Serves: 4
Prep: 15 minutes Cook: 8.5 hours
Ingredients:
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
1 tablespoon hot paprika
1 4 to 5 pound bone-in picnic ham
1 (16-ounce) package dried lima beans (or green baby limas)
1 bay leaf
4 sprigs fresh thyme
1 (28-ounce) can whole fire-roasted tomatoes
1 bunch green onions (scallions)
4 cloves minced garlic
Combine the tomato paste, Worcestershire sauce, red pepper
flakes and paprika in a 5 to 6 quart slow-cooker. Add ham,
beans, bay leaf and thyme. Pour in 4 cups water , cover and
cook on LOW undisturbed, 8 hours. Pour tomatoes into a bowl
and crush with hands. Add the tomatoes and their juices,
the green onions and garlic to the slow-cooker. Cover and
cook 30 more minutes. Remove the ham from the slow-cooker
and transfer to a cutting board to cool slightly
before slicing.
Shared With Our Recipe List By: Rob
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