A Chisesi ham with a beautiful glaze is often the star of holiday and special occasion dinners. It is known for having a great flavor and being juicy, but Chisesi ham needs to be handled in a certain way to be at its best. Follow this full guide to get insider tips and step-by-step instructions on how to cook a delicious Chisesi ham.
Chisesi Brothers is a New Orleans business that has been making good meats since 1908. It is owned by a family. Their signature hams are seasoned, smoked, and ready to eat. The company just recently came out with some creative new flavors, such as Tony Chachere’s Cajun-spiced ham. Chisesi hams come already cooked; all that’s left to do is heat them up and glaze them.
Benefits of Cooking a Chisesi Ham
Choosing a Chisesi ham offers many advantages:
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Convenience – Comes fully cooked so it just needs reheating
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Flavors – From original to Cajun-spiced glazed to honey-baked
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Juicy Texture – Stays moist thanks to careful processing
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Acclaim – Has won numerous awards and accolades
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Streamlined Serving – Carve beautiful slices with ease
Step-by-Step Instructions for Cooking a Chisesi Ham
Follow these simple steps for ham perfection:
1. Select and Prepare the Ham
Choose a 5-8 lb bone-in or boneless ham. For special occasions, opt for a spiral sliced ham for easy serving. Thirty minutes before cooking, take the ham out of the fridge so it cooks evenly.
2. Score and Pierce the Ham
Use a sharp knife to cut slits about 1⁄4 inch deep in a diamond pattern on the ham’s surface. Then pierce all over with a fork or skewer – this allows the glaze to penetrate.
3. Mix Up a Glaze
Whisk together a sweet glaze with ingredients like pineapple juice, cherry preserves, brown sugar, spices, and mustard.
4. Brush on the Glaze
Generously brush about 1⁄3 of the glaze all over the scored and pierced ham. Refrigerate overnight for the best flavor infusion.
5. Bake Uncovered
Bake ham uncovered at 325°F for about 15 minutes per pound until heated through. Reapply glaze periodically.
6. Let Rest and Carve
Allow ham to rest for 20 minutes before thinly slicing and serving with pan juices.
Handy Tips for Chisesi Ham Perfection
- Inject with Cajun marinade for extra flavor
- Use a meat thermometer to ensure doneness
- Add pineapple rings or cherries for presentation
- Bake in a foil tent if browning too quickly
- Garnish with fresh herbs like rosemary or sage
Delectable Glaze Ideas
The glaze makes all the difference. Try these tasty combos:
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Brown sugar + pineapple juice + mustard
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Cherry preserves + brown sugar + five spice powder
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Orange marmalade + bourbon + thyme
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Honey + molasses + cayenne + garlic
Carving and Serving Suggestions
To serve a crowd, carve thin slices across the grain. Pair with:
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Baked potatoes or sweet potato casserole
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Green bean casserole or glazed carrots
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Dinner rolls, biscuits, or cornbread
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A refreshing green salad
Get creative with leftovers! Dice for omelets, fold into waffles, layer on pizza, or use in sandwiches and paninis.
With its memorable flavor, moist texture, and festive flair, a Chisesi ham is sure to be the highlight of your holiday table. Follow this guide for step-by-step success. Soon you’ll be able to cook this New Orleans specialty with confidence. Your guests will be raving about your skill as a host and asking for your secrets to the perfect Chisesi ham!
This is another no-recipe dish. In fact, this is really just a “plug” for Chisesi ham, and a “bonus” recipe. Everybody who lives in the New Orleans area knows how good Chisesi Ham is! At Dorignac’s, you can get it sliced as thick or as thin as you like. It was absolutely delicious on a big crisp salad last week when I didn’t have the energy to cook. It is equally wonderful in a souffle or omelet or a sandwich. Chisesi Meat Packing Company is on Jefferson Highway, and it has a web site with several recipes, including the one below for a Monte Cristo sandwich. I have not made the sandwich, which sounds like a cholesterol buster, but I am going to try it soon. It looks really, really, really good.
“Soft slices of bread are stacked with ham, turkey, and Swiss cheese. The sandwich is then deep-fried until the panko bread crumbs are golden brown.” ”.
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12 slices sandwich bread, crusts removed
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8 slices Swiss cheese
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8 slices Chisesi VIP ham
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8 slices Chisesi Cajun turkey
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3/4 cup flour
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3 eggs, beaten well
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3 cups Kikkoman Panko Bread Crumbs
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Vegetable oil for deep-frying
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Confectioners’ sugar for dusting, if desired
- Put together sandwiches by putting one slice of bread on the bottom, then one slice of ham, one slice of cheese, and one slice of turkey. Place another slice of bread on top, and repeat with the ham, cheese, and turkey. Cut into quarters and secure with toothpicks. Cover sandwiches with plastic wrap and refrigerate overnight.
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Heat oil in deep fryer to 365 degrees.
- Cover all four sides of each quarter sandwich with flour. Dip each side in beaten egg, then coat completely in panko.
- Carefully put one sandwich quarter at a time into the hot oil and fry them until all sides are golden brown. Drain; remove toothpicks before serving.
Wash and spin your iceberg lettuce dry. Chill until you are ready to assemble the salad. Step 2
Chop the ham, slice the onions, halve the cherry tomatoes, and grate the cheese. Drain 3 bean salad if using. Step 3.
Pile everything on a plate, pour some 1000 Island dressing over everything and enjoy with crisp Saltine crackers.
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