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Saturday, Jan. 5, 2013

Cajun Spiced Ham

For most, the Holiday season is a time of love, laughter, and food.  For my family, the Holiday season represents those exact qualities, with the shameful tradition of gluttony.  This season was no different, though Helena, Gavin and I are pleased to announce that food comas did not ensue like they had in years previous.

Helena, Gavin and I were in charge of Christmas dinner.  Boy, did we create a feast!  We may have gotten a little bit carried away as we were excited to make food together, but I would not change a moment of it – this Christmas was, by far, my favorite.  Much needed quality time was spent with family and friends, and being with them felt as it should – peaceful, and at home.

I could write to you about all the delicious food we had made, but I will not (reason being is that the recipes might roll over until next Christmas – just kidding!  But seriously).  I will, however, share with you the ones that we absolutely adored, and hope that our readers will as well.  The first recipe that Helena and I would like to share with you is from the “Holiday Recipes” Magazine from Better Homes and Gardens: Special Interest Publications.  This ham was delightful; it was moist, and it surprised its tasters by the subtle spice that enhanced the entire meat during its roasting.  It was savory and delicious, and because of this, I did not alter it from the original recipe.  Depending on your taste for spice, you could adjust the spiceness of the ham by varying the paprika and cayenne.

Cajun Spiced Ham

1 tablespoon packed brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano, crushed
1 tablespoon dried thyme, crushed
1 tablespoon paprika
1 to 2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon dried shredded lemon peel
1 teaspoon ground black pepper
1 6 to 8 pound cooked ham, rump half

     Preheat oven to 325 degrees.  For rub, in a small bowl, combine brown sugar, garlic powder, onion powder, oregano, thyme, paprika, cayenne pepper, salt, lemon peel, and black pepper.  Sprinkle spice mixture evenly over ham; rub in with your fingers.

          Place ham on a rack in a shallow roasting pan.  Pour enough water into the roasting pan to reach ½ inch up the sides of the pan.  Cover with foil; bake for 1 hour, and then remove the foil.  Bake for 30 minutes to 1 ½ hours more or until internal temperature of the ham reaches 140 (do this by using a meat thermometer).  If desired, serve with maple syrup.  Makes 20 to 24 servings.

How was your Holidays?  What was your favorite memory?  Were you adventurous in your cooking, or did you prefer to play it safe?

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