Creole Baked Ham With Cane Syrup Sauce



  • 1 Bone-In Whole Ham (About 14 Pounds, Or 2 Bone-In Half Hams, About 9 Pound Each)
  • 3 ounces crab boil (Zatarain’s, In A Bag)
  • 1/2 cup sugar (Plus 1 Tablespoon)
  • 3 tablespoons kosher salt
  • 1 cane syrup sauce (Recipe, See Recipe Below)
  • 1 1/2 cups dry white wine
  • 1 cup sugarcane syrup (Steen’s, Or Maple Syrup)
  • 1/2 cup prepared mustard
  • 1/2 cup vinegar (Steen’s Sugarcane, Or Apple Cider Vinegar)
  • 1/4 cup worcestershire sauce
  • 1/4 cup hot pepper sauce


  1. Heat a saucepan over medium heat; stir in the syrup, mustard, vinegar, Worcestershire sauce, hot sauce and salt. Bring to a boil over high heat; reduce and cook over medium heat for 5 minutes.
  2. 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.
  3. Preheat the oven to 350 degrees F. Line a shallow roasting pan with foil. In a plastic baggie, combine the spices, sugar and 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.
  4. Score a diamond pattern about 1/8-inch thick into the upper surface of the ham. On a clean work surface, press ground spice mixture firmly into ham.
  5. Transfer ham into the foil lined shallow roasting pan. Baste with the white wine mixture every 30 minutes and cook 2 additional hours. (about 1/3 to 1/2 cup sauce each time). After 4 hours, an instant-read thermometer inserted in the thickest portion (not touching bone) should read 140 degrees F. If outer crust begins to darken, tent ham with a sheet of foil.
  6. Transfer ham to platter. Let stand 15 minutes; slice and serve with the reserved 2 cups of Cane Syrup Sauce (use 1 cup per ham, if serving 2 hams) and your favorite side. I love mine with jalapeño cornbread custard and creamed mustard greens.
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