THE CHEF FROM HELL

If you're looking for something different to serve as your main course on Christmas day, then perhaps this fresh ham is just what Santa ordered!  This dish is named after the Cane River region in Louisiana which is where you can visit many historic Creole plantations.  This cut of pork, which comes from the pork leg area of the pig, is sold either boneless or bone-in.  For this recipe, I would use the bone-in version.  The boneless ham is usually stuffed with a dressing before roasting. 

Ingredients:

• 1 boneless Fresh Ham (10 lb)

Seasoning Paste :

•  1 tsp Kosher Salt
•  1 tsp cracked Black Pepper
•  2 TBS  brewed Black Coffee
•  2 TBS Corriander Seed
•  2 TBS Mustard Seed
•  3 TBS dark Brown Mustard
•  1 TBS Chili Powder
•  1 tsp Thyme
•  1/4 tsp ground Nutmeg
•  Maple Syrup

Cooking Procedure: 

Preheat your oven to 375 degrees

Rinse the fresh ham in the sink, using cold water

Pat the ham dry with paper towels and set it aside

Make the Seasoning Paste:  place all of the seasoning paste ingredients in a food processor

Process the ingredients for 45 seconds

Using a rubber spatula, smear the Seasoning Paste all over the ham

Place the ham in a large roasting pan

Roast the ham for 45 minutes & then lower the oven temperature to 325 degrees

Continue roasting the ham for another 3 hours

Stick a calibrated food thermometer into the thickest part of the ham to make sure that the interior temperature of the ham is at 160

After removing the ham from the oven let it rest for 10 to 15 minutes; this will allow the meat to retain its juices & will make it easier to carve the meat

To Serve:  Place slices of the ham on each plate and drizzle a little maple syrup over each portion of ham

Serve with mashed potatoes  and creamed corn.  Ring the dinner bell!