Category: Slow Cooker

Slow Cooker Sunday: Christmas Eve Ham

Christmas Eve: the most magical time of the year. I don’t care whether you are 1 or 100, something about Christmas Eve makes you feel like there are twinkle lights in your soul. Growing up, Christmas Eve was always the real party. All of my aunts and uncles, cousins, grandparents, family friends, etc. would get together and go to the town parade. When we arrived back at my aunt’s house, there was always a giant red velvet bag waiting on the front steps. SANTA CAME! He stopped by while we were at the parade to bring us all an early gift; one present we could open that night before he brought the rest of them while we slept. Even as I got older, this feeling never left me. We now celebrate on Christmas Day with everyone, but the magic is always there as I drift off to sleep on Christmas Eve (even at 27!).
One of the most important things that I learned during all of those nights was that being together was the real gift. Sure, that Britney Spears CD made me scream and jump up and down, but i nearly forgot about it after breaking out my aunt’s hair spray and lipstick and giving her the ugliest makeover ever. We were all so happy to just be together. And to this day, that is still how we are. Being together means everything to us. So this Holiday, I urge you to spend time with the people you love, and make memories. I hope that the meals I share on this blog can help you do that, because there is nothing better than pulling that extra sleeve out to seat a few more at the table!

There are two occasions during the year that I glorify ham. One is Easter, and the other is Christmas. It’s so easy, and such a crowd pleaser; you can make it super savory, or super sweet; the choice you have for sides is literally never-ending. This slow cooker ham is extremely simple so that you can enjoy your day with the people that matter, not in the kitchen. All we need is a ham – precooked and presliced (sized to feed the crowd you are expecting, I used a 3 lb.), one whole package of brown sugar (16 oz.), and one 20 oz. can of pineapple chunks.

Layer about ⅓ – ½ of the brown sugar on the bottom of the slow cooker. I just want to pause here, close my eyes, and think about the brown sugar caramelizing once it gets nice and hot… give me a moment… okay, I’m back. Place the ham on top of the brown sugar, pour the pineapple chunks, with juice, over the ham. I like to split open a couple of slices so that some chunks can sit in them, I don’t want all of that flavor only at the bottom.

Now take the rest of the brown sugar and sprinkle it over the top. But wait, THERE’S MORE! Don’t just sprinkle it. Massage it. Treat it like a rub on a pork shoulder and really get that sugar stuck to every part of the ham. Don’t forget the sides. I’m talking serious flavor here. Again, just close your eyes… caramelization… yes. Now your with me.

The only hard part about a precooked ham is not drying it out. Since it is already fully cooked, we are really only warming everything up so that the flavors are able to develop together. For the size ham I have, only about two hours is fine. Stick with your gut on this one. There’s nothing worse than dry ham. Since I was only making this for dinner, I served it with rice and a salad. However, the options are totally there for you. Think brown sugar carrots (mmm), garlicky mashed potatoes (a-huh), even cooked to death green beans (YES!).

I hope that you try your hand at slow cooker ham (you can do it, I promise), and share your experience in the comments with me! You can also tag me on instagram @anaspiringhousewf .

But, most of all, I hope that even for just a moment you are able to find that childish excitement you once knew. I hope that you let it take control for just one day, one night, and let it fill your heart with joy.

Merry Christmas to all, and to all a good night!

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Slow Cooker Sunday: Christmas Eve Ham

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Ham: it's the perfect holiday meal. What's better than enjoying time with family and friends while eating great food? Not having to spend more than 10 minutes creating said great food.
Ingredients
  • Precoocked, presliced Ham (I used 3lbs., but choose something appropriate for your guest list)
  • Brown Sugar, 16 oz.
  • Pineapple Chunks, 20 oz. can
Instructions
  1. Layer about half of the brown sugar on the bottom of the slow cooker
  2. Place the ham on top
  3. Pour the pineapple chunks over the ham, and spread the remaining brown sugar over the top of everything
  4. Cook on LOW for only about 2 - 3 hours, depending on the size of the ham (remember: you are only warming everything together, don't dry it out!)

 

Slow Cooker Sunday: Venison Stew

It was 5 degrees when we woke up this morning. FIVE. I love my dog, but I feel like I could totally train her to use a toilet. BECAUSE FIVE DEGREES HURTS MY FACE. Don’t get me wrong, I am a New England girl through and through. I lived in Florida for two years, and I missed home more than I ever thought I would. I missed watching the leaves fall from the trees in autumn, and the first snow fall over neighborhoods decorated with Christmas lights. But damn, it’s cold today! Thankfully I had slow cooker venison stew planned. Stew, fuzzy socks, puppy cuddles. Count me in!

Since dating my boyfriend, I have become a huge fan of venison. It is certainly something that not everyone loves, but let me tell you: stew was literally created for venison. If you are lucky enough to know someone who hunts, I highly recommend asking for a few packages of stew meat. If you’re not a fan, or can’t get your hand on any, just substitute stewing beef.

Other than the meat, you’ll need flour, salt and pepper for the dredge. For two pounds of venison I used a cup of flour and 1/4 teaspoon each of salt and pepper. To dredge the meat, just use tongs to make sure all of the chunks are coated with the flour mixture. From here they will go right into a skillet with some canola oil over medium-high heat. You don’t want to fully cook them, just move them around to ensure that all sides get a little bit of color. This will help really get the flavor to lend itself to the stew, and the flour will act as a thickening agent.

