Rather than worrying yourself over what to make for Easter dinner, try Tony Chachere chef, Gaye Sandoz’s Praline Honey Ham and Smokey Bacon Potato Salad recipe! …If you’re in the Mobile or Louisville area, you may have seen her make these on TV!

Praline Honey Ham

Serve this for Easter and you will never cook ham the old way, again!  Place some mini rolls or biscuits on the side—delicious!

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 Honey Ham Marinade all over.   Score the top of the ham.  Pour additional Praline Honey Ham Marinade over top of the ham.  Mix together sugar and pecans.  Rub on top of the ham.   Place in a baking pan and into the 300 ̊oven for 1 hour, basting every 15 minutes.    Let stand 10 minutes and serve.  Serves 10-15.

Smokey Bacon Potato Salad
You can serve this fabulous potato salad warm or cold.   The smoky bacon flavor coupled with olive oil sautéed new potatoes will tantalize your taste buds!  The combination is fantastic with your Tony Chachere’s Praline Honey Ham.

1 ½ lbs new potatoes (about 3 cups) washed, sliced in half with peelings left on
5 eggs, boiled, peeled and chopped
¼ cup olive oil
¾ cup mayonnaise
1 tablespoon Dijon Mustard
1 teaspoon hot sauce
½ cup sweet pickle relish
¾ cup bacon, chopped (pre-cooked chopped real bacon)
Tony Chachere’s Original Creole Seasoning to taste (other Tony’s seasonings can be used in place of Original)

In a large pot, boil potatoes until tender.  Drain.  Place in bowl.  Pour ¼ cup olive oil on potatoes and toss.  Sprinkle with Tony Chachere’s Original Creole Seasoning.  Pour 2 tablespoons olive oil in a skillet.  Add potatoes and cook over medium heat for about 3-5 minutes.  Add eggs to bowl.  Add potatoes, mayonnaise, Dijon mustard, hot sauce, pickle relish and bacon.  Toss to mix.  Add Original  Seasoning to taste.  Serves 8.

Enjoy and have a happy Easter!