Crock Pot Maple Sugar Baked Beans With Ham Recipes

Steps:

• Combine the beans, ham, brown sugar, onion powder, parsley, garlic salt, black pepper, and cayenne pepper in a slow cooker. Pour enough water into the slow cooker to cover the mixture by about 2 inches. Set slow cooker to Low; simmer 12 hours, stirring occasionally.

Steps:

• Place the beans in large bowl. Cover with water and soak overnight at room temperature. Add water, as needed, so that the beans are always covered. Rinse and drain.
• In a slow cooker, combine all the ingredients. Cook for 8 to 9 hours on low, or about six hours on high. Adjust the seasoning. 

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• Tips : The beans will be better the next day, once they have absorbed all the liquid.

Steps:

• In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
• Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.

Steps:

• Place beans in a saucepan and cover with water. Boil beans for 10 minutes then cover and simmer for 1 1/2 hours.
• Drain beans and place into crockpot.
• Add remaining ingredients.
• Cook on low 10-12 hours, high 4-5 hours.

Steps:

• Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.
• Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.
• Preheat the oven to 225 degrees F.
• In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
• Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.

Steps:

• Put ham into crock pot (make sure it fits!) Put syrup, applesauce and cinnamon into a measuring cup and whisk them together to form a glaze.
• Pour the glaze over the ham in the crock pot.
• Turn the crock pot on high for 1 hour to seal in heat.
• Turn down to low after first hour and cook for 4 more hours.
• When done take out, slice and enjoy!

Steps:

• Sort and rinse beans; place in a 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven; cover with remaining water. Bring to a boil; reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid. In a 2-1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Cover and bake at 325° for 2-1/2 hours or until tender. Stir occasionally; add reserved bean liquid, if necessary.

Steps:

• In 6-quart Dutch oven, heat beans and 10 cups water to boiling; reduce heat. Cover and simmer 2 hours; drain. (You are just precooking the beans; they don't have to be soft.)
• In 3 1/2- to 4-quart slow cooker, mix beans and remaining ingredients.
• Cover and cook on Low heat setting 8 to 10 hours or until beans are very tender and most of the liquid has been absorbed.