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Slow-Cooker Ham with Turnips

on July 4, 2018
Slow-Cooker Ham with Turnips
Prep time:
Cook time:
Total time:
Serves: 4 servings
Crockpots are such a wonderful tool every cook should have! This recipe is designed to serve four – if you have a family bigger than that or want leftovers, we’d suggest two crockpots going simultaneously to ensure even cooking. [br][br][cap id=”attachment_9702″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/06/1371594962443-300×225.jpeg” width=”300″ height=”225″ class=” size-medium” title=”1371594962443″][/url]Photo Credit: Food Network[/cap]
Ingredients
  • 2 Granny Smith apples, diced (with skin)
  • 3 cloves garlic, smashed
  • 4 sprigs thyme
  • 8 large sprigs parsley
  • 1 tbsp pickling spice
  • 1/4 cup packed brown sugar
  • 1 4-5 lb smoked picnic ham (pork shoulder)
  • 1 lb medium turnips, peeled and cut into 2-inch pieces (reserving the greens)
  • 2 cups dry white wine
Instructions
  1. Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-6 quart slow cooker.
  2. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours.
  3. Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
  4. Slice the ham and serve with the turnips, apples and greens.

 

Turnip Greens and Potatoes

on July 4, 2018
Turnip Greens and Potatoes
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
This dish can be served warm or room temperature and is a tasty and filling side dish. [br][br][cap id=”attachment_9708″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/06/1371595254451-300×225.jpeg” width=”300″ height=”225″ class=” size-medium” title=”1371595254451″][/url]Photo Credit: Food Network[/cap]
Ingredients
  • 1/3 cup extra virgin olive oil
  • 2 tbsp sherry vinegar
  • Juice of 1/2 lemon
  • 2 cloves garlic, pureed with salt
  • 1/2 tsp paprika
  • 1 lb red potatoes, cleaned
  • 1 tbsp olive oil
  • 1 lb turnip green leaves, washed
Instructions
  1. In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.
  2. Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through (approx. 20-25 minutes). Drain potatoes and let cool slightly.
  3. Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, until done to taste.
  4. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat.
  5. Serve warm or room temperature.

 

Watermelon Salsa

on July 4, 2018
Watermelon Salsa
Prep time:
Cook time:
Total time:
Serves: 10 servings
Fruit salsas are the highlight of any summer barbecue! Sweet, savory and fresh. [br][br][cap id=”attachment_9760″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/06/watermelon-420×279-300×199.jpg” width=”300″ height=”199″ class=” size-medium” title=”watermelon-420×279″][/url]Photo Credit: The Pioneer Woman[/cap]
Ingredients
  • 1/2 small watermelon, diced
  • 1 large mango, diced
  • 1/2 red onion, diced
  • 1 jalapeno, seeded and diced
  • 2 limes, zested and juiced
  • 1/4 cup cilantro, chopped
  • Salt and pepper
Instructions
  1. Slice one small watermelon in half lengthwise. Trim a little off of the rounded edge of the watermelon, so it sits up like a bowl without rolling around. Use a spoon to scoop out the watermelon flesh of one half—being careful not to scoop all the way through the trimmed bottom—forming a bowl with the watermelon rind. Dice the watermelon into bite-sized pieces.
  2. Pour the diced watermelon, mango, onion, jalapeno, lime juice, lime zest, salt and cilantro into a large mixing bowl, tossing to combine.
  3. Spoon the salsa into the watermelon bowl. The salsa tastes better as the flavors sit, so if you can, refrigerate this for 20-30 minutes before serving.
  4. Serve with tortilla chips or any of your other favorite dipping foods!

 

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