4 lean pork chops
1/2 teaspoon salt
1 dash pepper
1 tablespoon prepared mustard
2 tablespoons red wine vinegar
1/8 teaspoon dried dill weed
1 can (17oz) fruit cocktail
2 tablespoons cornstarch
2 tablespoons cold water
Sprinkle chops with salt and pepper. Place in slow cooker/Crock Pot. Combine mustard, vinegar and dill. Drain fruit cocktail; add 1/2 cup syrup from fruit to mustard mixture. Pour over chops in pot. Cover pot and cook on low for 4 to 6 hours or until meat is tender.
Remove chops and turn control to high. Dissolve cornstarch in water; stir into pot. Add drained fruit cocktail, cover and cook on high for 10 to 15 minutes. Spoon fruit sauce over chops.
4 pounds ham (boneless, fully cooked)
1 can lemon-lime soda (12 ounces)
1/4 cup honey
1/2 teaspoon mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Place ham and soda into slow cooker/Crock Pot. If your pot has a rack you can use it. Cover and cook on LOW 6 to 8 hours, (3 to 4 hours on HIGH) Thirty minutes before serving, combine remaining ingredients, including 3 tablespoons drippings from bottom of slow cooker/Crock Pot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.
1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
Place all ingredients in a large Crock Pot (cut meat in half if necessary): stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.