8-9 pound precooked spiral cut ham, bone in
1 cup honey
½ cup Dijon mustard
3 Tablespoons Worcestershire sauce
1 tablespoons minced garlic
1 teaspoon garlic salt
Combine honey, Dijon mustard, Worcestershire sauce, minced garlic in a blender and pulse until smooth. Reserve ½ cup of the sauce to pour on top at the end.
Place ham face down in the slow cooker and pour glaze on top. Cook on low for 3-4 hours or until heated through. Pour the reserved glaze on top right before serving.
2-3 boneless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 Tablespoons red wine vinegar
Salt & Pepper (optional)
Place all ingredients into crock-pot and cook on LOW for 8 hours or HIGH for 4 hours.
1 (2 to 3) lb turkey breast
1/4 cup lemon juice
1 teaspoon rosemary
1 teaspoon oregano
2 tablespoons Dijon mustard
1/2 cup dry white wine
salt and pepper to taste
2 cloves garlic
Put all ingredients (turkey skin-side down) in Crock Pot and cook on low 6 to 8 hours, basting turkey if possible.
4 large chicken thighs, with skin
¼ cup dill pickle relish
¼ cup Dijon mustard
¼ cup mayonnaise
½ cup chicken broth
Rinse chicken well; pat dry. Place in a greased 5-6 quart slow cooker skin side up.
In a mixing bowl, stir together the relish, mustard, and mayonnaise. When well blended, stir in the chicken broth. Mix well.
Pour sauce over the chicken.
Cover and cook on low for 6-7 hours, or until chicken is tender, but not dry or mushy.
1 ham (cured bone -in, ready to cook, 4-6 lbs., the specifics are up to you)
1 can sprite (7-up, Sierra Mist, etc.)
1 cup brown sugar
1 can pineapple with juice (crushed, chunks, or slices)
1 tablespoon Dijon mustard
1/4 teaspoon ground clove (or to taste)
Spray crock pot with cooking spray.
Place ham flat side down into the crock pot. Mix pineapple, can of Sprite, brown sugar, dijon, and cloves in a med size bolw. Pour over the top. Cover and cook on low for 6-8 hours.
You may baste the ham about halfway through cooking time, do this quickly to prevent a lot of heat from escaping out of the crock pot.
Check to make sure it is done, internal temperature should be 160°.
You can kept the juices in a separate bowl so people can spoon over their own meat.
You can thicken the juice with cornstarch if it is too runny.