Make your Holiday Ham the rbV5 way in your slow cooker.

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rbV5

Lifer
Dec 10, 2000
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2 ingredients, awesome, Embarrassingly easy, and you will thank me :)

1) 8to10# half Ham (no fancy spiral cut nonsense)
1) 2# bag of Dark Brown sugar.

*Start ~ 8 hours prior to service.
*DRY rub brown sugar over entire Ham.
*Pat remaining brown sugar onto the bottom of your slow cookerDRY.
*Place Ham into cooker, flat side down.
*Cook on low, ~ 8hours (do not check ham <6 hours)
*enjoy.

Use foil to seal lid if the Ham pokes it up because it's too large. Very important you add no other ingredients, and that you use dry brown sugar. Try not to lift the lid for at least 6 hours after starting.

I gleaned this from somewhere on the internets several years ago, and consistantly get rave reviews "Best Ham I've ever had". It does suck for making gravy, but who cares, the Ham is awesome. This is the only way I've prepared Ham since the first time I tried it, it's just too easy and too good to waste my time any other way.
 

Fritzo

Lifer
Jan 3, 2001
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Not many people make ham gravy :) You usually only heat ham for 2-3 min/lb around 350F, but this method would probably make it puff up and become really juicy.

Try this next time- add some Canada Dry Ginger Ale while it's cooking (I think they're the only brand that's using real ginger these days).
 

rbV5

Lifer
Dec 10, 2000
12,632
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Not many people make ham gravy :) You usually only heat ham for 2-3 min/lb around 350F, but this method would probably make it puff up and become really juicy.

Try this next time- add some Canada Dry Ginger Ale while it's cooking (I think they're the only brand that's using real ginger these days).

My grandma made red eye gravy from ham all the time (ham drippings + coffee) you wouldn't probably use this ham for that ;)

Don't add the ginger ale, don't even lift the lid until its almost done (just to make sure its done). You need nothing else than dry brown sugar, very important you add no liquid.
 

rbV5

Lifer
Dec 10, 2000
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Starting my Ham now, should be ready early afternoon. I've got a 21# Turkey, I'll get it started in about 2 1/2 to 3 hours.

Happy Thanksgiving ATOT :)
 
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