Ingredients
- 1 –1½ pound boneless pre-sliced ham ham steak or small ham portion
- ¼ cup chicken broth or water
- 3-3 baby Yukon gold or red potatoes halved or 2 russet potatoes, cubed
- 2 cups baby carrots
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- salt & pepper to taste
- 1 tbsp butter cut into small pieces (optional but highly recommended)
Ham Glaze
- 2 tbsp brown sugar
- 1 tbsp maple syrup or honey
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp black pepper
Method
- Spray your crock pot with nonstick cooking spray. Pour the chicken broth or water into the basin. Place the potatoes in the bottom of your crock pot. Season with salt and pepper to taste.
- Place the ham directly on top of the potatoes.
- Arrange the baby carrots around the ham. Season the carrots with salt, pepper, rosemary and sage.
- In a small bowl, mix together the brown sugar, honey, Dijon mustard, garlic powder, and black pepper.
- Spread the glaze evenly over the ham and in between slices. Optional- save some glaze to brush on after it's cooked. Scatter the butter pieces over the potatoes and carrots.
- Cook on LOW: 4–5 hours or HIGH: 2½–3 hours. The potatoes should be fork-tender and the ham heated through.
- Spoon some of the cooking juices over the ham and vegetables and serve warm. You can serve the potatoes straight from the crock pot or make them into mashed potatoes.
Nutrition
Notes
This recipe makes 2-3 servings. Add more ham slices, carrots and potatoes for more servings or use less for 1-2 servings. The cook time will remain the same.
Cut the potatoes into the same size so they cook uniformly. If using russet potatoes, cut into a small dice to ensure they cook through in the allotted time.