Tag Archives: Slow cooker

Red Currant Pomegranate Glazed Ham

Easter is quickly approaching and I’m getting nervous about making the main dish – the HAM – for the boyfriend and his family, especially after he just told me that his mother has gone to culinary school….pressure!  I have decided to make a red currant/pomegranate glazed ham in the crock pot because hopefully it should be easier than roasting it in the oven, and it sounds so yummy and flavorful.

Here is the recipe:

Ingredients:

1 sm. bone in half ham ( about 6 lbs. )

1 cpomegranate juice

1/2 cred current jelly

2 Tbsp dijon mustard

1/4 cdark brown sugar ( packed )

Directions

Place Ham in Crock Pot, Pour Pomegranate juice in, Put on Cover and Set to Cook on Low for 4 to 6 Hour, Basting once or Twice with juice in Crock Pot

In A Small pan- Over Medium Low Heat , Put Jelly in Pan and Cook , Stirring untill the Jelly Has Softened, – Then pour through a fine mesh Sieve, Into a Bowl , Discard All Solids – and Cover Bowl, Set in the Frig. Till ready to use.

About 45 minutes before Ham is Done, Take Jelly out of Frig. and put into a Sauce Pan – Take 3 TBSP. of the Liquid from the Crock Pot and mix in with the Jelly in the Pan, – Add in the Mustard and Brown Sugar, stir to combine and Place Pan Over High Heat , Bring to a boil and Stir untill the Sugar Is Dissolved, Then Take Off Heat and set Aside.

Remove 1 Cup of the Cooking Liquid From the Crock Pot and Discard – Pour the Jelly Mixture in the Sauce Pan over the Ham .
Replace Cover on Crock Pot and Turn HEAT TO HIGH, BASTE the HAM Often with the Liquid, Cook For 30 to 45 more Minutes, Untill Ham Is Shiney and Glazed. When Ham is Cooked, transfer to a Platter and Let Sit for 15 Minutes at Room Temp. Before serving.

What are you making for Easter?

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Sweet and Sour Slow Cooker Chicken Curry

I found a new recipe online at weight watchers that I thought sounded good, so I’m trying it out. Plus, being sick, it was nice to just throw stuff into the crock pot and have it make itself.

Sweet and Sour Slow Cooker Chicken Curry

Ingredients:

1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 large green pepper(s), cut into 1-inch pieces
1 large vidalia onion(s), sliced
14 1/2 oz stewed tomatoes
1/2 cup(s) mango chutney
1/4 cup(s) water
2 Tbsp cornstarch
1 1/2 tsp curry powder, or more to taste

Instructions:

  • Place chicken, pepper and onion in a slow cooker; top with tomatoes.
  • Mix together remaining ingredients in a small bowl. Pour over chicken mixture, cover and cook on low heat for 4 hours. Yields about 1 1/2 to 2 cups per serving.

Although the recipe does not call for it, I added sliced pineapple chunks to it. It turned out really well.  I served it over some leftover brown rice I had.  Here’s a picture:

Don’t forget to check out some of my other recipes, which you can find on my Savory Stuff page.  Let me know if you try any of the recipes and what you think.