Cajun Injector Honey Praline Ham


by Leo Honeycutt

Posted on December 13, 2012 at 3:03 PM

Updated Thursday, Dec 13 at 3:03 PM

Cajun Injector Honey Praline Ham


  • 1 – 8 to 10 pound bone-in shank ham, cooked and/or smoked*
  • 1 – 16 oz. jar of Cajun Injector® Honey Praline Ham sauce (comes as a kit w/injector)
  • 1 – 3 oz. canister of Honey Praline cinnamon-sugar dry rub (supplied w/marinade)


Pre-heat oven to 350 degrees.

Open Honey Praline Ham sauce and microwave for 45 seconds (depending on wattage of microwave oven) until the syrup is thin and runny.

Place fresh, washed ham into a deep baking tray, the fatty side up.  Inject 75% of warm Honey Praline Sauce into ham, injecting in various spots, up to 2 ounces per pound.  As sauce seeps out of the flat face (cut) of the ham, rub the marinade into the meat.  The idea is to get as much of the warm Praline Sauce deep into the ham.

[Note:  If ham is small and not all 16 ounces of marinade will be used, pour marinade into glass cup or jar to heat up and from which to fill the injector so you will not cross-contaminate unused marinade with raw pork.  Refrigerate unused portion for later use.]

Score the top of the ham in a checkerboard pattern, slicing the fat a quarter-inch into the meat at one-inch intervals.

Cover with foil, sealing edges.

Bake for one hour and fifteen minutes at 350 degrees.

Remove ham, take off foil and leave it off.

Pour rest of Honey Praline Ham Sauce over the hot ham.

Empty the canister of cinnamon-sugar dry rub onto ham, patting rub all over ham.

Place back in oven for 20 minutes, uncovered, and periodically ladle drippings back over ham a half dozen times.

Close oven and bake another 20 minutes, careful not to let the top burn.

Take out of oven and let rest for 15 minutes, basting periodically to keep outside moist. 


*NOTE:  If ham is uncooked or partially cooked, bake ham according to directions on ham packaging.