Crock Pot Ham BBQ over Garlic Toast, Brussels Sprouts, and Potatoes

This is based off a recipe from my best friends' father. I always love when he makes this so I decided to throw it all in the crock pot one day and let the yummy aroma smell up the house!


Ingredients:

3-4 lbs of ham, cooked, diced in chunks

3 cups of ketchup

2 cups brown sugar

1/2 cup water

3/4 teaspoon mustard

1 tablespoon of vinegar (or cider vinegar)

1/2 teaspoon garlic salt
1/2 teaspoon of pepper

1 tablespoon Worcestershire sauce

1 tablespoon minced onion
1/2 teaspoon of liquid smoke flavoring

Directions:

-In a large saucepan, combine the ketchup, brown sugar, water, mustard, vinegar, Worcestershire sauce, and minced onion.
-Season with garlic salt, pepper, and liquid smoke.
-Cook on medium heat for a half hour, stirring occasionally.
-While that's cooking, shred up the ham.
-You can either throw the ham in the crock pot and cover with the sauce or put the ham with sauce in a roaster for about an hour. Either way, it turns out great!

Crock Pot Ham BBQ over Garlic Toast, Brussels Sprouts, and Potatoes

Recipe for how I make Brussel Sprouts can be found here: http://somelikeithotandglutenfree.blogspot.com/2014/04/meatloaf-mashed-potatoes-and-brussel.html

For the Potatoes:

I sliced them unpeeled at about 1/8 to 1/4 inch thickness. and put them in a mixing bowl. Drizzle with olive oil and your favorite seasonings, and salt & pepper. Bake at 425 degrees for 15-20 minutes!

For the Garlic Toast:

I combine softened butter with minced garlic and put butter on both sides of toast (I used Udi's Gluten Free White Bread). This is also really good topped with mozarella cheese but that didn't really go with this meal. Bake on a baking sheet about 10-15 minutes at 350 degrees. If using cheese, bake 10 minutes, add cheese, and bake 5 more minutes. Dried parsley spinkled on top would add a nice touch as well.