Praline Sauce for Ham

• 2 cups Karo Syrup
• 2 cups Brown Sugar
• ½ cup Butter
• 2 cups Pecan, toasted

Bring to slow boil, cook 5 minutes and add:
6 tb Creole Mustard
3 tb Apple Cider Vinegar
Simmer on low for 3 minutes longer.
Remove from heat.
Serve warm immediately, or cool down, refrigerate for at least 6 hours and re-heat on low for maximum flavor.
Tip: You can also use as a great topping for anything Pork – Tenderloin or Pork Chops fried or grilled.