Wednesday, December 21, 2011

Cajun Glazed Ham

A baked ham, glazed with a mixture of apple cider, mustard, brown sugar, cane syrup, Cajun seasonings and additional holiday spices, if you like.

Cajun Glazed Ham

This is really pretty much a play on the cane syrup glaze variation found on my Coca Cola Ham, except that I decided to play around with it a bit. Instead of using Coke, I decided to go with apple cider, like I did with my turkey this Thanksgiving. I also switched out the yellow mustard for Creole mustard, reduced the brown sugar slightly so I could use more cane syrup and bumped up the "holiday" spices a little bit, adding some cinnamon, nutmeg and ginger to the recipe, though the traditional holiday spices are completely optional of course. It was Cajun-Approved and delicious!

As with my other baked ham, what you want here is a fully cooked, preferably bone-in, ready to eat half ham, a shank end portion, if possible. You'll want to save that bone too for a pot of Cajun White Beans or Butter Beans, or maybe for a nice pot of Green Gumbo or other greens for your New Years menu. You are still baking the ham, but mostly it's just to infuse it with flavor and warm it through. Just be sure that you do not pick up a picnic ham, pork shoulder ham, or a country ham for this recipe.

Same process applies - first, protecting your pan with several layers of foil. Don't skip this step especially with this recipe since burned cane syrup is not fun to clean up! Then you make a tub with several additional layers of foil, place the ham in the tub, and cover with the cane syrup mixture. Bake it at 325 degrees F, about 15 minutes per pound, or per the package directions for the brand of ham you choose, and baste it about every half hour. You'll have a  yummy beauty that looks like this when it's done.

Slice around the natural seams of the ham, plate and enjoy!

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!


Recipe: Cajun Glazed Ham

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 2 hours | Yield: About 10 to 12 servings

  • 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

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!


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©Deep South Dish
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Posted by on December 21, 2011
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  1. Injecting the ham with all these wonderful ingredients, insures that the flavor goes all the way through.

  2. Why does pig LOVE cider vinegar so much? I don't know but it definitely does!

  3. That looks great! Thank You!!! Now I know how I'll fix our ham..:-)


  4. this sounds like a perfect meal for the Holidays! Happy day, Mary! anne

  5. This is going on my ham for Christmas! Thank you so much. After bookmarking about 20 recipes from your site, I thought "Hmmm, wouldn't a recipe box be nice". And lo and behold, there it was! I know it was there all the time, but I was just concentrating on your wonderful recipes. Have a joyous holiday weekend.

  6. Hi!

    I have a question... Could I use 2 ham glazes? Maybe cut the ha, in half and use my old glaze on one and this one on the other????


  7. Yum, what a gorgeous looking ham Mary! This recipe sounds different and delicious;I'm bookmarking to try.I'm not even sure if I can get cane syrup here, but I'm sure going to look.
    Merry Christmas to you.

  8. That is some nice looking ham!

  9. This ham was the highlight of our New Year's Day 2012 dinner!! It looked just like the one in your posted pics and received so many compliments! Thanks, Mary, for sharing this fantastic recipe!

  10. Oh, thank you so much for letting me know!! Happy New Year!

  11. I do believe this is what I will be cooking for Easter dinner.

  12. New Year's 2013 will see this delicious ham on our table, along w fire/ice pickles, skillet cornbread, blkeyed peas, buttermilk slaw, and mandarin orange cake...Love this site!

    1. Wow, great meal Sheila! Thanks so much & Happy New Year to you and yours!!

  13. New Year's 2013 will see this delicious ham on our table, along w fire/ice pickles, skillet cornbread, blkeyed peas, buttermilk slaw, and mandarin orange cake...Love this site!

  14. I am doing my Easter Dinner menu and I am so in love with this recipe, is there a certain brand of ham you use?

    1. I don't really go out looking for a specific brand and often it's just what's on sale, though those can be overly salty. It seems that I tend to go with Smithfield more often than not - they are reliable. Sort of like that Butterball turkey thing I guess!

  15. could you fix this in a crock pot?

    1. My preference is ham in the oven and I have not done this in the crockpot but you certainly could! Now it's not quite the same results and it won't glaze like roasting in the oven, but they are good & convenient in a slow cooker. I would suggest using a liner too.


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