Jambalaya

Ingredients:

1 pound fully cooked smoked sausage links, sliced

1/2 pound fully cooked smoked ham, diced

1/4 cup butter or margarine

4 medium onions, chopped

1 small green pepper, chopped

3 to 4 garlic cloves, minced

1 can (16 ounces) tomatoes with liquid, cut up

1 bay leaf

1/2 teaspoon cayenne pepper

3 cups chicken broth

2 cups uncooked long-grain rice

2 pounds uncooked shrimp, cleaned and peeled

1 cup diced cooked chicken

Salt and pepper to taste

Directions:

In a large pan, saute sausage and ham in butter until lightly browned; add onions, green pepper and garlic. Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, cayenne pepper and chicken broth. Cover and bring to a slow boil; stir in rice. Cover and cook over low heat until rice is nearly tender, about 15-20 minutes. Stir in shrimp and chicken. Cover and simmer until shrimp is cooked and liquid is absorbed. Do not overcook shrimp. Salt and pepper to taste. Remove bay leaf: Yield: 10-12 servings..

Ingredients
1 (6 pound) bone-in country ham
30 whole cloves
3 cups apple cider, or as needed
1 cup brown sugar
1 cup maple syrup
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons ground ginger
2 tablespoons ground cloves
1 tablespoon vanilla extract (optional)
1 orange's peel
Directions
1.Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
2.Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.