Creole Pecan Glazed Ham Recipe

Today I’m bringing you a truly luscious, show-stopping centerpiece that is guaranteed to warm your soul and impress everyone at the table! This Creole Pecan Glazed Ham offers the perfect blend of smoky, sweet, and just a touch of spicy heat. We’re using turkey ham for a delicious pork-free alternative that stays incredibly juicy. Trust me, the sticky, crunchy pecan glaze is absolutely next-level—it practically melts into the scored ham, giving you that perfect bite every time. This recipe is surprisingly simple to pull off and is a game-changer for holidays, Sunday dinners, or any time you need a dish that feels special.

Why You’ll Love This Recipe

• Flavors that Sing: The glaze is the star! It hits all the right notes with that signature Creole mustard tang, rich brown sugar sweetness, and a lovely crunch from the toasted pecans.
• The Ultimate Turkey Ham: We’re proving that turkey ham can be just as delicious as the classic. It’s a fantastic pork-free alternative that stays wonderfully moist and absorbs all that glorious glaze flavor.
• Perfect for Any Occasion: While it feels fancy enough for a holiday meal, the prep is so quick (just 15 minutes!) that it’s totally doable for a weekend feast.
• Gorgeous Presentation: Scoring the ham and basting it with the rich, shimmering glaze makes this dish look absolutely beautiful—a real centerpiece for your table.

Ingredients

All you need for this incredible Creole Pecan Glazed Ham Recipe is about an hour and a few key flavor-makers! Yes, it’s that easy. But first, let’s gather up these ingredients:

• Turkey Ham: This is our star! Choose a good quality, pre-cooked ham, and score it deeply to allow the glaze to seep into every crevice, ensuring ultimate flavor.
• Pecans: Finely chopping these is key! They add an irresistible crunchy texture and a warm, nutty depth to the sweet glaze.
• Honey and Brown Sugar: Our sweet duo! They create that thick, sticky, caramelized coating we crave in a good glazed ham.
• Creole Mustard: This is non-negotiable! It gives the glaze a necessary tang and depth that balances the sweetness and brings in that authentic Louisiana flair.
• Soy Sauce: Don’t skip this! It offers a subtle, savory umami punch that makes the other flavors sing and helps deepen the color of the glaze.
• Apple Cider Vinegar: A little splash of acid is crucial to cut through the sweetness and prevent the glaze from tasting flat.
• Paprika, Garlic Powder, and Onion Powder: These essential spices build a warm, aromatic foundation for the glaze.
• Cayenne Pepper: Optional, but highly recommended for a hint of gentle heat that complements the Creole flavor profile.
• Olive Oil: Used to lightly grease the pan, preventing the ham from sticking and ensuring that gorgeous glaze stays where it belongs.

Note: The exact measurements for these ingredients, along with the full nutritional information, will be found right under this article in the printable recipe card.

How to Make the Creole Pecan Glazed Ham

Step 1: Prep and Preheat

Preheat your oven to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Take a moment to lightly grease your baking dish with olive oil. Place the turkey ham in the dish and score the surface lightly in a crisscross pattern. This is how we get those juicy flavor pockets!

Step 2: Build the Flavor Base

In a small saucepan over medium heat, combine the honey, brown sugar, Creole mustard, soy sauce, and apple cider vinegar. Whisk continuously until the brown sugar has completely dissolved. We want a smooth, unified liquid base here.

Step 3: Simmer the Spices

Add the paprika, garlic powder, onion powder, cayenne pepper, a pinch of salt, and a grind of fresh pepper to the saucepan. Let this mixture simmer gently for 3–4 minutes, stirring it occasionally. This step is crucial for blooming the spices and concentrating that beautiful Creole flavor.

Step 4: Stir in the Pecans

Remove the glaze mixture from the heat and immediately stir in the finely chopped pecans. This keeps them from getting too soft and preserves that lovely crunch we’re aiming for. Give it a quick taste—it should be wonderfully balanced!

