Cajun Praline Honey Ham

For the past twenty-two years a food critic has been dogging all of my culinary creations. He almost always comments, “That’s not the way mom did it.” Other times, it’s just a simple, “You are not doing it right.” Obviously I’ve been mulling over this situation for quite a while because he’s still alive. I finally reached an epiphany moment recently when it occurred to me that I’ve never seen him, even once, cook anything -- not even boil water or reheat something up in the microwave. However, I’m not counting all the bags of popcorn he’s burnt.

Over the years I have suggested not too subtly that he learn to cook (along with a few choice other options) only to be met with a shocked look and a good ol’ farm boy lecture in how that is women’s work. He’s seventy years old so I’m thinking he’s not going to change. Getting back to my epiphany moment, I remembered what my mama (Ginn Navarre) taught me, “It’s a lie that old dogs can’t learn new tricks.”

Another thing I absolutely know is that my food critic, largely because he’s an original foody and lives to eat -- will if asked -- “help” me no matter what my request. So if you are wondering what all this has to do with making a Cajun Praline Honey Ham? -- Here’s the skinny on how to make one of the most succulent and mouthwatering hams to ever grace your table. If he can do it, anyone can!

Like with anything else in cooking, choosing the right ham is key to success in the eyes of any home-grown food critic.

1. The first consideration is how much of a ham do you want? Generally, meat shrinks from one-third to one-half in cooking. Therefore allow one-fourth pound of meat without bone for each serving. Also, keep in mind to allow one half pound of meat consisting of lean, fat, and bone as a minimum for each serving.
2. Then consider what type of retail cuts of ham you might want (it's really a matter of personal choice):

• Half Ham (Butt end)
• Half Ham (Shank end)
• Picnic Shoulder
• Smoked Picknic Shoulder
• Cushion sytle Picnic Shoulder
• Rolled Picnic Shoulder
• Spiral cut Ham
• Boneless Ham

Remember good quality pork is grayish pink, changing to a delicate rose in older animals. The flesh is relatively firm, fine-grained, well marbled (but not with a lot of fat)and covered with firm white fat. Fresh pork must be thoroughly cooked, so always use a meat therometer to insure that it is not undercooked. Also make sure that your thermometer does not touch the bone or it will give a faulty reading.

We chose a baked ham recipe using an injection system to infuse the honey praline sauce deep into the ham. It requires no pre-soaking and no overnight or several hour refrigeration prior to cooking. The ham can be cooked as soon as you are done injecting the sauce, and adding your own spices.

• It is important to remember that you need to first coat the end of the plunger (rubber portion) with olive oil just slightly before using.
• You also need to know how much your ham weighs and calculate the right amount of marinade sauce (use 1.5 ounces per pound of ham).
• Be sure to heat your marinade sauce for about 30 to 40 seconds prior to injecting it into the ham.
• When drawing the plunger on the injector be sure to immersed it into the marinade first before pulling the plunger up to prevent air bubbles.
• The first injection in each spot on the ham should be made on a straight horizontal angle.
• Two subsequent injections of marinade should be place in the same spot but at opposite 45 degree angles.
• Always press the plunger on the injector slowly while simultaneously working it outward to make sure the liquid is distributed evenly within the ham.
• Note that the liquid will run out of the injection sites.
• Stagger your injections to all visible parts of your ham. An inch or two inches apart seems to work best.

Once he was done with the injecting of the praline honey marinade, the ham was sprinkled with the praline topping that came with the kit. Be sure to score the ham in a checkerboard pattern.

Arrange the pineapple slices and cherries over the top of the ham and secure with toothpicks. (Note: We used toothpicks broken in half). Also be sure to baste the ham with a mixture of pineapple juice and the marinade glaze that is in the bottom of the pan.

Bake in pre-heated oven at 375 degrees using the formula of twenty minutes per pound. Using a meat thermometer the ham will be ready when it steadily and quickly reaches 180 degrees F.

We were very pleased with this particular ham marinade from Cajun Injector and my husband looks forward to trying some of their other recipes and already is talking about trying to cook a turkey with this same system and marinade (minus the pineapple and cherries). I've provided a link below for the company, but do want to point out that we bought the Honey Praline Ham Kit at our local Publix grocery store (a couple of dollars cheaper than ordering online).

• Cut two or three slices from the thin side of the ham. Turn the ham to rest on the cut section with the shank end at the right.
• Beginning at the shank end, cut in thin slices at a slant straight down to the leg bone.
• Serve one slice to each person, including some of the crispy skin and garnish (pineapple, etc. if any).
• The ham meat laying beneath the bone is usually reserved for being diced after the meal and served in casseroles or other dishes.