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serves 6–8

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slow-cooker savvy

For a variation, substitute two 1¼-pound ham steaks, cut into 6 serving pieces, for the hot dogs and proceed as directed.

Hawaiian Sausages

This is a simple dish to serve as part of a brunch, and goes together in a wink. Link sausages are cooked and glazed with pineapple, and make a nice pairing with a savory strata or frittata.

3 pounds link pork sausages

2 cups pineapple juice

3 tablespoons cornstarch

1 teaspoon curry powder

1 ripe large pineapple, peeled and cored, and cut into 1-inch chunks (about 4 cups)

saute the sausages in a large skillet until browned on all sides. Transfer the sausages to the insert of a 5- to 7-quart slow cooker.

mix the pineapple juice, cornstarch, and curry powder in a mixing bowl, and pour into the slow-cooker insert. Add the pineapple, cover, and cook on low for 4 to 5 hours, until the sausages are cooked through and the sauce is thickened.

serve from the cooker set on warm.

serves 6–8

Ham

A fully cooked ham is a great way to serve a lot of people at once. Ham should be warmed before ser ving, and a glaze adds visual interest as well as a nice contrast to the smoky flavor. A large slow-cooker insert is required, and most will not hold a ham that is more than 6 inches tall.

See Party in a Pot for slow cooking and glazing.

Crocked Ham and Scalloped Potatoes

One definition of “an eternity” is two people and a ham, and those words were never truer than when you are trying to find ways to recycle the leftovers. This is a very traditional recipe for scalloped ham and potatoes, but instead of cubing the ham, you cut it into matchsticks and layer it with potatoes and onions. Feel free to use your favorite cheeses in this dish. I love the nutty flavor of Gruyère, but other Swiss cheeses work well, as does Cheddar, Havarti, fontina, or provolone.

5 medium Yukon gold or red potatoes, scrubbed and cut into ¼-inch-thick slices

1 medium onion, cut into half rounds

4 tablespoons (½ stick) unsalted butter, melted

1½ teaspoons salt

1 teaspoon freshly ground black pepper

2 cups leftover ham, cut into matchsticks (about 8 slices)

2 cups heavy cream

1 cup whole milk

1 tablespoon Dijon mustard

2 cups finely shredded Gruyère cheese

½ cup grated Parmigiano-Reggiano cheese

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

combine the potatoes, onion, butter, salt, and pepper in a mixing bowl. Arrange a layer of the potato mixture in the bottom of the slow cooker and top with a layer of ham. Repeat the layers, ending with potatoes. (You should have 3 layers of potatoes.) Whisk the cream, milk, and mustard together and pour over the potatoes. Sprinkle evenly with the cheeses.

cover and cook on low for 5 hours, until the potatoes are tender. Remove the cover and cook for an additional 30 to 45 minutes.

serve the potatoes from the cooker set on warm.

serves 6–8

Barbecue-Style Ham Loaf

Ham loaf, a staple of the 1950s, makes a comeback in the slow cooker, but this time with a South Carolina mustard-based barbecue sauce that gives it a lot of personality. The smoky thyme-flavored loaf is terrific sliced and served with slaw or fruit salad. Any leftovers make terrific sandwiches for lunches later. This is a great way to use up leftover ham, and you can freeze the loaf for up to 6 weeks after it is cooked.

SOUTH CAROLINA BARBECUE SAUCE

2 tablespoons vegetable oil

1 cup finely chopped onion

1 teaspoon dried thyme leaves

Pinch of red pepper flakes or cayenne pepper

1 cup ketchup

½ cup chicken broth

½ cup whole-grain mustard

½ cup firmly packed light brown sugar

HAM LOAF

2 slices sturdy white bread, such as Pepperidge Farm, torn into pieces

¼ cup milk

2 cups ground smoked ham (about 12 to 16 ounces)

12 ounces lean ground pork

¼ cup finely chopped shallots

1 teaspoon dried thyme leaves

2 large eggs, beaten

¼ cup ketchup

1 tablespoon