LITTLE ROCK, Ark. (KTHV) -- If you're searching for some Easter dinner ideas, look no further!

Anthony Michael from Cross Eyed Pig is joining us once again putting the finishing touches on his Pecan and pepper crusted ham.

Pecan and pepper crusted ham

1 cooked ham 7-10 pounds
1 cup brown sugar
1 jar of pepper jelly (10.5 oz)
1 package of chopped pecans (2.25 oz)
1 jalapeno chopped
1 tsp salt

1. Mix all ingredients and rub about 1/3 onto ham and refrigerate overnight.

2. Pull out of the fridge the next day and rub another third onto the ham and cook uncovered in oven at 250 degrees for 45 minutes.

3. Let sit for at least 10-15 minutes and serve.

You can heat up remaining 1/3 of glaze and use as a sauce for your ham if you like.

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