Crock Pot Black Eyed Peas

Surely we are destined to have good luck in 2024 as we served black eyed peas and a green salad containing cabbage on New Year’s day . . . both foods that are associated with good luck. This year I started with the dried peas and used the crock pot for a long, slow cooking time that infused them with lots of flavor. 

Soaked peas ready for the long, slow cooking process.

Crock Pot Black Eyed Peas  About 8 to 10 servings 

1 lb. dry black-eyed peas

32 oz. box chicken broth

14 oz. can tomatoes

Ham bone, ham hocks or about 1 cup+ diced ham 

1 onion, diced

2 teaspoons minced garlic  

1 teaspoon black pepper

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Cooked rice for serving (we like to use basmati rice flavored sautéed onions and fresh parsley)

1. To soak or not to soak? Soak the black-eyed peas overnight  and in n the morning drain the water. Or, skip the soaking and, cook on HIGH for 7 hours without opening the lid during the cooking time.
2. Add the chicken broth, can of diced tomatoes, ham, onion, garlic, and pepper; stir.
3. Cover and cook on LOW for 10 hours or HIGH for 6 hours. Do not open the lid during the cooking time.
4. To serve: Spoon cooked rice in the bottom on the bowl and top with black eyed peas. 

 

Shirred (Baked) Eggs

Shirred Eggs, also referred to as baked eggs,are baked  in a flat-bottomed dish. 

Fancy enough for company but easy enough for everyday, this reliable dish that can be easily varied and adjusted. 

Shirred (Baked) Eggs    2 servings 

2 slices of thin ham, optional 

2 large eggs

3 to 4 tablespoons heavy cream

Pinch of sea salt

Coarse black pepper to taste

2 to 3 tablespoon grated cheese, (I used Cheddar but Swiss & Parmesan are other tasty alternatives 

1 teaspoon chopped parsley, chives, etc. + extra for garnish as desired 

1. Preheat the oven to 375°F, with a rack in the center position. Grease two 6-8 ounce ramekin with butter and place on a rimmed sheet pan.
2. If using ham, add one slice to the bottom of each ramekin.
3. Crack an egg into each ramekin. Carefully pour half the heavy cream around the yolk. Season with salt and pepper, and herbs; then sprinkle each with half the cheese.
   
   
   
4. Bake until the egg whites are no longer transparent set around edges and still slightly jiggly in the center, about 9 minutes. Remove from the oven and let rest for 3 to 4 minutes. 
5. Garnish with additional herbs if desired. 
6. Serve warm with crusty bread alongside.

Recipe without photos . . . 

Shirred (Baked) Eggs    2 servings 

2 slices of thin ham, optional 

2 large eggs

3 to 4 tablespoons heavy cream

Pinch of sea salt

Coarse black pepper to taste

2 to 3 tablespoon grated cheese, (I used Cheddar but Swiss & Parmesan are other tasty alternatives 

1 teaspoon chopped parsley, chives, etc. + extra for garnish as desired

1. Preheat the oven to 375°F, with a rack in the center position. Grease two 6-8 ounce ramekin with butter and place on a rimmed sheet pan.
2. If using ham, add one slice to the bottom of each ramekin.
3. Crack an egg into each ramekin. Carefully pour half the heavy cream around the yolk. Season with salt and pepper, and herbs; then sprinkle each with half the cheese.
4. Bake until the egg whites are no longer transparent set around edges and still slightly jiggly in the center, about 9 minutes. Remove from the oven and let rest for 3 to 4 minutes. 
5. Garnish with additional herbs if desired. 
6. Serve warm with crusty bread alongside

BBQ Ham & Swiss Sliders

 There are SO many variations of these sliders . . . mine is not much different than the usual except that I use homemade BBQ Mayo as the spread. 

