Thursday, February 07, 2008

Slow Cook Thursday ~ Maple Ham

I made this on Sunday and everyone agreed, it was the best ham we have ever had. It was super easy and super delicious.

CROCKPOT MAPLE HAM

1 smoked bone-in ham (I used a double smoked ham from Costco)
1 can ginger ale
1/4 cup maple flavored pancake syrup (I used the kind that is 15% real maple)
1/2 tsp prepared mustard
1/4 tsp cloves
1/4 tsp cinnamon

Place ham in slow cooker cut side down. (My crock is oblong so it fit nicely. If you have a round one you may have to cut the ham in half and then arrange both halves to fit skin side up). Pour gingerale over the top. Cover. Cook on high for 2 - 3 hours.

Drain the liquid out of the crock. Score the skin of the ham in the crock right down to the meat. Combine the rest of the ingrediants and baste the ham skin getting it well into the cuts. Use it all. Cover and cook another 15 - 20 minutes.

Remove ham, let sit at least 10 minutes before slicing. Pour the syrup juices from the crock over the slices.

Updated with the link: Why do I always forget to put links in? Sigh. Sorry Sandra. Here it is. For more great slow cooker recipes go to Diary of a Stay at Home Mom each Thursday.

21 comments:

Crockpot Lady said...

mmm. I don't eat pork, but my husband does and is planning on cooking it for Easter. What a great-sounding recipe.
-steph

islandsparrow said...

Oh my goodness Suzanne! That sounds so delicious!! And patriotic :)

Plus, I have all the ingredients here in the house.

Next time I buy a ham, I am trying your recipe.

Barbara H. said...

This sounds luscious!

jennwa said...

I want a slice right now. Yummy!!!

Org Junkie said...

Good morning! This recipe looks good. Is this one of those smallish fully cooked hams or the bigger not pre-cooked hams? As you can tell I don't know much about ham. Please help!

Chris @ Come to the Table said...

this sounds yummy! I may have to try this one.

mjpuzzlemom said...

This looks really good. Thanks for sharing.


MJ

Sandra said...

Oh wow that sounds amazing.......yum!

Pam said...

This sounds delicioso, Susanne!

I just bought a ham the other day and wondered how I was going to make it more interesting than the regular, old way I cook it.

This is just what I was looking for!

I'll let you know how it turns out!

ellen b. said...

Yummy Sounds delicious!

Faith said...

This sounds good but my family doesn't care much for ham. Do you think this would work for a pork loin roast? That' on my menu for sunday but I am not sure what to do with it until I saw this recipe.

momrn2 said...

Oh Yum!! This sounds absolutely fantastically wonderful! I have a ham in my freezer. I'm not sure it's a smoked one though. Do you think that would make a difference??

{Karla} said...

oh Susanne! This makes my day! I can't wait to try it. YUMMMM!

Blessings,
Karla

Mari said...

This sounds so good - thanks for sharing!

Susanne said...

Faith: Oh yes. I think this basting would be very good on pork roast too! It's quite mild. Nothing overwhelming in it.

momrn2: we like the smoked because it's what we call "real" ham. It's hard to explain but those football shaped toupie hams aren't "real" ham to us, because they are pressed and shaped and wet. The smoked ones have a different texture, they are not so "wet". But all that to say I don't think it will matter if it's smoked or not. It just adds to the flavor and texture.

Jane Anne said...

This is perfect! I made my grocery list yesterday but I needed one more meal. I was thinking Crockpot-I got my Fix-It and Forget It Slow Cooker recipe book out and it is still sitting on my counter. This looks delicous! We are going to try it out this next week.

Lisa writes... said...

Printing...

Sandy said...

I must remember, I must remember, I must remember......to come back and get this recipe and make it soon.

We love ham, and it sounds simple and easy.

THANKS so much for posting it!!

MariaB said...

Susanne,
I am definitely going to use this recipe for tomorrow. These times that you give relate to what size of a ham (how many lbs.?). I am so excited, so I hope I hear from you very soon :-) Please email me at mariak_2198@yahoo.com.
Kindly,
Maria

Anonymous said...

Could this be altered to a low temp setting...6hrs perhaps...adding all ingredients at the beginning?

~muzakshal@hotmail.com

Joni said...

What is "prepared mustard"? Is that just regular mustard?