Have you heard it is National Pork Month? Nothing says “Happy Pork Month” like a big ole hunk of ham.
In the U.S., nearly 65 million pigs are raised each year. Sounds like a lot, right? Don’t worry, China has us beat with almost 300 million pigs. Interested in knowing more about where animals are raised, check out this graph from The Economist.
Last weeks linky party also was a huge hit for pork recipes! The most clicked on recipes were all made with meat from none other than porky himself.
So, to make my ham. Start with a spiral cut ham. I still had one in my freezer, so I put it in the fridge overnight. Then place it flat side down in your crock pot. Cover with about 1/2 cup of brown sugar and then pour 1/2 cup of REAL maple syrup over top.
Then pour 1 cup of pineapple juice over top.
Then cook your ham on low for 4-8 hours. It will be heated through at 4 hours but there is plenty of juice if you pop it in before heading to work.
Carefully pull the ham out. It will be falling off the bone. I promise you!
I made up the Corn Chowdah Mac ‘n Cheese from Rachael Ray’s magazine this month to go with the ham. I substituted sweet potatoes for baking, but otherwise followed the directions. It was yummy! And had bacon top. The perfect match to the ham.
Plus, we had plenty of leftovers! Which means easier meals all week! Yay!
- 1 spiral cut ham
- ½ cup brown sugar
- ½ cup maple syrup
- 1 cup of pineapple juice
- Place ham in the crock pot, flat side down.
- Cover ham with brown sugar and then pour syrup and juice over the ham.
- Cook on low for 4-8 hours. The ham will be heated through in 4 hours but has plenty of fluids to go longer.