Crockpot Ham with Beer and Chutney Glaze

Monday, May 16, 2011

Crockpot Ham with Beer and Chutney Glaze – Secret Recipe Club

Have you heard of the Secret Recipe Club yet? Bloggers sign up to participate and then are randomly assigned to another blogger. You make something from that blog and everyone posts on the same day at the same time. It’s a great opportunity to check out a new blog and try a new recipe.

I was assigned This Mama Cooks. I was excited to be assigned to a blog I had never seen before. I looked through the blog and had some ideas about what to make but then the month started slipping away from me. With vacation, recovery from vacation, and some other stuff going on, here I was only a couple days from the posting date and I still hadn’t made anything from This Mama Cooks yet. I narrowed it down to a couple recipes and let Hubby choose.

I was secretly hoping that he’d pick the ham for a couple reasons. For one, we were on vacation for Easter and didn’t get to have a traditional ham dinner, so I’ve been thinking about making a ham for a couple weeks. For two, it was something that I could make without a whole lot of fuss. And for three, it’s something that will feed us all week (I love ham sandwiches!)

This recipe couldn’t be any simpler and I loved the idea of making your own sauce for the ham instead of using the package of goo that comes with the ham. I let this guy cook on Saturday while Hubby and I were taking care of some chores around the house. We had a mini Easter dinner Saturday night and we both enjoyed this ham.

I enjoyed participating in Secret Recipe Club. Definitely check it out if you’re interested in participating next month. Who knows, maybe I’ll be making one of you recipes next!

One Year Ago: Homemade Oreos
Two Years Ago: Coconut Lime Cupcakes
Three Years Ago: Lactose Intolerant Friendly Mac and Cheese with Broccoli and Cauliflower

Yield: 8

Ingredients:

One 5 to 6 pound fully cooked, spiral cut ham
1 jar mango chutney
3 tablespoons spicy or Dijon-style mustard
24 ounces of beer

Directions:

Trim off any excess fat. Place ham on a metal roasting rack or trivet in a 5-quart or larger crock pot or slow cooker. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours.

Remove tongs and metal rack from your slow cooker.

Pour off and discard pan juice.

Return ham to crock pot. If cooking on LOW, change setting to HIGH.

Place chutney in a small bowl. Stir in mustard and beer.

Pour chutney and beer mixture over ham into the crock pot. Cover and continue to cook for 30 minutes, basting every 5 minutes with the chutney and beer mixture.

Transfer ham to a warm carving platter or a cutting board. Cover with foil and keep warm with a clean dish towel. Let stand for 15 minutes before uncovering and slicing.

Spoon chutney and beer mixture over ham when serving.

Recipe as seen on This Mama Cooks, originally from Heartland Crockery Favorites

Main Meal

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19 Responses to “Chocolate Bacon Cupcakes with Caramel Frosting”

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Megan — January 13, 2011 at 5:06 pm

I’ll take any leftovers! They sound amazing. I keep saying dessert recipes with bacon and bookmarking them, but I haven’t tried any yet. Adding this one to the list now too. 🙂
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ann — January 13, 2011 at 5:07 pm

These look so terrific. I love the flavor combinations!
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Blog is the New Black — January 13, 2011 at 5:08 pm

I’m intrigued!
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KV — January 13, 2011 at 5:46 pm

interesting! I have a recipe for chocolate bacon fudge or maybe pb bacon fudge but I’m afraid to try it
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Rachel @ Baked by Rachel — January 13, 2011 at 6:01 pm

The frosting sounds amazing. I honestly still can’t bring myself to get behind bacon in desserts. Maybe someday I’ll try a bacon cupcake if I’m given one though. 🙂 I can only resist so long.
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Jennifer — January 13, 2011 at 6:08 pm

YUM! These look so good! I haven’t tried the bacon / sweet combo yet, but I’m sure I would love it!
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Fun and Fearless in Beantown — January 13, 2011 at 6:13 pm

This looks delicious but I’ve got to ask….what is a pirate party?
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Jen — January 13, 2011 at 6:21 pm

Fun and Fearless – It’s exactly like it sounds… Everyone dresses up as a pirate (or something related – Hubby and I went as Treasure maps last year). They even hire this guy who looks like Captain Jack Sparrow to come and there’s a prize for best costume. One of the best parties of the year!
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Cupcake Activist — January 13, 2011 at 8:48 pm

Sounds great! The problem I’ve seen with bacon is that sometimes it is chewy in cupcakes. That’s not good. I like that this recipe says to cook until crispy. Extra crispy for me!
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Laura and Alex — January 13, 2011 at 9:11 pm

My favorite candy bar is bacon chocolate!!! I can’t wait to try this 🙂
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Carrie — January 13, 2011 at 9:13 pm

Wow, those look and sound amazing!
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Shannon — January 13, 2011 at 9:42 pm

oh yum. after putting bacon in last years cookies this might need to be next 🙂
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Corrine — January 13, 2011 at 9:56 pm

I’m so curious to try bacon in baked goods, but do you think turkey bacon would work?
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Jen — January 13, 2011 at 10:08 pm

Corrine – I’m sure turkey bacon would work if you could get it nice and crispy. I’ve heard that if the bacon isn’t super crispy, it has a really weird chewy texture in baked goods.
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Corrine — January 14, 2011 at 2:11 am

Thanks Jen! I’m going to give it a try!
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Evan Thomas — January 14, 2011 at 2:28 pm

This has just about everything that I would want to go together. Awesome recipe!
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Medifast Coupons — January 14, 2011 at 4:10 pm

This is certianly a unqiue mixture of tastes and textures, but it comes together nicely. Definatly a must try!
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darcyeats — January 14, 2011 at 6:22 pm

Chocolate..caramel…bacon…PERFECTION.
I am infatuated with the perfect smoky/salty addition of bacon into sweet baked goods. So delicious. Of course, I’m kind of a fan of adding bacon into just about anything.
Great pics, def wanna try these out!
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kitchenmisfit — January 16, 2011 at 1:01 am

Sorry the cupcakes didn’t turn out like you wanted. Have you ever tried the bacon/chocolate cupcake at Cherry Bomb Bakery in Brighton? They are fantastic!