Slow-Cooker Barbecue Ham and Black-Eyed Peas

2018-06-10
  • Yield : 8 servings
  • Prep Time : 15m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    308 calorie
  • Fat

    16 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    49 milligrams
  • Sodium

    1073 milligrams
  • Carbohydrate

    25 grams
  • Fiber

    4 grams
  • Protein

    18 grams

Ingredients

  • 1 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons pure maple syrup
  • 1 tablespoon molasses
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon chili powder
  • 1 small leek (white and light green parts only), halved lengthwise and cut into 1-inch pieces
  • 1 1/2 to 2 pounds boneless smoked pork shoulder (picnic ham)
  • 2 sprigs thyme, plus leaves for topping
  • 1 1-pound package frozen black-eyed peas (about 4 cups), thawed

Method

Step 1

Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.

Step 2

Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.

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