New Orleans Style Black Ham

February 2, 2013

If you are looking for the perfect Easter ham recipe, or even just an awesome ham recipe, this is the one to try. I made this back at Easter and never got around to posting it. I'm not much of a ham eater, but this recipe made me a black ham eater. Last spring we took a little trip to Mother's in New Orleans, after tasting their black ham I knew I had to find a recipe of my own. The recipe I use here is adapted from this recipe that ran in the Washington Post. It's to die for, promise:)

  • • 24 ounces root beer
  • • 1 1/2 tablespoons pepper jelly
  • • 1 bay leaf
  • • 1 1/2 tbsp Pickapeppa Sauce
  • • 1 stick cinnamon
  • • 1/2 orange, peel and juice
  • • 1/2 lemon, peel only
  • • 1 (4 to 5 pounds) cured, smoked ham, preferably boneless
  • • 3/4 c dark brown sugar
  • • 1/2 tsp dry mustard

In a medium saucepan over medium-high heat, combine the root beer, the pepper jelly, the bay leaf, the Pickapeppa sauce,the cinnamon, the orange peel and juice and the lemon peel. Bring the mixture to a boil, then reduce the heat to low and cook for about 30 minutes. 
Remove the pan from the heat and strain the mixture, discarding the solids. Return the liquid to the pan and cook, on medium-low heat, until the liquid is reduced to about 1/2 cup and is thick enough to coat a spoon, about 30 minutes. If done in advance, transfer to a sealable container and set aside.

Preheat the oven to 350 degrees.

Place the ham on a rack in a disposable aluminum foil pan. Using a knife, score the top half of the ham in a crisscross pattern. Spoon the glaze over the entire ham to completely moisten the surface.

In a small bowl, combine the brown sugar and the dry mustard. Pat the mixture all over the ham. Pour 1/2 cup of water into the pan.

Bake until the ham reaches an internal temperature of 160 degrees on a meat thermometer, 3 to 4 hours. While it is baking, spoon some of the glaze over the ham, letting it dribble down the sides, at 15-minute intervals until the glaze is used up. Add more water to the pan as needed to keep it from getting dry.
Transfer the ham to a work surface. Let it rest, uncovered, for about 30 minutes before carving.

I had never tried Pickapeppa before this recipe, considering I've made a few more recipes with that wonderful sauce you will be seeing more of it in the future. Y'all have a good weekend.