1/13/2024 0 Comments Crockpot spiral ham![]() Recipe Tips & Tricks: How much ham do I need per person?Ībout 3/4 pound of bone-in ham per person. To keep warm transfer sliced ham back to the crockpot on the warm setting. Transfers the slices to a platter for serving. Cotinue to cut the meat from off the bone in sections. Carve down along the bone to remove boneless section of meat, the sprial cut should now be perfect serving slices. ![]() To carve the ham place pre-cut side down. If you want a thicker glaze add a cornstarch slurry made up of 1 tablespoon cornstach and 1 tablespoon water. Heat the liquid over medium-high heat and bring to a boil to reduce down until ready to serve. You can do this with a ladle, or very carefully with oven mits on lift the crock up and pour into a saucepan. To make glaze transfer the remaining liquid in the crockpot to a small saucepan. To get mine out I use my set of grilling tools since the ham is pretty bulky! Carefully remove ham from crockpot, a pair of sturdy large tongs and spatula is helpful here. When heated through, set aside pineapple and cherries for serving. Time will vary depending on the size of your ham. Add 1-2 cherries to the center of each pineapple.Ĭover and cook on HIGH 3-4 hours or LOW 4-6 hours. If you have trouble getting them to stay in place you can use toothpicks to hold them in spot but I don’t find it necessary. Now place pineapple slices overtop the ham, resting on the side of crock if needed. Rub the brown sugar mixture all over the ham, getting inbetween the crevasses and slices for maximum flavor. Tip: do this over the sink so your counter isn’t a mess! Add the ham to the crockpot pre-cut side down. ![]() Now unwrap the ham, and pat off any excess juice with a paper towel. In a bowl mix together the brown sugar, mustard, and cloves. This recipe is really simple and only requires a few minutes of prep. ![]() I always look for the maraschino cherries marked ‘salad cherries’ when you buy them this way they come without the stem. While they aren’t absolutely crucial to this recipe they are fun, giving the recipe the ‘holiday flair’ and spirit. Maraschino Cherries: Lastly the cherries, kids LOVE this part.The pineapple rings will then be used to top the ham as it is cooking. The juice will be drained, set it aside for another use like a fun beverage or baking. Sliced Pineapple: One can of sliced pineapples should be plenty.The cloves and mustard flavor balances out the sweetness of the sugar but without overwhelming the ham. Spices: To flavor our ham I use what is probably considered an ‘old fashioned’ pairing for ham, dry mustard and ground gloves.In this recipe I use the brown sugar as a rub mixed with spices. Brown Sugar: The sweetness of the brown sugar pairs so nicely with ham, which is why it is used frequently on holiday hams.Another thing to not about the ham is that while the most popular option is a spiral cut you can use a ham that does not come precut. Depending on the size of your slow cooker you might be able to fit a ham up to 9 pounds but otherwise you might want to use an oven for your ham if it is larger. Bone-in Spiral Cut Ham: In order for the ham to cook evenly in the crockpot you will want a 7 to 8 pound ham, anything smaller will work as long as you adjust cooking times but any thing bigger than that probably won’t fit in the crockpot.So when it comes to the holiday ham you can imagine I like to keep it easy and simple yet classic.Īdding the pineapple slices and cherries to the ham brings that classic feel I like but putting it in the slow cooker updates the recipe and helps keep everything easy!īy using the slow cooker you are able to free up oven space making it easier to get your side dishes done, plus if you set up the crockpot out of the way you might even save yourself some counter space as well! Recipe for Spiral Ham in the Crockpot Ingredients: Turkey with mashed potatoes on Thanksgiving, Hot Dogs & Hamburgers on July 4th, & Ham with Au Gratin Potatoes for Easter, you get the idea. Slow Cooker Ham with Pineapples and CherriesĬall me old fashioned but when it comes to any holiday meal I like to keep them classic.
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