Culinary Institute of New Orleans - Drunken Ham Sandwich

Culinary Insitute of New Orleans

Drunken Ham Sandwich
Serves 9-15 (5 ounce portions)

1 3-5 lb. Ham (boneless)
2 cups Pineapple with juice
1/4 cup Cherries (Marachino) with juice
2 cups Cane Syrup or Brown Sugar
4 cups Root Beer
1 tbsp. Cloves (ground)
2 tbsp. Filé
1 tbsp. Ground Black Pepper
1 cup Bourbon
1/2 cup Amaretto

PRESENTATION:
2 slices Cinnamon Raisin Bread
2 oz. Sweet Potato Hay
1 oz. Imported Swiss
1 slice Tomato
2 oz. Lettuce (romaine)
1 oz. Chow Chow

Méthode:
Purée pineapple and cherries with juice. Score the ham in a diamond pattern 1/2 inch deep. Mix all ingredients and pour over ham. Bake in oven at 325 degrees for 2 hours covered with foil. Baste 2-4 times. Unwrap and bake 30 minutes additional hour uncovered basting 2-3 times.

Sweet Potato Hay
Serves 10 (1 ounce portions)

1 Sweet Potato

Méthode:
Peel sweet potato and place in curling machine. curl entire sweet potato. Dust with corn starch and drop into 375 degree pan on oil. Cook 1 minute until golden.

Chow Chow
Serves 16 (1 ounce portions)

10 oz. Mayonaise
2 oz. Yellow Mustard
1 oz. Creole Mustard
2 oz. Dill Pickle (minced)
2 oz. Onions (minced)
3 oz. Parsley (minced)
1/2 tsp. Old Bay
1 tsp. Garlic Powder
1 tsp. Onion Powder

Méthode:
In a a bowl, combine all ingredients and mix well.