Original Creole Seasoning 
Praline Honey Ham Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeWith a perfect combo of bourbon, brown sugar, and Tony’s Praline Honey Ham Injectable Marinade, this Holiday Ham recipe by @michaelgulotta is an absolute showstopper and surprisingly so easy to make for your next gathering!
Ingredients
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4-pound Ham Shank
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Tony’s Original Creole Seasoning, to Taste
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Tony’s Praline Honey Ham Injectable Marinade
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1/4 Cup Bourbon
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1/2 Cup Brown Sugar
- Clear
Directions
- Preheat oven to 275°F and remove ham from packaging.
- Score the ham in a diamond pattern.
- Inject the ham with Tony’s Praline Honey Ham Injectable Marinade.
- To make the glaze, combine the brown sugar, bourbon, and 1/2 cup Tony’s Praline Honey Ham Injectable Marinade in a medium saucepan over medium heat. Bring to a simmer and cook for about 2 minutes, stirring frequently.
- Brush the ham generously with the glaze.
- Pour one cup of water into the bottom of the pan. Cover tightly with aluminum foil and bake for 12-15 minutes per pound.
- Place the ham on a lower rack in a 13 x 9 roasting pan, bone up.
- About every 30 minutes, brush the ham with the glaze.
- Remove the ham from the oven and remove the foil.
- Glaze a final time with the pan drippings.
- Serve and enjoy!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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