Cooking a delicious Chisesi ham may seem intimidating, but it’s easier than you think with the right techniques As a beloved New Orleans specialty, Chisesi ham has a devoted following for its incredible flavor, juiciness and melt-in-your-mouth tenderness While this premium ham is fully cooked, learning how to prepare it to absolute perfection takes some skill. In this comprehensive guide, I’ll share pro tips and tricks for cooking a mouthwatering Chisesi ham worthy of any celebration.
Choosing the Right Ham
With its line of smoked, spiral-sliced, honey-glazed and cajun-spiced hams, Chisesi offers appealing options For special gatherings, I recommend a bone-in ham since the bone imparts extra flavor Aim for an 8 to 10 pound ham to serve 10-16 people. For smaller groups, opt for a 5 to 7 pound ham. Also consider the glaze or spice flavor – classic brown sugar glaze is always a crowd-pleaser while spicy Cajun ham brings excitement.
Proper Prep Work
Once you’ve selected your ham, proper prep is crucial. Start by trimming excess fat leaving about 1/4 inch. Score the ham by making shallow diamond cuts in the top. This allows the glaze to seep into the meat. Stud the diamonds with whole cloves for aroma. For a kick, inject cajun marinade into the ham using a flavor injector. Massage any glaze evenly over the outside.
Choosing the Best Cooking Method
Since Chisesi ham is already fully cooked, it just needs gentle reheating to warm through. The oven is ideal, allowing you to roast the ham low and slow for maximum moisture. Place it cut-side down in a roasting pan and cover with foil. For an 8-10 pounder, bake at 325°F for about 20 minutes per pound until heated through. An instant-read thermometer should register 140°F when done.
Transforming with a Glaze
While the ham bakes, prepare an easy glaze. For a crowd-pleasing glaze, simmer 1 cup orange juice, 1/2 cup brown sugar, 1/4 cup honey, and spices until thickened. Or make a spicy glaze with chipotle peppers and adobo sauce. Once the ham is heated through, liberally brush with glaze and bake 10 minutes more to caramelize it.
Resting and Carving with Care
Never slice into a hot ham right away! Letting it rest for at least 20 minutes allows juices to redistribute evenly. Locate the bone as a guide when carving. Make thin slices across the grain for optimal tenderness. Arrange slices on a platter and garnish with fresh herbs. Pass pan juices for serving.
Step-By-Step Instructions for Foolproof Ham
Follow this walkthrough for ham success:
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Step 1: Start with a premium Chisesi Ham. Pick boneless or bone-in, your desired size, and opt for a glaze or cajun kick.
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Step 2: Prep the ham. Trim fat, score the top, and stud with cloves. Inject cajun marinade if using. Spread on any glaze.
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Step 3: Roast low and slow. Place foil-covered ham cut-side down and bake at 325°F for 20 minutes per pound until heated through.
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Step 4: Coat with glaze. Generously brush with your favorite sweet or savory glaze. Bake 10 more minutes to caramelize.
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Step 5: Let the ham rest. Allow to rest at least 20 minutes before slicing for the juiciest results.
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Step 6: Carve across the grain. Using the bone as guide, carve into thin slices across the grain.
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Step 7: Garnish and serve. Arrange slices on a platter and garnish with fresh herbs. Pass pan juices.
Handy Tips for Chisesi Ham Perfection
- Choose a fresh, high-quality ham with bright color and no off odors.
- Leaving the bone in adds succulent flavor during roasting.
- Injecting cajun marinade infuses spice; scoring lets glaze penetrate.
- Low, slow baking guarantees a moist interior without drying out.
- Brushing glaze just before serving makes it glisten beautifully.
- Letting the ham rest ensures even cooking and super moist meat.
- Carving across the grain prevents tough slices.
- Garnishing with fresh herbs dresses up the platter wonderfully.
With my insider tricks and step-by-step instructions, you can masterfully cook a memorable Chisesi ham for any celebration. Follow these tips for the juiciest, most flavorful ham possible. Your guests will be so impressed!
