We found big, bone in butt portion hams on sale after Thanksgiving. So, we bought a 10 pounder and put it in the slow cooker for the day while we went about our business (Michelle spent the morning visiting with her 96 year old Grandpa, who isn’t feeling well and I did laundry, vacuuming and took a nap).
Sliced ham, Brussel sprouts and applesauce
Honey Glazed Ham
10 lb ham
1/2 cup honey
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup apple juice (can use water)
Cut diamond patterns on the ham. Mix together the honey, brown sugar and cinnamon and spread over the ham. Pour the 1 cup apple juice into the bottom of the slow cooker and slide in the glazed ham.
Turn the slow cooker on to low and cook about 45 minutes per pound, basting occasionally with the juices in the cooker. Internal temperature of the cooked ham should be 140-145 degrees F.
Slice thin to serve.
We served the ham with homemade apple sauce and some Brussel sprouts.
Homemade Applesauce
4 Granny Smith apples
3 tablespoons butter
1/2 cup water
1/4 cup brown sugar
1 teaspoon cinnamon
dash salt
Peel, core and dice the apples. Place in a mixing bowl with water and a splash of lemon juice until ready to cook.
Heat water and butter in a large skillet, I prefer cast iron. Once the water comes to a boil and butter is melted, add the apples.
Cook over medium heat, stirring regularly until the apples start to break down. Add brown sugar and cinnamon and salt. Continue to stir, pressing down to further break down apples. Taste and adjust sugar and seasonings once the applesauce is of your desired consistency.
I hated Brussel sprouts as a kid. They smelled bad and tasted horrible. There wasn’t enough butter in the world to make them palatable.
I then discovered a great way to make them. They are almost but, not entirely, unlike French fries with this method. Instead of olive oil in the pan, consider using bacon fat for added richness.
Skillet Fried Brussel Sprouts
about 10 Brussel sprouts per person
a couple glugs of olive oil
generous pinch of kosher salt
Peel off the loose external leaves and slice off the root end before cutting Brussel sprouts in half. Toss in olive oil to coat. Heat skillet over high heat. Toss Brussel sprouts with salt.
Pour a little oil to coat the bottom of the pan. Once it begins to shimmer, place Brussel sprouts cut side down in skillet and let cook until that side is brown. Turn over and continue to cook for 2 -4 minutes more.
Serve immediately.
