This dish is reflective of Chef Randy 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

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 1/2 cups dry white wine

 

Ham:

1 bone-in whole ham, about 14 pounds (or 2 bone-in half hams, about 9 pound each)
1 (3-ounce) package Zatarain’s crab boil in a bag
1/2 cup granulated sugar, plus 1 tablespoon
3 tablespoons kosher salt

1. For 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.
2. Set aside 1 3/4 cups of the sauce for serving and combine remaining 1/4 cup sauce with the white wine.
3. For Ham: Preheat the oven to 350°F (175°C). Line a shallow roasting pan with foil.
4. 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.
5. 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.
6. 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°F (60°C). If outer crust begins to darken, tent ham with a sheet of foil.
7. 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 22 to 24 servings.

*Make sure to use Louisiana hot sauce, NOT Tabasco hot sauce. There is a big difference in taste!

Recipe by Chef Randy Evans of Brennan’s restaurant, Houston, Tx.

Recipe and photograph provided courtesy of Pork, Be Inspired.