BBQ Ham & Swiss Sliders

BBQ Ham & Swiss Sliders     Makes 12 sandwiches

12 potato dinner rolls or Hawaiian buns , separated into tops and bottoms

12 slices ham

14 slices Swiss cheese (dinner roll size each, so you can probably just use 12 slices that have been cut in half)

1/4 to 1/3 cup BBQ More than Mayo Sauce

Basting Sauce:

6 tablespoons butter, melted

1 1/2 tablespoons Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

3 tablespoons brown sugar

1 tablespoon poppy of sesame seeds, optional 

1. Preheat oven to 375°.
2. Place bottom halves of rolls in a foil-lined baking dish. 
3. Top each with cheese, then ham, then another slice of cheese. 
4. Spread a little BBQ Mayo on each top half roll and place on top of ham and cheese.  
5. Combine butter, mustard, garlic powder, Worcestershire sauce, brown suga & seeds in a small bowl. Mix until combined. Pour evenly over rolls. Cover with foil and refrigerate until ready to bake (or bake right away).
6. Bake covered for 10 minutes, then remove foil and bake for another 5 to 10 minutes or until tops are browned and cheese is melted.

   

   Make a batch of 12 or just a few for two to four. 

   
   
   
   
   
   

Layered Ham & Potato Scallop

Super simple and a good way to use up leftover Easter ham. This is one of those layer and go . . . no specific amounts, just use what fits in the baking dish or pan. Vary the cheese, add pimentos, garlic, or adjust however it suits. 

Layered Ham & Potato Scallop

Ham – I used bigger pieces or ham in mine but it could also be diced

Potatoes, peeled & sliced about ¼” thick

Kosher salt & pepper 

Paprika

Sliced onions, red, white or yellow (these could also be diced)

Cheesy White Sauce – I used approximately 1 cup for a  2 to 3 serving batch; I added a handful of cheddar

Garnish: Fresh parsley & chives 

1. Spray or butter a baking dish or pan. Preheat oven to 375° F. 
2. Layer: ham, potatoes that are sprinkled with salt, pepper and paprika; add a layer of onion and cover with Cheesy White Sauce.
   
   
   
   
   
   
3. Cover with foil and bake in a preheated 375° F. oven for 40 minutes.  Uncover and bake another 10 minutes + until top browns lightly and potatoes are fork tender. 
4. Sprinkle with fresh parsley or chives before serving if desired.                                                                 

Recipe without photos . . . Layered Ham & Potato Scallop 

Ham – I used bigger pieces or ham in mine but it could also be diced

Potatoes, peeled & sliced about ¼” thick

Kosher salt & pepper 

Paprika

Sliced onions, red, white or yellow (these could also be diced)

Cheesy White Sauce – I used approximately 1 cup for a  2 to 3 serving batch; I added a handful of cheddar

Garnish: Fresh parsley & chives 

1. Spray or butter a baking dish or pan. Preheat oven to 375° F. 
2. Layer: ham, potatoes that are sprinkled with salt, pepper and paprika; add a layer of onion and cover with Cheesy White Sauce.
3. Cover with foil and bake in a preheated 375° F. oven for 40 minutes.  Uncover and bake another 10 minutes + until top browns lightly and potatoes are fork tender. 
4. Sprinkle with fresh parsley or chives before serving if desired.

Make Ahead (Overnight) Mock Eggs Benedict

My mother always subscribed to lots of women’s magazine, notably those that included recipes and cooking tips. When we visited my parents in Stafford, I’d peruse her stacks and then copy recipes that I wanted to try (this was long before phones that allowed one to simply snap a photo of anything and everything). I did not date the card that included the recipe for Make Ahead Eggs Benedict but did note that the recipe came from Better Homes and Gardens Magazine. 

This atypical recipe is not only make ahead but has a usual addition that adds crunch to the dish! 

Although this is great for a group there are just two of us so I cut the sauce recipe in half, and am making the eggs and muffins two at a time in individual ramekins. I stored extra sauce in the fridge and will use the rest this week. 

Note: The wine seems a little strong in the prepared sauce but mellows out in the final baking (and the alcohol is also cooked out). Initially I was worried that the eggs would be overcooked. You can see from my photo (above) that was not the case.

