Lis of La Mia Cucina chose Crockpots, Dutch Ovens & Pressure Cookers for round 26 of Sara’s Weekend Cookbook Challenge. Since one year I am a proud crockpot owner, but I have to admit, I use it not that often. Perhaps it’s because slow cooking hasn’t a great vogue, although there is a German speaking forum for crockpots, but no slow cooking cookbooks in German. I like the advantage, that a slow cooker can be left unattended, so that I can do something else. While the

Smoked Pork Neck in Pineapple Sauce with Dried Cherries and Raisins

was cooking, I was still sleeping – thanks to a timer – and had time for the hairdresser. When I was back, lunch could be served. It was delicious, the sweet fruits went well with the salty and smoky taste of the Kassler.

The recipe asked for Virginia Ham, needless to say that in Northern Germany I have no access to Virginia Ham. And I didn’t find any whole bone-in ham that fit in my slow cooker. So I used Kassler, in this case from the neck of the pork. There are different cuts in America and Europe, so I don’t know the right name for this cut.

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Smoked Pork Neck in Pineapple Sauce with Dried Cherries and Raisins
Categories:	Slow Cooker, Crockpot
Yield:	4 Servings

Ingredients

1.8	kg		Bone-in smoked pork neck
10			Whole cloves
1			(567 g) can crushed pineapple, undrained
1	tablesp.		Cornstarch
1			(510 g) jar pineapple-apricot preserves
45	grams		Dried sour cherries
45	grams		Golden raisins or currants

Source

*	modified from: Lynn Alley, The Gourmet Slow Cooker: Volume II: Regional Comfort-Food Classics * ISBN 978-1580087322

	Edited *RK* 03/22/2008 by
	Ulrike Westphal

Directions

Mashed potatoes and green beans make a great accompaniment.

Stud the ham with the cloves, then place in the slow cooker.

Drain the pineapple juice into a bowl and add the cornstarch. Stir until thoroughly blended. Add the pineapple and preserves and mix well. Pour and spoon over the ham.

Cover and cook on low for 5 to 7 hours. Sprinkle on the cherries and raisins and continue to cook for I hour, until the meat is very tender.

Remove the ham from the sauce and allow to cool for about 15 minutes on a cutting board. Cut into slices and arrange on plates or a serving platter. Generously spoon the sauce over the meat and serve at once.

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another recipe from this book (click)
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