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Recipe Goldmineon
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1 bone-in whole ham, about 14 pounds (OR 2 bone-in half
hams, about 9 pounds each)
1 (3-ounce) package Zatarain’s crab boil in a bag
1/2 cup sugar, plus 1 tablespoon
3 tablespoons kosher salt
1 recipe Cane Syrup Sauce (see recipe below)
1 1/2 cups dry white wine
Cane Syrup Sauce
1 cup Steen’s sugarcane syrup OR maple syrup
1/2 cup yellow mustard
1/2 cup Steen’s sugarcane vinegar OR apple cider vinegar
1/4 cup worcestershire sauce
1/4 cup Louisiana hot sauce *
Sauce:
Heat a saucepan over medium heat; stir in the syrup, mustard, vinegar, Worcestershire sauce, hot sauce and salt. Bring to a boil over high heat; reduce and cook over medium heat for 5 minutes.
Prepare Cane Syrup Sauce ahead of time; set aside 1 3/4 cups of the sauce for serving and combine remaining 1/4 cup sauce with white wine.
Ham:
Preheat the oven to 350 degrees F. Line a shallow roasting pan with foil. In a plastic baggie, combine the spices, sugar and salt and crush with a rolling pin or mallet. Or, grind mixture in a spice grinder or food processor. Set aside half of the spice mixture for the second ham, if needed.
Score a diamond pattern about 1/8-inch thick into the upper surface of the ham. On a clean work surface, press ground spice mixture firmly into ham.
Transfer ham into the foil lined shallow roasting pan. Baste with the white wine mixture every 30 minutes and cook 2 additional hours. (about 1/3 to 1/2 cup sauce each time). After 4 hours, an instant-read thermometer inserted in the thickest portion (not touching bone) should read 140 degrees F. If outer crust begins to darken, tent ham with a sheet of foil.
Transfer ham to platter. Let stand 15 minutes; slice and serve with the reserved 2 cups of Cane Syrup Sauce (use 1 cup per ham, if serving 2 hams) and your favorite side. I love mine with jalapeño cornbread custard and creamed mustard greens.
Makes 32 (2-tablespoon) servings of sauce and 15-20 (3-ounce) servings of ham
*Make sure to use Louisiana hot sauce, NOT Tabasco hot sauce. There is a big difference in taste!
Nutrition: Calories: 360 calories Protein: 26 grams Fat: 22 grams Sodium: 2170 milligrams Cholesterol: 80 milligrams Saturated Fat: 8 grams Carbohydrates: 12 grams Fiber: 0 grams
By Chef Randy Evans of Brennan’s restaurant, Houston, Texas.
Recipe and photograph provided courtesy of the National Pork Board - The Other White Meat.
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
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This dish is reflective of Chef Evans’ signature cuisine at
his restaurant in Houston. It combines the tradition of the
holidays with a Creole twist sure to tempt your guests’ taste
buds this season. Serve with Roasted Garlic Potatoes, Garlicky
Greens and Beans, and Corn Country Squares.
Creole Baked Ham with Cane Syrup Sauce
15 minutes prep, 240 minutes cook1 bone-in whole ham, about 14 pounds (OR 2 bone-in half
hams, about 9 pounds each)
1 (3-ounce) package Zatarain’s crab boil in a bag
1/2 cup sugar, plus 1 tablespoon
3 tablespoons kosher salt
1 recipe Cane Syrup Sauce (see recipe below)
1 1/2 cups dry white wine
Cane Syrup Sauce
1 cup Steen’s sugarcane syrup OR maple syrup
1/2 cup yellow mustard
1/2 cup Steen’s sugarcane vinegar OR apple cider vinegar
1/4 cup worcestershire sauce
1/4 cup Louisiana hot sauce *
Sauce:
Heat a saucepan over medium heat; stir in the syrup, mustard, vinegar, Worcestershire sauce, hot sauce and salt. Bring to a boil over high heat; reduce and cook over medium heat for 5 minutes.
Prepare Cane Syrup Sauce ahead of time; set aside 1 3/4 cups of the sauce for serving and combine remaining 1/4 cup sauce with white wine.
Ham:
Preheat the oven to 350 degrees F. Line a shallow roasting pan with foil. In a plastic baggie, combine the spices, sugar and salt and crush with a rolling pin or mallet. Or, grind mixture in a spice grinder or food processor. Set aside half of the spice mixture for the second ham, if needed.
Score a diamond pattern about 1/8-inch thick into the upper surface of the ham. On a clean work surface, press ground spice mixture firmly into ham.
Transfer ham into the foil lined shallow roasting pan. Baste with the white wine mixture every 30 minutes and cook 2 additional hours. (about 1/3 to 1/2 cup sauce each time). After 4 hours, an instant-read thermometer inserted in the thickest portion (not touching bone) should read 140 degrees F. If outer crust begins to darken, tent ham with a sheet of foil.
Transfer ham to platter. Let stand 15 minutes; slice and serve with the reserved 2 cups of Cane Syrup Sauce (use 1 cup per ham, if serving 2 hams) and your favorite side. I love mine with jalapeño cornbread custard and creamed mustard greens.
Makes 32 (2-tablespoon) servings of sauce and 15-20 (3-ounce) servings of ham
*Make sure to use Louisiana hot sauce, NOT Tabasco hot sauce. There is a big difference in taste!
Nutrition: Calories: 360 calories Protein: 26 grams Fat: 22 grams Sodium: 2170 milligrams Cholesterol: 80 milligrams Saturated Fat: 8 grams Carbohydrates: 12 grams Fiber: 0 grams
By Chef Randy Evans of Brennan’s restaurant, Houston, Texas.
Recipe and photograph provided courtesy of the National Pork Board - The Other White Meat.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.