SLOW COOKER ROAST HAM WITH COLA GLAZE


ENGLISH STANDING RIB ROAST


You won’t believe how easy it is to make this show-stopping holiday dish. Popovers make a special accompaniment.


PREP TIME 10 MIN. – COOK TIME 1 HOUR 20 MIN. READY IN 1 HOUR 30 MIN. – SERVINGS 8


Sweeten up dinner with this cola-coated ham.


PREP TIME 10 MIN. – COOK TIME 8 HOURS READY IN 8 HOURS 10 MIN. – SERVINGS 14


1 (7–9 lbs) bone-in, shank portion ham ½ cup apricot preserves 2 tbsp Dijon mustard


½ cup packed brown sugar ¼ tsp ground cloves 2 (12 oz) cans cola 2 tbsp cornstarch


STEP 1 Score the fatty side of the ham with a sharp knife in a crosshatch pattern, cutting about ½-inch down. Mix together the preserves with the mustard, brown sugar, and ground cloves. STEP 2 Place ham into a 6 or 7 quart slow cooker with the scored side facing up. Brush or spoon the apricot-mustard mixture over the ham. Pour the cola into the slow cooker. STEP 3 Set slow cooker to low heat and cover (you can use aluminum foil if the ham does not fit inside the lid). Cook for 8 hours. Carefully remove ham. For best results allow roast to rest loosely covered with foil for at least 10 min. STEP 4 Ladle ½ cup of the sauce inside the slow cooker to a bowl. Mix in the cornstarch with a whisk until well blended. Whisk this mixture back into the liquid in the slow cooker. Cover with a lid, and set the slow cooker on high. Cook for 10 min. Strain the sauce and serve alongside the ham.


Per serving: 477 calories, 21g fat, 7g saturated fat, 148mg cholesterol, 1747mg sodium, 22g carbohydrate, 0g fiber, 17g sugar, 51g protein


1 (7–8 lbs) standing rib roast 2 tbsp chopped fresh thyme 2 tbsp minced garlic 2 tbsp chopped fresh rosemary


¼ cup Dijon mustard 2 tbsp olive oil


Apricot preserves Combined with cola, apricot preserves make a sticky sweet glaze that is simply irresistable.


STEP 1 Preheat oven to 450°F and set oven rack to lowest position. Season roast with salt (in modera- tion) and pepper. Place in a roasting pan, uncovered, with the bones on the bottom. Put in oven and roast for 25 min. STEP 2 Meanwhile, mix the thyme, rosemary, garlic, mustard, and olive oil until well blended. STEP 3 Remove roast from oven. Turn the roast upright so the bones are facing up, then brush all over with the mustard mixture. STEP 4 Lower oven temperature to 400°F and return roast to oven. Roast for an additional 45–55 min., or until an instant read thermometer reads 145°F (medium rare). Remove roast from oven and let rest, covered, for 20 min. before serving.


Tip Check out our website for black pepper popovers, a classic companion to this English-standing roast.


Per serving: 761 calories, 46g fat, 17g saturated fat, 254mg cholesterol, 523mg sodium, 7g carbohydrate, 0g fiber, 0g sugar, 79g protein


96 DECEMBER 2016


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