Famous Creole cuisine. In the 70's, the Ole Master mixed his first recipe for an injectable marinade. Today, his years of knowledge in the kitchen culminate in his Creole Injectable Marinades.
High Fructose Corn Syrup, Water, Corn Syrup, Sugar, Molasses, Natural Flavor, Malic Acid, Xanthan Gum, Salt, Caramel Color, less than 1/10 of 1% Sodium Benzoate, and Potassium Sorbate added as a preservative.
Shake well. Refrigerate after opening. Before injecting, pour amount needed into measuring cup to eliminate contaminating remainder of marinade (approximately two ounces per pound). Inject marinade approximately every square inch using about 1/2 injector of marinade. Sprinkle outside of ham with Tony Chachere's Original Creole Seasoning. For topping, rub generously with brown sugar and pecan pieces. Bake, grill or smoke.
Always refer to the actual package for the most accurate information