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.
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
Pour the stock into the bottom of a large slow cooker.
Mix the mustard, vinegar, and, honey, and spread all over ham.
Place ham flat side down in the slow cooker and add any extra mustard mixture to the stock.
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.
Remove ham from cooker and tent with foil to keep warm.
Skim any fat (if desired) and strain the juices from the crock pot into a medium sized saucepan.
Place the pot on the stove over medium heat and bring to a simmer.
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.
Allow come to a slight boil and thicken about 2 minutes. Be sure to stir regularly, but not continuously.
Slice ham and serve with sauce.