Ultimate Roast Beef Sandwich
- 6 thin slices of Chisesi Brothers roast beef
- 2 slices of whole grain bread
- 2 tomato slices
- 2 thin slices of red onion
- 2 lettuce leaves
- 2 slices of provolone cheese
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon horseradish (optional for extra kick)
- Salt and pepper to taste
- Olive oil for toasting
- Put Dijon mustard, horseradish, and mayonnaise in a small bowl and mix them together. This tangy spread will give your sandwich a tasty boost.
- Toast the slices of whole grain bread in a toaster or on a griddle with a little olive oil until they turn golden brown.
- Put two slices of provolone cheese on one piece of bread. Spread half of the prepared sauce. Put the lettuce leaves, tomato slices, red onion slices, and roast beef on top of each other.
- Sprinkle salt and pepper to taste.
- To make the best sandwich ever, put the second slice of whole grain bread on top. Enjoy your masterpiece!.
- 5-6 Chisesi Brother’s Sausages
- 1 lb Penne
- 1 Red Bell Pepper
- 1 Sweet Onion
- 4 Large Tomatoes
- 1/2 cup Chicken Broth
- 1 tsp Italian Seasoning
- Freshly Chopped Basil & parmesan cheese, garnish
- Salt & Pepper
- Cook pasta according to package directions to al dente.
- Place the pan over medium-low heat and add the oil. Brown the sausages on all sides. Transfer sausage to cutting board.
- Add Italian Seasoning and salt to a pan and cook the onion and red bell pepper. Once tender, add diced tomatoes, without seeds.
- Cut the sausage into 1/4-inch pieces and add them back to the pan while you stir.
- When everything is done cooking, add the pasta to the pan and keep stirring.
- Enjoy with chopped fresh basil on top. Yum!.
Sheet Pan Smoked Sausage and Peppers
- Two 12- to 15-ounce links of Chisesi smoked sausage, cut lengthwise
- 1/4 cup BBQ sauce (use your favorite!)
- 1 red bell pepper, sliced or chopped
- 1 orange bell pepper, sliced or chopped
- 1/2 red onion, sliced
- 1 1/2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- 2 garlic cloves, minced
- Pinch of salt and pepper
- 2 tablespoons fresh oregano, chopped
- Preheat the oven to 425°F (220°C). Use nonstick spray or olive oil mist to coat a baking sheet.
- Long-wise slice the smoked turkey sausage and brush the open sides with BBQ sauce. Then cut them into roughly 2-inch long pieces.
- Set the baking sheet ready and add the sliced peppers and onions. Add garlic minced, salt, pepper, olive oil, and balsamic glaze. Toss to coat. Add the sausage pieces to the sheet.
- Put the food in the oven and roast it for 25 to 30 minutes, or until the vegetables start to turn brown and the sausage turns golden brown.
- Remove from the oven and sprinkle with fresh oregano. Serve immediately and enjoy!.
Chisesi’s Pride
FAQ
How to bake a chisesi ham?
What is chisesi ham?
What is the best way to cook a precooked ham?
How to heat a fully cooked ham?
What is Chisesi Ham?
Chisesi Ham is a type of ham deeply associated with the local market in Louisiana. For many Louisianians, the terms are nearly interchangeable. The company traces its roots to the first decade of the 20th century, when Philip Chisesi sold chickens, rabbits, ducks, and turtles in the French Market.
Is honey baked ham as good as regular ham?
The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.
Does Chisesi Bros make a good ham?
Chisesi Bros make a darn good ham! (Review from a customer). Your trust is our top concern, so businesses can’t pay to alter or remove their reviews. Learn more.
When did the V.I.P. ham at Chisesi’s get made?
The V.I.P. ham at Chisesi’s took shape in 1971, the year that Philip Chisesi’s father died. It was named after him because he was a Very Important Person to the Chisesi family.