Slow-Cooker Glazed Ham
By Dan ZuccarelloPublished on October 15, 2019
Time
5 to 6 hours on low
Yield
Serves 10 to 12
Slow cooker size
5 to 7 quarts
Ingredients
Before You Begin
Do not substitute spiral-cut ham, as it dries out during slow cooking. You will need an oval slow cooker for this recipe.
Instructions
- Remove skin from exterior of ham and trim fat to ¼-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 until fat is rendered and ham registers 100 degrees, 5 to 6 hours on low.
- Bring sugar, jelly, mustard, cornstarch, and pepper to boil in small saucepan over medium-high heat. Cook, whisking often, until glaze begins to darken and is slightly thickened, 2 to 3 minutes. Let glaze cool for 5 minutes.
- Transfer ham to carving board, brush evenly with glaze, and let rest for 20 minutes. Carve ham and serve.
Time
5 to 6 hours on lowYield
Serves 10 to 12Slow cooker size
5 to 7 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We lacquered hams with every thick, sticky, sugary coating we could think of, but every glaze slid right off during slow cooking. The glaze definitely needed to be applied after the ham was brought to temperature in the slow cooker. Our goal was to make a stovetop glaze that would have a thick, coating consistency without having to make a trip to the oven. Ultimately we found that equal parts dark brown sugar and apple jelly thickened with a tablespoon of cornstarch gave us the ideal consistency, along with some Dijon mustard and pepper for balancing zest.
Before You Begin
Do not substitute spiral-cut ham, as it dries out during slow cooking. You will need an oval slow cooker for this recipe.
Instructions
- Remove skin from exterior of ham and trim fat to ¼-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 until fat is rendered and ham registers 100 degrees, 5 to 6 hours on low.
- Bring sugar, jelly, mustard, cornstarch, and pepper to boil in small saucepan over medium-high heat. Cook, whisking often, until glaze begins to darken and is slightly thickened, 2 to 3 minutes. Let glaze cool for 5 minutes.
- Transfer ham to carving board, brush evenly with glaze, and let rest for 20 minutes. Carve ham and serve.
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