1 Bone-In Whole Ham (about 14 pounds, OR 2 bone-in half hams, about 9 pound each)
3 ounces Zatarain's Crab Boil (in a bag)
1/2 cup sugar (plus 1 tablespoon)
3 tablespoons kosher salt
1 1/2 cups dry white wine
1 cup sugarcane syrup (Steen's, Or Maple Syrup)
1/2 cup prepared mustard
1/2 cup Steen's Cane Vinegar (sugarcane, or apple cider vinegar)
1/4 cup worcestershire sauce
1/4 cup Louisiana Hot Sauce
Cane Syrup Sauce: Heat a saucepan over medium heat; stir in the 1 cup sugarcane syrup, 1/2 cup mustard, 1/2 cup vinegar, 1/4 cup Worcestershire sauce,1/2 cup hot sauce and salt. Bring to a boil over high heat; reduce and cook over medium heat for 5 minutes.
Prepare Cane Syrup Sauce ahead of time; set aside 1 3/4 cups of the sauce for serving and combine remaining 1/4 cup sauce with white wine.
Ham: Preheat the oven to 350 degrees F. Line a shallow roasting pan with foil. In a plastic baggie, combine the Zatarain's Crab Boil spice, 1/2 cup sugar and 3 Tbs salt and crush with a rolling pin or mallet. Or, grind mixture in a spice grinder or food processor. Set aside half of the spice mixture for the second ham, if needed.
Score a diamond pattern about 1/8-inch thick into the upper surface of the ham. On a clean work surface, press ground spice mixture firmly into ham.
Transfer ham into the foil lined shallow roasting pan. Baste with the white wine mixture every 30 minutes and cook 2 additional hours. (about 1/3 to 1/2 cup sauce each time). After 4 hours, an instant-read thermometer inserted in the thickest portion (not touching bone) should read 140 degrees F. If outer crust begins to darken, tent ham with a sheet of foil.
Transfer ham to platter. Let stand 15 minutes; slice and serve with the reserved 2 cups of Cane Syrup Sauce (use 1 cup per ham, if serving 2 hams) and your favorite side. I love mine with jalapeÃ±o cornbread custard and creamed mustard greens.
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