Before we put the meat in, let’s add all of the other ingredients to the slow cooker. You simply cannot have a stew without potatoes. Once peeled and cubed, line the bottom of the slow cooker with about two cups. (tip: if you cut the potatoes before you do everything else, place them in a bowl of water to keep them from browning) Then we need one cup each of carrots, celery and onion (also known as a mirepoix. Fancy, I know). Chop those up into bite sized pieces and add on top of the potatoes. Finally let’s add a 6 oz. can of tomato paste (gives a SUPER rich and deep flavor to the stew), 2 teaspoons Italian seasoning, 1 1/2 teaspoons sugar, 2 garlic cloves – minced, one bay leaf, and 1/2 teaspoon both salt and pepper.

Once the meat is seared off, add that to the rest of the stew and pour about 14 oz. beef broth and one cup root beer over everything. Trust me on the root beer; it will blow. your. mind. Cook on low for eight hours or on high for four hours.

And here it is folks… oh. Oops. I couldn’t help myself. What? Do you think I make delicious food just for your viewing? A girl has got to eat!

JUST KIDDING! A hot bowl of comforting, curl up on the couch, put another log on the fire, the laundry can wait until tomorrow, honey when are you gonna bring me home another deer, stew. Don’t forget bread to sop up all that goodness at the bottom!

Note – After cooking on high for 4 hours, my potatoes were not as tender as I wanted them to be, so I ended up adding another hour. Depending on what size you cut yours into, you may need to adjust the time as well. If you want to do this super low and slow, 8 hours should do just fine!

Now if you will excuse me, I have seconds calling my name. It’s very possible I will have none left for lunch tomorrow.

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Slow Cooker Venison Stew

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Serves: 6

This slow cooker venison stew is a set it and forget it meal that will warm you up even on the coldest winter day.
Ingredients
  • 2 lbs. Venison (or Beef) Stew Meat
  • 1 cup All Purpose Flour
  • ¾ tsp. Salt
  • ¾ tsp. Pepper
  • 1 tbsp. Canola Oil
  • 2 cups Potatoes, peeled and cubed in bit sized pieces
  • 1 medium Onion, chopped
  • 1 cup Carrots, chopped
  • 1 cup Celery, chopped
  • 6 oz. Tomato Paste
  • 2 Cloves Garlic, minced
  • 2 tsp. Italian Seasoning
  • 1½ tsp. Granulated Sugar
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 1 Bay Leaf
  • 14 oz. Beef Broth
  • 1 cup Root Beer
Instructions
  1. Mix the flour and ¼ tsp. each salt and pepper in a shallow baking dish
  2. Dredge the stew meat in the flour, coating all sides of each piece
  3. Sear the meat in the canola oil in a large skillet over medium high heat (just enough to brown each piece, you don' want to cook them through)
  4. Add the potatoes, onions, carrots, celery, tomato paste, and spices into the slow cooker
  5. Add the meat on top, mix well, and pour the beef broth and root beer over the top
  6. Cook on LOW for 8 hours, or HIGH for 4 hours

 

Slow Cooker Sunday: Sausage With Peppers And Onions

Opening day. Fenway Park. Green Monster. Spilling more than half of your two beers on the way back to your seat. SAUSAGE WITH PEPPER AND ONIONS. Yea, I know, Heaven. But, alas, it’s December and opening day seems like a lifetime away. If you’re dreaming about warmer weather like I am, then you will love these at home, slow cooked, sausage with peppers and onions.

I used venison sausage because it’s what was in our freezer, but you can follow the same exact recipe using Italian sausage. Other than the meat, all you’ll need is some bell peppers, sweet onions and of course sausage buns. Five links was enough for the two of us for dinner and lunch the next day. This is definitely a meal that I would suggest making more than you need. Cut up the sausage into coins for leftovers and eat it with rice for a super satisfying lunch!

This could not be any easier to make. Slice up the bell peppers and onions- I used three peppers of assorted colors and two sweet onions, but the quantities can be adjusted depending on what you and your family prefer. Lay those down in the crock pot first, then place the sausages on top.

You’re done. No seriously, all done. Some recipes call for either a type of broth or tomato sauce, but I really don’t think you need it. The vegetables will sweat and release plenty of liquid, and the fat from the sausage will add a ton of grease. By the time this has cooked down for five to six hours there will be plenty of liquid that has softened up the vegetables.

Now, the most important part of this post is how to assemble your sausage sandwich. Ladies and gentlemen, please put your peppers and onions in the bun first. BEFORE the sausage. You can put more on top of course, but when you add them to the bottom you are less likely to experience a sausage sandwich disaster (you know the kind, where you are somehow left with a soggy bun in your hands and all of the good stuff on the plate). Add some spicy brown mustard on top and you are good to go.

Here’s hoping your Sunday’s are low and slow, and Spring Training comes quickly!

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Sausage With Peppers And Onions

Prep time: 

Cook time: 

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Serves: 5

Take yourself out to the ball game without the long bathroom lines and $10 beers with these amazing sausage, pepper and onion subs.
Ingredients
  • 5 Venison (or Pork) Sausages
  • 2 Medium Sweet Onions, sliced
  • 3 Bell Peppers, julienned (any color will do)
  • Sausage Buns
Instructions
  1. Place the onions and peppers in the slow cooker, and the sausages on top.
  2. Cook on LOW for 6-8 hours, or HIGH for 3-4 hours