1/2 cup firmly packed dark brown sugar
1/2 cup stone ground mustard
1/3 cup honey
1 tablespoon Tony Chachere’s Creole Seasoning
1 cup chopped pecans
Preheat the oven to 275°F and remove the packaging from the ham. Place the ham on a rack in a roasting pan with the flat side down. Pour one cup of water into the bottom of the pan. Cover tightly with aluminum foil and bake for 12 to 15 minutes per pound. To make the glaze, combine the brown sugar, mustard, honey, and creole seasoning in a medium saucepan over medium heat. Bring to a simmer and cook for about 2 minutes, stirring frequently. Remove from the heat and stir in the pecans. Remove the ham from the oven and remove the foil. Carefully turn the ham on its side and pour the glaze over the ham. Return the ham to the oven for about 10 minutes or until the glaze is bubbly.