Creole Baked Ham with Cane Syrup Sauce

Creole Baked Ham with Cane Syrup Sauce
  • TOTAL PREP TIME255 minutes

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  • 1 bone-in whole ham about 14 pounds (OR 2 bone-in half hams, about 9 pound each)
  • 1 3-oz package Zatarain’s crab boil in a bag
  • 1/2 cup sugar plus 1 tablespoon
  • 3 tablespoons kosher salt
  • 1 recipe Cane Syrup Sauce (see recipe below)
  • 1 1/2 cups dry white wine
  • 1 cup Steen’s sugarcane syrup OR maple syrup
  • 1/2 cup prepared mustard
  • 1/2 cup Steen’s sugarcane vinegar OR apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup red 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.

Makes 32 2-tablespoon servings of sauce and 15-20 3-ounce servings of ham

*Make sure to use Louisiana hot sauce, NOT Tabasco hot sauce. There is a big difference in taste!

By Chef Randy Evans of Brennan’s restaurant
Houston, Tx.