Crock Pot Ham Recipe
This super easy Crock Pot Ham Recipe is glazed with honey, brown sugar and apple cider then slow cooked to juicy perfection.
This super easy Crock Pot Ham Recipe is glazed with honey, brown sugar and apple cider then slow cooked to juicy perfection.
- Carbohydrate 29.8912922255786 g
- Cholesterol 0 mg
- Fat 0.0019228125 g
- Fiber 0.0116890627394082 g
- Protein 0.0446798438055468 g
- Saturated Fat 0.00093121875 g
- Serving Size 1 1 to 20 serving (258g)
- Sodium 7.84978125999126 mg
- Sugar 29.8796031628392 g
- Trans Fat 0.000315328125 g
- Calories 115 calories
Step-by-step
- Coat crock pot with nonstick spray and place ham, cut side down inside.
- Press the brown sugar all over the spiral cut portion of the ham then drizzle the honey over the top. Pour in the apple cider and add the rosemary around the ham.
- Cover and cook on low for 3 to 4 hours, or until internal temperature reaches 140 degrees F.*
- Transfer ham to a platter and cover with foil to keep warm. Meanwhile scoop out about 1 1/2 cups of the liquid from the crockpot and place in a small saucepan. Bring to a boil and cook until sauce is reduced to about half. Brush the ham with the reduced sauce. Slice and serve!
Apple cider provides the essential moisture barrier that keeps large cuts from drying out during prolonged low-heat operation. Precooked hams frequently dry out because cooks treat them as raw meat requiring extended heat conversion, whereas the primary objective here is simply thorough warming. Overheating breaks down the protein structure rapidly, resulting in a fibrous texture that no amount of glaze can salvage. Placing the cut side down against the basin floor ensures maximum saturation from the melting sugars and juices pooling at the base. Fresh rosemary infuses the braising liquid with aromatic volatile oils, balancing the high sugar concentration from the brown sugar and honey combination. When verifying doneness without a digital probe inserted into the deepest part of the muscle, look for the spiral layers to naturally begin separating and curling outward. This visual cue indicates the interior has absorbed sufficient thermal energy without crossing the threshold into moisture loss. Reducing the extracted cooking liquid in a separate saucepan concentrates the sugars through rapid evaporation until it achieves a glossy, paintbrush-ready viscosity. Brush this reduction over the surface immediately before slicing to create a sticky exterior crust that adheres to each individual portion.
