Receta Slow Cooker Pineapple Cranberry Ham
Apart from Easter, the year end holidays are a great time to prepare bone-in ham. A leg of ham can feed a crowd and they are usually on sale at this time of the year. Ham is also relatively easy to prepare especially when done in the slow cooker. So far I have cooked 2 butt portions as we do enjoy it very much.
The first one I prepared this season was this classic Slow Cooker Ham using spices and apple juice. We finished the ham within a week. Two days ago at the request of my boys for more ham, I made this Slow Cooker Pineapple Cranberry Ham to satisfy those two carnivores. This version tasted a little sweeter with the pineapple juice and dried cranberries.
If you are planning to prepare a New Year feast, there is still time to run to the grocery store to get a butt or shank portion ham. I prefer the meatier butt portion but the shank would also work. It is simply a matter of preference. Stick it in the slow cooker first thing in the morning and you have one dish out of the way. Do give it a try. You will not be disappointed.
Slow Cooker Pineapple Cranberry Ham
Ingredients
- 1 bone-in fully cooked ham (about 6 to 7 lbs/2.7 to 3.15 kg)
- ½ cup (90g) brown sugar
- ½ cup (70g) dried cranberries
- 1 cinnamon stick
- 10 dried cloves
- 1 cup (240ml) pineapple juice
- 1 tbsp cornstarch mixed with ¼ cup (60ml) water
Instructions
Place ham cut side down into slow cooker insert. Add brown sugar, dried cranberries, cinnamon stick, and cloves.
Pour pineapple juice over the ham. Cover and cook on high for 6 hours or low for 8 hours.
When done, remove ham. Pour liquid into a small saucepan. Remove cinnamon stick and cloves. Skim off as much fat as possible from the liquid. Boil on the stove until sauce is reduced by half. Add cornstarch mixture and allow it to thicken. Turn off stove.
Slice ham and serve with sauce.
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Enjoy…..and have a wonderful day!