Cajun Christmas ham – a winter luxury

Bluegrass Bills are known for Southern comfort food and a delicious oversees recipe. This Cajun Christmas ham recipe belonged to Billy’s grandma and we’re lucky enough to share it with you.

“My grandma was born in Holland and immigrated to the states. They enjoyed this ham a couple of times during the winter season – it’s the perfect post-Christmas feast. It has been tweaked a little since those days but it’s more about the occasion and experimenting with ingredients. Feel free to add bits and tailor it slightly… although let me know if it turns out better than mine as I’ll want to try it!”

“This is a great recipe as it’s an informal winter dinner. Serve the sliced ham with some cheese, gherkins, pickled onions, chutneys, sourdough bread & butter, and a variety of mustards. It also goes perfectly with a cold bottle of craft beer, or a coca cola served with lots of ice and a straw.”

This Cajun Christmas Ham

Serves: 10

Preperation time: 10 minutes

Cooking time: 2 hours

Equipment: ‘whatever you’ve got to hand’.

Ingredients

3 kg (roughly) fully baked bone-in ham

1/4 cup of apple cider

¼ cup coca cola

1/2 cup of dijon mustard mustard (with a splash of worcestershire sauce and tabasco thrown in)

3/4 cup of light brown sugar

3/4 cup of cane syrup (or maple syrup if you haven’t got it)

1 tablespoon of freshly cracked black pepper

1/4 teaspoon of Cajun seasoning (to taste)

Method

Preheat oven to 170 degrees C.

Prepare a roasting pan by double lining it with heavy aluminum foil, and create a little pocket / tub for the ham to sit in.

Place the ham cut side up in the pan.

Whisk together all of the ingredients and pour about 1/4 of the mixture over the ham.

Turn the ham over, cut side down and pour the remaining glaze mixture all over the ham. Pull foil up the sides of the ham, but do not cover.

Bake for about 15 minutes per 500g, or according to the package directions, basting about every half hour.

Take out the ham and lets sit for 10 mins. Slice around the natural seams, and spoon the pan sauce over the slices.

Notes: During the winter add a little sprinkle teaspoon each of cinnamon, nutmeg, allspice, ground cloves and ginger to get those warming spices.

We would love to see pictures of your delicious Cajun Christmas ham, and hear your feedback on how you’ve got on. Share with us @pearlandpear.

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