What's Cooking ? Crockpot Easter Ham

 

What's Cooking ? At my house this week : 

Crockpot Easter Ham 

Check out my Pintrest board for more recipes.... 

• ▢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

 

Crockpot Breakfast Casserole

• 1 bag  (16oz) frozen hashbrowns 
• 3 C  shredded cheese
• 2/3 C  chopped onion
• 1 lb Bacon ( cooked until crisp/ diced)
• 12 eggs
• 1 C half and half
• 1 tsp garlic powder
• salt and pepper

• Spray bottom and sides of Crockpot insert with spray oil. Layer half of frozen hashbrowns in bottom of Crockpot insert, then top hashbrowns with 1 ½ cups shredded cheese and ⅓ cup chopped onions. Top onion layer with half of cooked bacon. Repeat layers in same order until all ingredients have been added to Crockpot.

  • Crack eggs directly into large mixing bowl. Add half and half, garlic powder, salt, and black pepper, and whisk until mixture is fully combined and no longer streaky.
  • Pour egg mixture evenly over casserole layers in Crockpot. Cover with Crockpot lid and set to low for 8 hours. After 8 hours, check doneness of casserole to ensure eggs are fully cooked. Add additional time as needed, cooking no more than 9 hours total.
  • When casserole is cooked through, serve immediately or set Crockpot to warm and serve when ready.

  
  

• Need to fill a crowd for breakfast ? Try this recipe.... 

What's Cooking ? CROCKPOT CHICKEN & GRAVY

 Welcome to Whats Cooking Wednesday ! 

Where I share what I am cooking and invite you to share what you are cooking : 

CROCKPOT CHICKEN & GRAVY

Ingredients:

• 3 to 4 boneless skinless chicken breasts
• 1 (10.5-oz) can cream of chicken soup
• 2 (0.87-oz) envelopes of chicken gravy
• 1/2 cup water or chicken broth, optional
• hot steamed rice

•  Place chicken in slow cooker season with salt and pepper, if desired.
• Whisk together soup, gravy mix, and water (if using). Pour over chicken.
• Cover crock-pot and cook on LOW for 4-6 hours.
• Before serving break the chicken breasts into bite-sized pieces. Serve over hot steamed rice.

Add your February recipe to my Linky on my blog. Check the right side to find it. Lisa