Ham fits well into fall entertaining as it is versatile and big enough to feed a crowd.
This elegant version lets a bone-in ham cook in the slow cooker.
To give it pizzazz, the recipe adds a splash of bourbon, rum or apple juice along with cinnamon, red pepper flakes and dried cherries.
- 2.5 kg (6 lb) bone-in ham, butt portion
- 125 ml (1/2 cup) apple juice
- 175 ml (3/4 cup) packed dark brown sugar
- 125 ml (1/2 cup) raisins
- 5 ml (1 tsp) ground cinnamon
- 1 ml (1/4 tsp) red pepper flakes
- 75 ml (1/3 cup) dried cherries
- 50 ml (1/4 cup) cornstarch
- 50 ml (1/4 cup) bourbon, rum or apple juice
1. Coat stoneware of a 5-L (20 cups) slow cooker with non-stick cooking spray. Add ham, cut side up. In a small bowl, combine apple juice, brown sugar, raisins, cinnamon and pepper flakes; stir well. Pour mixture evenly over ham. Cover; cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours. Add cherries 30 minutes before end of cooking time.
2. Transfer ham to cutting board. Let stand for 15 minutes before slicing.
3. Pour cooking liquid into a measuring cup and let stand for 5 minutes. Skim and discard excess fat. Return cooking liquid to slow cooker.
4. Turn slow cooker to High. In bowl, whisk cornstarch and bourbon until cornstarch is dissolved. Stir into cooking liquid. Cover; cook on High for 15 to 20 minutes until thickened. Serve sauce over sliced ham.
• Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. For more, visit emilyrichardscooks.ca.
– With files from The Canadian Press/ Crock-Pot