If you’re planning to forego Easter brunch this weekend, then you’ll want to have a hearty dinner to nourish your little munchkins after a busy day of Easter egg hunting. This traditional Easter ham takes the hassle out of cooking. The brown sugar and maple syrup provide that great sweet taste, while the pineapple juice helps to relieve some of that overpowering saltiness of the ham. Plus, the meat will be nice and tender after it’s been stewing in the crock pot for a few hours. Prep this in the morning, head out for a few egg hunts, and by the time you come back, it’s ready to eat.
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7-8 lb bone-in spiral-cut ham
1 c dark brown sugar
1/2 c all natural maple syrup
2 c pineapple juice
1. Place ham, flat-side down in a 6-7 quart slow cooker.
2. Rub brown sugar on all sides.
3. Pour on maple syrup and pineapple juice.
4. Cover and cook on low for 6-8 hours.
5. If desired, baste ham with collected juice from the bottom of the crock an hour or so before serving.
6. When ready, remove from crock pot and let rest on a cutting board for 15-20 minutes before carving.
What’s your fave way to cook ham? Tell us your recipe secrets in the comment section below.
recipe courtesy of Stephanie O’Dea of A Year of Slow Cooking and photo courtesy of raybdbomb