It's almost time for my holiday visit back to South Louisiana, where I'll pick up more Camellia beans, Steen's Cane Syrup, Zatarain's Crawfish & Crab Boil, and Tiger Sauce for my pantry.
I picked up an 8lb ham on sale this week and thought I'd use up the last of my current cane syrup and Tiger Sauce stash by whipping up a sweet and spicy glaze. It was just the thing to add some zest to an otherwise plain meal.
Spicy Cane Syrup Glazed Ham
1 c apricot jam
1 c cherry preserves
2 oz bourbon
4 Tbsp Steen's Cane Syrup
2 Tbsp Tiger Sauce (add more for a spicier glaze)
1 precooked ham
Preheat the oven to 325°.
Place all ingredients in a small saucepan. Bring to a boil, whisking as the jam and preserves melt. Turn down the heat and let simmer until mixture coats a spoon and is slow to run off.
Place ham in a baking dish. Spread or brush with the glaze. Cover tightly with foil and bake for 10 minutes per lb.