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Ham
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Ingredients
- 1 cup packed brown sugar
- 2 tablespoons paprika
- 2 teaspoons chili powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄3 to 1⁄2 cup to spicy brown mustard
- 1 4 to 5 lbs. cured bone-in ham (not spiral-cut)
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup water
Ingredients
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Instructions
- Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
- Make the Dry Rub: In a bowl, mix together all of the dry rub ingredients.
- Spread a thin layer of mustard on all sides of the ham. Spoon it on, and then smear it around with your fingers. Try to cover every inch.
- Then pat the dry rub ingredients over the mustard on all sides of the ham.
- Place the coated ham cut-side down into the bottom of your slow cooker crock.
- Pour Worcestershire sauce and water down along the side of the cooker so you don’t wash off any of the rub and mustard.
- Cover. Cook on Low 5 to 6 hours, or until an instant-read meat thermometer registers 100°F when stuck into the middle of the ham (but not against the bone).
- Lift the ham onto a platter and cover it with foil. Let it stand 10 to 15 minutes so it can regather its juices.
- Slice. Drizzle the slices with cooking juices from the cooker to serve.
Recipe Notes
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Recipe Notes from the Author
A 4- to 5-pound cured, bone-in ham fits perfectly into a 7-quart oval slow cooker. A larger ham will have to be cut in half and put into two smaller cookers. That works too. Just be alert to the size of the ham you buy—or ask the butcher to cut it in half for you if it’s over 5 pounds. This mustard glaze and dry rub work well on pork and beef roasts too.
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