A co-worker introduced me to the idea of cooking hams in a crockpot. I have tried it several times with basic recipes using pineapple juice and brown sugar. I decided to give a slightly upscale recipe a try since the boys wanted ham for Thanksgiving (They are not big turkey fans.) and we were volunteering a couple hours of our time at a local hospital on Thanksgiving Day.
The ham cam out great - moist, tender and flavorful. And there are lots of leftover to use in more recipes. We did not care for the turnips but turnips are not our favorite vegetable.
Slow Cooker Ham
adapted from Food Network Magazine November 2010
2 Granny Smith apples, diced
3 cloves garlic, smashed
4 sprigs thyme
8 large sprigs parsley
1 tablespoon pickling spice
2 Tbsp. packed brown sugar
1 8 pound smoked pork shoulder
2 cups dry white wine
1 lb turnips peeled and cut into 2 inch chunks
Place the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham,wine and 2 cups water. Cover and cook on low, 8-10 hours.
Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
Slice the ham and serve with Pineapple Mustard Sauce
Pineapple Mustard Sauce
adapted from Gourmet, April 2007
1 cups unsweetened pineapple juice
1 tsp sugar
1/4 cup Dijon mustard
Dash of salt
Dash black pepper
1 tsp finely chopped fresh thyme leaves
Combine sugar and pineapple juice in a saucepan and gently boil, stirring occasionally, until
reduced to 1/4 cup,. Transfer pineapple syrup to a bowl and cool to room temperature.
Whisk in mustard, salt, pepper and thyme.