CHICKEN CACCIATORE

CHICKEN CACCIATORE

Ingrdients Prep Time: 10 minutes
Cook Time: 6 hours

Ingredients:

• 1 (8 pounds bone in) fresh picnic ham
• 1 Tablespoon Worcestershire sauce (about)
• 1/4 cup brown sugar, packed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon vegetable oil

Preparation:

Remove all skin and fat from the ham, then debone. (You should have 6 pound pork boneless roast after denoning.), then use kitchen string to tie roast back into shape if desired then, rub Worcestershire all over the exterior of deboned ham, then whish together sage, pepper, garlic powder, thyme, brown sugar, cinnamon, cayenne, salt, and onion powder until well combined with no lumps.

Remove the 6-quart heat-proof stone crock from the Versaware™ Crock-Pot® base and rub with vegetable oil.

See Notes: Place the roast into the crock then, place the crock on the metal rack for use on a cold glass-top stove then, turn heat to low, then increase to medium heat, and cook it until the bottom is browned, about 15 to 20 minutes time.

Return the crock to the Crock-Pot® base, and then turn the meat over and cover with the lid and set to LOW, then cook about 6 hours before testing for doneness to your liking.

Serve the spiced pork roast with the natural pot gravy.

Yield: 6 to 8 servings