Make Ahead (Overnight) Mock Eggs Benedict   8 servings (fills a 13x9x2-inch baking dish)

4 English Muffins, split & toasted (click here for a homemade version)

https://cookingwithbarryandmeta.blogspot.com/2021/03/cuisines-english-muffins-made-with.html

16 thin slices Canadian bacon or thin ham slices

8 eggs

2 cups milk

1/4 cup butter or margarine

1/4 cup all-purpose flour

1 teaspoon paprika

1/8 teaspoon ground nutmeg

1/8 teaspoon black pepper

2 cups shredded Swiss cheese

1/2 cup dry white wine (or use broth)

1/2 cup crushed cornflakes (about 1 cup before crushing)

1 tablespoon butter or margarine, melted 

1. In a 13x9x2-inch baking dish that has been greased or sprayed, arrange muffins, cut side up.
2. Place 2 Canadian bacon slices on each muffin half.
3. To cook eggs: Half fill a 10” skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully side into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon and place 1 egg on each muffin. Repeat with remaining eggs. (I cooked mine in silicon egg holders that were added to a pot of water; basically I followed the instructions above.) Top Canadian bacon with the poached eggs.
   
   
   
   
4. To make sauce: Melt 1/4 cup butter. Stir in flour, paprika, nutmeg and black pepper; cook for a minute or two. Add milk; cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. 
   
5. Carefully spoon sauce over muffin stacks. 
6. Combine crushed cornflakes and 1 tablespoon melted butter; sprinkle over stacks.
   
7. Cover and refrigerate overnight.
8. Bake uncovered in preheated 375° oven 15 to 20 minutes or until hot and bubbly and egg is cooked as desired.
   
   
   

   
   

   Recipe without photos . . . Make Ahead (Overnight) Mock Eggs Benedict   8 servings (fills a 13x9x2-inch baking dish)

   4 English Muffins, split & toasted (click here for a homemade version)

   https://cookingwithbarryandmeta.blogspot.com/2021/03/cuisines-english-muffins-made-with.html

   16 thin slices Canadian bacon or thin ham slices

   8 eggs

   2 cups milk

   1/4 cup butter or margarine

   1/4 cup all-purpose flour

   1 teaspoon paprika

   1/8 teaspoon ground nutmeg

   1/8 teaspoon black pepper

   2 cups shredded Swiss cheese

   1/2 cup dry white wine (or use broth)

   1/2 cup crushed cornflakes (about 1 cup before crushing)

   1 tablespoon butter or margarine, melted 

   1. In a 13x9x2-inch baking dish that has been greased or sprayed, arrange muffins, cut side up.
   2. Place 2 Canadian bacon slices on each muffin half.
   3. To cook eggs: Half fill a 10” skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully side into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon and place 1 egg on each muffin. Repeat with remaining eggs. (I cooked mine in silicon egg holders that were added to a pot of water; basically I followed the instructions above.) Top Canadian bacon with the poached eggs.
   4. To make sauce: Melt 1/4 cup butter. Stir in flour, paprika, nutmeg and black pepper; cook for a minute or two. Add milk; cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. 
   5. Carefully spoon sauce over muffin stacks. 
   6. Combine crushed cornflakes and 1 tablespoon melted butter; sprinkle over stacks.
   7. Cover and refrigerate overnight.
   8. Bake uncovered in preheated 375° oven 15 to 20 minutes or until hot and bubbly and egg is cooked as desired.

SENATE BEAN SOUP

Our Christmas ham bone became the basis for today’s bean soup. My mom often made bean soup using with Great Northern or Navy beans. One of our earliest stoves on the farm was fueled by gas and instead of a back burner on the left side, it had a built in soup pot which Mom used to make all kinds of soups. Mom’s version of bean soup did not contain potatoes however, in later years she was fond of serving bean soup over mashed potatoes. The potato addition helps thicken the soup and adds another flavor component.                                                      

   I made Copycat Jiffy Corn Muffins to go with the bean soup.

                               

SENATE BEAN SOUP   Makes about 2 1/2 to 3 quarts

1 pound or 2 cups dry Great Northern or Navy beans*

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1 1/2 pound ham hocks or 1 meaty ham bone

1 large or 2 smaller bay leaf

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1 cup finely chopped onion

2 garlic cloves, minced

1 cup finely chopped celery

3/4 cups mashed potatoes or 1/2 cup dried mashed potato potato flakes

1/4 cup chopped fresh parsley or 2 tablespoons dried parsley

1 1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning, optional

1. Wash and sort beans. In a large kettle, cover beans with 6 cups hot hater. Bring to a boil; boil 2 minutes.
2. Remove from heat, cover, and let stand 1 hour.
3. Add another 1 1/2 to 2 quarts of cold water, ham bone and bay leaf. Bring to a boil; simmer 1 1/2 hours.
   
