Cajun Injector Honey Praline Ham


by gmt

Posted on December 12, 2011 at 8:02 AM



  1. Remove ham from oven and pat Praline Topping evenly over ham return to oven and bake 30 more minutes basting with pan drippings a few times during baking.
  2. Remove ham from oven and allow to rest, covered before carving.
  3. Tips:
  4. Select a ham that is well trimmed of fat around the edges, and does not have a lot of fat running through it.
  5. If purchasing a frozen ham, allow for adequate defrost time.
  6. Allow ham to slowly thaw in refrigerator -- the best way to prevent contamination and results in the best quality of meat.
  7. Always pour marinade into separate container before injecting raw meat; you do not want to contaminate the marinade, for future use.
  8. When trying to turn the ham do not use sharp utensils that may pierce the ham -- piercing the ham will allow valuable juices to escape.
  9. Preheat oven as instructed on ham packaging.
  10. Pour Cajun Injector Honey Praline Marinade in measuring cup and warm for appx. 40 seconds in microwave.
  11. Inject marinade evenly throughout ham using approx. 2 oz. of marinade per pound of meat.
  12. After injecting with marinade, cover and bake ham according to the package directions.
Yield: 1-8 lb ham
Preptime: 20 minutes
Cook time: 1-3 hours