Ham Sloow Cooked
- 1 8-10 lb spiral-cut ham
- 1 cup brown sugar (light or dark)
- 2/3 cup honey
- 1/8 cup mustard yellow, dijon or stone ground
- 1 canned pineapple juice (do not use fresh pineapple juice) – tidbits, crushed or rings DO NOT DRAIN
- 10 whole cloves
- Add water as needed
Make the glaze.
- Place 3/4 cup packed light brown sugar, 1/2 cup honey, 1/2 cup water, 1/4 cup Dijon mustard, and 10 whole cloves in a small saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Simmer until the glaze is homogeneous and fragrant from the cloves, about 5 minutes. Remove from the heat, then remove the cloves with a spoon.
- Prepare the ham. Cut away all skin. Then cut groves into ham.
- Place 1 spiral-cut 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.
- Baste the ham.
- Cover and cook on the LOW setting for 4 to 6 hours. Every hour (or as you remember), baste the ham with the glaze. You can also flip the ham halfway through cooking, if desired. The ham is ready when it reaches an internal temperature of 140°F. Serve with the thickened glaze.
Can I freeze the leftover ham?
Yes, place the ham in ziplock bags, squeeze out the air. Freezer for up to three months. Thaw in fridge. Use in your favorite recipes.
Can I use honey instead of brown sugar?
Use 1/4 cup honey in place of the brown sugar for a different flavoring.
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.