4. Stir in remaining ingredients. Simmer 20 to 30 minutes or until beans are tender. Taste and adjust seasonings as needed. 
   
5. Remove ham bone, trim off meat, return to soup.
   

Alternative: Slow cooker version: simmer all ingredients in the slow cooker for about 6 hours after completing step #1. 

* Great Northern beans are oval-shaped with a thin skin and larger overall than Navy beans. Navy beans are also oval-shaped, but they are much smaller and slightly plumper than great Northerns, with thicker skins. Great Northerns and Navy beans both possess subtle, mild flavors.

Recipe without photos . . .

SENATE BEAN SOUP   Makes about 2 1/2 to 3 quarts

1 pound or 2 cups dry Great Northern or Navy beans*

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1 1/2 pound ham hocks or 1 meaty ham bone

1 large or 2 smaller bay leaf

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1 cup finely chopped onion

2 garlic cloves, minced

1 cup finely chopped celery

3/4 cups mashed potatoes or 1/2 cup dried mashed potato potato flakes

1/4 cup chopped fresh parsley or 2 tablespoons dried parsley

1 1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning, optional

1. Wash and sort beans. In a large kettle, cover beans with 6 cups hot hater. Bring to a boil; boil 2 minutes.
2. Remove from heat, cover, and let stand 1 hour.
3. Add another 1 1/2 to 2 quarts of cold water, ham bone and bay leaf. Bring to a boil; simmer 1 1/2 hours.
4. Stir in remaining ingredients, Simmer 20 to 30 minutes or until beans are tender. Taste and adjust seasonings as needed. 
5. Remove ham bone, trim off meat, return to soup.

Alternative: Slow cooker version: simmer all ingredients in the slow cooker for about 6 hours after completing step #1. 

* Great Northern beans are oval-shaped with a thin skin and larger overall than Navy beans. Navy beans are also oval-shaped, but they are much smaller and slightly plumper than great Northerns, with thicker skins. Great Northerns and Navy beans both possess subtle, mild flavors.

St. Andrew's Ham Loaf and Spicy Mustard Sauce

Portion sizes at the annual St. Andrew’s Catholic Church Ham Loaf Dinner are huge. Yet, after we finished leftovers, we hadn’t had quite enough. So, we headed for Zey’s Market, the grocery store that prepares the three-meat mixture used in the church’s famous loaf. Their family size version even includes a recipe. After preparing the loaf, I divided it in between two smaller loaf pans and put both in the freezer to enjoy later. When it was time for ham loaf, I also prepared some the church’s standard sides—Creamed Potatoes, slaw, rolls and of course the requisite mustard sauce. Jill’s Mustard Sauce originated with Jill Royer, the force behind the church dinner that began in the early 1960s.  

St. Andrew's Ham Loaf     Make 1 large loaf or 2 smaller loaves

2 eggs

1 cup milk

1 cup (after crushing) corn flakes

1 (3-lb.) ham loaf mix (made up of 1 lb. each ground beef, pork & ham)

1 tablespoon brown sugar

1 teaspoon dry mustard

1. Mix eggs and milk. Stir in crushed corn flakes and let soak until mixture is very soft.
   
2. Next mix in ham loaf mix, brown sugar and mustard; mix thoroughly without over mixing. 
   
   
   

   
3. Add to greased or sprayed baking pan(s) or dish. 
   
4. Bake large loaf for 1 hour; smaller loaves for about 45 minutes in a preheated 350° oven — Ham loaf is officially done baking when a meat thermometer inserted in the center of the loaf reads 160°.  
   
   
   

   

   Ham Loaf & Spicy Mustard Sauce served with Mom's Slaw w/ Celery Seed Dressing, Creamed Potatoes (made by adding White Sauce to boiled potatoes) and Fluffy Rolls.

