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.
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.
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5 comments:
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
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.
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
Pattie, another winner from you. This sounds mouth watering! Thanks for sharing at Five Star Frou-Frou. Mimi xxx
Pattie, I've featured this post at Five Star Frou-Frou this week. Thanks so much for linking! Mimi xxx
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