Copy Cat Honey Baked Ham
I like to use spiral sliced ham, it is just easier to divide. You can certainly use the ham that is not already sliced, and then just do the work yourself.
I like to use spiral sliced ham, it is just easier to divide. You can certainly use the ham that is not already sliced, and then just do the work yourself.
- Carbohydrate 0.475650125 g
- Cholesterol 0 mg
- Fat 0.120493875 g
- Fiber 0.264838746750355 g
- Protein 0.0494825 g
- Saturated Fat 0.0667597625 g
- Serving Size 1 1 Serving (30g)
- Sodium 11162.6725070826 mg
- Sugar 0.210811378249645 g
- Trans Fat 0.024987375 g
- Calories 3 calories
Step-by-step
- Score outside of ham into diamond shapes and place in crock-pot.
- Add about 2 cups of water to bottom of pot. Heat on high for about 3 hours until heated through.
- Combine the rest of the ingredients in a sauce pan. Add enough water until you get a thick syrup (about 2 to 4 Tablespoons).
- Bring the syrup to a boil on the stove top. Boil for 1 minute. Remove from heat.
- Remove ham from crock-pot and place in a foil lined baking pan. Baste ham with syrup. Place ham in oven and broil at 500° for 1 to 3 minutes until syrup starts to bubble. Keep an eye on the ham while it is in the oven.
- ***Do not leave ham in oven unattended as it will burn quickly***
- Remove and ENJOY
Sugar and spice ratios dictate the success of any sweet ham glaze. This formulation relies heavily on a high concentration of sucrose paired with warm aromatics like cinnamon, ginger, nutmeg, and clove. Most ingredient lists overlook the chemical reaction that occurs when these dry components meet high heat. Boiling the sugar mixture triggers caramelization. Sucrose molecules break down thermally at high temperatures, producing complex flavor compounds that bitter raw sugar lacks.
The Science of High-Heat Finishing
Applying the syrup before broiling at 500 degrees initiates the Maillard reaction alongside sugar pyrolysis. High heat transforms the exterior coating rapidly. Watch the pan constantly during the 1 to 3 minute broiling window. Sugar burns fast once moisture evaporates entirely. Monitoring color changes prevents acrid carbonization.
Moisture Management in the Slow Cooker
Heating a pre-cooked bone-in ham requires controlled steam environment management. Adding water to the slow cooker base prevents the meat from drying out during the three-hour warming phase. Spiral slicing creates individual edges that readily absorb circulating moisture. Removing the ham to a foil-lined baking pan before glazing keeps the broiler surface clean and focuses direct radiant energy entirely on the sugar crust.
