Slow Cooker Maple Cranberry Ham with Easy Roast Fall Vegetables

Slow Cooker Maple Cranberry Ham with Easy Roast Fall Vegetables

Enjoy this delectable dinner inspired by a traditional German dish. Rich, brown (with a splash of beer) gravy and mushrooms pair beautifully with our premium smoked sausages, seasoned with garlic and real honey and slowly smoked for a rich taste. Brown butter and fresh herbs kick up these Spaetzle-inspired fusili noodles to the next level, while keeping this meal weeknight-friendly.




30 Mins

Cook Time

3.25 Hrs



1 700g Schneider’s Original Applewood Smoked Ham

4 shallots, peeled, halved and divided

½ cup dry white wine

8 cloves garlic, peeled

1 sprig rosemary

2 tbsp butter, melted

2 cups chicken broth

2 tbsp maple syrup

1/4 cup frozen cranberries

2-1/2 tbsp cornstarch

1/2 butternut squash, peeled, seeded and cut into chunks

6 medium yellow-fleshed potatoes, peeled and quartered

2 tbsp extra-virgin olive oil

1/2 tsp each salt and pepper


Mince 1 of the shallots. In slow cooker, combine wine, garlic cloves, ¼ cup water, rosemary, butter, chicken broth, maple syrup, cranberries, and minced shallot; add ham spooning liquid over top. Cover with lid.

Cook ham on low heat for 3 hours or until internal temperature reaches 140°F when tested. Remove from slow cooker and tent with foil to keep warm. Stir together cornstarch and 2 tbsp water. Stir into cooking liquid. Cover, turn up slow cooker to high and cook, stirring once or twice, until thickened, about 10 minutes.

Meanwhile, preheat oven to 400°F. In bowl, toss squash, potatoes and remaining shallots with olive oil and salt and pepper. Scrape onto large parchment paper-lined large rimmed baking sheet. Roast, stirring twice, for 50 to 60 minutes, until tender and golden.

Serve vegetables with ham, sliced and topped with gravy.

Tips (not mandatory): You can use any peeled or unpeeled winter squash in place of the butternut squash. Buttercup, kabocha and acorn squash, and even sweet potatoes will all work equally well.

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