Our friend Jolie Meaux of Porch, Wine and Gravy has shared her very own baked ham recipe with us, and it’s a South Louisiana delight, perfect for any holiday. She tops it with a sweet and savory glaze featuring brown sugar, pineapple juice and Blue Plate Mayonnaise – That’s the good stuff – and serves it with a delicious gravy made from the pan juices. This flavorful ham will also shine when it’s time to finish those leftovers – it’s great for sandwiches, ham salad and much more.
The ingredients in Jolie’s ham glaze mix together and stay on the ham during baking, thanks to some rich ‘n creamy Blue Plate Mayo.
Watch Jolie make her Bon Jambon Baked Ham with Glaze and Pan Sauce:
Ingredients
Ham Preparation
- 1 bone-in smoked ham, 8-10 pounds (spiraled is best)
- 1/4 cup pineapple juice
- 2 tablespoons Creole mustard
Ham Glaze
- 1 cup brown sugar
- 1/4 cup Blue Plate Mayonnaise
- 1/4 cup Creole (or stone ground) mustard
- 1/2 cup pineapple juice
- 1/4 cup apple cider vinegar
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 2 tablespoons red wine vinegar
Instructions
- Take ham out of the fridge 1 hour prior. Preheat oven to 325°F.
- Combine Creole mustard and pineapple juice; brush over ham.
- Remove and discard the plastic disk on the bone, if any. Place the ham, flat side down, in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
- While the ham is cooking, prepare the glaze: Combine all glaze ingredients in a small bowl and mix well. Allow to rest for 20 minutes; stir again to make sure everything is combined.
- Remove the ham from the oven and turn the oven up to 425°F. Brush the glaze on the surface of the ham and, if spiraled, in between the slices, and return the ham to the oven. Bake for about 10 minutes or until the glaze is caramelized. Remove the ham and cool for 15-20 minutes.
- While the ham cools, make the sauce: Carefully pour the pan and glaze drippings from the bottom of the roaster pan into a small saucepan. Bring to a simmer and simmer gently for about 15 minutes or until the sauce thickens slightly.
- Serve the ham slices with a drizzle of the pan sauce.