How to Make a Juicy Ham in a Slow Cooker
Are you looking for an easy and delicious way to prepare a juicy ham? Using a slow cooker is a fantastic method that will result in a tender and flavorful ham that your family and friends will love. Whether you’re hosting a holiday gathering or simply craving a comforting meal, this slow cooker ham recipe is sure to be a hit. Follow these simple steps to create a mouthwatering ham that will have everyone asking for seconds.
Ingredients:
- 1 bone-in ham
- 1 cup brown sugar
- 1/2 cup honey
- 1/2 cup orange juice
- 1/4 cup Dijon mustard
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
Instructions:
- Begin by preparing the ham. If it's too large to fit in your slow cooker, you can trim it to the appropriate size.
- Place the ham in the slow cooker, flat side down.
- In a separate bowl, mix together the brown sugar, honey, orange juice, Dijon mustard, cloves, and cinnamon.
- Pour the mixture over the ham, ensuring that it is evenly coated.
- Cover the slow cooker and cook the ham on low for 6-8 hours, or until it reaches an internal temperature of 140°F.
- Once the ham is cooked, remove it from the slow cooker and let it rest for a few minutes before slicing.
- Serve the juicy ham with the delicious glaze from the slow cooker.
With just a few simple ingredients and minimal effort, you can create a succulent ham that is perfect for any occasion. The slow cooker does all the work for you, resulting in a juicy and flavorful ham that will impress your guests. Whether you’re serving it for a holiday dinner or a casual weekend meal, this slow cooker ham is sure to become a favorite in your recipe collection.
So, the next time you’re craving a delicious ham, consider using your slow cooker to achieve juicy and tender results. With the right combination of ingredients and a bit of patience, you can enjoy a mouthwatering ham that is perfect for any gathering. Give this recipe a try and savor the incredible flavors of a slow cooker ham that will have everyone coming back for more.
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