A baked ham, glazed with a mixture of apple cider, mustard, brown sugar, cane syrup, Cajun seasonings and additional holiday spices, if you like.
Cajun Glazed Ham
This is really pretty much a play on the cane syrup glaze variation found on my Coca Cola Ham, except that I decided to play around with it a bit.
Instead of using Coke, I decided to go with apple cider, like I did with my turkey this Thanksgiving.
I also switched out the yellow mustard for Creole mustard, reduced the brown sugar slightly so I could use more cane syrup and bumped up the "holiday" spices a little bit, adding some cinnamon, nutmeg and ginger to the recipe, though the traditional holiday spices are completely optional of course.
It was Cajun-Approved and delicious!
As with my other baked ham, what you want here is a fully cooked, preferably bone-in, ready to eat half ham, a shank end portion, if possible. You'll want to save that bone too for a pot of Cajun White Beans or Butter Beans, or maybe for a nice pot of Green Gumbo or other greens for your New Years menu.
You are still baking the ham, but mostly it's just to infuse it with flavor and warm it through. Just be sure that you do not pick up a picnic ham, pork shoulder ham, or a country ham for this recipe.
Same process applies - first, protecting your pan with several layers of foil. Don't skip this step especially with this recipe since burned cane syrup is not fun to clean up!
Then you make a tub with several additional layers of foil, place the ham in the tub, and cover with the cane syrup mixture. Bake it at 325 degrees F, about 15 minutes per pound, or per the package directions for the brand of ham you choose and baste it about every half hour.
You'll have a yummy beauty that looks like this when it's done.
Slice around the natural seams of the ham, plate and enjoy!
For more of my favorite baked ham recipes, visit my page on Pinterest!
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