Slow-Cooker Brown Sugar Ham
Serves 10 to 12
Fully-cooked ham, approximately 7 to 8 lbs.
2 cups pineapple juice
2 cups brown sugar
4 tsp. dijon mustard
4 tsp.balsamic vinegar
4 tsp. honey
2 tbsp. cornstarch
2 tbsp. water
1. Remove ham from packaging and discard any flavoring packet.
2. Pour pineapple juice into the bottom of a seven-quart oval-shaped slow cooker.
3. In a medium bowl, mix brown sugar, mustard, vinegar and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker. (If your ham is too large for the slow cooker, cut off a chunk to make it fit.)
4. Cover slow cooker with lid and set to low. Cook ham for 4 to 6 hours or until meat is tender and internal temperature reaches 140°F. If desired, flip and baste ham halfway through cooking time and again about an hour before ham is done. Once ham is finished, remove to a platter and tent with foil to keep warm.
5. Skim fat and strain crock pot juices into a saucepan and place on the stove over medium heat.
6. In a small bowl, use a fork to stir cornstarch into water to make a slurry.
7. Slowly pour slurry into pot while whisking ham juices. Allow mixture to bubble and thicken for a minute or two, occasionally stirring. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken appropriately.
8. Serve ham warm with sauce on the side or drizzled on top. If you prefer an oven-cooked ham effect, you may also glaze entire ham with thickened sauce and pop it under the broiler for about five minutes (watch it closely!) before serving.
Source: People
Serves 10 to 12
Fully-cooked ham, approximately 7 to 8 lbs.
2 cups pineapple juice
2 cups brown sugar
4 tsp. dijon mustard
4 tsp.balsamic vinegar
4 tsp. honey
2 tbsp. cornstarch
2 tbsp. water
1. Remove ham from packaging and discard any flavoring packet.
2. Pour pineapple juice into the bottom of a seven-quart oval-shaped slow cooker.
3. In a medium bowl, mix brown sugar, mustard, vinegar and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker. (If your ham is too large for the slow cooker, cut off a chunk to make it fit.)
4. Cover slow cooker with lid and set to low. Cook ham for 4 to 6 hours or until meat is tender and internal temperature reaches 140°F. If desired, flip and baste ham halfway through cooking time and again about an hour before ham is done. Once ham is finished, remove to a platter and tent with foil to keep warm.
5. Skim fat and strain crock pot juices into a saucepan and place on the stove over medium heat.
6. In a small bowl, use a fork to stir cornstarch into water to make a slurry.
7. Slowly pour slurry into pot while whisking ham juices. Allow mixture to bubble and thicken for a minute or two, occasionally stirring. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken appropriately.
8. Serve ham warm with sauce on the side or drizzled on top. If you prefer an oven-cooked ham effect, you may also glaze entire ham with thickened sauce and pop it under the broiler for about five minutes (watch it closely!) before serving.
Source: People