When my friend told me she was having 21 people over for Christmas dinner, I was in a panic for her! If I were her, what would I make? Where would I cook enough food to satisfy so many people? The following morning I had an email from AllRecipes.com, with some suggested ways to cook a ham. I glanced at a few out of curiosity, and got tempted by this slow cooker ham recipe. A couple of hours later we returned from the market with a seven pound ham.
So if I were feeding more than 20 people, there’d be a big stuffed turkey in our oven, along with some roasting vegetables, and a ham in our slow cooker. Dessert could be made in advance, and the stove-top would still be free for gravy and other sides. Do you think this would this work? How do you entertain a big crowd? (and stay sane enough to enjoy everyone’s company).
After re-reading the recipe and some of the comments, I tweaked the recipe a little. Mostly reducing the amount of cloves and sugar. The aroma of the spices and apple cider infused the ham, creating a very warm flavour, with a touch of sweetness. Unless you’re feeding a big crew, be prepared to enjoy the leftovers! We’ve been frying some up with breakfast, eating it for dinner with different vegetables, and tonight, the rest will become soup!
Although I feel more prepared for feeding future crowds, this year I still get off easy – I’m the dessert lady. Gingerbread cookies, almond short bread, chocolate chai tea cakes and two pumpkin pies (that I still need to bake).
MERRY CHRISTMAS EVERYONE!!
Cook: 8 hours (low) or 4 hours (high)
Yield: 12 (prepared in a 6.5 quart slow cooker)
Press whole cloves into the ham so they are evenly distributed.
Place the ham in a slow cooker. Slowly pour the maple syrup over the ham and try to coat it evenly. Pack the brown sugar on top of the ham.
Pour in the apple cider into any gaps left between the ham and your slow cooker insert. This will reduce the amount of sugar that falls off your ham.
Season the apple cider with cinnamon, nutmeg, ginger, ground and cloves. Add the orange peel to the pot.
Cover and cook on low for 8 to 10 hours (or high for 4-5 hours).