- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.