Ham in the slow-cooker

Honey-dijon ham

Made: December 25, 2013

Ingredients
- 1 bone-in cooked man (5lb)
- 1/3 cup apple juice
- 1/4 packed brown sugar
- 1 tablespoon honey
- 1 tablespoon dijon mustard

Directions
- In 4-6 quart slow cooker, place ham
- Add apple juice
- In small bowl, mix the brown sugar, honey and mustard
- Spread mixture over ham
- Clover, cook on low heat 6-8 hours
- Remove ham from slow cooker
- Cut ham & serve

I used a 3 pound, boneless ham to fit into our small slow-cooker. (and because we don't have too many people eating ham at Christmas). I used a combined tablespoon of mustard and dijon since the kind we had on hand was a little too zesty for my liking. We also cooked it for about 6 hours and it seemed to come out juicy and flavorful

(Recipe used: Pillsbury Christmas 2010)

CB Deconstructed

Cordon Bleu Casserole

Made: February 28, 2013

Ingredients
- 8 oz penne pasta
- 6 oz spreadable creamy Swiss cheese wedges
- 1 cup fat-dree half-and-half
- 1 teaspoon butter-flavored granules
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 3/4 cups cooked chicken breast, diced
- 1/2 cup cooked ham, diced
- 1/4 cup shredded Swiss cheese
- 1/8 cup seasoned dry bread crumbs

Directions
- Cook pasta as directed on package, drain & set aside
- Meanwhile, in a large saucepan over medium-low heat, combine cheese wedges, half-and-half, butter-flavored granules, garlic salt & pepper
- Cook, stirring often, until cheese is melted and smooth
- Add chicken, ham and cooked pasta
- Stir until well blended and heated through
- Top with shredded cheese and bread crumbs at serving time

I did a couple things differently. I used slices of Swiss cheese, cut up instead of the spreadable wedge as I couldn't find any. They melted quite nicely. I did add in 2 wedges of the Garlic and herb cheese to add a punch more flavor along with some cream cheese and a couple splashes of milk so it wasn't too thick. I used Butter Buds as my "butter-flavored granules".

(Recipe used: Gooseberry Patch; Mom's very best recipes)

Hammy cheese and broccoli

Slow-cooked Ham 'n' Broccoli

Made: April 27, 2012

Ingredients

- 3 cups cubed fully cooked ham
- 3 cups frozen chopped broccoli, thawed
- 1 can (10 3/4oz) condensed cream of mushroom soup; undiluted
- 1 jar (8oz) process cheese sauce
- 1 can (8oz) sliced water chestnuts; drained
- 1 1/4 cups uncooked instant rice
- 1 cup 2% milk
- 1 celery rib, chopped
- 1 medium onion, chopped
- 1/8-1/4 teaspoon pepper
- 1/2 teaspoon paprika

Directions

- In a 3-qt slow cooker, combine the first 10 ingredients (everything until the paprika)
- Cover and cook on high for 2-3 hours, or until the rice is tender
- Let stand for 10 minutes before serving
- Sprinkle with paprika

For the cooked ham, I used 2 ham steaks and cut them into cubes. I couldn't find a jar of process cheese sauce that wasn't made for dips and without the already added spiced. So I used 1/2 a block (still 8oz) of Velveeta cheese. I think it came out way creamier in the end (and from what the picture in the cookbook appeared to be) I used celery hearts and left out the onion, water chestnuts & paprika. Overall, I think it turned out quite delish and filling!

(Recipe used: Taste of Home quick cooking)

Just Peachy Ham

Slow Cooker Peach-Glazed Ham

Made: April 8, 2012

Ingredients
- 1 fully cooked smoked bone-in ham (7 lb)
- 3/4 cup peach preserves
- 3/4 cup packed brown sugar
- 1/2 cup Dijon mustard
- 1/4 cup white cranberry and peach juice
- Fresh peach slices, if desired

Directions

- Spray 7-quart oval slow cooker with cooking spray
- Remove excess fat from ham
- Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern around top and sides of ham
- Place ham in slow cooker
- In small bowl, mix preserves, brown sugar, mustard and cranberry juice until smooth
- Spread or brush mixture over ham in slow cooker
- Cover; cook on Low heat setting 8 hours or until meat thermometer reads 140 F
- Remove ham from slow cooker; cover with foil and let stand 10 to 15 minutes before carving
- Meanwhile, pour juices from slow cooker into 2-quart saucepan
- Heat to simmering; cook until slightly thickened
- Serve ham with sauce
- Garnish serving platter with peach slices.

Since it was only 3 of us, we used a baby 2 pound ham, so we cut the recipe down by thirds. We also didn't simmer the sauce or cover the ham in foil ... but we drizzled the ham with the sauce from the slow cooker. Overall, it was really juicy, moist and delish!

(Recipe used: Pillsbury)

Cheesy Crescents

Ham & cheese turnovers

Made: January 22, 2012

Ingredients:
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 8 thin slices cooked ham (8 oz)
- 4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

Directions:
- Heat oven to 350 F
- Separate dough into 8 triangles
- Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham
- Fold in edges of ham to match shape of dough triangle
- Roll up each crescent, ending at tip of triangle
- Place with tips down on un-greased cookie sheet
- Bake 15 to 19 minutes or until golden brown
- Immediately remove from cookie sheet; serve warm

I did mine slightly different as I loooooooooooove cheese. I used a whole piece instead of cutting them in half. The extra cheese made it so gooey with the ham. YUM!

(Recipe from: Pillsbury)

Such a ham

Ham Salad/Spread

Made: May 2, 2011

Mom and I love Ham Salad, but it's always so pricey for a little pound. So with leftover chunks from a ham we had previously made the week before for "Our Easter Ham" (which had a nice -homemade- honey mustard type glaze), I used that to make this. :D

Ingredients

- 3 cups ground fully cooked ham
- 1 hard-cooked egg, chopped
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 2 teaspoons sweet pickle relish
- 3/4 cup mayonnaise
- 1 tablespoon prepared mustard
Assorted crackers

Directions

- In a bowl, combine the first five ingredients
- Combine mayonnaise and mustard.
- Add mayo/mustard to ham mixture.
- Mix well
- Refrigerate until serving.
- Serve with crackers

I didn't follow this recipe much at all. Mom isn't fond of the egg in this. And we didn't really care for the celery or onion. I used a lot more than just 2 teaspoons of relish as well. :) I also had a lot more than just 3 cups of ground ham. :D I had fun with Mom's meat grinder and made at least 6 cups? I didn't measure. I then went to town with taste. In the bowl with the ham, I added 1 1/4 cup of mayo, a good 3 squirts of mustard and enough relish to coat nicely. Mixed it all up together and mushed it. I think it tastes really good and you can tell I made it from a ham shank as our glaze was in corporated inside the mixture as well :)

As for serving, I love it on crackers, bread or by itself. :)

(Recipe used: Allrecipes.com)