Easter is next month, and I’ve already been thinking about the menu. We always serve ham, and although I hate to mess with tradition, I thought I would do something different this year.
Normally, I warm up the ham in the oven, but I decided to try making ham in the Crock-Pot. Because I definitely don’t want to experiment with different cooking methods on any holiday, I tried the Crock-Pot method last week, and I thought I would tell you how the ham turned out.
We like to buy all-natural hams from a local butcher. They cost more than those in a typical grocery store, but the taste is incredible. However, you do have to season them yourself. I had a three-pound ham in the freezer, and I put some brown sugar in the bottom of the Crock-Pot and put the ham face down over the sugar.
Then, I rubbed some regular mustard on the top of the ham and poured clove honey over the entire thing. I didn’t measure anything — I just made sure that the ham was completely seasoned. I set the Crock-Pot on high until the ham was no longer frozen, and then I switched it to a low setting until it was done.