Slow Cooker Glazed Ham

By lorik

Do not substitute spiral-cut ham, as it dries out during slow cooking. Let the glaze cool for 5 minutes before applying (it should be just warm to the touch). For a hint of spiciness, add 1/4 teaspoon cayenne to the sugar mixture at the beginning of step 2.

Ingredients

• 1 (6- to 7 1/2-pound) cured bone-in ham
• 1/2 cup packed dark brown sugar
• 1/2 cup apple jelly
• 2 tablespoons Dijon mustard
• 1 tablespoon cornstarch
• 1 teaspoon pepper

Preparation

Step 1

1. Remove skin from exterior of ham and trim fat to 1/4-inch thickness. Score remaining fat at 1-inch intervals in crosshatch pattern. Place ham, cut side down, into slow cooker. Add 1 cup water, cover, and cook on low until fat is rendered and meat registers 100 degrees, 5 to 6 hours. Transfer to carving board and let rest for 15 to 20 minutes.

2. Bring sugar, jelly, mustard, cornstarch, and pepper to boil in small saucepan over medium-high heat. Cook, whisking until smooth, until glaze begins to darken and is slightly thickened, 2 to 3 minutes. Off heat, let glaze cool for 5 minutes in saucepan. Brush ham evenly with glaze and let sit for 5 minutes. Carve and serve.