Ham with Lentils and Potatoes (Oven or Slow Cooker)

This is a great holiday dish.  You’ll have leftover ham of course, but you can do so much with it.  Tomorrow I’ll post a great egg casserole to make with some of that leftover ham.

Ham with Lentils and Potatoes (Oven or Slow Cooker)

Ham with Lentils and Potatoes (Oven or Slow Cooker)

Yield: Serves 6-8

Ingredients

  • 1 (6-8 lb) ham, I prefer Pedersen Farms
  • 3/4 cup honey
  • 3/4 cup apple cider
  • 3/4 cup spicy mustard
  • 1/2 cup molasses
  • 1/4 cup horseradish
  • 1 TBSP dry mustard
  • 1 tsp allspice
  • 1 tsp crushed red pepper, optional
  • 2 1/2 - 3 lbs sweet potatoes, peeled and cut into chunks
  • 2 TBSP olive oil
  • 1 TBSP dijon mustard
  • 1 TBSP honey
  • Salt and pepper
  • 1 1/2 cups dried lentils, picked over for stones and dirt
  • 4 cups chicken broth

Instructions

  1. Score ham to allow marinate to penetrate.
  2. Mix together 3/4 honey, cider, mustard, molasses, horseradish, dry mustard, allspice, and red pepper. Add ham and marinate for 24 hours.
  3. Toss sweet potatoes, oil, dijon, 1 TBSP honey, and salt and pepper
  4. Place lentils and broth in bottom of baking pan or slow cooker.
  5. Place potatoes on lentils.
  6. Place ham face side down (the side you would slice first), on top of all, and drizzle marinade over everything.
  7. Bake at 350 for about 2-3 hours, or until potatoes and lentils are done. Slower cooker for 6-8 hours on low or until potatoes and lentils are done.
  8. Add more broth, if it gets too dry while cooking.
  9. In the oven if the ham starts to brown too much, cover it. Stir potatoes and lentils if needed.
http://www.centexcooks.com/ham-with-lentils-and-potatoes-oven-or-slow-cooker/