Cajun Baked Ham w/ Sugarcane-Bourbon Glaze + Cajun Rice Dressing

Here is an absolute family favorite that finds a home on my buffet table on Christmas , as well as many other occasions, throughout the year. It satisfies the carnivores in my family and is so easy to prepare. And the left over ham bone can be used to make my delicious Red Beans and Rice. Cest bon, cher!
Bon Appetit !


Cajun Baked Ham w/Sugar Cane -Bourbon Glaze
1 fully cooked ham, 6 to 8 lbs.

Glaze
1/2 cup pure cane syrup,( Steen's)
1/2 cup brown sugar
1/3 cup bourbon
1 tsp. creole mustard
dash of ground cloves, cinnamon, and allspice

Place ham, fat side up in a large roasting pan. Place 1 inch of water in bottom of pan and add more periodically. Cover with foil and bake 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. Remove foil and 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!

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Here is a wonderful dish that goes well with so many things. This is a special recipe that has been handed down for generations, in my family. It compliments a ham, beef roast, or chicken dish, perfectly and is easy to make. Also known as "Dirty Rice", it is almost always on the Cajun table, and is especially good with barbeque. Enjoy!

Cajun Rice Dressing

First, make a light roux.
2 tbls.'s flour
2 tbls.'s vegetable oil
Brown the flour in the oil and stir constantly until it is medium brown, (about 10 minutes) and set aside.

1 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup bell pepper, chopped fine
2 tsp.'s minced garlic
1/2 pound lean ground beef
1/2 pound lean ground pork
1/4 lb. chicken giblets, chopped, optional
Salt and Tabasco, to taste
1/2 tsp. red pepper
1/2 tsp. black pepper
2 tbs.'s Worcestershire sauce
1/4 cup fresh parsley
1 bunch green onions, chopped, including tops

2 cups beef broth or stock
3 cups cooked rice

In heavy skillet, on medium heat, brown the beef, pork, giblets, salt and Tabasco, and cook, stir and chop with large spoon, until browned. Drain excess oil and add the trinity, (onions, bell peppers, and celery), garlic, and remaining seasonings and stir fry for 10 minutes. Add the Worcestershire sauce, prepared roux, and beef broth, stir, cover, and simmer for 30 minutes. Stir in the green onions and parsley and cook for 10 more minutes. Cut heat off and add the cooked rice and gently stir until well blended. Divinely delicious! Serves 6

Wishing you all a fabulous, fun week, and a very Merry Christmas!