Sunday, March 27, 2016

Slow-Cooker Ham

From the kitchen of One Perfect Bite...The Silver Fox and I rarely have ham these days. A ham simply provides too much meat for two people, so unless the Texan pig loving contingent of the family is visiting, we take a pass. Last week I was gifted a boneless ham. A neighbor had purchased it for the holiday, but a last minute change of plans left me with her ham. I decided to cook it before the holiday because I was more interested in the leftovers than a holiday meal. Several years ago, I had seen a recipe for ham that cooked in a slow cooker. To this day, I haven't figured out how they fit a spiral ham into the slow cooker, but my small 5 pounder looked like it was designed to cook in there. I'm not much into sweet glazes, so I rarely vary the first recipe I used to glaze a ham. While I played with proportions, the glaze I used to make our ham is the same one I used 50 years ago. I know I should voluntarily surrender my "foodie" credentials for that heresy, but it's just ham and the glaze I have works, so I'm not going to fix what isn't broken. Our ham turned out well, and should I ever again have a small ham to prepare, I'll pull out my slow cooker and make it this way again. You might want to give the recipe a try. Here is how the ham is made.

Slow Cooker Ham...from the kitchen of One Perfect Bite inspired by 365 Days of Slow Cooking

5 pound boneless ham
1/2 cup brown sugar
1/2 teaspoon dry mustard
1/8 teaspoon ground cloves
1/4 cup sherry wine vinegar
1 cup pineapple juice

1) Spray the crock of a 6-7 quart slow cooker with nonstick spray.
2) Pre-slice ham into 1/4 inch pieces, cutting 9/10 of the way through with each slice. Leaving ham partially cut makes it easier to stack and apply brown sugar rub.
3) Mix brown sugar, mustard and cloves together in a small bowl. Place ham flat side in slow cooker. Pat and rub brown sugar mixture over all exposed surfaces of ham. Drizzle sherry vinegar slowly over ham. Pour pineapple juice into pot.
4) Cover and cook on low heat for 4-5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving.

Follow Me on Pinterest                    

                                    Older Posts

                One Year Ago Today:                                                   Two Years Ago Today:
            Curried Chicken with Cashews                                                  Shrimp Fried Rice

                Three Years Ago Today:                                              Four Years Ago Today:
                    Lemon Yogurt Cake                                           Sweet Vidalia Onion Salad Dressing


Katie C. said...

There are only two of us but I bought a ham because I love the stuff! Also, I want the bone for bean soup and I find that ham freezes beautifully. It makes for a couple of easy dinners in the future. We are also going to have smoky collard greens using Alton Brown's recipe and scalloped potatoes. The potato recipe is still a work in progress. I haven't ever (yet) had them come out the way I want them. Sigh.

Happy Easter!

Mary Bergfeld said...

Happy Easter, Katie. Enjoy the day. Your dinner sounds wonderful. Hugs and blessings...Mary

Carol Z said...

I think I'd have much too much ham just for me, but it looks really good. I think you can still keep your foodie credentials. It would take more than one post to have them taken away. Hope you had a happy Easter celebration.

Related Posts with Thumbnails