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.
8 boneless, skinless duck breasts halves
1 (18 ounce) bottle of your favorite barbecue sauce
1/2 (15 ounce) can pineapple chunks, juice reserved
1/2 green bell pepper, sliced
1/2 onion, chopped
1 clove garlic, minced
Place 4 of the duck breasts in the bottom of a crockpot. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic. Mix well. Pour half of this mixture over the duck in the crockpot. Place the rest of the duck in the crockpot and top with the remaining sauce. Cook on low for 8 to 9 hours.
5 lb. loin end pork roast
1 large onion – sliced
4 t. sugar
3/4 cup hot water
2 t. soy sauce
2 t. dry cooking sherry
1/2 t. dried ginger
3 t. wine vinegar
1 t. ketchup
1 chopped green pepper
salt, pepper and garlic salt
1 can [8oz] pineapple chunks
cornstarch and water (2 tb each)
Season roast with salt, pepper & garlic. Put roast into oven and broil 20 minutes to remove fat. First place onion in bottom of Crock Pot; then roast with remaining ingredients [except pineapple and cornstarch/water] (I mix the ingredients together and then pour them on). Cover and cook. Last 1/2 hour add 1 can pineapple chunks. Cooking time: Low – 10-12 hours. High – 4-5 hours. To thicken gravy: Blend 2 T. cornstarch with 2 T. cold water. Set crock- pot on high and add paste. Boil gravy till thickened.
4 boneless skinless chicken breast halves, cut into 1 inch cubes
2 1/2 cups low sodium, reduced fat chicken broth
1 can (14 oz.) pineapple tidbits in juice, undrained
1 1/2 cups uncooked long grain rice 3/4 cups finely chopped carrots
1/2 cup each chopped sweet red peppers and green peppers
1/3 cup ketchup
2 tablespoons each brown sugar, reduced sodium soya sauce and white vinegar
2 cloves garlic, minced
3/4 cups chopped green onions
Spray a large saucepan with non stick spray. Add chicken. Cook over med-high until no longer pink. Add remaining ingredients,except green onions. Bring to a boil. Reduce heat to med-low. Cover and simmer for 25 minutes, until rice is tender. Stir occasionally. Stir in green onions during last 5 minutes. Serve immediately.
3-4 lbs. country-style ribs
1 (20-oz.) can undrained pineapple chunks
2 (8-oz.) cans tomato sauce
1/2 cup thinly sliced onion
1/2 cup thickly sliced green pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 tbsp. Worcestershire sauce
1 garlic clove, minced
Place ribs in slow cooker. In a bowl, combine the rest of the ingredients. Pour them over the ribs; cover and cook low 8-10 hours.