Slow-Cooker Barbecue Ham and Black-Eyed Peas

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  • Level: Easy
  • Total: 4 hr 15 min
  • Prep: 15 min
  • Cook: 4 hr
  • Yield: 8 servings
  • Nutrition Info
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1 cup low-sodium beef broth

2 tablespoons tomato paste

2 tablespoons pure maple syrup

1 tablespoon molasses

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon spicy brown mustard

1 tablespoon chili powder

1 small leek (white and light green parts only), halved lengthwise and cut into 1-inch pieces

1 1/2 to 2 pounds boneless smoked pork shoulder (picnic ham)

2 sprigs thyme, plus leaves for topping

1 1-pound package frozen black-eyed peas (about 4 cups), thawed


  1. Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.
  2. Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.