Monday, May 2, 2011

Smoked Ham with a Strawberry Rhubarb Sauce

Now that it's been more than a week since Easter, I'm finally posting about our Easter ham this year.  It's more than a little ironic... I never used to eat ham at all.  In fact, Grandma would always make something extra so I wouldn't have to eat any.  And this year, I volunteered not only to cook the meat, but I ate my fair share too.  Here is a recipe for a special sauce to cook your ham in, it's a little different, but adds so much flavor to the meat.

Smoked Ham with a Strawberry Rhubarb Sauce

2 c. rhubarb (fresh or frozen)
2 c. strawberries (fresh or frozen)
2/3 c. packed brown sugar
1 ½ c. granulated sugar
1 medium onion, chopped
1 ½ c. cider vinegar
 ½ c. diced green chilis
Dash of dried ginger
 1 t. salt
4-6 pound smoked ham

1.  Combine all of the ingredients, excluding the meat, in a small saucepan.  Stir well.  Bring to a boil, reduce heat, and simmer 6-10 minutes, until reduced.
2. Place the ham in a large slow cooker/crock pot, and pour the sauce over top.  Cook on high for 5-6 hours, until the meat is tender and starts to fall apart.  Be careful not to overcook, it will dry out the meat.


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