"HONEYBAKED HAM (COPYCAT)

By RoketJSquerl

Ingredients

• INGREDIENTS:
• 8-9 pound pre-cooked ham, bone-in and spiral sliced
• 2 tablespoons honey
• 2 cups white granulated sugar
• 1 teaspoon onion powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground clove
• 1/2 teaspoon paprika

Details

Adapted from dinnerthendessert.com

Preparation

Step 1

DIRECTIONS:

Put the ham in the slow cooker (with aluminum insert) and drizzle with honey.
Cook on low for 3 hours.
Preheat the oven to broil.
In a saucepan add the sugar, onion powder, cinnamon, nutmeg, ginger, clove, paprika and 6 tablespoons of liquid from the bottom of the slow cooker.
Heat on high heat, to a rolling boil and boil for 1 minute.
Pour half the topping onto the skin side of the ham.
Put the aluminum insert (if you don’t have one with an aluminum insert, remove the ham to a cookie sheet and use that in the oven) in the oven.
With the door open watch for bubbling and when it starts to inflate a little and get bubbly (20-30 seconds), pull it out of the oven.
Pour over the remaining glaze and cook for another 20-30 seconds.
If you want the slices to be glazed individually Pull them apart before the sugar sets into a crust.
You can serve warm, room temperature or cold.

TIPS FOR MAKING THIS HONEYBAKED HAM COPYCAT:

Carefully place the ham into your slow cooker. If it is too big for your slow cooker trim the bottom of the ham as needed.
Dry the top of the ham well with a paper towel so the honey you add to the top adheres best.
Fan out the slices a bit when adding the honey so it gets between the slices, then you can press it back together before cooking.
Don’t let the topping boil longer than written, the less liquid the harder it will be to pour evenly over the ham and the drier the topping will be when cooked.
If you want each slice to have topping fan out the slices a bit as soon as it comes out of the oven (with a fork! Don’t burn your fingers on the sugar).