Jamón glaseado con arce y Dijon fácil en olla de cocción lenta (bajo en FODMAP, paleo y sin azúcar refinado)

Ingredientes

• 6 pound bone-in ham shank or butt
• 18 ounce can pineapple rings (canned in juice), and their juice
• 1/3 cup pure maple syrup
• 1/3 cup wholegrain Dijon mustard

Preparación

1. 1

   Prepare glaze: In a small bowl, whisk together pineapple juice (drained from the canned pineapple), maple syrup, and mustard. Set aside.

2. 2

   Prepare ham: Remove ham from packaging and place on a large cutting board or baking sheet, cut side down. Using a sharp knife (such as a paring knife), score the skin side of ham into large diamond shapes. Using toothpicks, secure pineapple rings to the skin’s surface. Carefully place ham in the slow cooker (I use a 6-quart Crock-Pot and would not recommend smaller sizes for this recipe), cut side down.

3. 3

   Apply glaze to the ham: Pour maple syrup mixture over the ham. Ladle small portions of the mixture over uncovered portions of the ham, basting with a basting brush (see notes).

4. 4

   Slow cook ham: Apply the lid of the slow cooker. Slow cook for 6 hours on low or 4 hours on high, ladling/basting the top portion of the ham every 30-60 minutes.

5. 5

   Allow ham to rest: Once cooked, open the lid of the slow cooker and allow the steam to dissipate for a minute or two. Remove the ham to a platter and allow to rest for 10-15 minutes prior to removing toothpicks and slicing.

6. 6

   Slice and serve: Slice ham into 12+ portions and serve with or without the pineapple on the side and the juices from the Crock-Pot on top.