Joanna Anastasia


One slow cooker ham and three nights of easy dinners.

Slow cooker ham

Today I’ll make all of your busy moms life easier: here is a slow cooker ham recipe that can feed your family for 3 days in 3 different ways! I think you must be applauding me now in front of your screens, aren’t you? 😉 And don’t get scared by the beer being in one of the ingredients: after slowly cooking for 6 hours there will be no alcohol left! Just a delicious melt-in-your-mouth slow cooked ham.

On the first day serve it in a old school comforting way: baby potatoes (or mashed) and a green salad or green beans. On a second day serve it with my super easy ratatouille. And on a third make a simplified butternut squash curry with the slow cooked ham cubes.

What you’ll need for the slow cooked ham :

Light Beer
1/4 cup Maple syrup
2 table spoons Dijon mustard
Water ( as much as you’ll need to fill the slow cooker up to the top so it covers the ham)
Ham( big piece- around 5 pounds)
Slow cooker

Mix all of the liquids with mustard directly insight of the slow cooker, add ham, cower and cook on high for 6 hours. (Easy breezy, I loved this part!) Serve with baby potatoes and green salad.

The easy Ratatouille :

Slow cooked ham

1 medium eggplant
4 carrots
2 bell peppers
1 medium tomato ( without skin).
One teaspoon herbs of Provence
Olive oil
+ leftover meet


Cut your veggies in cubes. Cook them on medium heat with one table spoon of olive oil,herbs, pressed garlic and meat. Enjoy your easy dinner :).

The Butternut squash curry

Slow cooked ham

1 1/2 cup butternut squash cubes
3 medium potatoes
1/2 cup celery
1 big onion

1 teaspoon grounded good quality allspice
1/2 teaspoon grounded Cumin
+ leftover meet

Cut the veggies and cook until soft with olive oil, spices and leftover slow cooked ham cut in cubes. I hope you’ll find it as delicious as we did!

Slow cooked ham

And now, I need to make another batch of this ham :).

Simple & yummy ratatouille


It’s a very simple dish that with a bit of olive oil and a lot o patience turns in to delicious comfort food of fall. Since all the harvest best is just waiting for us at the market, I couldn’t but hear the call of nice ripe tomatoes, peppers and eggplants. Therefore I opted for one of my partly french-Canadian family favorites : ratatouille. My toddler loves it because all the veggies are given this new, sweetish and delicate taste since they have been all sauteed separately in olive oil. And that’s when you’ll need your patients, cause once you’ll cut your veggies in nice cubes,you’ll need to keep them apart one from another and place them on the pan with olive oil to cook them until they are nicely soft before mixing everything together. I usually use two pans to speed the process a little. But, I assure you, it is totally worth the job! So go ahead and give it a try 🙂

4 bell peppers of different colors
4 big ripe tomatoes
1 big eggplant
6 medium carrots
3 medium onions
4 cloves of garlic
Olive oil
salt & pepper

Cut your veggies in to cubes. You can start with carrots and peppers, and while you saute them on two pans separately, with a good dose of olive oil, you can cut the rest. When carrots and peppers will get soft, you can mix them together, and start with another veggie. Don’t forget to mix them together only once the are nice and soft. Add crushed garlic in the end,let it mingle a bit, and serve with crunchy toasted french bread. For a full meal couple it with one of my soups 🙂 Yum!