Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Emeril Lagasse

Steen's Cane Syrup Glazed Ham

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Christmas Holiday

  • Cook Time

    2 hr 0 min

  • Level

    Easy

  • Yield

    15 to 20 servings

Close

Times:

Prep
15 min
Inactive Prep
--
Cook
2 hr 0 min
Total:
2 hr 15 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 1 (9 to 10-pound) bone-in smoked ham
  • 20 cloves

Glaze:

  • 1 cup Steen's cane syrup
  • 1/2 teaspoon ground cloves
  • 1/2 cup Dijon mustard
  • 1 cup dry white wine
  • Kosher salt and freshly ground black pepper

Directions

Preheat oven to 325 degrees F and lower oven shelf to the bottom level.

Using a sharp knife, cut several slits into the ham. Stick the cloves in the slits. Place in a roasting pan with a rack, and put into the oven. Bake for 2 hours and tent with aluminum foil if the outside gets too browned during the cook time.

Meanwhile, prepare the glaze:

Combine all the ingredients in a medium bowl and set aside. Periodically throughout the baking, baste ham with the glaze, using a pastry brush.

Rated: 5 stars out of 58 Reviews
Advertisement
Advertisement