Wednesday, April 8, 2009

Cajun Easter Buffet

Almost time for Easter, the best holiday of the year. And with the beautiful spring weather that we're having, it should be a very special day. This year, my family has opted for a delightful Cajun Easter Buffet that will be just perfect for our noon time gathering. Part brunch and part dinner, it will have something for everyone, since as family tradition has it, each guest will bring a dish to share. It's always so much fun to see what everyone brings and it ends up being a huge feast. My contribution will include Cajun Baked Ham w/Sugar Cane Bourbon Glaze, Boiled Atchafalaya Crawfish, w/potatoes onions,  and corn,  and Creole Sausage Cornbread. Ca' cest bon, cher!
Cajun Baked Ham w/Sugar Cane -Bourbon Glaze

1 fully cooked ham, 6 to 8 lbs.
1/2 cup pure cane syrup,  (I use Steen's)
1/2 cup brown sugar
1/3 cup southern bourbon
1 tsp. creole mustard
dash of ground cloves, cinnamon, and allspice

Place ham, fat side up in a large roasting pan. Cook at 325 degrees for about 20 minutes per pound or until meat thermometer reads 148 degrees. About half way through, make the glaze. Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat. Spread half of the glaze over the ham about 30 minutes before ham is done. Spread other half of glaze in the final 10 minutes. Bon Appetit! So easy, so delicious!