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Brown Sugar Pecan Mustard-Glazed Ham

3 hr 10 min
10 min prep
3 hr cook

Serves 22

Unsaved Brown Sugar Pecan Mustard-Glazed Ham

Ingredients

  • 15 lb Ham, bone-in
  • 8 oz Honey mustard
  • 2 tbsp Pineapple juice
  • 1 cup Brown sugar
  • 1/4 cup Pecan pieces

Instructions

  1. Heat ham according to package directions.
  2. Remove ham from oven then increase oven temperature to 425°F.
  3. Blend mustard, pineapple juice, brown sugar and pecans then spread on top and sides of ham.
  4. Return to oven 10 minutes but watch carefully to prevent burning.

Nutrition

20gCarbs
12gFat
57gProtein

Nutrition Facts

22 servings

  • Amount Per Serving
    Calories450
  • % Daily Value*
  • Total Fat
    • 12g
    • 18%
  • Saturated Fat
    • 3.5g
    • 18%
  • Trans Fat
    • 0g
  • Cholesterol
    • 160mg
    • 53%
  • Sodium
    • 3400mg
    • 142%
  • Total Carbohydrate
    • 20g
    • 7%
  • Dietary Fiber
    • 0g
  • Sugars
    • 19g
  • Protein
    • 57g
  • Vitamin C
    • 8%
  • Calcium
    • 2%
  • Iron
    • 15%
  • Vitamin A
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.