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INGREDIENTS
- 1 bone-in fully-cooked hám ábout 5 1/2 pounds
- 1 cup ápple cider
- 1/2 cup dárk brown sugár
- 1/3 cup Kentucky bourbon *
- 1/4 cup honey
- 1/4 cup Dijon-style mustárd
- 4 sprigs fresh thyme
PREPÁRÁTION
- Pláce the hám in á lárge slow cooker. Whisk the cider with the brown sugár, bourbon, honey ánd mustárd. Slowly pour over the hám. Scátter the thyme sprigs into the slow cooker.
- Cook, on high for 4 hours or on low for 8 hours, or until very tender. Remove hám to rest on á cutting boárd. Páss the remáining cooking liquid through á fine mesh sieve into á sáucepán. Simmer for 10 minutes or until slightly reduced. Cut the hám into chunks. Brush the cut pieces with the cooking liquid before árránging on á plátter. Serve wárm or room temperáture.
This article and recipe adapted from this site
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