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
Crockpot Ham with Beer and Chutney Glaze
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I would never think to serve bn squash this way! Clever!
omg this looks fabulous. I love the spicy, sweet sauce! I am making this for Thanksgiving apps!
Ok, now THIS is the way to get my husband to eat squash!
Congrats! This post is featured in this week’s “Recipes of the Week” round-up on BostonFoodBloggers.com: http://www.bostonfoodbloggers.com/2010/11/recipes-of-week_17.html
what a fabulous idea 🙂
Bacon makes everything better!
This looks amazing! I did something with acorn squash and bacon this weekend, but this looks infinitely better! Maybe I’ll try it for Thanksgiving.
What a delicious way to serve up squash! This looks amazing.
Well I’ve never tried squash wrapped in bacon before….maybe I’d be singing a different tune? I’ve never met anything covered in bacon that I didn’t like..
Squash wrapped in bacon..Sounds yum and am sure it will be a hit at my place…
Yum! I had prosciutto on hand, so I used strips of that.. I did some with crushed red pepper flakes rather than jalapeño .. My family preferred without the pepper-they thought it just tasted better that way…I tried all ways and it is just a yummy, flexible recipe! Thanks!
beantownbaker — December 1st, 2013 @ 6:48 pm
Glad this recipe worked out for you and your family!