How To Make Honey-Glazed Ham in the Slow Cooker

By lorik

Since most holiday hams come fully baked, all I have to do is load it into the slow cooker in the morning to have ham in time for lunch. As another bonus, the slow cooker can be set to warm so the ham stays moist while we wait for that one sister-in-law who is always late.

Per serving, based on 8 servings. (% daily value)
Calories 1983 Fat 105.3 g (161.9%) Saturated 34.9 g (174.5%) Trans 0 g
Carbs 81.1 g (27%) Fiber 0.4 g (1.7%) Sugars 37.5 g Protein 168.6 g (337.1%) Cholesterol 601.4 mg (200.5%) Sodium 10683.6 mg (445.2%)

Ingredients

• 3/4 cup light brown sugar, packed
• 1/2 cup honey
• 1/2 cup water
• 1/4 cup Dijon mustard
• 10 whole cloves
• 1 (8- to 10-pound) spiral cut ham

Details

Servings 8
Preparation time 10mins
Cooking time 250mins
Adapted from thekitchn.com

Preparation

Step 1

Make the glaze:

Combine the brown sugar, honey, water, mustard, and cloves in a small saucepan and bring to a simmer over medium-high heat. Cook until the glaze is homogeneous and fragrant from the cloves, about 5 minutes. Remove the cloves with a spoon.

Prepare the ham: Place the ham in a 6-quart or larger slow cooker, making sure you can put the lid on. You may have to turn the ham on its side, or trim a bit off the top if your ham is too large. Gently pull apart the ham's slices and separate them.

Add the glaze: Pour the glaze over the ham, trying to cover as much of the ham as possible, but not worrying too much, as the glaze will fall back into the slow cooker.

Cook the ham: Cover and cook on LOW for 4 to 5 hours. Every hour (or as you remember), baste the ham with the glaze. You can also flip the ham halfway through cooking, if desired.

Serve: The ham is ready when it reaches an internal temperature of 140°F. Serve with the thickened glaze.

Make ahead:

The glaze can be made up to 3 days ahead and stored in the refrigerator. Store leftover ham in its juices in an airtight container in the refrigerator for up to 5 days.