NEW ORLEANS —
Balsamic Honey Mustard Glazed Ham
1 8lb. bone in ham(butt portion)
1/4 cup soda, juice, or stock
1/2 cup honey
1/4 cup brown sugar
1/4 cup Creole mustard
1/4 cup dijon mustard
1/4 tsp. ground cinnamon
1/2 tsp. Creole seasoning
1/2 tsp. freshly ground black pepper
1/4 tsp. smoked paprika
1 1/2 Tbsp. balsamic vinegar
1/8 tsp. kosher salt
Preheat oven to 325 degrees.
In a large baking dish with 2-inch high sides, pour in the soda, juice, or stock.
Place the ham, flesh side down into the dish. With a sharp knife, cut a hatch-cross score all over the exterior of the ham, about an inch apart. Cover the entire dish tightly with aluminum foil, and bake for 2 1/2 to 3 hours on the middle oven rack, or until the ham registers 130 degrees internally.
Meanwhile, combine the honey, brown sugar, mustards, Creole seasoning, cinnamon, black pepper, smoke paprika, balsamic vinegar, and kosher salt in a large measuring cup. Whisk until fully combined, set aside.
When the ham has reached temperature, remove from oven, and turn up the heat to 425 degrees. Place oven rack to the lower-middle position. Remove foil from ham and gently pour off the accumulated juices. Gently transfer the ham to a shallow baking sheet, flesh side down. Brush on some of the glaze all over the surface of the ham, making sure to get into all the crevices. Place the glazed ham back into the 425 degree oven, and allow it to caramelize and candy. This will take about 10-15 minutes. Remove ham once again and glaze a second time. Place back into the oven for another round of caramelization, an additional 10 minutes or so.
Allow ham to cool about 20 minutes, and serve.
Chef Kev’s Corn Pudding
2 lbs. frozen yellow corn, thawed and drained
3 Tbsp. Steen’s cane or maple syrup
6 large eggs
½ cup milk
3 tsp. kosher salt
1 tsp. Creole seasoning
¼ cup all-purpose flour
1 tsp. baking powder
1 ½ cups heavy cream
½ cup melted butter, divided
Preheat the oven to 350 degrees.
Place corn in a blender or food processor. Add syrup, eggs, milk, kosher salt, Creole seasoning, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
Grease the 8x11 baking dish with the rest of the butter. Pour batter into the baking dish. Bake in the preheated oven on the baking sheet until the pudding is browned and set, between 45 and 60 minutes depending on the size and shape of your baking dish.