I made this today, as it's finally started getting cool here in Texas. I used the pineapple juice as suggested, and instead of brown sugar I used Splenda's brown sugar substitute. I cooked it for nine hours using an 8.25 lb uncured pork picnic from Aldi. This sis some of the best ham I've ever tasted. I've pulled the bones and poured off the juice, and I have two cups of Anasazi beans soaking for cooking tomorrow in the bones, juice, and some select morsels of the ham as per RJ's follow-up message. Thanks RJ for the recipe. I can imagine the apple juice instead of the pineapple juice, but I think I'd prefer it with pineapple. (I had neither, so I had to get it at the store anyway, along with the pseudo brown sugar)
> -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of RJ > Sent: Sunday, September 29, 2013 4:14 PM > To: citd > Subject: [CnD] crockpot ham > > Crockpot ham > > Crockpot ham. > > 6 to 8 pound ham with or without bone > Today I am using about a 6 pound ham with bone. > enough pineapple juice to cover bottom of crock I am using fresh apple > cider, don't have pineapple juice, and I believe never rush to the > store, just substitute. > add 1/2 to 1 cup of brown sugar to the juice at the bottom of crockpot. > I only used 1/2 cup > Now take a1/2 cup of brown sugar and rub it all over the ham. > Place in crockpot fat side down and cover. Cook for about 8 to 9 hours > on low. > Or until the temp on a cured ham reach 140 F. > I am using a cured ham. > If I was using a fresh ham, the temp would be 160 F. > RJ > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
