- 1 bone-in whole ham, about 14 pounds (OR 2 bone-in half hams, about 9 pound each)
- 1 3-oz package Zatarain’s crab boil in a bag
- 1/2 cup sugar, plus 1 tablespoon
- 3 tablespoons kosher salt
- 1 recipe Cane Syrup Sauce, (see recipe below)
- 1 1/2 cups dry white wine
- 1 cup Steen’s sugarcane syrup, OR maple syrup
- 1/2 cup prepared mustard
- 1/2 cup Steen’s sugarcane vinegar, OR apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup red hot pepper sauce, *
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.
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.
Preheat 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.
Makes 32 2-tablespoon servings of sauce and 15-20 3-ounce servings of ham
*Make sure to use Louisiana hot sauce, NOT Tabasco hot sauce. There is a big difference in taste!
By Chef Randy Evans of Brennan’s restaurant
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