Prep 15 mins
Cook 6 hrs
Super easy, delicious, with only two ingredients! Note: Only use bone-in picnic ham! This recipe came from Allrecipe.com.
- Trim thick skin (rind), and fat off ham.
- Spread about 1 1/2 cups of brown sugar on the bottom off the slow cooker crock.
- Place the ham flat side down into slow cooker. Rub remaining brown sugar onto top of ham.
- Cover, and cook on Low for 6-8 hours.
Great start for a great ham. I did make several changes but this is the recipe that got me started. I stuck it with many cloves which added nice flavour and aroma. I mixed dry mustard in with the brown sugar(less than a cup for my 10 pound ham) and sprinkled some in the bottom of the slow cooker but used most of it to rub into the top and sides of the ham. I got a late start so I started it on high for 2 hours and then turned it to low for 3 hours. It came out well done but the most moist ham ever. So, so good. Thanks for sharing your recipe to get me started on making our ham just the way we like it.
This was the first time I heard of Picnic ham. I followed the recipe pretty close, trimmed it well, added the brown sugar. But I could not visualize that the crock pot would not overheat the sugar so I added a scant amount of cream sherry. After 5 hours of cooking I flipped it, and loosened the bones. At 7 hours the ham was starting to fall away from the bone, so I seperated the bones and continued cooking. At 8 hours I removed the ham to a collender and drained of all the fat. I shreaded the ham and returned it to the crock pot with the remaining juices. After tasting I found it too sweet for my tastes so I added some "Sweet Baby Rays" and a couple shakes of Tabasco. Now it was to my tastes. We took it to our tailgate party and served it on Ciabatta rolls and served it with cole slaw. Really Good and so easy.
This is a wonderful way to make a ham! If you like a sweet ham, this one is for you. I used a 4-pound ham so I reduced the brown sugar by half. Delicious and moist! A great meal to come home to after a busy day. Thanks for sharing. I will make again.