Pecan-Crusted HamTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat the oven to 160° C (325° F)
Preparation time: 15 minutes
Cooking time: 15-18 minutes per 500 g / lb.
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:245.6 kcal
Proteins:15.9 g
Fats:17.7 g
Carbohydrate:4.3 g
Fibers:0.3 g
Sugar:3.7 g
Cholesterol:47.5 mg
Sodium:1093.2 mg
Calcium:11.1 mg
Energy:724 kcal
Proteins:47 g
Fats:52.2 g
Carbohydrate:12.8 g
Fibers:0.8 g
Sugar:11 g
Cholesterol:140 mg
Sodium:3222.6 mg
Calcium:32.8 mg
SIMILAR RECIPES
Maple Ham
Ham with Bois-Francs Maple Syrup
Ham with Peach Chutney
Madeira-Braised Ham
Ham Braised with Beer (Maple Schoune)
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 20 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
5000
g
ham, on the bone
500
ml
cider
250
ml
brown sugar
15
ml
dijon mustard
375
ml
chopped pecans
METHOD
- Preheat the oven to 160° C (325° F). Insert a meat thermometer into the center of the ham without touching the bone. Place the ham in a roasting pan and pour the cider over top.
- Cook the ham in the oven, basting every 20-30 minutes for about 2 1/2 hours or until the thermometer reads 70°C (135 to 140°F.)
- Meanwhile, combine the ingredients for the crust: pecans, mustard and brown sugar.
- 40 minutes before the end of the cooking time, remove the ham from the oven and cover it with the pecan crust. Return to the oven and continue cooking.
- Slice the ham and serve with the cooking juices. Don't strain them: the little bits of pecan crust that fall in are delicious!
CHEF'S NOTES
Keep in mind that a ham on the bone will take longer to cook than a boneless one, but it will have better flavor.
It's important to take the ham out of the refrigerator 30-60 minutes before putting it in the oven; otherwise the meat will contract as it goes directly from cold to hot. If you forget or if you don't have time, place the ham into a cold oven and then turn it on to allow the meat to adjust more gradually to the temperature change.
This recipe takes its inspiration from the American south, so for side dishes a sweet potato casserole, green salad and buttermilk biscuits would be perfect.
