Cajun Glazed Ham Recipes

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CAJUN GLAZED HAM



Cajun Glazed Ham image

This recipe has been submitted for play in ZWT9 - Cajun/Creole. This recipe is from cookbook: More HeartSmart Cooking With Bonnie Stern. This glaze is pretty spicy, it really wakes up the ham. Lovely meal served with rice and peas, sweet potatoes and greens. Enjoy!

Provided by Baby Kato

Categories     Ham

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 10

4 lbs cooked boneless ham
1 cup brown sugar
4 jalapenos, seeded and chopped (you may use less)
2 garlic cloves, minced
2 tablespoons white wine vinegar
2 tablespoons grainy mustard or 2 tablespoons Dijon mustard
1 tablespoon paprika
1/2 teaspoon cayenne or 1/2 teaspoon hot red pepper sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

Steps:

  • Trim ham of all fat and pierce ham all over and score surface.
  • In a small bowl combine brown sugar, jalapenos, garlic, vinegar, mustard, paprike, pepper, cayenne, thyme and oregano.
  • Place ham on foil-lined baking sheet and spread 1/3 of the glaze over ham.
  • Bake in a preheated oven 350 F for 20 minutes.
  • Baste with 1/3 of the remaining glaze and bake for another 20 minutes.
  • Repeat, total cooking time should be 1 to 1 1/2 hours . Baste often.
  • Allow to rest 15 minutes before carving.

CAJUN GLAZE (GOOD WITH HAM)



Cajun Glaze (good with ham) image

Make and share this Cajun Glaze (good with ham) recipe from Food.com.

Provided by Derf2440

Categories     Sauces

Time 15m

Yield 1 ham's glaze

Number Of Ingredients 8

1 cup cane syrup
1/2 teaspoon ground cinnamon
1 cup creole mustard
1/2 teaspoon ground cloves
1/2 cup brown sugar
1/2 teaspoon ground nutmeg
1 tablespoon cracked pepper
1/2 teaspoon ground sassafras leaves

Steps:

  • Blend all ingredients well and pour or brush over ham or other meat,good on ribbs too, prior to baking.
  • Baste meat occasionally with pan residue.

Nutrition Facts : Calories 1483.7, Fat 8.7, SaturatedFat 0.9, Sodium 3176.4, Carbohydrate 351.7, Fiber 11.2, Sugar 328.2, Protein 10.7

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