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Marinated and Glazed Cajun Ham Recipe

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This recipe for Marinated and Glazed Cajun Ham, by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Enid DesRoches
Added: Friday, August 28, 2009


4 lb. cooked ham, bone in
2 stalks celery, chopped
2 onions, chopped
2 tbls black peppercorns
1 tbls white or black peppercorns
2 cloves garlic, smashed
2 tbls Tabasco sauce
2 bay leaves
1 tsp oregano
1 tsp thyme
9 cups water (approx)


I cup packed brown sugar
2 tbls, seeded and chopped jalapeņo peppers (about 2 whole)
2 tbls vinegar
2 tbls honey
2 tbls grainy mustard (Dijon etc.)
1 tbls paprika
1 tsp cayenne

With bamboo or large skewer, pierce ham all over and place in large saucepan. Add celery, onions, peppercorns, garlic, Tabasco, bay leaves, oregano, thyme and water.
Bring everything to a boil; reduce heat; simmer 40 minutes. Cool leaving ham in marinade; cover and refrigerate 12 to 24 hours.
In small saucepan, combine all glaze ingredients, mix well.

Remove ham from marinade and place fat side up on foil lined baking sheet. With sharp knife, score ham and spread with 1/3 of the glaze. Bake at 350F for 1 hour and serve.

Heat remaining 2/3 portion of glaze (optional: add 1 tbls (+) of heavy cream). Pour over ham slices and serve remainder separately.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Doubling the glaze portion of the recipe is recommended




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