Chisesi is a popular Greater New Orleans Area meat processor. This recipe is closely based on a copycat Chisesi Cajun Ham recipe from The Times Picayune, NOLA.com. You will need a Cajun Injector like this one to inject the marinade into the ham.
Ingredients
1 8-to-10 pound ham
For Cajun marinade:
1 cup vegetable stock
6 tablespoons cup liquid crab boil
2 teaspoon vinegar
4 tablespoons Tony C's Salt free seasoning
For the Citrus Glaze:
4 or 5 Oranges, Satsumas, or Tangerines, peeled, segmented, pith and seeds removed
1/4 cup butter
1/4 cup dark brown sugar
1/4 cup honey
1 teaspoon minced garlic
Steps
Combine the vegetable stock, crab boil, vinegar, and Tony C's. Use a glass mason jar type container with a lid that seals well enough to shake the liquid without leaking. Shake well to combine.
Put the ham on a rimmed baking sheet to collect the marinade that will leak out the ham. Use an injector and keep injecting everywhere. Insert the needle into the ham, push the plunger gently as you slowly pull the needle back. Collect the marinade from the sheet pan and continue to inject. Once it is as injected as you can get, wrap the ham in plastic and refrigerate for a minimum of 4 hours to as much as 24 hours.
To make the glaze. Place the prepared citrus fruit in a processor, and pulse once or twice. You want chunks and juice, not pureed. In saucepan over medium heat, combine butter, brown sugar, honey and garlic. Raise heat and bring to a boil. Lower heat and whisk until sugar dissolves.
Add chopped citrus pieces with all the juice, whisking until well blended. Bring to a boil, then reduce heat to a medium until mixture begins to reduce and thicken, about 30 minutes. Stir occasionally to prevent sticking.
When ready to bake, preheat the oven to 325 degrees.
Place the ham in a lightly greased deep roasting pan. Bake uncovered for 1-1/2 to 2 hours, or about 15 minutes per pound. Remove ham from oven. Warm remaining glaze and paint ham with it.
Slice and enjoy!
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