A word or two about the Mustard Sauce — I knew I had a hand written recipe card in my recipe box this sauce. Details of where it came from or who gave it to me are long gone. As I reviewed the recipe I was rather astonished at the amount of dry mustard in proportion to the rest of the ingredients. Dry mustard by itself has no flavor or taste but when combined with liquid, it releases the essential oil responsivle for its piquant zing of flavor—which is a nice way of saying “the stuff is HOT”! Worried that perhaps the zing might be a bit much, I checked with a couple of church members and they verified amounts; I even found a similar recipe online that used 1 1/4 cups of dry mustard instead of 1 cup. So I proceeded according to the directions that follow. 

HOWEVER, IF I MAKE IT AGAIN, I WILL DEFINITELY CUT THE MUSTARD DOWN BY AT LEAST A FOURTH (maybe more). Although it is the perfect sauce for ham loaf, it is just a bit hot even for me . . . and I welcome hot and spicy! 

 

Jill’s Mustard Sauce  Makes 1 1/2 pints (could be cut in half for smaller batch)

1 cup dry mustard (such as Coleman’s® brand)

1 cup white vinegar

2 eggs

1 cup granulated sugar

Pinch salt

1 jigger sherry (2 fluid ounces)

1. In a large heatproof saucepan, mix dry mustard and vinegar. Cover and let set overnight.
2. Next day, mix in eggs, sugar and a pinch of salt.
3. Place heatproof saucepan on top of a saucepan of boiling water to create a double boiler (water should not touch bottom of saucepan). 
4. Boil mixture, stirring often, until it’s the consistency of a thin custard and coats a metal spoon—about 10 minutes.
5. Add a jigger of sherry.
   

Ham Loaf recipe without photos . . .

St. Andrew's Ham Loaf     Make 1 large loaf or 2 smaller loaves

2 eggs

1 cup milk

1 cup (after crushing) corn flakes

1 (3-lb.) ham loaf mix (made up of 1 lb. each ground beef, pork & ham)

1 tablespoon brown sugar

1 teaspoon dry mustard

1. Mix eggs and milk. Stir in crushed corn flakes and let soak until mixture is very soft.
2. Next mix in ham loaf mix, brown sugar and mustard; mix thoroughly without over mixing. 
3. Add to greased or sprayed baking pan(s) or dish. 
4. Bake large loaf for 1 hour; smaller loaves for about 45 minutes in a preheated 350° oven — Ham loaf is officially done baking when a meat thermometer inserted in the center of the loaf reads 160°.  

Broccoli Cheddar Soup

Normally I make Broccoli Cheese Soup with chicken or turkey broth but last night's soup was all about using what we had on hand—namely milk and a package of frozen broccoli, both about to reach their expiration date in a few days. I also added a little ham and thinned the soup with just a little pork broth near the end. Although I use fresh herbs in both versions of the soup, I’ve found that a sprinkling or two of Italian seasoning always adds a boost of flavor. 

Broccoli Cheddar Soup (milk based)

About 1 to 2 tablespoons olive oil

½ of a large onion, finely diced

1 clove garlic, minced

1 celery stalk, finely diced

2 medium carrots, finely diced

About 1 cup finely diced ham

About 2 to 3 tablespoons butter 

1/4 cup all-purpose flour

½ teaspoon salt

½ teaspoon pepper

1 teaspoon fresh thyme leaves

1 teaspoon fresh parsley, chopped

1 teaspoon Italian seasoning, more or less as desired

About 2 cups of frozen broccoli

1 to 2 cup grated Cheddar cheese 

Pork or chicken broth to thin soup as needed or use additional milk 

1. In a saucepan, heat the olive oil over medium heat; sauté the onions, garlic, celery and carrots about 5 minutes or until they turn translucent; add the ham and continue to cook for a few more minutes.
   
2. Add butter (enough to equal about 4 tablespoons total fat counting the olive oil.) 
   
3. Stir in flour, salt, pepper, thyme and Italian seasoning; cook for a couple of minutes.
   
4. Slowly stir in the milk and then the frozen broccoli.
   
5. Cook just until broccoli and carrots are just tender. Taste and adjust seasonings according.
6. Stir in cheese and allow to melt. If soup is too thick, think with pork or chicken broth or with additional milk.
   

Recipe without photos . . .

