Slow Cooker Ham with Tropical Fruit Sauce
Prep Time 20 Minutes
Total Time 8:20 Hrs:Mins
4 1/2-pound fully cooked smoked boneless ham
1/4 teaspoon pepper
1 jar (24 ounces) mango in extra-light syrup, drained
1 jar (12 ounces) pineapple preserves
1 jalapeño chili, seeded and chopped
2 tablespoons white wine vinegar
1/4 cup chopped fresh cilantro
1 can (20 ounces) sliced pineapple, drained and cut into sixths
- Spray inside of 4- to 5-quart slow cooker with cooking spray. Place ham in slow cooker; sprinkle with pepper. Place mango, preserves, chili and vinegar in blender. Cover and blend on high speed 30 seconds; pour over ham.
- Cover and cook on Low heat setting 6 to 8 hours.
- Remove ham from cooker; place on serving platter. Sprinkle ham with 1 tablespoon of the cilantro. Stir remaining 3 tablespoons cilantro and the pineapple into sauce in cooker. Serve sauce with ham.
Makes 12 servings
Out of cilantro? Chopped Italian parsley is a good substitute.
Freeze leftovers in a freezer-friendly container for up to 4 months. To thaw, place the container in the fridge for about 8 hours, or thaw in the microwave.
For an easy yet elegant Easter dinner, serve this ham with Spring Rice Pilaf, steamed snap pea pods and an assortment of bakery-bought rolls.