Janet’s Appalachian Recipes


By Janet Crow - Guest Columnist



Janet Crow


Many of us have ham for Easter so I thought I would share with you a simple recipe for cooking one in a crock pot. Cooking your ham this way frees up the oven for the other dishes you may be making for your family. The ham does not come out dry as it is cooking in the juices which keep it nice and moist.

During holidays when my Grandmothers would be cooking a ham they would be up before the crack of dawn putting it in the oven so they could get the side dishes and baking done in time for our family gathering. This method of cooking the ham lets you sleep in just a little bit longer.

For more family recipes, please follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Crock Pot Cola Ham:

7-10 lb. spiral sliced ham

1 1/2 C. coca-cola

3/4 C. brown sugar

1 T. dijon mustard

Place the ham in a 6 quart crock pot. Pour the cola into a small pot and add 1/2 C. of brown sugar and the mustard. Bring up to a boil, whisking to dissolve the sugar. Once boiling, remove from the heat and pour over the ham. Sprinkle the remaining brown sugar over the top and cover tightly with tinfoil if ham is too large then put the lid on top. Cook on low for 5 hours, basting the ham with the juice half way through.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2017/04/web1_Janet-Crow-CMYK-1.jpgJanet Crow

http://williamsondailynews.com/wp-content/uploads/2017/04/web1_crock-pot-ham.jpg

By Janet Crow

Guest Columnist

comments powered by Disqus