Slow Cook Ham Food

SLOW-COOKED HAM AND BEANS

Steps:

• Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours.
• Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes.
• Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture to make Ham Jambalaya. Serve the remaining ham with the bean mixture.
• Turn leftovers into Ham Jambalaya

SLOW-COOKED HAM

Steps:

• In a small bowl, combine the brown sugar, mustard, horseradish and 2 tablespoons cola. Rub over ham. Transfer to a 5-qt. slow cooker; add remaining cola to slow cooker. Cover and cook on low until a thermometer reads 140°, 6-8 hours.

SLOW-COOKER HAM WITH TURNIPS

Steps:

• Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 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 the turnips, apples and greens.

SLOW-COOKER HAM WITH STICKY GINGER GLAZE

Steps:

• Put the onion and 10 cloves in the base of the slow cooker then nestle in the gammon joint. Pour over the ginger beer then cover and cook on LOW for 7 hours until the gammon is tender, but still holding its shape. You can cool then chill the gammon at this stage if you prefer.
• Heat the oven to 200C/180C fan/ gas 6. Carefully remove the skin from the gammon leaving a layer of fat behind. Score the fat in a diamond pattern with a sharp knife, making sure you don't cut into the meat, then stud the centre of each diamond with cloves.
• Mix the mustard and ginger preserve in a bowl, spoon or brush over the gammon then bake for 20 mins until golden and sticky. If roasting from cold you will need to add another 20 mins to the cooking time.

SLOW-BAKED 'CITY' HAM

Steps:

• Heat the oven to 275°F. Put the ham in a roasting pan or a big cast-iron skillet. Cover it loosely with foil and heat it for 7-1/2 to 8 hours. Let the ham rest for at least 20 minutes. Before carving, remove the fat and rind from the surface of the ham, if you like. Serve with biscuits and mustard or your favorite chutney.

SLOW COOK HAM

Steps:

• 1. Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

FORK TENDER SLOW-COOKED BAKED HAM

Steps:

• Wash ham and pat dry with paper towels.
• Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a criss-cross pattern. Randomly insert cloves at the crossings.
• Place the ham fat side up on a large enough sheet of heavy duty aluminum foil to securely wrap it. (The melting fat will baste your ham while it cooks.).
• In a small saucepan combine 1/3 cup butter, 3/4 cup maple syrup and the the next six (6) ingredients; cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one (1) minute.
• Brush ham with maple glaze. (Any leftover glaze can be warmed up and served with ham.)
• Lay orange slices on top, and place one slice of ginger on each side of the ham.
• Wrap up the ham; place in crock-pot.
• Cover and cook on HIGH for one (1) hour, then reduce the heat to LOW and contiune to cook for 6 to 7 hours, or until the meat thermometer registers 160 degree F.
• Remove the ham from the crock-pot; let sit for a few minutes before removing from the foil.
• Meanwhile, in a skillet, melt the 2 tablespoons of butter over medium heat. Add the apples, raisins, remaining maple syrup, vanilla and apple pie seasoning. Cover and cook for 10 minutes, or until apples are tender -stirring occasionally.
• Place ham on a warmed serving platter. Drizzle the juices from within the foil over the ham.
• Slice ham; serve with the apples.
• COOK'S TIP: The leftovers make delicious Monte Cristo sandwiches or split pea and ham soup. Another idea, cube the leftover ham and freeze it in 1-cup packages to use in casseroles.

SLOW COOKER HAM HOCK RECIPE

Steps:

• Combine all ingredients in your slow cooker.
• Cover pot and cook on low heat for 8 to 10 hours until desired tenderness is achieved. To know if it's tender enough, check if the meat already starts falling off the bone.
• Once cooked, drain the ham hock and allow it to cool down briefly.
• Drain the liquid and discard the rest. Season the liquid to taste with salt and pepper.
• Once the ham hock has briefly cooled down, debone and peel off its fatty skin. Portion the meat accordingly.
• Serve with a side of coleslaw and sweet potatoes or along with the liquid and bread on the side. Enjoy!

THE BEST CROCKPOT HAM | SLOW COOKER HAM

Steps:

• 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.
• Once ham is done, remove to a platter and tent with foil to keep warm and rest for 15 minutes. Skim any fat and strain the juices from the crock pot into a saucepan. Place the pot on the stove over medium heat and bring the juices to a simmer.
• In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may make and stir in a bit more cornstarch slurry.
• Serve the ham warm, with the sauce on the side or spooned on top.

SLOW COOKED HAM

Steps:

• In a bowl, combine the brown sugar, mustard, horseradish and 2 tablespoons cola; mix well. Rub over ham. Place in a 5-qt. Slow cooker; pour remaining cola over ham. Cover and cook on low for 8-10 hours or until a meat thermometer reads 140°. Yield: 15-20 servings.

SLOW COOKER HAM

Steps:

• Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.