Good afternoon, savvy savers! For day 2 of my Easter Crafts, Recipes, and Projects Series, I wanted to share with you my recipe for Crockpot Ham! I shop and purchase my ham at the same time that I purchase my New Year’s Ham, in mid November, and freeze it until needed; this cuts down on my out-of-pocket holiday rush-pricing. As well, the other ingredients you may have on hand, or can be purchased at your local Dollar Tree. I can make this dish for under $15.00, and it serves 12. The above photo was of last year’s ham, after being taken out of the crockpot, and it was awesome!
Here’s how I make it:
1 (6 pound) bone-in country-style spiral cut ham
30 whole cloves
3 cups apple juice
2 cups brown sugar
1 cup maple syrup
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons ground ginger
2 tablespoons ground cloves
1 tablespoon vanilla extract
1/2 maraschino cherries
1 can pineapple rings, with juice.
1/2 cup dijon mustard
1 orange’s peel
Salt and pepper, to taste
1) The night before serving, take 1 cup brown sugar, a dash of salt, pepper, and a half a cup dijon mustard, and make a rub. Using the rub, slather this mixture on the ham, then wrap in saran wrap and refrigerate overnight.
2) On a baking sheet, place your prepped ham, spiral cut sides up. Under the broiler setting on your stove, bake 25 minutes, or until golden brown and bubbly on top; the ham should have a slight crust, but not be burnt.
3) Next, remove the ham from the oven and place it in your crockpot.
4) Now, taking your spices, vanilla extract, pineapple and apple juice, to make a sauce, and then set to the side.
5) Next place the pineapple rings on top of the ham, along with the cherries and cloves.
6) Now carefully put your mixture around the base of the ham, then cook on low for 8 hours.
7) When the ham is finished, reserve the pineapple, cherries, and closes to the side for garnish on a platter. As well, be sure to strain the mixture from your crockpot, and serve it alongside the ham as an optional glaze and sauce.