One of the tips we shared to revamp your Thanksgiving meal was to serve two meats instead of just the turkey. So many cooks find this suggestion sacrilegious but truth be told, turkey does not rank high on the list of favorite meats. Furthermore, more meat means more leftovers that can be turned into other delicious meals throughout the week. Since a standing rib roast is more of a Christmas thing, I often turn to pork - more specifically, ham. This salty, juicy meat is a nice compliment to the mild flavored bird. This recipe is made in the slow cooker so your turkey does not have to share the oven space, just the table. The blend of the sweet marinade with the savory ham is a perfect match. The extra ham can be prepared in hasg the next morning, split pea soup or a simple ham sandwich.
1 1/2 cups pineapple juice
1/4 cup honey
2 teaspoons dry mustard powder
1 (7 to 10 pound) bone-in, spiral-cut ham*
1/2 cup dark brown sugar, packed
15 whole cloves
5 whole black peppercorns
Step 1: Whisk pineapple juice, honey, mustard powder in a small bowl and set aside.
Step 2: Rub the brown sugar thoroughly on all sides of the ham, making sure to get all the cracks and crevasses. Then, puncture the ham with the whole cloves. Place the spiral cut ham into a slow cooker and and pour pineapple mixture over the top.
Step 3: Cover and cook on low heat for 4 to 5 hours or high heat for 2 to 3 hours, basting every hour. Serve immediately.