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Sweet and Salty Cornbread


  • 1 Pkg. Cornbread Mix
  • 1 Egg
  • 1/3 Cup Milk
  • 1/4 Cup Born Cajun Syrup
  • 1 Pack Cracklin Crumbs

Preheat oven to 400 degrees.

Mix ingredients until smooth.

Bake in cake pan for 15 to 20 min. or until center in cooked.

Cane Syrup Old-Fashioned


1 to 2 tsp. Born Cajun Cane Syrup

3 dashes bitters, Angostura is great and readily available

2 ounces mid-range bourbon or rye whiskey

One 2-inch piece of orange peel, optional

1 to 2 cherries, optional


Add cane syrup, bitters and the whiskey in an old-fashioned glass, stir well then add 1 to 2 large ice cubes. Stir 2 to 3 times to chill then garnish with peel of orange and cherry.

Pecan, Bourbon and Cane Syrup Ham


  • 1 (10-11 pound) fresh bone-in ham (butt portion)
  • 1 tablespoon rubbed sage
  • 3 tablespoons extra-virgin olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup cane syrup
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup bourbon
  • 1 tablespoon Dijon mustard
  • 3/4 cup chopped pecans
  • Satsuma orange wedges, for garnish


  1. Preheat oven to 325°. Score ham skin and fat, making shallow (1/8-inch-deep) cuts about 1 1/2 inches apart in a diamond pattern.
  2. Combine sage and next 4 ingredients. Rub mixture over ham. Place ham, fat side up, on a lightly greased rack in an aluminum foil-lined roasting pan.
  3. Bake at 325° for 3 hours. Meanwhile, bring cane syrup and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 3 minutes. Add pecans, and simmer, stirring frequently, 3 minutes or until thick and syrupy.
  4. Remove ham from oven. Spread glaze over top of ham. Bake 30 minutes, basting with pan juices every 10 minutes. Shield with foil to prevent excessive browning, and bake 30 more minutes or until a meat thermometer inserted into center of ham registers 145°. Let stand 30 minutes before slicing. Garnish, if desired.