LAST-TO-POST #12 Calling all Poster Gals (and Guys) of the Lasting Kind.....

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Groceries are pretty expensive here too.

So what sort of ham do you start with? Leg ham with the skin?

And then do you mix the brown sugar and honey into a paste and spread it on the skin?

Cover with just foil? Is there any liquid in the crock pot?
 
Groceries are pretty expensive here too.

So what sort of ham do you start with? Leg ham with the skin?

And then do you mix the brown sugar and honey into a paste and spread it on the skin?

Cover with just foil? Is there any liquid in the crock pot?

You can make it a paste or just spoon it over. I just use a spiral ham not whole just a half. I dont think a whole would fit unless it was a really big crock pot. I cook alot in mine. I cook whole chickens. Your ham should be ready in about 3 to 4 hours after heating on low. You can always open it up and spoon any liquid from the ham over it. It cooks in its own juice
 

Thanks.

My crock pot belonged to my mother. It is over 35 years old. I'm used to making soups and stews in it. Never thought to use it to dry cook meat.
 
I think they are about 2 weeks away from Destination D (and the Flower and Garden show).
 
I keep turning the pages. If you would of named this thread for being first then I would of been last:rotfl2:
 
I skyped with my aunt in San Diego today....she was saying the exact same thing about airfares.
 
We skype DBIL and everytime it looks like he is sitting in the dark. I cant understand a couple who have a six figure income and live in a one bedroom and refuse to turn on lights and the heat.:rotfl2:
 
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