What's Cooking ? At my house this week :
Crockpot Easter Ham
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- Fully-cooked ham, approximately 7 to 8 pounds (*see Notes below)
- 2 cups pineapple juice
For the paste/glaze:
- 2 cups brown sugar
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons balsamic vinegar
- 1 ½ tablespoons honey
- 2 tablespoons cornstarch
- 2 tablespoons water
- Remove ham from the packaging a discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard. Remove ham from the packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.Pour the pineapple juice in bottom of a large (6- to 9-quart), oval slow cooker.In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker. Cover slow cooker with lid and set to LOW. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, flip and baste the ham halfway through cooking time and again about an hour before the ham is done. Pour the pineapple juice in bottom of a large (6- to 9-quart), oval slow cooker.In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker .Cover slow cooker with lid and set to LOW. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, flip and baste the ham halfway through cooking time and again about an hour before the ham is done
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