nverland: (Cooking 2)
[personal profile] nverland
 photo SLOW COOKER CIDER HAM.jpg

SLOW COOKER CIDER HAM

INGREDIENTS:

1 ¼ cups fresh-pressed apple cider (unfiltered, raw apple juice)
¼ cup pure maple syrup
2 tablespoons smooth or grainy Dijon mustard
¼ teaspoon ground ginger
¼ teaspoon black pepper
1 orange, scrubbed
1 best-quality bone-in smoked ham (6 to 7 pounds)
1 cinnamon stick

DIRECTIONS:

Pour cider into a 6-quart slow cooker. In a small bowl, combine maple syrup, Dijon, ginger and pepper. Zest the orange into the bowl and mix the marinade ingredients together.
Rub the marinade onto one side of the ham and place it marinade-side-down into the slow cooker. Spoon the rest of the marinade all over the rest of the ham.
Peel the orange and coarsely chop the pulp, discarding any seeds. Add the orange around the sides of the ham and tuck the cinnamon stick inside too.
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
To serve, transfer the ham to a platter. Cover to keep warm. Strain liquid from the slow cooker into a gravy pitcher and serve with the ham.

*If you are preparing this recipe as gluten-free, just be sure to use brands of apple cider, maple syrup, mustard and ham that are known to be GF.
nverland: (Cooking 1)
[personal profile] nverland
Beef Diablo-crockpot

What you’ll need
2 to 3 potatoes, peeled and sliced
1 onion, sliced
1 3- to 4-lb. beef pot roast, boneless
2 tbsp. flour
2 tbsp. prepared mustard
1 tbsp. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar

How to make it
Place onions and potatoes in bottom of crockpot. Place roast on top of onions and potatoes.

Make a smooth paste out of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread paste over roast. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
[identity profile] alexcat.livejournal.com
Easy BBQ Ribs


Savory, tender, juicy, and slow-cooked to perfection, this recipe for Easy BBQ Ribs is our newest and best. Made with our homemade Rib Rub and Fancy Barbecue Sauce, this dish is finger-licking good.

Yield:
MAKES 4 to 6 servings
Total time: 13 Hours, 45 Minutes

Recipe Time
Hands-on: 30 Minutes
Total: 13 Hours, 45 Minutes

Ingredients
1 slab baby back pork ribs (3 1/2 to 4 lb.)
Rib Rub, divided *
1/2 cup pineapple juice
2 teaspoons rice vinegar $
1 teaspoon minced garlic
Fancy Barbecue Sauce **

Preparation
1. Rinse slab, and pat dry with paper towels. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Reserve 1/2 Tbsp. Rib Rub; sprinkle both sides of ribs with remaining rub. Wrap ribs in plastic wrap; chill 8 to 12 hours.
2. Stir together pineapple juice, next 2 ingredients, and reserved 1/2 Tbsp. Rib Rub in a 6 qt. slow cooker. Cut slab in half, and stack halves in slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4 to 5 hours or until ribs are tender.
3. Preheat broiler with oven rack 10 inches from heat. Remove ribs from slow cooker, and place in a single layer in a heavy-duty aluminum foil-lined jelly-roll pan. Brush both sides of ribs with Fancy Barbecue Sauce. Broil ribs 2 to 3 minutes on each side or until caramelized. Serve with remaining barbecue sauce.
Note:
Ribs may be cooked entirely on LOW for 6 to 7 hours or until tender.

*Rib Rub:
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper $
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
Preparation
Stir together dark brown sugar, smoked paprika, ground cumin, kosher salt, garlic salt, onion salt, dry mustard, freshly ground black pepper, ground red pepper, and ground ginger.


**BBQ sauce:
Ingredients
1 cup tomato-based bottled barbecue sauce
1/4 cup honey
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon dried crushed red pepper
Preparation
Stir together barbecue sauce, honey, apple cider vinegar, dry mustard, and dried crushed red pepper in a small saucepan. Bring to a boil over medium heat, stirring often; boil 1 minute. Remove from heat. Cover to keep warm.
Note:
We tested with KC Masterpiece Original Barbecue Sauce.

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