Tuesday, September 19, 2017

There's Nothing Dry About this Rub!


Sometimes, when you think dry rub, you might think the flavor of your dish might be a little on the dry side. No worries about that with this recipe.  Phyllis Good, who wrote the cookbook Stock the Crock stopped by Tonia's Kitchen with her recipe for Dry Rub Mustard Glazed Ham. It's not a pure dry-rubbed ham, as the mustard glaze might foretell, but that glaze serves two purposes. One, Phyllis says it holds the rub and two, the best part really, she promises the mustard gives an "extraordinary" flavor to the ham, which, by the way, Phyllis says, should not be spiral, but a bone-in ham. This is one ham, whose flavor will sing.

Use 7-quart cooker.
Makes 10 to 12 servings.
Prep time: 15 to 20 minutes.
Cook time: 5 to 6 hours.
Ingredients for the dry rub:
• 1 cup packed brown sugar
• 2 tablespoons paprika
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
Other ingredients:
•  1/3 to 1/2 cup spicy brown mustard
• 4- to 5-pound cured, bone-in ham (not spiral-cut)
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Make the dry rub: In a bowl, mix together all of the dry rub ingredients. Spread a thin layer of mustard on all sides of the ham. Spoon it on, and then smear it around with your fingers. Try to cover every inch.
Pat the dry rub ingredients over the mustard on all sides of the ham.
Place the coated ham cut-side down into the bottom of your slow cooker crock.
Pour Worcestershire sauce and water down along the side of the cooker so you don’t wash off any of the rub and mustard.
Cover. Cook on low for 5 to 6 hours, or until an instant-read meat thermometer registers 100 degrees when stuck into the middle of the ham (but not against the bone).
Lift the ham onto a platter and cover it with foil. Let it stand for 10 to 15 minutes so it can regather its juices.
Slice. Drizzle the slices with cooking juices from the cooker to serve.
About the ham:
• A 4- to 5-pound cured, bone-in ham fits perfectly into a 7-quart oval slow cooker. A larger ham will have to be cut in half and put into two smaller cookers. That works, too. Just be alert to the size of the ham you buy or ask the butcher to cut it in half for you if it’s over 5 pounds