Broccoli Cheddar Soup (milk based)

About 1 to 2 tablespoons olive oil

½ of a large onion, finely diced

1 clove garlic, minced

1 celery stalk, finely diced

2 medium carrots, finely diced

About 1 cup finely diced ham

About 2 to 3 tablespoons butter 

1/4 cup all-purpose flour

½ teaspoon salt

½ teaspoon pepper

1 teaspoon fresh thyme leaves

1 teaspoon fresh parsley, chopped

1 teaspoon Italian seasoning, more or less as desired

About 2 cups of frozen broccoli

1 to 2 cup grated Cheddar cheese 

Pork or chicken broth to thin soup as needed or use additional milk 

1. In a saucepan, heat the olive oil over medium heat; sauté the onions, garlic, celery and carrots about 5 minutes or until they turn translucent; add the ham and continue to cook for a few more minutes.
2. Add butter (enough to equal about 4 tablespoons total fat counting the olive oil.) 
3. Stir in flour, salt, pepper, thyme and Italian seasoning; cook for a couple of minutes.
4. Slowly stir in the milk and then the frozen broccoli.
5. Cook just until broccoli and carrots are just tender. Taste and adjust seasonings according.
6. Stir in cheese and allow to melt. If soup is too thick, think with pork or chicken broth or with additional milk.

Ham Gumbo — Slow Cooker Style

Why ham gumbo and not something more traditional? I am currently reading How America Eats, A Social History of U.S. Food and Culture by Jennifer Jensen Wallach (Rowman and Littlefield Publ., Inc., 2013). It’s a fascinating book that explores the culinary history of America, from Native Indians to present day.  During an exploration of Louisiana cuisine in Chapter 3, “Foodways in an Era of Expansion and Immigration,” Wallach brings up the subject of gumbo, saying, “The dish is inherently adaptable and reflects the varying availability of ingredients . . ." Well, I had some leftover ham in the fridge as well as the trinity of veggies (onions, peppers, celery) plus last fall’s okra in the freezer . . . and her prose had my mouth watering for gumbo. She goes on to say, “Regardless of the specific combinations of ingredients in the stew, is it always served over rice.”  

Ham Gumbo — Slow Cooker Style       6-8 servings

2 to 3 tablespoons canola oil 

About 3 cups diced ham

1 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

4 cloves garlic, minced

1/3 cup all-purpose flour  

1/3 cup canola oil 

3 cups chicken broth

1 1/2 cups sliced okra (fresh or frozen)

Dash of salt, to taste

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

Cooked rice

1. Heat 2-3 tablespoons olive oil, add ham and allow to brown slightly. Then add the trinity of vegetables + garlic and sauté. Remove from pot. 
   
2. For the Roux—In the same saucepan stir together flour and 1/3/ cup oil until smooth.Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium.
   
3. Continue to cook, stirring constantly, for about 10 to 15 minutes more or until roux is dark reddish brown. Let roux cool.
   
4. For the Gumbo—Add chicken broth to the roux, ham and sautéd veggies, okra and seasonings. Add to slow cooker. 
5. Cover and cook on LOW for 7 to 9 hours, or HIGH for 4 to 5 hours.
   
6. Serve over cooked rice.

Recipe without photos . . .

Ham Gumbo — Slow Cooker Style       6-8 servings

2 to 3 tablespoons canola oil 

About 3 cups diced ham

1 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

4 cloves garlic, minced

1/3 cup all-purpose flour  

1/3 cup canola oil 

3 cups chicken broth

1 1/2 cups sliced okra (fresh or frozen)

Dash of salt, to taste

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

Cooked rice

1. Heat 2-3 tablespoons olive oil, add ham and allow to brown slightly. Then add the trinity of vegetables + garlic and sauté. Remove from pot. 
2. For the Roux—In the same saucepan stir together flour and 1/3/ cup oil until smooth.Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium.
3. Continue to cook, stirring constantly, for about 10 to 15 minutes more or until roux is dark reddish brown. Let roux cool.
4. For the Gumbo—Add chicken broth to the roux, ham and sautéd veggies, okra and seasonings. Add to slow cooker. 
5. Cover and cook on LOW for 7 to 9 hours, or HIGH for 4 to 5 hours.
6. Serve over cooked rice.