Lite Creole Seasoning 
Creole Butter & Jalapeno Marinade 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeGet ready to savor every bite of these irresistible Pulled Ham Sandwiches by @Grillnation! Tender, juicy ham, slow-cooked to perfection. Perfect for family dinners, game days, or anytime you’re craving something truly satisfying.
Ingredients
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For The Ham:
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Bone-in pre-cooked ham
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Yellow mustard (as a binder)
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2 tablespoons Tony’s Lite Creole Seasoning
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Butter Jalapeno Injection from Tony’s
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For The Bourbon Fig Sauce:
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1 cup fig jam
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1/4 cup bourbon
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2 tablespoons apple cider vinegar
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2 tablespoons Dijon mustard
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1 stick unsalted butter, softened
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1 tablespoon Tony’s Lite Creole Seasoning
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For The Sandwiches:
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Sourdough bread
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Fig jam (for spreading)
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Brie cheese, sliced thinly
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Shredded smoked ham
- Clear
Directions
- Start by prepping the ham.
- Coat the bone-in pre-cooked ham with a thin layer of yellow mustard to act as a binder.
- Sprinkle the ham generously with Tony’s Lite Creole Seasoning for a flavorful crust.
- Use the Butter Jalapeno Injection from Tony’s to inject the ham, ensuring flavor throughout the meat.
- Place the ham on a pellet smoker set to 225°F and smoke overnight, about 8-9 hours, until the internal temperature reaches 170°F.
- While the ham smokes, prepare the sauce.
- In a medium saucepan, combine fig jam, bourbon, apple cider vinegar, Dijon mustard, softened butter, and Tony’s Lite Creole Seasoning.
- Simmer the mixture over medium heat for 8-10 minutes, whisking constantly, until the sauce thickens and fully combines. Set aside.
- When the ham reaches 170°F, remove from the smoker and place it in an aluminum roasting pan.
- Pour the Bourbon Fig Sauce over the ham, coating it generously. Cover the pan tightly with aluminum foil and return it to the smoker.
- Increase the temperature to 275°F and smoke for an additional 3-4 hours, or until the ham reaches an internal temperature of 205°F or is probe tender.
- Let the ham rest for 45 minutes before shredding.
- Toast slices of sourdough bread until golden.
- Spread fig jam on the bottom bun, then layer thin slices of Brie cheese and a generous amount of shredded ham.
- Add another layer of Brie and a dollop of fig jam on top before closing the sandwich.
- For an extra indulgent option, toast the assembled sandwich on a griddle like a grilled cheese, pressing lightly to melt the Brie and crisp the bread.
- Serve the pulled ham sandwiches warm and enjoy the perfect blend of smoky, sweet, and savory flavors.
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from our Cajun Country Cookbook
Tony’s Cajun Shrimp Curry
Bold Cajun shrimp meets creamy coconut curry in this quick, flavor-packed dish by @CreoleSeoul. With sautéed…
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