Spiced pork roast (fresh deboned picnic ham) is flavored with Worcestershire, brown sugar, herbs, and spices for an easy main dish for the slow cooker. Be aware that this particular recipe is designed for the Crock-Pot® Versaware product line which allows stove-top sauteing directly in the stone crock. Do not use this method with a standard Crock-Pot® or other slow cooker. Alternative instructions are included for standard and older model slow cookers.
INGREDIENTS:
* 1 (8 pounds bone in) fresh picnic ham
* 1 Tablespoon Worcestershire sauce (about)
* 1/4 cup brown sugar, packed
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/2 teaspoon dried thyme, crushed
* 1/2 teaspoon dried rubbed sage
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon cayenne pepper
* 2 teaspoons kosher salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon vegetable oil
PREPARATION:
Remove the skin and fat from the ham, then debone. (Save the pork bone to use in stock, soup, or beans.The bone may be easily frozen for later use. You should have about a 6-pound boneless pork roast after deboning.) Use kitchen string to tie roast back into shape, if desired.
Rub Worcestershire all over exterior of the deboned ham.
Whisk together brown sugar, onion powder, garlic powder, thyme, sage, cinnamon, cayenne, salt, and pepper until well combined with no lumps. Pat the spice mixture evenly over the exterior of the deboned fresh ham.
Remove the 6-quart heat-proof stone crock from the Versaware™ Crock-Pot® base and rub with vegetable oil or spray with vegetable oil. (See Notes.) Place the roast into the crock. Place the crock on the metal rack for use on a cold glass-top stove. Turn heat to low, then increase to medium heat, and cook until the bottom is browned, about 15 to 20 minutes.
Return the crock to the Crock-Pot® base. Turn the meat over. Cover with the lid and set to Low. Let cook about 6 hours before testing for doneness to your personal liking. The longer it cooks, the less likely you will be able to slice it, as it will be fall-apart tender.
Serve spiced pork roast with the natural pot gravy.
Yield: 6 to 8 servings
