KELLEY SAYS: Anyone who has ever hosted a holiday meal knows it can be a lot of fun and very rewarding but also be a lot of work and sometimes stressful. There is the planning, the prepping, the cooking and the cleaning. So I wanted to find something that takes some of that worry away and still be really tasty. This ham took about 10 minutes of prep time, then the slow cooker did the work.
BARRY SAYS: Kelley loves to cook, obviously, but I've seen that holiday stress thing she speaks of firsthand. I'm pretty sure I could make this ham, and it was really delicious. She did a similar one for Thanksgiving and, while it was somewhat different flavor-wise, both were good.
KELLEY: This was a different brand of ham, and it had a bone in it while the other didn't. But you are right. They did taste quite a bit different, so go with the brand you prefer.
BARRY: Either way, I could really taste the orange, maple and liquor flavors, and they worked very well together.
KELLEY: I agree. I hope you are ready for some ham soup or ham sandwiches.
BARRY: Always.
KELLEY: This is my holiday gift to all those stressed-out cooks out there.
BARRY: You're a giver.
Holiday Ham
This holiday ham recipe was done in the slow cooker, so it's easy-to-make and delicious meal and also let's you spend time with the family rather than in front of the stove for hours.1 (5-pound) picnic ham
4 sprigs fresh rosemary
2 sticks cinnamon
24 whole cloves
1 cup dark brown sugar
1 cup real maple syrup
1 cup orange juice
1/2 cup whiskey or bourbon (we used Chattanooga Whiskey)
2 generous spoonsful whole-grain mustard
1 large orange
Place cinnamon and rosemary in bottom of the slow cooker. Score fat side of ham and push cloves into the slits.
On low heat, combine sugar, syrup, juice, whiskey and mustard. Cook until sugar is dissolved.
Place ham in crockpot and drizzle liquid over top. Add sliced oranges. Cover and cook on high for 2 hours. Turn to low and cook for 3 hours. Let rest. Slice and serve with the drippings.
Contact Barry Courter at bcourter@timesfreepress.com or 423-757-6354.