"World's Best" Baked Ham - 17-19 lbs.

When the restaurant opened in 1938, it catered to lines of longshoremen and laborers, newspapermen, and businessmen. Situated between a thriving waterfront and the courthouse, Poydras Street was a working-class neighborhood. Food tastes were simple, and Mother’s ham became a classic that has stood the test of time. This bone-in ham is supplied by a local meatpacking company. The magic happens in the ovens—the recipe has been a very closely-held secret for almost a century.

In the restaurant, ham is served three ways: 1) Black (thin slices of the seasoned crust), 2) Fried (pan-fried thick-cut slices or steaks), and 3) sliced (for sandwiches, etc.). Chunks of ham can also be used to season a pot of red beans, used in soups and stews, or added to season vegetables (e.g., cabbage, turnip greens, etc.).

If you know New Orleans, you know Mother’s! Mother’s is a must-visit for anyone who wants a true taste of the Big Easy. Simon and Mary (Mother) Landry opened it as a humble po’boy shop in 1938, and in 1986 their sons Jacques and Eddie sold the business to current owners Jerry and John Amato, who expanded the menu but changed little else. Today, Mother’s remains a regular haunt for locals and tourists alike, who line up to order now-iconic dishes like roast beef “debris” (pronounced DAY-bree), the “World’s Best” baked ham, and decadent bread pudding laced with brandy butter sauce. Mother’s is undeniably one of the most iconic restaurants in all of New Orleans!