Many people have no idea from what part of the pig a real ham comes, they just know they like what they eat.
Nonetheless, true hams are made from the leg of the pig – the butt end or shank end. The meat is then wet-cured in a brine solution, or dry-cured, prior to it being smoked or cooked. The shank end has the sweeter meat while the butt end has more meat and fat.
Hams are sold either boneless or bone-in. Is there an advantage of one type over the other? Some people believe that a bone-in ham has more flavor; but not everyone agrees.
Either way, here is a simple recipe for cooking a bone-in ham in a slow cooker.
- 2 cups packed brown sugar
- 1 (8 pound) cured, bone-in picnic ham
- Spread about 1 ½ cups brown sugar on the bottom of the slow cooker.
- Place the ham flat side down in the slow cooker (you may have to trim it a bit to make it fit.
- Use your hands to rub the remaining brown sugar onto the ham.
- Cover and cook on LOW for 8 hours.