Print Recipe

Creole Baked Ham with Cane Syrup Sauce

Creole Baked Ham

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.



Cane Syrup Sauce


  1. 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.
  2. 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.
  3. Ham: Heat 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.
  4. 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.
  5. 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.
  6. Transfer ham to platter. Let stand 15 minutes.
  7. 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.

Yield: 32 (2-tablespoon) servings of sauce; 15-20 (3-ounce) servings of ham
15 minutes prep
240 minutes cook

* 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 photo credit: National Pork Board -


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.