Baked ham glazed with cane syrup and Creole mustard from Williams-Sonoma Foods of the World: New Orleans: Authentic Recipes Celebrating the Foods of the World by Constance Snow

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Accompaniments: Cheese grits soufflé

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aggie92 on December 21, 2014

    So easy and so delicious! I skipped the whole cloves since they are impossible to stick into a spiral-sliced ham. Used Zatarain's spicy brown mustard instead of their Creole mustard and loved the whole mustard seeds and extra spice. It really complemented the Steen's cane syrup. It made a tad too much glaze, so drizzled the remaining on top of the plated ham. Great recipe for a potluck lunch or party.

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