Sunday, April 7, 2013

slow cooker ham and stuffs

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.
DSC_1000

DSC_1009

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?)

DSC_1016

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.

6 comments:

Karen Kerr said...

Unless you are baking, who needs exact measurements?

Deirdre Honner said...

Exactly. :)

Paul's Blog said...

Karen, please do not encourage her! :-)

Karen Kerr said...

Ha ha. Sorry Paul.

AV said...

I am intrigued by brown sugar Splenda. I am a heavy Splenda user (in more than one sense) but have never tried the brown sugar variety. Good? (I like the way you cook. Recipes are for people who want all their dishes to turn out good.)

Deirdre Honner said...

Amy, it was fantastic. The recipe called for 1/2 cup of brown sugar; the conversion table had me using 1/4 cup. (Here is where I did measure).

Paul said that he would use more brown sugar and I was happy with it as is.

It was FANTASTIC. Paul added one suggestion - to shred the ham about halfway through the cooking. I would heartily recommend this addition.