This is an extremely easy and low-effort recipe for a tasty tropical ham dinner that will surprise everyone.
If you like to save time and energy, you surely have a slow cooker, and now is the time to let it shine!
Little Time to Cook? Make this Tropical Ham with Little Effort
The star of the show is your tropical ham!
Like many of us, you probably have canned ham at home, getting old and dusty on the back of the shelf. Why not use it now?
If you have used all your ham already, then it may be time to get the Spam, or even use that leftover deli ham in the fridge.
However, make sure any of the choices you pick are drained before you add it to the slow cooker.
It’s tropical season here!
The sauce in this dish is the main surprise, so using the right ingredients can be crucial.
Yet, if you don’t have canned pineapple, there are some alternatives. Use oranges, mandarin, or even pineapple juice mixed with the orange juice.
To add more texture though, consider adding a crunchy substitute, such as red bell peppers, or dried fruit.
As for the sweetness, light brown sugar is good in this case. If you don’t have it, don’t worry, a bit of honey or maple syrup will do the trick.
To finish, get your slow cooker ready
While this piece of equipment is very important here, if yours isn’t working, you can try using a regular stockpot, and simmer your ham for a few hours until tender.
As you can see, making a slow cooker tropical ham doesn’t have to be extra complicated, it can be done with the items you already have in your kitchen. Now, you are ready to get cooking and enjoy a surprisingly delicious meal tonight!
Tropical Ham
Course: LunchIngredients
1 lb (450 g) canned ham
1 can 15 oz (375 g) crushed pineapple
1 cup (240 ml) orange juice
3 tbsp light brown sugar
1 tsp ground allspice
Directions
- To start, remove the ham from the can and drain the liquid. Now place the ham in a slow cooker.
- Get a medium bowl and combine the pineapple and orange juice. Mix it well, and pour it over the ham. Dredge with brown sugar over the top.
- Put the lid on to cover and slow-cook for 8 hours.
- Serve warm. Enjoy!