Step 5: The First Glaze and Bake

Brush half of the warm pecan glaze generously over the turkey ham. Make sure it seeps right into those scored lines. Pop the dish into the preheated oven and bake for 25 minutes.

Step 6: Baste and Finish Baking

After the first 25 minutes, pull the ham out and brush it with more of the glaze. Return it to the oven and continue baking for an additional 20–25 minutes. If you want a really sticky crust, baste it one more time towards the end.

Step 7: Rest and Serve

Remove the ham from the oven and, I know it’s hard, but let it rest for a full 10 minutes before you even think about slicing it. This resting period lets the juices redistribute, ensuring your ham is perfectly moist. Slice it up and spoon the remaining glaze right over the top!

Pro Tips for Making the Recipe

• Don’t Rush the Glaze: That 3–4 minute simmer time for the spices in Step 3 is a must. It’s what develops the deep, concentrated Creole flavor.
• Score Deep, but Not Too Deep: Make sure your knife cuts go about a quarter to half an inch deep. This creates pockets for the glaze without cutting into the main muscle of the ham.
• Toasting the Pecans: For an even richer, nuttier flavor, lightly toast the chopped pecans in a dry skillet for 3–5 minutes before adding them to the glaze. Total game-changer!
• Check Your Oven Temperature: Since the glaze is so sugary, keep a close eye on the ham during the last 15 minutes to prevent the top from burning. If it starts to look too dark, lightly tent it with aluminum foil.

How to Serve

This magnificent ham deserves to be the star, but it plays well with others too! Here are a few ways to serve or pair it:

• Classic Comfort: Pair with creamy mashed sweet potatoes and a simple green bean almondine.
• Southern Sides: It’s excellent with fluffy buttermilk biscuits to soak up any extra glaze, or a side of crispy collard greens.
• Garnish it Up: Top your sliced ham with a sprinkle of fresh chopped parsley for a pop of color, or a few whole toasted pecans for extra flair.
• Leftover Magic: Thinly slice leftovers for incredible sandwiches—it’s perfect with a little mayo and sharp cheddar cheese!

Make Ahead and Storage

Storing Leftovers

Place any leftover sliced ham in an airtight container and store it in the refrigerator for up to 3 days.

Freezing

To freeze, wrap the cooled ham tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

The best way to reheat is low and slow in the oven! Place the slices in a baking dish with a tablespoon or two of water or broth, cover with foil, and warm it in a $300^{\circ}\text{F}$ oven until heated through. You can also quickly microwave individual slices.

FAQs

1. Can I use a different type of mustard if I can’t find Creole mustard?

While Creole mustard gives this recipe its signature tangy kick and depth, you can substitute it in a pinch. Try using a whole grain Dijon mustard mixed with a dash of hot sauce. The Dijon provides the necessary acidity and texture, and the hot sauce helps replace the gentle spice that Creole mustard typically provides. Be sure to taste the glaze and adjust the seasonings as needed!

2. Can I make the glaze ahead of time?

Absolutely! The glaze can be made up to two days in advance. Simply follow Steps 2 through 4, then let the glaze cool completely before storing it in an airtight container in the refrigerator. When you’re ready to bake, gently warm the glaze on the stovetop until it’s pourable again before applying it to the ham. This is a great tip for holiday meal prep!

3. What if my glaze starts to burn while the ham is baking?

Because the glaze is high in sugar (honey and brown sugar), it can caramelize quickly. If you notice the top getting too dark during the last 15–20 minutes of baking, don’t panic! Simply tear off a piece of aluminum foil and create a loose “tent” over the ham. This will reflect the heat and protect the glaze from burning while allowing the ham to finish cooking.

4. Can I use a traditional pork ham instead of turkey ham?

Yes, you can easily use a traditional pre-cooked pork ham if that is your preference. The cooking time will vary depending on the size of the ham, so check the package directions for the best results. Generally, pork ham will bake at a similar temperature, and you can still rely on the glaze and basting schedule in this recipe to give you that sticky, delicious crust.