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• Apr 16, 2008 9:12 am US/Pacific
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  Roast Praline Ham With Creole Brunch Scramble

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Roast Praline Ham With Creole Brunch Scramble

Louisiana is famous for their Jazz Brunches, so why not take a few menu ideas from the Creole food experts at Tony Chachere's. Here we are serving up a Roast Praline Ham served with Creole Brunch Scramble.

Roast Praline Ham

1 Smoked Ham, whole, picnic or shoulder cut
Tony Chachere's Praline Honey Ham Marinade
Tony Chachere's Creole Seasoning
½ stick Butter
1 ½ cups Pecans, whole

Directions:

1. Remove Ham from packaging and rinse under cool water. Pat ham dry.
2. Using the provided injector, inject ham with marinade, sure to reach the bone and outward.
3. Use one ounce of marinade per pound.
4. Rub the outside liberally with Tony Chachere's Creole Seasoning.
5. Cover loosely with foil.
6. Place ham in a roasting pan in a preheated 300 degree oven.
7. Cook for about 2 hours, removing foil in last thirty minutes.
8. During this time, melt butter in a pan, add nuts, and slowly toast nuts stirring occasionally until lightly brown and aromatic.
9. Add praline marinade to just cover nuts. Reduce by half. When ham is removed from the oven and transferred to a serving platter, pour praline pecans over the top.

Creole Brunch Scramble

3 slices Bacon, coarsely chopped
12 Eggs, cracked and lightly beaten
Tony Chachere's Creole Seasoning
2 Tb Butter
2 tsp Garlic, chopped
½ cup Onion, chopped
½ cup Green Bell Pepper, seeded and chopped
1 lb Large Shrimp, peeled and veined
2 Tb Tony Chachere's Creole White Gravy Mix
1 cup Milk
½ cup Parmesan Cheese, shredded
1/4 cup Basil, chopped

Directions:

1. In a large frying pan, brown bacon.
2. Remove to drain on paper towels.
3. Pour out grease from pan.
4. Add eggs and slowly scramble while stirring occasionally for a creamy texture.
5. Season with Creole Seasoning.
6. Meanwhile, in a separate pan, melt butter and sauté garlic, onion, and bell pepper- the La Trinity.
7. Add shrimp and sear on high quickly and briefly.
8. Sprinkle with Gravy mix and add milk.
9. Stir, and add Parmesan cheese and season with Creole Seasoning.
10. When eggs are scrambled, turn out onto a platter or plates.
11. Pour creamy shrimp on top.
12. Garnish with bacon and basil and serve.