There is nothing like a rainy day to get you thinking about pulling out the slow cooker and enjoying some comfort food. In our house, this means ham. A Toupie ham is boneless and an easy to cut ham which makes it perfect for a quick weeknight supper. Leftovers are always great for sandwiches, omelettes, casseroles, and of course, soups.
Bon appetit.
INGREDIENTS
Toupie ham, approximately 7 to 8 pounds
4 cups stock (We use low-sodium chicken or vegetable)
4 tablespoons Dijon mustard (we prefer the “hot” style)
4 tablespoons white balsamic vinegar
3 tablespoons honey
2 tablespoons cornstarch
2 tablespoons water
INSTRUCTIONS
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Pour the stock into the bottom of a large slow cooker.
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Mix the mustard, vinegar, and, honey, and spread all over ham.
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Place ham flat side down in the slow cooker and add any extra mustard mixture to the stock.
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Cover slow cooker with lid and set temperature on low. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F.
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Remove ham from cooker and tent with foil to keep warm.
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Skim any fat (if desired) and strain the juices from the crock pot into a medium sized saucepan.
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Place the pot on the stove over medium heat and bring to a simmer.
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In a small bowl, use a fork to mix the cornstarch well into the water. Slowly pour the cornstarch mixture into the pot while whisking the ham juices.
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Allow come to a slight boil and thicken about 2 minutes. Be sure to stir regularly, but not continuously.
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Slice ham and serve with sauce.