Sugar Cured Creole Ham Recipe
Sugar spiked, sugar glazed, sugar crusted ... this is one sweet ham.
This is one fine way to cook a ham and it is one suitable for many occasions, holidays and special meals. Heck, this is one to cook for no reason at all other than it's that good. Enjoy!
Sugar Cured Creole Hammy version of a honey baked ham but with southern flavors
1 -6 to 8 pound spiral-cut ham
1/2 cup brown sugar
1 -12 oz ginger ale
1/2 cup Southern Comfort
1/2 cup brown sugar
4 tablespoons Creole mustard, or a brown grain
3 tablespoons Alaga syrup, or cane syrup
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon pan drippings
1 teaspoon Creole seasoning, salt-free
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Place the ham in an extra-large zip-lock bag (or large container). Mix the next 3 ingredients together in a saucepan and heat until slightly warm. Pour marinade over the ham. Seal removing as much air as possible and allow to cool just a bit. Refrigerate overnight or at least 8 hours. Rotate if possible, especially if using a container.
Preheat oven to 325 degrees F.
Remove ham from marinade and pat dry. Discard marinade. Place ham cut side down in a roaster on a large sheet of wide aluminum foil; enough to enclose the ham. Mix the next 3 ingredients together and rub over the ham. Seal foil and place in the oven.
Bake ham for 1 1/2 to 2 hours. Test after an hour with a meat thermometer and continue cooking until internal temperature reaches 140 degrees F. Be sure not to place probe into a fatty area or next to the bone. During the last hour, baste with the pan drippings.
Right before removing ham from oven, place remaining ingredients in a small saucepan and bring to a boil stirring constantly. The mixture should be thick. Pull away the foil and position ham on one of its long sides. Normally, the top has a thin layer of fat. Spoon glaze over the ham and turn oven to broil turning up the heat. Watch carefully. Allow glaze to crystallize. Remove to serving platter and serve warm.
Note: The ham I used was pre-sliced and pre-cooked, I believe the packaging said 'fully cooked'. Thanks to Lea Ann for bringing this to my attention.