Citrus-Molasses Glazed Ham

Year six. Forty and starting fresh, though "fresh" for a forty-year-old means: same stove, same pit, same family, same roux, but different eyes. The therapy eyes. The eyes that see the insomnia as a thing to manage, not a thing to suffer. The eyes that see Mama's slowing as a fact, not a crisis. The eyes that see Luc's leaving as the point, not the problem. Forty is clarity. Forty is the dark roux that's been turning for four decades and has finally, finally reached the color it was always meant to be.

Crawfish season. Rémy's boil. Fifty pounds, the neighborhood invited, the driveway transformed into the annual cathedral of cayenne and community. This year Rémy didn't just run the boil — he ran the whole event. Seasoning, timing, but also: telling Carl where to set up the cooler, directing Tee-Claude's kids away from the burner, handing Colette the camera for documentation. He's eleven and he's managing. The boy who used to stand on a step stool now stands flat-footed and runs the show, and the show is the best show in Baton Rouge, and the admission price is "bring beer and show up hungry."

Made a crawfish étouffée from the leftovers, as always. But this year, Rémy made it solo. His kitchen. His roux. His étouffée. I sat at the table and watched. Danielle sat next to me and watched. We watched our son cook the way we used to watch him take his first steps: with held breath and ready hands and the knowledge that the walking was going to happen with or without us. The étouffée was perfect. We exhaled. We ate. The walking is done. The boy runs now.

The crawfish étouffée Rémy made that afternoon will live rent-free in my memory for the rest of my life—but crawfish season is short, and the neighborhood doesn’t wait. When the mudbugs aren’t running and you still need something worthy of a driveway full of hungry people, this Citrus-Molasses Glazed Ham is the move: sticky, bold, and built for a crowd that shows up ready. It’s the kind of centerpiece dish I’d trust Rémy to glaze and baste on his own now, and that’s the highest compliment I know how to give a recipe.

Prep Time: 15 min | Cook Time: 2 hr 30 min | Total Time: 2 hr 45 min | Servings: 16

Ingredients

1 fully cooked bone-in ham (8–10 lbs)
1/2 cup molasses
1/3 cup fresh orange juice
2 tablespoons orange zest
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Whole cloves for studding (optional)

Instructions

Preheat. Preheat oven to 325°F. Place the ham flat-side down in a large roasting pan. Score the surface in a diamond pattern, cutting about 1/4 inch deep. Stud the intersections with whole cloves if desired.
Make the glaze. In a small saucepan over medium heat, whisk together the molasses, orange juice, orange zest, Dijon mustard, apple cider vinegar, ground cloves, cinnamon, ginger, and black pepper. Bring to a gentle simmer and cook 4–5 minutes until slightly thickened. Remove from heat.
First glaze & roast. Brush one-third of the glaze generously over the entire surface of the ham. Cover loosely with foil and roast for 1 hour 45 minutes, basting with pan drippings once at the halfway point.
Glaze and finish uncovered. Remove foil. Brush another generous layer of glaze over the ham. Return to oven uncovered and roast an additional 30–45 minutes, brushing with remaining glaze every 15 minutes, until the surface is caramelized and an instant-read thermometer inserted near the bone reads 140°F.
Rest and serve. Transfer ham to a cutting board and tent loosely with foil. Rest 15 minutes before slicing. Serve with any remaining pan juices spooned over the top.

Nutrition (per serving)

Citrus-Molasses Glazed Ham — The Night Rémy Ran the Show