Join Cajun Chef Ryan covering New Orleans and me in Mobile for this Mardi Gras Series
Hamming it up!
To the subjects and citizens of Mobile, going to the parades, the many balls and dances that occur is just fine and to us, is all we need to enjoy Carnival. We like to holler and shout, dance and ham-it-up along the streets making merriment just as Michael Kraft did back in 1830. A Pennsylvania Dutch transplant, he led the first Mardi Gras parade in the Americas. That is our heritage.
Today, everyone can enjoy the history of Mardi Gras through documentation at Mobile Carnival Museum and its many galleries, including the Queen's Gallery which houses 18 magnificent outfits -- gowns, trains, jewels -- worn by queens of carnival over a period of 30 years. Also on display is the attire of a 1920's flapper queen, as well as costumes of several jesters of well-known parading societies. The Museum of Mobile's collections also include original Mardi Gras art and posters by various area artists, doubloons, tableaux designs, and ball invitations.
Find out what is happening in New Orleans with Cajun Chef Ryan newest post - it's not only Mardi Gras but the Saints win in the Super Bowl is stirring things up over there.
Gammon, Jambon or Ham, whatever you want to call it, when cured and seasoned with spices, this cut of pork is the perfect choice for Mardi Gras eating. The following recipe is a great way to prepare your ham. Sliced thin, it is great served many ways with the most favored being quick, finger style sandwiches. Serve it with small dinner rolls, split croissants, mini party bread or thin slices of breads like crusty French or rustic Italian. Condiments are varying but it is especially good with Creole mustard.
1 -14 to 18 pound whole smoked ham
1 tablespoon black pepper
1 tablespoon cayenne
1 teaspoon onion powder
2 tablespoons Spanish paprika
1 tablespoon dried oregano
2 tablespoons crushed red pepper
1 cup brown sugar
Cut away the skin from the ham leaving 1/8-inch of fat. Score the ham all over with 1/4-inch cuts. Mix the black pepper, cayenne, onion powder, paprika together and rub over all sides of the ham. Sprinkle with the oregano and crushed red pepper pressing to adhere to the ham. Rub all over with the brown sugar. Wrap in heavy foil sealing completely. Place in a preheated 325 degree F. oven and bake for 2 hours. At this point, you can finish cooking it two ways: turn off heat and let set in oven overnight or reduce heat to 225 degrees F. and cook another 2 hours. If using the latter method, let rest before slicing.
Note: Another method in cooking a ham is 18 minutes per pound in a 325 degrees F.oven. The internal temperature should be around 148 degrees F. when done.
More about this series:
- Joining me in this endeavor is Cajun Chef Ryan ~ see more from this series: his Welcome to Mardi Gras 2010 / an awesome King Cake recipe / a parade tradition and fun post on Sloppy Joe’s with Sweet Potato Fries / see a little Paris in New Orleans & his Eggs Florentine Omelet / his New Orleans Roast Beef Poboy / the soul of New Orleans & his Chicken, Sausage, Shrimp Gumbo
- My previous recipes & posts in this series: Learn about street foods & my Gulf Coast Seafood Gumbo / Roast Beef Sandwiches dripping with mouth-watering gravy / Eggs Creole, a brunch casserole perfect for guest / Shrimp & Grits - 2 recipes / My take on bouillabaisse and always a crowd pleaser / Duck & Sausage Gumbo / Mardi Gras Pick-Me-Ups / Cajun Pastalaya / Mardi Gras Shrimp Mold / Marinated Shrimp & Mushrooms
- Learn more about Mardi Gras in Mobile at Mobile Bay
- Historical timetable from Mardi Gras Digest
- Mobile Parade Schedule