Cajun Sweet Butter Ham - Dallas News |

Cajun Sweet Butter Ham

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Serves 6 to 8

Cooking Time: 15 minutes per pound or until internal temperature is 160 degrees

1 Spiral Cut Ham (7 to 9 pounds)

1 stick unsalted butter softened

3 teaspoon Cajun seasoning

1/2 cup brown sugar

Cajun Sweet Butter:

In a bowl, mix 1 stick softened butter, 3 tablespoons Cajun seasoning, and 1/2 cup brown sugar to form a paste.

Place ham flat side down in roasting pan, cover with foil and place in 350° oven for approximately 2 hours. Remove ham from oven, uncover and slather the Cajun Sweet Butter all over the ham. Place ham back into the oven and cook until the Cajun Sweet Butter melts completely. Remove from oven and let rest 10 minutes before slicing.


Creole Cranberry Smash

Serves 4 to 6

Cooking time: 1 hour

2 1/2 cups Sugar

1 cup orange marmalade

1 pound fresh cranberries

1 cup chopped walnuts

1 teaspoon Cinnamon

Juice of 1 lemon

Place cranberries into baking dish. Sprinkle sugar and cinnamon over the top of cranberries. Place lid on dish and bake at 350° for 30 minutes. Remove from oven and gently mash cranberries. Return to oven uncovered and bake additional 30 minutes. Remove from oven and mix in marmalade, walnuts and juice of 1 lemon.

Chill in refrigerator until ready to serve.


Hickory Smoked Brisket

From Mr. Dickey's Barbecue Cookbook by Roland Dickey, © Dickey's Barbecue Restaurant, Inc., used by permission of the publisher, Pelican Publishing Company, Inc.

Serves 8 to 10

Smoking Temperature: 225 to 250 degrees F

Smoking Time: 45 to 60 minutes per poun

Kindling: Hickory log, quartered

One (4 to 6 pound) beef brisket

¼ Rib-Ticklin' Rib Rub

3 Tablespoons canola oil

Place some kindling and a few pieces of newspaper sprinkled with canola oil inside your firebox and light it. Once the fire burns steadily (in about 3 to 4 minutes) add a hickory log. Bring the temperature inside your smoker to between 225 and 250 degrees F. (Make sure your thermometer is calibrated correctly.)

Trim the fat cap on the top portion of the brisket if needed, allowing a ¼- to ½ -inch thick cap to remain on the brisket.

Mix the barbecue rub with the canola oil. It should have the consistency of wet sand. Rub the entire brisket with the rub-front, sides, in all cracks and crevices. Place the brisket fat- side up on the smoker. Place a foil loaf pan full of water as close to the firebox as possible and replenish the water as needed.

Maintaining a temperature between 225 and 250 degrees F, smoke the brisket for 8 to 9 hours (45 to 60 minutes per pound). You will need to check your temperature, adjust the vent, or replenish the wood, every 20 minutes during the smoking time.

Do not flip, turn, or poke the brisket with a fork at any time during the smoking process. When an instant thermometer reads between 190 and 200 degrees F, the beef is done. At Dickey's we perform what's called a "fork test." We place a meat fork in the fatty end (the deckle) of the brisket, and gently turn. If the meat is done, it should turn without resistance.

Place the brisket on a chopping block, and let it rest for 15 to 25 minutes. Slice against the grain, and serve.

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