The Cook’s Corner

Honey Praline Ham

Staff Report
March 19, 2008 at 11:30 am  | Mobile Reader | Pring this storyPrint 

The Cook’s Corner
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

1 (8- to 12-pound) bone-in ham or spiral cut ham, 1 (16-ounce) jar Cajun Injector, Honey Praline Marinade With Injector, 1 (3.25-ounce) canister Cajun Injector Praline Topping

Directions:

1. Preheat oven as instructed on ham packaging. Pour marinade in measuring cup; warm approximately 40 seconds in microwave.

2. Inject marinade evenly throughout ham using approximately 1 1/2 ounces per pound of meat.

3. After injecting with marinade, cover ham; bake according to package directions.

4. Remove ham from oven; pat topping evenly over ham.

5. Return ham to oven; bake 30 more minutes basting with pan drippings.

6. Remove ham from oven; allow to rest covered before carving.

Got a great recipe? If so, email it along with a picture to heatherb@heraldguide.com.




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