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Once-a-Week Cooking

Cooking turkey and ham in crock pot

25 years ago

How long and what do you do to cook a ham and/or turkey in the crockpot? I finally bought one of each and would like to cook them soon for a delicious meal and loads of leftovers.

Advice please!!

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Comments (9)

RuthieG_mediaone_net
25 years ago
Brenda, I have never done either one in the crockpot so I can't answer your question. Maybe one of the crockpot sites could provide you with an answer.
brenda_t_ivillage_com
25 years ago
Well I did the ham yesterday. Smushed it in the crockpot, it fit but barely. Turned it on low at 7 am. At 8 last night we had a scrumptious main course. I added nothing, upon the advice of good old mom. Haven't dealt with the leftovers yet. Anyone have advice on how to make the most from them, as far as boiling the bone and such?
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Thanks for clearing that up. (Note to self, bigger freezer or consider...pressure power!) I went to the link but see that this recipe includes actual meat jarred up with the broth. "Chicken or turkey: Place large carcass bones with most of meat removed in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until remaining attached meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat trimmings to broth. Reheat to boiling and fill jars, leaving 1-inch headspace. " I myself simmer turkey/chicken bones with a few veggies and herbs for a good 3 hours (ham hocks for maybe 4). There is little actual meat in the pot. The resulting (mostly) clear stock then jells up overnight in the fridge. At that point I usually freeze it. It would seem to me that a 30-45 minutes simmer as indicated above would most likely result in a really 'weeny' broth with little substance. Has anyone jarred up a meatless broth? (Meanwhile she opens up a wordprocessing window and starts letter to Santa....) Kris
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Just tossed my christmas ham bone in the soup pot yesterday. I had green peas in my hand but a craving for lentil soup took hold and so lentils it is. I was so hungry for soup I ate almost two quarts between lunch and dinner.... ahh heaven (good thing I was working alone). Last week it was bean soup made with kidney beans and black beans.... with some fresh cayenne peppers. It turns our gray and funny looking because lots of people at work ask me what the hal is that. I don't care it has a hearty smokey peppery taste I like. The slime would probably be bacterial growth. Far as I know it won't hurt you. Beef often has it if stored awhile. Bad bacteria stink like rot... no danger you will accidentally eat it. As noted in a previous post you can just rinse it off. As for my ham... a chunk of lean stuff for sandwiches, the bone in the soup pot yesterday, and fattier chunks went into the freezer for soup later. About 10 pounds of ham in the freezer right now which will be all used up by the end of March. : ) lyra
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shaun said, "You aren't cooking the ham, you're just heating it up." But I wasn't planning to buy an already-cooked ham -- I would like info on cooking a ham. Do you think it best to only heat a cooked ham in a slow cooker, rather than cooking an uncooked one? Though my friend's Coke idea really threw me, I was thinking perhaps it was somewhat similar to the pineapple juice in your recipe, for keeping the ham moist? I'm a bit confused. Tracey -- I'm almost speechless at the thought of boiling a ham in a 2-Liter bottle of Coke! LOL I can't quite wrap my mind around that; I was already having a hard time envisioning pouring 'only' a can of Coke over the ham. Also, the recipe calls for onion on the ham. Now, I love to use onion to flavor ribs or fresh pork (as a roast, or for pulled pork BBQ sandwiches) in the slow cooker, but somehow 'cured ham' and 'onion' don't seem to go together in my mind. My friend's suggestion of brown sugar does sound more appropriate to me than onion. Nigella Lawson cooks her ham in the oven, which I don't think I'll be able to do. But one thing is certain: You have really livened up my evening! The day had been rather humdrum 'til I read your post and then read that recipe. :-)
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crane_ncol_net
25 years ago
Brenda: Glad to hear your ham was delicious! Have to try that! I do a Turkey breast in my crock pot all the time. All I do is put in the crock pot in the morning, add some Jane's Crazy MIxed up Salt & leave it all day! The turkey is moist & yummy! Really great way to cook if you are having two meats for a holiday (turk & ham) or your family complains that you don't fix turkey except for holidays!!
RuthieG_mediaone_net
25 years ago
So you guys are saying that you just put the meat in the pot and do not add any liquid of any kind?
brenda_t_ivillage_com
25 years ago
I added nothing to the ham. It rather made its own juice. Thanks for the turkey suggestion. I hope it fits in my crockpot. I never heard of the Salt . . . . Do you just do stuffing separately?
REst of the ham is currently sitting in the fridge. Gotta deal with it ASAP.
meow4x_hotmail_com
25 years ago
Brenda,

Do we label your recipe "Smushed Ham a la Brenda"?

Leftover ham suggestion:

Ham and cheese Omelets

Westerns--omelets with peppers, onions and lotsa chopped up leftover ham. Mix up a mess of eggs and all the rest of the ingredients. Pour into your biggest skillet and cook till set. Yummy!

Pea Soup--if your family likes it!

Cheers! Can't wait to try Smushed Ham.

M>
brenda_t_ivillage_com
25 years ago
Wonderful suggestions. But the leftovers I was anticipating, well you see, we've been eating them. I'm not sure how much is left on there! But I'm worried, I think I have heard that you should get the meat off the bone as soon as possible. I WILL deal with it tonight. Anyway, next time I do this I will have to get a bigger ham and just learn how to do it in the oven (or micro-convec like Ma) so we don't eat it all before I can get some frozen. It seems like many recipes call for cubes of ham. I saw some in the store packaged as cubes - looked very tempting and convenient but so expensive as compared to just doing a whole one.
mamabirdx5_netzero_net
25 years ago
I've taken the ham on the bone thrown it in a ziplock and froze it as is. Then when I was ready I'd make Split Pea Soup with the meaty bone and with the extra cup or two of meat I'd make Scalloped Potatoes and Ham.
brenda_t_ivillage_com
25 years ago
THANKS for that idea, I think I'll go that route as I don't feel the need to fight with it anytime soon. Wahoo! No more dreading that task! (Til later anyway)

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