Ham Broth Slow Cooker Recipes

CROCK POT HAM WITH BROWN SUGAR

Steps:

• Coat a large 7-8 quart crock pot with cooking spray.
• Place the ham cut side down in the crock pot.
• Rub the brown sugar all over the ham, then pour the maple syrup and pineapple juice over the top.
• Cook for 3-4 hours on low heat, or until a thermometer registers 140 degrees F when inserted into the thickest part of the ham.
• Transfer the ham to a serving platter.
• Pour the liquid from the bottom of the crock pot into a medium sized pan.
• Place the pan over medium-high heat and bring the liquid to a simmer.
• Cook for 6-8 minutes or until just thickened,
• Pour the sauce over the ham. Decorate the serving platter with fresh herbs if desired, then serve.

NORTHUMBERLAND HAM BROTH

Steps:

• If the ham is salty leave it to soak overnight. You may also want to soak the split peas.
• Put the ham in a pan and cover with water. You will need about 3 litres
• Bring the ham to the boil and simmer for around three hours until tender.
• Remove the ham from the water, shred the meat and put back in the pan
• Peel the turnip and carrots and grate into the pan.
• Grate the leek and add to the pan with the lentils and split peas
• Bring the soup back to the boil and simmer until the vegetables are soft, around 30 minutes

THE BEST CROCKPOT HAM | SLOW COOKER HAM

Steps:

• Remove ham from the packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.
• Pour the pineapple juice in bottom of a large (6- to 9-quart), oval slow cooker.
• In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
• Cover slow cooker with lid and set to LOW. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, flip and baste the ham halfway through cooking time and again about an hour before the ham is done.
• Once ham is done, remove to a platter and tent with foil to keep warm and rest for 15 minutes. Skim any fat and strain the juices from the crock pot into a saucepan. Place the pot on the stove over medium heat and bring the juices to a simmer.
• In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may make and stir in a bit more cornstarch slurry.
• Serve the ham warm, with the sauce on the side or spooned on top.

CROCK POT OLD FASHIONED HAM AND BEANS

Steps:

• Rinse beans and sort for misfits.
• Cover the beans with water. The water level should be 2 inches above the beans. Soak the beans overnight. No need to refrigerate while soaking. The next morning, drain the water.
• Heat a fry an over medium high heat. Once the pan is hot, add 1 tablespoon oil. Add the celery, onions and carrots. Saute until until tender, about 5 minutes.
• Add the beans, the cooked vegetables, the ham shank, chicken broth and Soup Seasoning Mix to the crock pot.
• Let cook on low for 6 - 7 hours on low or until beans are tender.
• Remove ham hock and when it's cool enough to handle, shred meat and return the meat to the crock of beans
• Season with salt and pepper.
• To serve, place a square of cornbread in a soup bowl. Ladle a couple of scoops of ham and beans beside the corn bread and sprinkle with chopped raw onion.

SLOW-COOKER POTATO & HAM SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender., Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in ham and milk. Cook, covered, until heated through, 15-20 minutes longer. Serve with sour cream and green onions if desired.

CHICKEN BROTH IN A SLOW COOKER

Steps:

• Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
• Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

SLOW COOKER MAPLE GLAZED HAM

Steps:

• Place the ham in a large slow cooker. Whisk the broth with the brown sugar, half of the maple syrup and mustard. Slowly pour over the ham.
• Add cinnamon stick, cloves, black pepper corns and bay leaves to slow cooker.
• Cook, covered, on low for 6-8 hours, or until ham is tender and internal temperature reaches 140°F.
• Pass the cooking liquid through a fine mesh sieve into a saucepan; bring to a boil. Add reserved maple syrup. Boil for 7 to 10 minutes or until slightly reduced and syrupy.
• Brush the glaze over the ham. Slice and serve with remaining glaze. Serve warm or room temperature.

HAM BROTH, SLOW COOKER

Steps:

• The day before you want to use this: in a 6-quart slow cooker combine water, ham hocks, carrots, celery, onion, thyme, bay leaves, and garlic. Cover and cook on high-heat setting for 4 to 6 hours.
• Remove the hocks.
• Remove meat from the pork hocks; coarsely chop (you should have about 2 cups) and set aside.
• Discard bones.
• Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through sieve.
• Discard solids.
• Cover and chill broth and meat until ready to use.
• If necessary, before using, spoon off and discard any solidified fat from the top of broth.
• If necessary, add enough water to broth to make 10 cups total liquid.