Charmaine Neville’s Sweet Baked Ham: A Taste of New Orleans Soul

I’ll never forget my first Mardi Gras. The air was thick with the scent of jasmine and something else… something savory and sweet, tugging me towards a street vendor’s stall. It was a glimpse of a glazed ham, glistening under the New Orleans sun. The vendor, with a mischievous grin, handed me a sliver. That first bite – the salty pork yielding to a sugary, almost caramelized crust – transported me. It was a culinary revelation, a reminder that sometimes, the simplest ingredients, when combined with a little soul, create the most unforgettable flavors. That memory immediately resurfaced when I discovered Charmaine Neville’s recipe, a testament to the power of “sweet to the bone” ham.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: Approximately 3 hours (depending on ham size)
• Total Time: 2 days, 3 hours (includes marinating time)
• Servings: 20-25
• Yield: 1 (15-20 lb) Ham
• Dietary Type: Not specified, but contains meat, sugar, and mustard

Ingredients

• 1 (15-20 lb) ham, Spiral Cut
• 1 (12 ounce) jar Creole mustard (Dijon can be substituted)
• 2 lbs dark brown sugar (the darker the better)
• 1 (12 ounce) can Coca-Cola, room temperature

Equipment Needed

• Large bowl
• Large plastic bag (at least 2.5 gallon size)
• Rubber spatula or hands
• Refrigerator
• Roasting pan

Instructions

1. In a large bowl, combine the Creole mustard and dark brown sugar. Mix thoroughly until a thick, sticky paste forms. Use your hands or a sturdy spoon to break up any stubborn clumps of brown sugar, ensuring a smooth, even glaze. The darker the brown sugar, the richer and more molasses-like the flavor will be.

2. Place the spiral-cut ham inside a large, heavy-duty plastic bag. A bag with a capacity of at least 2.5 gallons is recommended to ensure ample space for the ham and marinade.

3. Using your hands or a rubber spatula, generously coat the entire surface of the ham with the mustard-sugar glaze. Ensure that the glaze penetrates deeply between the spiral slices. This is crucial for infusing the ham with flavor from the outside in. Really get in there and work the glaze into every nook and cranny!

4. Pour the Coca-Cola into the bag over the ham. The Coca-Cola not only adds sweetness but also tenderizes the meat. Ensure the soda is at room temperature for optimal distribution.

5. Seal the plastic bag tightly, removing as much air as possible. Gently massage the bag to further distribute the marinade over the ham.

6. Place the bag in the refrigerator and let the ham marinate for 2 to 3 days. This extended marinating time allows the flavors to fully permeate the meat. Turn the bag occasionally (every 12 hours or so) to ensure even distribution of the marinade.

7. On the third day, remove the ham from the refrigerator. Take it out of the bag, discarding the marinade. Place the ham in a roasting pan.

8. Preheat your oven to 300°F (150°C). This low and slow cooking method ensures a tender and juicy ham.

9. Roast the ham in the preheated oven for an initial 45 minutes.

10. After the initial 45 minutes, begin basting the ham with its own juices every 15 minutes. The total roasting time should be approximately 10 minutes per pound of ham, or “until it falls apart.” This basting process keeps the ham moist and helps create a beautiful, caramelized crust. A meat thermometer inserted into the thickest part of the ham should read 140°F (60°C).

Expert Tips & Tricks

• For an even richer glaze, consider adding a tablespoon or two of molasses to the mustard-sugar mixture.
• If your ham starts to brown too quickly, tent it loosely with foil to prevent burning.
• Don’t discard the pan drippings! They make a delicious sauce to serve alongside the ham. Simply strain the drippings, skim off any excess fat, and simmer gently on the stovetop until slightly thickened.
• If you don’t have a spiral-cut ham, you can still use this recipe. Just score the ham in a diamond pattern before applying the glaze.
• To minimize cleanup, line your roasting pan with foil before placing the ham inside.

Serving & Storage Suggestions

Serve Charmaine Neville’s Sweet Baked Ham hot, sliced thinly, and accompanied by your favorite side dishes. Consider classic pairings like scalloped potatoes, green bean casserole, or a fresh garden salad to cut through the richness of the ham.

Leftover ham should be stored in an airtight container in the refrigerator. It will keep for 3-4 days. You can also freeze leftover ham for up to 2 months. To reheat, simply slice the ham and warm it in a skillet or microwave. You can also use leftover ham in sandwiches, soups, or omelets.

Nutritional Information

Please note that these are estimated values and may vary depending on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	689 kcal	N/A
Calories from Fat	179 g	26%
Total Fat	20 g	30%
Saturated Fat	6.6 g	32%
Cholesterol	177 mg	58%
Sodium	5368 mg	223%
Total Carbohydrate	47 g	15%
Dietary Fiber	0.6 g	2%
Sugars	46 g	N/A
Protein	77 g	N/A

Variations & Substitutions

• For a spicier kick, add a pinch of cayenne pepper to the mustard-sugar glaze.
• If you don’t have Coca-Cola, you can substitute it with Dr. Pepper or another dark cola.
• For a less sweet option, reduce the amount of brown sugar by half and add a splash of apple cider vinegar to the marinade.
• Experiment with different types of mustard. Stone-ground mustard or even a honey mustard could add interesting flavor dimensions.

FAQs (Frequently Asked Questions)

Q: Can I use a bone-in ham for this recipe?

A: Yes, you can use a bone-in ham, but it will take longer to cook. Adjust the cooking time accordingly, using a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C).

Q: Do I have to use Creole mustard?

A: No, you can substitute Dijon mustard if you don’t have Creole mustard on hand. However, Creole mustard will give the ham a more authentic New Orleans flavor.

Q: Can I skip the marinating step?

A: While you can technically skip the marinating step, it’s highly recommended to allow the ham to soak up the flavors of the glaze and Coca-Cola. The longer it marinates, the more flavorful and tender the ham will be.

Q: How do I know when the ham is done?

A: The ham is done when a meat thermometer inserted into the thickest part registers 140°F (60°C). The ham should also be fork-tender and almost “falling apart,” as Charmaine Neville suggests.

Q: What if I don’t have a large plastic bag?

A: If you don’t have a large plastic bag, you can use a large container with a tight-fitting lid. Just make sure the ham is completely submerged in the marinade.

Final Thoughts

Charmaine Neville’s Sweet Baked Ham is more than just a recipe; it’s a taste of New Orleans hospitality, a celebration of flavor, and a reminder that food is best when shared. Don’t be intimidated by the lengthy marinating time – the results are well worth the wait. This recipe transforms a simple ham into a show-stopping centerpiece that will impress your guests and leave them craving more. Gather your ingredients, embrace the process, and prepare to experience a “sweet to the bone” sensation that will transport you straight to the heart of the Big Easy. I encourage you to try this recipe and share your feedback. Perhaps pair it with a classic New Orleans cocktail like a Hurricane for the full experience! Bon appétit!