Aunt Missy’s Slow Cooker Ham

One of my biggest day to day challenges is figuring out how to find time to get dinner on the table. With three kids under three, inevitably our witching hour is early evening. If I wait until then to start prepping, chances are we’re gonna end up having eggs and frozen waffles or ordering take-out.

In an effort to stay within our food budget and limit processed foods, I’ve turned to my slow cooker again and again. Over the past few years, it has become a loyal and faithful companion. I make everything in there, including hamburgers! With summer having finally arrived, I’m always on the lookout for slow cooker recipes that go well with warmer temperatures because there’s no way I’ll be packing this handy appliance away for the season.

If you depend on your slow cooker to help you through the busyness of child raising like I do, I have a family favorite recipe to share that I’m pretty sure will become famous amongst your loved ones, too. It’s frequently requested around here, and it’s a big hit with all ages.

My Aunt Missy’s Slow Cooker Ham is the perfect amount of salty and sweet with plenty of zip from vinegar, worcestershire and paprika, and subtle sweetness from the brown sugar. The shaved ham gives it a lighter feel, perfect as we settle in to those warm temps.

Another major plus is that it takes only 10 minutes to whip up the sauce, and the rest of the work is done by the crock pot! You’ll love how it turns out and will be thankful it makes plenty of leftovers for the rest of the week!

Aunt Missy’s Slow Cooker Ham

Ingredients:

-2 cups water

-1 cup packed brown sugar

-1/2 cup white vinegar

-1/3 cup oil

-1 tablespoon worcestershire sauce

-1 teaspoon onion powder

-1/2 teaspoon paprika

-1 1/2 tablespoons ketchup

-dash of hot sauce

-1/2 teaspoon dry mustard

-3 lb. shaved deli ham

Directions: In a large saucepan, combine all ingredients except the ham. Bring to a boil and boil for 10 minutes. Put the ham in a large bowl and pour the mixture on top. Stir, cover with plastic wrap and marinade in refrigerator for 24 hours. Place the ham and liquid in slow cooker. Cook on high for two hours. Serve on buns. Store leftovers in an airtight container in refrigerator and reheat before serving.

I hope you enjoy it as much as we do!

Happy Cooking!