There are lots of ways to cook a ham. By far the most popular Christmas ham is a baked, spiral-cut ham with the bone in, coated with brown sugar and/or a range of spices. Why wouldn’t this be the favorite? It’s delicious. But for my ham this year, I decided to try something a little different.
I love slow-cooked pork roasts. Not necessarily slow-COOKER, pork roasts, though you could use a slow cooker for this if it were large enough. But a pork leg or butt cooked low and slow, for hours and hours, until the meat is fall-apart tender. I just love it. And the leftovers are so versatile – barbecue sandwiches, tacos, breakfast hash. So I thought, why not try that with a ham? So I did. Spoiler alert, it was pretty awesome. Check it.
Here’s what you need:
• A Ham. Don’t use spiral cut.
• 4 Cups chicken stock (unsalted – the ham has plenty of salt in it)
• 4 Cups raw apple juice
• 2 apples, peeled, cored and sliced
• 1 Cup brown sugar
• 1/2 Cup dijon mustard
• 1 Tbsp ground mustard powder
• 1 tsp ground cinnamon
• 2 pinches ground clove
Mix everything except the ham in a pitcher or something. Put the ham in a lidded pot deep enough to hold the entire thing, then add the liquid until the ham is almost covered.
Cook the ham, with the lid on, in a 250 degree oven for 10 hours, flipping the ham at about 5 hours. Once done, remove from the liquid and wrap in tin foil, adding a ladle or two of the cooking liquid before sealing up the tinfoil. Use multiple layers so, if one layer is punctured, you don’t get liquid spilling everywhere. Let the ham rest in the tinfoil for an hour or so, then serve. It will still be warm.
This is not a traditional ham. I know. But this ham shreds like pulled pork, is sweet, bursting with flavor, and the cooking liquid makes a great dijon gravy or sauce to go with it.
How do you cook your ham? Classic roasting? Maybe smoked? Let me know the deets, and perhaps even consider giving this non-conventional version a try.
PS: Don’t forget to sign up for the Wusthof Classic 3-Piece Cheese Knife Set Giveaway. Winner announced on that post tomorrow!
This is so amazing! I made it for dinner and I cannot stop snacking on the leftovers, they win over the Christmas cookies any day! I thickened the sauce with a roux to mix back into the meat. Very excited for sandwiches this weekend!
Signed in as my husband again…
Chris – can I assume correctly that since you’re mentioning a lidded pot, that it’s covered the whole time while cooking? I’ve got mine in the oven now (with the lid – mostly – on, since our ham is HUGE). Looking forward to dinner tonight!!
So glad you liked it! And you know when the kids eat without inhibitions, that it’s a winner.
Merry Christmas!
Aaaand one final comment. This was to. die. for. Even my pickiest eater ate a big helping!
Thanks, Chris. The ohhhh-so-tempting all-day smells are the only “bad” part about slow cooking!
Hi Trilby! Yes, cook with the lid on. At least as “on” as it can be.
Thanks for pointing out that I didn’t specifically mention that. I’ll go back and add it. I hope you enjoy the ham, and the all-day smells that accompany it. :)
I can attest for this. It WAS good!
This looks delicious, but I don’t eat ham. Do you think it could work with beef? What kind of cut would you suggest, or just wouldn’t work? Thanks!
Oh yum! Ham is my fave holiday dish! May have to give this a shot!