• ¼ cup cane syrup
• 2 tablespoons apple cider
• 1 teaspoon dried mustard
• 1 teaspoon Creole mustard
• 2 tablespoons butter
• 2 tablespoons cooking oil
• 1 prepared ham steak, about 1½ pounds

Creole Mustard Glazed Ham Steak

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• 1 pound cannellini beans
• 12 ounces smoked sausage, halved lengthwise and sliced crosswise
• 3 tablespoons bacon grease or fat skimmed off Ham Bone Stock
• 2 cups chopped onion
• 1 cup chopped celery
• 1 bunch green onions, thinly sliced, green and white parts separate
• ¼ cup minced garlic
• 2 10-ounce cans diced tomatoes with chiles
• Ham Bone Stock as needed (see method)
• 2 bay leaves
• salt, black pepper, and cayenne pepper to taste
• 8 ounces cooked ham, diced

Ham Bone Stock:

• 1 meaty ham bone
• 1 onion, trimmed and quartered
• 6 cloves garlic, lightly crushed
• 2 sprigs parsley
• 2 sprigs fresh thyme
• 1 tablespoon peppercorns
• 1 bay leaf
• 1 teaspoon ham base (optional)
• 3 quarts water

Ham Bone Stew

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• ¾ pound ground pork
• ½ pound ground fresh or cooked ham
• ⅔ cup quick-cooking oats
• 1 large egg, beaten
• ½ cup whole milk
• ½ cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon dry mustard
• ⅔ cup fruit juice (orange, pineapple, or peach)
• 2 tablespoons cider vinegar
• ½ cup dark corn syrup
• 6 whole cloves

Glazed Ham Balls

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• 12- to 15-pound bone-in ham
• whole cloves, as needed (optional)
• 1 cup fig preserves
• 2 cups apple cider, or more as needed
• 1 sprig rosemary
• 1 tablespoon Creole mustard

Glazed Easter Ham

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• 2 cups russet potato cubes, ⅓- to ½-inch dice
• 4 boneless, skin-on chicken breasts
• granulated garlic, granulated onion, and salt and pepper to taste
• 1 teaspoon cooking oil
• 4 tablespoons butter
• vegetable oil, for frying
• 4 cloves garlic, minced
• 1 cup diced onion
• 8 ounces button mushrooms, thinly sliced
• ½ teaspoon thyme
• 1 bunch green onion tops, thinly sliced
• 8 ounces ham, diced
• ¼ cup chicken broth
• 2 tablespoons chopped fresh parsley
• Béarnaise Sauce (recipe here)

Chicken Pontalba

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• 1 pound new potatoes, skin-on
• 1 pint jar Italian olive salad, drained, oil reserved
• 1/2 pound baked ham, diced
• 1/4 pound salami, minced
• 1/4 pound provolone or mozzarella cheese, diced small
• 1/2 cup finely grated parmensan cheese

Muffuletta Potato Salad

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• 4 strips of smoked bacon, chopped
• 2 cups diced onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 2 tablespoons minced garlic
• 2 cups sliced smoked pork sausage, cut into bite-sized pieces
• 1 cup sliced andouille sausage, cut into bite-sized pieces
• 1 cup diced tasso
• 1 cup diced ham
• 1/2 cup beer
• 1 cup chopped flat-leaf parsley
• 1 cup diced green onion tops
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
• 4 cups uncooked Louisiana long grain white rice, such as Supreme
• 4 cups chicken stock

Cajun Pork Jambalaya

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image courtesy of George Graham

• 1/4 cup butter
• 1 medium onion, chopped 
• 3/4 cup chopped celery 
• 2 garlic cloves, chopped 
• 6 cups chicken broth 
• 3 lb. sweet potatoes, peeled and coarsely chopped 
• 1 tablespoon chopped fresh rosemary
• 2 cups cubed cooked ham 
• 2/3 cup creamy peanut butter 
• 1 cup whipping cream 
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper 
• Garnish: fresh rosemary sprigs

Sweet Potato-Peanut Soup with Ham Croutons

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• 3 Mirlitons, sliced lengthwise (substitute another squash or eggplant if mirliton is unavailable)
• 1/4 lb butter
• 1 cup chopped onions
• 1 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/4 cup diced garlic
• 1/2 lb diced ham
• salt and pepper to taste
• pepper sauce to taste
• 1 cup chicken stock
• 1 cup shrimp, peeled and devained
• 1/4 cup chopped parsley
• 1½ cup italian bread crumbs
• 6 pats of butter

Shrimp and Ham Stuffed Mirliton

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• Salt and freshly ground black pepper 
• 2 Ib russet potatoes, peeled and cut into 2-Inch chunks 
• 2 large eggs, beaten 
• 2 tablespoons minced fresh fiat-leaf (Italian) parsley 
• 1/2 teaspoon cayenne pepper 
• ⅓ cup all purpose (plain) flour 
• ⅓ cup minced cooked ham
• 2 green onions, white and tender green parts, thinly sliced
• 1/4 cup finely diced provolone or Swiss cheese
• 2 cups unseasoned dried bread crumbs
• vegetable oil for frying

Potato and Ham Croquetas

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