BAKED HAM

Ingredients

• 1 (6 to 8 pound) fully baked bone-in ham
• 1/4 cup of apple cider or juice
• 1/2 cup of Creole mustard
• 3/4 cup of light brown sugar
• 3/4 cup of cane syrup
• 1 tablespoon of freshly cracked black pepper
• 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste

Instructions

Preheat oven to 325 degrees F. Prepare a roasting pan by double lining it with heavy aluminum foil. Place two to three additional pieces in the pan to form a tub for the ham. Place the ham cut side up in the pan. Whisk together all of the remaining 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 at 325 degrees F. for about 15 minutes per pound, or according to the package directions, basting about every half hour. Slice ham around the natural seams, and spoon the pan sauce over the slices.

Cook's Notes: I used Steen's pure cane syrup and Zatarain's Creole mustard. You can substitute pure maple syrup, sorghum syrup, molasses, loosened with a bit of corn syrup, or in a pinch, you can even use regular ole pantry pancake syrup. During the holidays add 1/8 teaspoon each of cinnamon, nutmeg, allspice, ground cloves and ginger. This ham can be served as is, or you can also decorate with the traditional garnishes of pineapple slices, cherries, and stud it with whole cloves or star anise if you like!