Thursday, March 31, 2016

Slow Cooker French Brown Sugar Ham



As I mentioned on Sunday, we did not celebrate Easter this year, and by that, I meant that we neither hosted nor attended any type of culinary gathering. This did not mean, however, that good and traditional food was lacking. I am not one to let any type of special day pass without celebrating it in a traditional way, no matter how small.

This year I baked a half of a boneless ham, served it with
Potatoes au Gratin with Chanterelles, and broiled tomatoes topped with fresh basil from the Aerogarden. This was the easiest meal ever, and the ham was sublime! It was juicy, flavorful, delicious, and crockpot easy, in what is rapidly becoming one of my favorite cooking utensils.

Because my ham was small (about four and a half pounds), it fit nicely into my medium-sized crockpot. I put about a cup of dark brown sugar into the bottom of the crockpot, slathered two tablespoons of Dijon mustard onto the cut side of the ham.  Placed the mustard-y cut side down into the brown sugar, and cooked it on low for four hours. After the four hours, I turned off the crockpot and just let the ham hang out there for another thirty minutes before removing and slicing it. After slicing, I drizzled it with some of the sauce that was left in the bottom – sumptuous! This is my new favorite way to make ham, and it couldn't be easier. It made fabulous sandwiches the next day, and this week what remained will be used to make
Crunchy Ham Casserole and Open Faced Ham Sandwiches.
Because of the Dijon, I just had to call this –

Slow Cooker French Brown Sugar Ham

1 4-pound boneless ham
1 cup dark brown sugar
2 Tablespoons good Dijon mustard

Spray bottom and side of crock with vegetable spray. Sprinkle brown sugar over the bottom of the crock to cover. Unwrap ham, removing any mesh, and generously coat the cut side with Dijon mustard. Place the ham into the crockpot, mustard side down, top with lid, and cook on low for 4 hours. Turn off crockpot and allow ham to rest for 30 minutes before removing and slicing. Serve drizzled with warm juices.

This post is linked to:


5 comments:

Mae Travels said...

When I was in France, I tried to cook some American favorites for friends. In a number of cases, my recipes were impossible because at least at that time, French supermarkets and other food shops had NOTHING like brown sugar. No way! I think at one point I brought some brown sugar with me on a plane.

So I was wondering about your recipe title until I got to the part about the Dijon mustard.

best... mae at maefood.blogspot.com

bj said...

If i had to choose only one meat to eat for the rest of my life, it would surely be HAM...I can't get enuf of it...I cant wait to try your recipe to cook it in the crock pot.

achatovercoffee.com said...

This really does sound sublime, and so simple! Crock pot recipes are the best and this sounds like a really good one. Thank you for sharing!
Blessings, Leigh

Mimi said...

Pattie, another winner from you. This sounds mouth watering! Thanks for sharing at Five Star Frou-Frou. Mimi xxx

Mimi said...

Pattie, I've featured this post at Five Star Frou-Frou this week. Thanks so much for linking! Mimi xxx