The recipe below was supposed to be cooked in the oven. I don't like using the oven when I can use the crockpot. So I have improvised. I can improvise because Paul is returning from a trip and isn't here to boss me around. ;)
It is a little scary for me to be in the kitchen. I don't like to follow directions and I don't like to measure. Don't ask. I like to "see" how much stuff the recipe calls for. And then I decide in the moment. This is not a recipe for a career as an executive chef.
This sometimes works to my advantage. Sometimes we go out for dinner.
Cooked ham with bones: 10-12 pounds (uncooked and way less in size)
Garlic cloves: 8, peeled and cut into thin strips - I used 8 cloves. Keeps the vampires away.
Rosemary sprigs: 8 - I used way more. I love rosemary
Dark brown sugar: 1/2 cup - I used Splenda brown sugar and did measure.
Dijon mustard 1/2 cup
Apple juice or other liquid: 2 cups - I used water.
The recipe says this:
1. Preheat oven to 350°F.
2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
3. Using the tip of a sharp knife, score the fat in a diamond pattern.
4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
5. Mix the sugar and mustard together and brush on the ham.
6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
I did this:
1. Mixed/chopped the garlic and rosemary in our chopper.
2. Scored the ham and inserted the garlic rosemary blend.
3. Mixed the brown sugar and mustard.
4. Put the ham in the crock-pot.
5. Poured the sugar mustard blend over the ham.
6. Added 1/2 cup of water (in the measuring cup with the mustard - why waste good mustard?)
Cooking in the crockpot for 9 hours - 1 hour on high, 8 on low. I will add liquid if needed. It normally isn't needed.
At the very least, I have good pictures. Crossed fingers. :)
Adapted from Katie Brown Entertains.