New (to Me) Way to Cook a Pre-Cooked Ham
I’m sure that I am not the first person to think of this, but it worked so well, that I had to share it with you.
Yesterday I cooked my Easter Ham in the Crock Pot. It turned out beautifully.
I usually buy spiral cut hams on sale, and I always dry out the ham in the oven. It’s good, but it’s dry. I prefer not to glaze the ham, which probably has something to do with it. I was trying to think of a way to not dry out the ham when I saw the Crock Pot just begging to be used. It was kind of a light bulb moment.
Anyway, I just threw the ham into the crock, put about a cup of water in the bottom, cranked it to low, and let it go for about 5 or 6 hours. When the ham came out of the crock, it was falling off the bone and so juicy! I’ll definitely be doing this again.
A few things to consider:
- I got a very nice broth. It is currently sitting in the refrigerator waiting to be used. When I use it, I will skim the fat off the top and use the liquid underneath. It will be salty, though, so I’ll have to be careful not to over salt the dish.
- Since the meat cooked off the bone and I already got a good broth, I’m not sure if the bone will be good to use in a pot of ham and beans. I may try it, but maybe not. If you know about this, please comment below.
- The ham almost didn’t fit into the crock pot. I’ll definitely be considering this in the future. Make sure the ham you buy will fit into your crock pot. If you have a turkey roaster, that might be a better fit.
- Incidentally, I think that this potato salad would be heaven with a ham.
This was one of those serendipitous moments in the kitchen that makes me glad to cook. I love learning new things, and there are an infinite number of ways to improve my cooking technique.
Linked to Tasty Tuesday at Balancing Beauty and Bedlam.