maple syrup, and smoked paprika. Pecans replaced with chopped walnuts for texture and earthiness. Slow roast at low heat. Glaze applied near end to caramelize and cling. Water bath keeps ham moist; foil traps steam. Watch for bubbling glaze and golden nuts. Adjust bake time slightly to avoid drying out. Perfect balance between sweet, heat, and nut crunch. Flavors build gradually, not rushed. Smoky paprika swaps heat for subtle depth. Maple syrup replaces honey for richer sweetness and natural caramel notes.
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Prep:
25 min
Cook:
Total:
Serves:
16 servings
Creole
Southern
holiday
pork
recipe
Introduction
Not your standard ham glaze. Pushed the boundaries here with maple syrup swapping honey; offers deeper caramel notes and moisture. Smoked paprika over Creole spice’s cayenne heat—balanced but smoky. Pecan gone, walnuts crackle under heat, releasing earthiness beneath sticky sweetness. Low and slow roast, 270°F, keeps the ham tender, prevents tough edges. Use water bath and tight foil wrap—keeps things juicy. Baste with nut glaze late, let sugars bubble and nuts toast but don’t burn them. Timing not gospel—watch glaze bubble and nuts toast for signals. Ham still yields under blade, juice pools slowly. Slicing restful, never hurried. Bold flavors but respect the base meat.
Ingredients
About the ingredients
Reducing brown sugar slightly cuts cloying gloss, maple syrup replaces honey for depth and slower caramel burn—maple’s thicker viscosity means better glaze cling. Dijon mustard steadies spice and avoids mustard seed texture sometimes overwhelming the glaze. Smoked paprika swapped in for heat from cayenne brings smokiness that coaxes out richer layers without overpowering. Walnuts introduced for crunch and robust earth, pecans substituted seamlessly but watch final toast time; walnuts toast quicker. Creole seasoning replaced partially—home-blend spices work well if unavailable. Water bath essential; traps moisture, reduces crust cracking, and avoids dried ham edges common in low temp roasts. Heavy foil wrap minimizes steam escape, creating gentle roasting environment.
Method
Technique Tips
Start with steady, low oven heat; don’t rush. Internal thermometer the real hero here. Foil traps moisture and steam bath prevents drying; check liquid halfway if pan runs dry, add hot water to maintain steam. Slow roast until ham feels firm but moist—poke with finger, slight bounce keeps internal juices holding. Glaze preparation: medium heat only to avoid burnt sugar bitterness; quick simmer thickens, then pull off heat immediately to preserve glaze gloss. Stirring in nuts post heat prevents sogginess. Once glaze’s on ham, return uncovered for caramelization and nut toast. Watch closely: glazing too early or too long causes burnt sugars or bitter nuts; too late, glaze won’t stick or caramelize. Rest ham uncovered after glazing to settle juices before carving—the difference between dry and juicy slices is resting time. Always cut against grain for tenderness.
Chef's Notes
- 💡 Prep the ham, flat side down. Place on rack, water underneath. Slow roast to keep it moist. Don’t rush it. 270°F, trust visuals more than time.
- 💡 Make the glaze right, medium heat only. Watch closely to avoid burning. Just a simmer. Add walnuts after heat. Crunchy, nutty, not soggy.
- 💡 Glaze near finishing time. Needs caramelization. 290°F, keep an eye. Bubbles and shine signal it’s working. Too much heat = burnt nuts.
- 💡 Resting is crucial. Let juices redistribute. If you skip it, juicy losses are real. Don't rush slicing; cut against the grain for tenderness.
- 💡 Substitutions exist. If no Creole seasoning, blend your own. Smoked paprika, cayenne, garlic powder. Honey instead of maple syrup if needed.
Kitchen Wisdom
What’s the ideal temp for ham?
Look for 130-135°F internal temp. Consistent checking is key. Early checks avoid overbaking.
Can I make the glaze in advance?
Yes, but heat it before using. Cold glaze won’t adhere or caramelize well. Warmth is crucial.
What if the ham dries out?
Check moisture, add hot water if pan is dry. Stay vigilant. Foil wrap prevents drying at low temps.
How to store leftovers?
Wrap tightly in foil or plastic. Fridge for a few days, freeze for longer. Use leftovers creatively—soups, salads.
