What a ham....

I have to share, sorry no pics, my ham experience yesterday. Bought a shank portion ham, about 10 pounds, the fully cooked, smoked variety in most groceries store. Mine happened to be the Sugardale brand. Injected that bad boy with 3/4 bottle of Tony's Honey Praline. Rubbed outside with yellow mustard and rubbed generously with cajun seasoning (I had Tone's brand on hand). Put 2 cups brown sugar and 1 cup pecans in food processor and made a course ground rub that went on heavily over the cajun seasoning rub.

325 deg, 2.25 hours, basting with the heavenly, syrupy, salty, slightly spicy, pan drippings during the last 30/45 minutes.

The finished product was solid gold I tell you. The contrast in flavor (cane syrup honey type sweet, salty, spicy) and textures (moist inner ham with the nutty sweet crust/glaze) was spot on.

Do with it as you wish.