After reading all of the info, I think I will bake the ham for recommended time and temp. 20 prior to being done, I will take it out of the oven, score it, put my glaze with pecans lightly, put it back in the oven, repeat that sequence a couple of times. When it is done, remove it from the oven. Let the ham rest. By that time, the rest of the glaze will be cooler and the glaze with pecans on the bottom of the pan will have also cooled. I will then carefully pour/brush the pecans on the ham. Do all of you agree?
>>agree?
not entirely. you should score before cooking.
wrote a big long thing and then carelessly closed the browser and not going to re-create that right now.
from your last, sounds like you're using a sugar syrup glaze - it would be very helpful to have some idea about the recipe - you can leave out the family secrets if you want, presuming it doesn't drastically affect the stuff.
depending on the glaze to (a) reach the proper temp in the oven and then (b) cool to the proper working temp in the pan is going to be a bit of luck.
getting predictable results with a sugar syrup does require good temp control.
not entirely. you should score before cooking.
wrote a big long thing and then carelessly closed the browser and not going to re-create that right now.
from your last, sounds like you're using a sugar syrup glaze - it would be very helpful to have some idea about the recipe - you can leave out the family secrets if you want, presuming it doesn't drastically affect the stuff.
depending on the glaze to (a) reach the proper temp in the oven and then (b) cool to the proper working temp in the pan is going to be a bit of luck.
getting predictable results with a sugar syrup does require good temp control.