This recipe is courtesy of Julie Evink and has been a staple in our family for years! (Note- I did add cherries to the original recipe.)
To say that this Easter was “crazy” would be a complete understatement. We are on our fourth week of quarantine (because of the Coronavirus.) The kids and I have held down the fort at our house while Justin works tirelessly at the hospital.
To gain some sense of normalcy (and because everyone loves a good holiday,) I decided to have an outdoor Easter photoshoot. What I was not expecting was 34° weather and wriggly kids. (Yes, that is frost on the bench haha.)
On top of all of this, I am 22 weeks pregnant with our rainbow baby, Goldie!
Although this pregnancy seems a lot like a comedy of errors, we could not be happier! (I will share more on this later.) And of course a bump shot during this time wouldn’t be the same without a mask.
With the children home from preschool, their fantastic teacher (Miss Felicia) challenged the kids to paint their own eggs this year.
And the Easter Bunny made sure to leave the kiddos some extra special goodies!
Crock Pot Brown Sugar Pineapple Ham
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy4
servings5
minutes8
hoursIngredients
2 cups brown sugar, divided
7-8 pound bone in spiral ham
20 can can pineapple tidbits
14.5 ounce canned cherries
Directions
- Sprinkle one cup brown sugar into the bottom of your Crock Pot.
- Place ham on top of brown sugar. Pour pineapple tidbits and cherries over the top of the ham.
- Sprinkle with remaining brown sugar.
- Cook on low for 8 hours.
Did you make this recipe? I’d love to see it!
Be sure to tag @Allison_vic on Instagram and use the hashtag #powerofthepack!
Did you make this recipe? I’d love to see it!
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