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Description
This dish is reflective of Chef Evans’ signature cuisine at his restaurant in Houston. It combines the tradition of the holidays with a Creole twist sure to tempt your guests’ taste buds this season. Serve with Roasted Garlic Potatoes, Garlicky Greens and Beans, and Corn Country Squares…
By Chef Randy Evans of Brennan’s restaurant Houston, Tx.
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Ingredients
US|METRIC
32 SERVINGS
- 1 Bone-In Whole Ham (about 14 pounds, OR 2 bone-in half hams, about 9 pound each)
- 3 oz. Zatarain's Crab Boil (in a bag)
- 1/2 cup sugar (plus 1 tablespoon)
- 3 Tbsp. kosher salt
- 1 1/2 cups dry white wine
- 1 cup sugarcane syrup (Steen’s, Or Maple Syrup)
- 1/2 cup prepared mustard
- 1/2 cup Steen's Cane Vinegar (sugarcane, or apple cider vinegar)
- 1/4 cup worcestershire sauce
- 1/4 cup Louisiana Hot Sauce
- salt
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Directions
- Cane Syrup Sauce: Heat a saucepan over medium heat; stir in the 1 cup sugarcane syrup, 1/2 cup mustard, 1/2 cup vinegar, 1/4 cup Worcestershire sauce,1/2 cup 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.
- Ham: Preheat the oven to 350 degrees F. Line a shallow roasting pan with foil. In a plastic baggie, combine the Zatarain's Crab Boil spice, 1/2 cup sugar and 3 Tbs 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.
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