SEEKING BAKED HAM RECIPE from Mother's in New Orleans

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Angelle
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2010/09/15 16:58:56 (permalink)

SEEKING BAKED HAM RECIPE from Mother's in New Orleans

I have already asked them for their recipe but they said they do not give it out!  LOL, LOL,  (of course not!)
Just wondering if anyone knows anything at all about how they prepare & bake the ham? Any ideas?
Thanks to all
#1

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    boyardee65
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/16 01:32:01 (permalink)
     I can't give you their recipe but I can give you one of mine.
     
      Take a bone in city ham and score the outside in a diamond pattern no more than 1/8 inch deep. Stud with about 10-15 whole cloves. Put the ham in a deep baking dish and add 2 cans of Dr. Pepper. Cover with foil and cook at 250 degrees for about 4-5 hours. Remove the ham, pull all of the cloves and strain off the grease, reserving the other juices. Reduce the juices by half and add 2 TBS of Dijon mustard. After the ham has cooled a little run a sharp knife vertically down the shank and remove the meat. Do this also with the thigh. Slice into 1/4 inch slices and serve with the sauce.
    save the meat scraps and the bone for soup or beans.
     
      David O.
     
      p.s. The reason they won't give you their recipe is for the simple fact that they want you to come to their place to get it. if you could make it at home then they would be out of business.
    post edited by boyardee65 - 2010/09/16 01:33:17
    #2
    Foodbme
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/16 03:25:57 (permalink)
     Mother's calls theirs a Black Ham. This Recipe is close:
     
    Root Beer-Glazed Black Ham

    The Washington Post, November 20, 2005

    • Cuisine: Southern/Soul Food
    • Course: Main Course
    • Features: Holiday, Kid-Friendly (Thanksgiving, Christmas)
    Summary:
    In New Orleans, the ham of choice is Chisesi. http://chisesibros.com/default.aspx
    You'll want to use a top-quality, lean, naturally smoked ham. The glaze gives the ham its distinctive dark, crusty appearance. Use a disposable pan; the drippings are hard to dislodge.
     
    About 20 servings
    Ingredients:
    • • 24 ounces root beer, preferably Barq's
    • • 1 1/2 tablespoons pepper jelly
    • • 1 bay leaf
    • • 1 1/2 tablespoons Caribbean-style steak sauce, such as Pickapeppa
    • • 6 cloves
    • • 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 cup dark brown sugar
    • • 1/2 teaspoon dry mustard
    Directions:
    In a medium saucepan over medium-high heat, combine the root beer, the pepper jelly, the bay leaf, the steak sauce, the cloves, 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.
     Recipe Source:
    Adapted from Tom Fitzmorris, a restaurant critic and radio talk-show host and the author of "New Orleans Food," which was published by Stewart, Tabori & Chang after this article appeared.



    post edited by Foodbme - 2010/09/16 03:30:19
    #3
    Angelle
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/16 14:28:40 (permalink)
    THANKS for these delicious sounding recipes!
    Also, I went to the Chisesi site to inquire where they sell their product other than Louisiana (I am in California), and I thank you for that link because I always go to Smithfield site for the ham.
    One more thing, I always soak my ham overnight in a brine, and I am going to try the Dr. Pepper version for a luncheon I will cater next week. I have used gingerale for over 35 years!
     
    Thanks again  :)
    #4
    boyardee65
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/16 15:15:51 (permalink)
     No need to soak in brine as most hams are already salt cured as well as smoked.
     
      David O.
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    chewingthefat
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/16 17:32:55 (permalink)
    Google recipes for Eastern Shore stuffed ham, I've had the end product a number of times, incredibly good, incredibly time consuming to prepare, hence...
    #6
    Foodbme
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/16 17:48:43 (permalink)
    Personally, I wouldn't brine soak a ham. It would be too salty if its a cured ham. Most processed hams already have a minimum of 10% salt in the cure plus Nitrates!
    #7
    joerogo
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/16 18:31:57 (permalink)
    Watch the video.  I think this is as close as you are going to get.
    #8
    edwmax
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/16 18:36:05 (permalink)
    Angelle

    THANKS for these delicious sounding recipes!
    Also, I went to the Chisesi site to inquire where they sell their product other than Louisiana (I am in California), and I thank you for that link because I always go to Smithfield site for the ham.
    One more thing, I always soak my ham overnight in a brine, and I am going to try the Dr. Pepper version for a luncheon I will cater next week. I have used gingerale for over 35 years!

    Thanks again  :)

     
    As pointed out "brine" soak is not needed. But if the ham is too salty for you, soaking in Fresh water will reduce the salt.  By changing the water several times over 24 to 48 hours, you could almost remove all the salt taste.   .... Just a few hours in fresh water should be OK and with a mild county cured flavor.
    post edited by edwmax - 2010/09/16 18:37:34
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    edwmax
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/16 19:02:17 (permalink)
    Oh ... fresh water soak is a good way to put some water back into an otherwise "dry" or dehydrated ham before baking and drying it more.
    post edited by edwmax - 2010/09/17 05:13:07
    #10
    Angelle
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/17 00:07:21 (permalink)
    Joerogo~
    Why oh why did I watch that video tonight when I am so hungry, nothing in the house to eat, and I was to tired when I left my office to stop and pick up something?
    The video had me drooling!  That ham looked sooooooo delicious, and thanks to you I know what the liquid part of the glaze is made with root beer!  I can wing the rest of the recipe LOL, LOL, LOL.
    As for the brine, I always brine my ham in just fresh water, and a few seasoning, and it turns out tender and delicious!
    Oh well, I guess I will go in and pop myself some popcorn :(
    Thanks to all who replied!
    #11
    Foodbme
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/17 00:43:27 (permalink)
    Angelle

    As for the brine, I always brine my ham in just fresh water, and a few seasoning, and it turns out tender and delicious!


    Soaking a ham in fresh water is NOT brining. A brine consists of a heavy amount of Salt disolved in water with maybe some other spices included. If you only soak anything in fresh water you're not brining! You're just hydrating it and in the case of a cured ham, you're removing some of the salt and the cure from the ham which is fine.
    #12
    DawnT
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/17 01:06:43 (permalink)
    That "derbis" has the gears turning.... I'm extremely anti-fusion unless there is a compelling reason. Christmas to new years is full of cuban sandwiches made from Noche Buena pork and Christmas day ham. Chewie got me thinking about tampering with my baked ham glaze this year and his sauce on the side. The Ferdi on cuban bread both the way they show it and also pressed like a cuban sandwich might be an experiment that I may want to try.
    #13
    Angelle
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/17 14:08:46 (permalink)
    Foodbme,
    Thanks!
    I am very experienced with the brining process, and perhaps I could have used a better choice of words, but as stated, I soak the ham along with other seasoning. Works for me!
    Thanks again for your input. I have learned so much from others on this site~
    #14
    BelleReve
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    Re:SEEKING BAKED HAM RECIPE from Mother's in New Orleans 2010/09/17 16:29:18 (permalink)
    Foodbme - I've made that identical recipe for root beer glazed ham and it is excellent, I'd do it right now if it wasn't still 90, but the first cold snap....
     
    #15
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