1. Preheat the oven to 375 degrees F. 2. With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.

Chef Aron Schwartz has created an Easter buffet menu at Marina Kitchen that includes this roasted ham with a citrus and honey marinade. Also on the buffet menu are rosemary and basil marinated leg of ...

Ham is one of the most popular Easter centerpieces in America. Roasted Ham with Herb Marinade & Creamy Asparagus Sauce offers plenty of wow on the platter and the palate. Serve with small new potatoes ...

Score top of ham. Inject with marinade. Preheat oven to 350 degrees. Place the ham on a rack. Press topping into ham. Cover tightly with aluminum foil and bake for 12-15 minutes per pound. Remove the ...

A Louisiana Praline Ham is the perfect entree and center piece for this year's Easter luncheon. Seasoned with Tony Chachere's Praline Marinade and topped with sweet crunchy pecans, everyone will love ...

1 (10-15 lb.) Bone-In Ham Tony Chachere's Praline Honey Ham Injectable Marinade 1 cup dark brown sugar 1 cup pecans, chopped medium Preheat oven for 300 ̊. Inject ham with Tony Chachere's Praline ...

Score top of ham. Inject with marinade. Preheat oven to 350 degrees. Place the ham on a rack. Press topping into ham. Cover tightly with aluminum foil and bake for 12-15 minutes per pound. Remove the ...

Here’s Part 2 of My Christmas Finds. But before the list, I am sharing two holidays recipes—My 2012 Dalandan-Glazed Christmas Ham and my delicious Salad of Mixed Greens with Dried Fruits, Katuray ...