I decided, for Christmas a couple years ago, I wanted an amazing meal for dinner. However. I didn’t want to be stuck in the kitchen all day long while everyone else is having fun {i.e. sitting around doing nothing or sledding and having snowball fights}.
Now I know my family would totally help and everything but the idea of not having to really cook, just sounds amazingly appealing to me. So I decided to do Christmas ham…in the slow cooker.
In preparation for the big day of course we had to try out actually cooking a ham in the slow cooker because I was slightly nervous. Dry ham is totally NOT COOL so I did some ready and experimenting and came up with this recipe.
And it’s amazing. Probably the best ham I’ve ever cooked. AND {I know…there’s so many wonderful things that I can’t help beginning my sentences with ‘and’} AND it was SO EASY! I have since made this many, many times and it’s always a crowd pleaser – unless you use a spiral sliced ham. Don’t do that, it dries out like nothing and is disgusting. It’s a little trickier sometimes to find a ham that isn’t pre-sliced but it’s worth the effort.
I like to serve this with my Mom’s Cheesy Scalloped Potatoes or Potato Turnip Gratin, both are completely delicious.
Just so you know… if you go to stick your ham in the crock pot and the lid wont go on because the ham is to large…cover it with a piece of parchment and then foil and crimp it down as best you can so the moisture stays in. With this method you can get a bigger ham in there – yay!
- 1 4-5 pound ham, not precooked or sliced
- ¾ cup chicken stock
- ½ cup dijon mustard
- 1 cup brown sugar
- ½ cup maple syrup
- Place the ham in the crock pot.
- Pour in the chicken stock.
- Smear the mustard all over the ham.
- Sprinkle the sugar on top.
- Drizzle with maple syrup.
- Place the lid on the crock pot securely - you do NOT want all that moisture to evaporate out or you will have a dry ham.
- Turn the crock pot on low for 10 hours.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
