Slow Cooker Maple and Beer-Braised Ham
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Slow Cooker Maple and Beer-Braised Ham
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Slow Cooker Maple and Beer-Braised Ham

Preparation
15 MIN
Cooking
10 H
Servings
10
Freezes

Ingredients

Preparation

  1. Remove the mesh from the ham, if applicable. Place the ham in the slow cooker. Baste with the mustard and prick with the cloves.
  2. Add the beer and maple syrup. Cover with cold water, up to 5-cm (2-inches) from the rim of the cooker.
  3. Cover and cook on low for 10 hours or until the ham is fork-tender. You can turn the ham halfway through cooking.
  4. Remove the ham from the slow cooker and slice thinly or break into pieces. Keep the cooking juices (about 2.25 litres rest / 9 cups) to cook whole potatoes, if desired.

Note

This recipe is from Ricardo’s book "La mijoteuse – de la lasagne à la crème brûlée"

Comments

  1. Very delicious ham; made it for Easter and it was great to have it in the slow cooker! Made life a whole lot easier and more delicious. Thanks!

  2. This ham was good but on the dry side. I could have cut my cooking time down to about 6-7 hours. My butcher said that I did not need to do the soaking method to remove excess salt as Canadian hams are not as salty as their American cousins. Watch out for the size of ham as mine just fit in my crock pot and there was no way I could turn the ham around without splashing the cooking liquid.

  3. Excellent and so easy to do! It is reminiscent of the ham I used to eat while growing up. Delicious! I will make this again and again. Ensure that the ham is no more than 3 kg, otherwise it probably won't fit in the slow cooker.

  4. Can I cook this in the oven instead of a slow cooker?

  5. Can I leave the skin on the ham or should it be removed before cooking. Also I would also like to know if the ham should be soaked to remove excess salt. Will ginger ale work as a possible replacement for the beer? Thank you.

  6. In other recipes, I noticed that there was a method to remove some of the excess salt. Could you do that to this recipe?

  7. very good.

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