This is what's for supper at the Gruggen household tonight. And you will be absolutely astounded how easy this meal is to prepare with a slow cooker. But before we get into that, let's talk about the ham.
I'm a huge fan of the Costco meat department. Great quality stuff at unbelievably low prices. And this hickory smoked ham is no exception. Kirkland Spiral Sliced Hams are the very best tasting hams I have found. Our family has tried them all: HoneyBaked, Smithfield, Neuske, etc. Everyone single person in my family agrees that Kirkland Spiral Sliced Hams taste the best. Now get ready for this: Costco sells them for just $2.49 a pound. That's cheaper than weiners!
If you read my recipe for Braised Short Ribs, you know that you can score a good slow cooker for starting around $14. It's an incredibly versatile kitchen appliance that no cook should be without. And with slow cookers, there are no special skills required. If you know how to put a plug in an electrical socket, you are now an expert chef!
Ingredients
One spiral sliced ham (7-10 pounds)
1 cup of water
Aluminum foil
Directions
- Remove ham from store wrapping and wrap ham tightly in aluminum foil.
- Add water to bottom of slow cooker, then add ham. Cover.
- Turn slow cooker on high for 1 hour, then low for 8 hours.
- When done, remove foil and serve.
Wine pairing: Pinot Noir
P.S. What to do with leftover ham? Make Wild Rice Soup: http://terrygruggen.blogspot.com/2010/10/wild-rice-soup.html
I know this is an old post but I will try anyway! Did you use pre cooked spiral ham?
ReplyDeleteYes, Alita. I buy the cooked spiral hams at Costco.
ReplyDeleteWhen do you apply the glaze?
ReplyDeleteI toss the glaze out....not a fan as it makes it too sweet.
ReplyDeleteIs there a reason for high setting first? Is it possible to set the slow cooker on low and have it automatically start at 2:00 am in the morning so it can be ready at 11:00 am that same morning? I don't want to have to wake up in the middle of the night to change the setting.
ReplyDeleteThe 1-hour on high is a recommendation from Iowa State University. They recommend it to get the meat up to safe temperature as quickly as possible. I can see where that makes sense with raw meat. But given that most hams are pre-cooked, my guess is you would be fine with just 9 hours on low.
ReplyDelete