Slow Cooked Candied Maple Brown Sugar Ham and Baby Carrots
Yesterday I was working on a huge paper for my graduate class and had no time for anything! My husband was running to the store and asked if I wanted anything. I had the sudden craving for ham so I had him pick one up. Then, I literally spent five minutes throwing this together in the crock pot. I love how quick and easy it is and that I have one side ready with the ham without any extra work. This worked out for our lazy Sunday at home but its also perfect for a beautiful Easter Dinner!
Maple Brown Sugar Ham
7-8 pound spiral-cut ham (bone-in or boneless)
1 cup brown sugar
1/2 cup maple syrup
1 can pineapple slices
1-2 lbs baby carrots
Directions: Use a 6-7 quart crock pot. Unwrap ham from wrapper, and discard the flavor packet. Place ham inside crock pot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup! Put the pineapple juice from the can in the bottom around the ham (don’t poor it over the ham). Then, use toothpicks to hold the pineapple slices in place on the ham or, just add them in a layer around the ham like I did. (Who has time to mess around with toothpicks?!) Then pour in a bag or two of baby carrots all around the ham. Cover and cook on low heat for 4-5 hours. Baste ham with juices an hour or so before serving. Remove ham and let rest 15 minutes before carving. Mine fell off the bone entirely!
Save that ham bone! I put mine in the freezer right away! I’ll use it for pea soup! The grossest looking most delicious soup ever!
Click HERE for more Easter Dinner Recipes and Sides!
Pin these! (Are you following me on Pinterest?)