Creole Baked Ham with Cane Syrup Sauce
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.
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 *
- 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
- 1 1/2 cups dry white wine
- 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.
- Cane Syrup 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.
- 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.
- 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.
Yield: 32 (2-tablespoon) servings sauce; 15-20 (3-ounce) servings ham
15 min prep | 240 min 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 (used with permission): National Pork Board - porkbeinspired.com