Try this Slow Cooker Honey Baked Ham recipe, or contribute your own.
- Carbohydrate 286.95076536395 g
- Cholesterol 0 mg
- Fat 0.215825 g
- Fiber 0.97419997870913 g
- Protein 0.60224000066035 g
- Saturated Fat 0.147155 g
- Serving Size 1 1 Recipe (4922g)
- Sodium 68.368000085481 mg
- Sugar 285.976565385241 g
- Trans Fat 0.044953 g
- Calories 1100 calories
Step-by-step
- Spray your crock pot with non-stick cooking spray (if you have a slow cooker liner, I suggest using it- it will make clean-up a breeze!).
- Place ham in the crock pot.
- Combine sugar, honey, nutmeg, cinnamon, and mustard in a sauce pan on medium heat. Let cook for 2-5 minutes (until ingredients melt and combine) and whisk thoroughly. Remove from heat.
- Pour water in the bottom of the crock pot.
- Pour honey/brown sugar mixture over the ham.
- If the lid does not fit over your ham, you can make a tin foil tent (I used an 8 lb ham and it didn't fit in my 6 quart slow cooker).
- I used two sheets of tin foil that were each about 12 long.
- I tucked the ends all around the edges of the crock pot and then gathered them together in the middle and folded the ends down (The plastic around the edges is my slow cooker liner).
- To keep the heat in even more, I placed a towel over the top of my tin foil tent. It worked perfectly!
- Cook the ham on low for 6-8 hours.
- Baste the ham with the juices in the bottom of the slow cooker once every hour (if you want, you can even turn the ham every hour to make sure that all sides are getting cooked in the honey mixture, but after about the third hour, my ham was too tender and just fell apart).
- Once your ham is done, remove it from your slow cooker.
- Pour the juices in the bottom of your slow cooker into a medium saucepan.
- Mix together 2 Tablespoons of cornstarch with 1 Tablespoon of water and pour into the saucepan.
- Cook on medium heat until it starts to thicken.
- Use that as a glaze over the ham or even as a gravy for potatoes.
- Even if you don't have a slow cooker, you can still bake this ham in your oven.
- Once again, make a tent with aluminum foil and bake 15 to 20 minutes per pound at 350 degrees.
- Baste the ham once every thirty minutes.
Why is the sugar burning on the bottom while the center of the meat remains stubbornly cold? This disaster happens because commercial spiral-cut hams are already fully cooked, meaning extended high heat merely forces out moisture while scorching the external honey-and-sugar coating. Preventing this requires regulating the thermal environment inside the ceramic insert so the exterior caramelizes gently instead of turning bitter and black.
Line the slow cooker with a heat-safe liner to prevent crystallized sugars from fusing permanently to the ceramic surface, then pour in the specified one-third cup of water to create a humid microclimate. When a bulky ten-pound ham prevents the standard glass lid from sealing, construct a sturdy tent using heavy-duty aluminum foil folded tightly around the rim to trap escaping steam. Cook strictly on the low setting for six to eight hours, resisting the urge to flip the meat repeatedly after the third hour once the tender muscle fibers begin to loosen and fall apart.
Reducing the leftover cooking juices with a cornstarch slurry produces a glossy finishing sauce rather than a watery pan dripping. Leftover slices keep safely in an airtight container in the refrigerator for up to four days and can be repurposed into breakfast hashes or split pea soup without losing flavor.
