Slow-Cooked Honey Glazed Ham (Printable)

Tender ham slow-cooked and finished with a sweet, spiced honey glaze perfect for gatherings.

# What You Need:

→ Ham

01 - 1 fully cooked bone-in ham (approximately 5 to 6 pounds), trimmed

→ Glaze

02 - 1 cup honey
03 - 1/2 cup packed brown sugar
04 - 1/4 cup Dijon mustard
05 - 1/4 cup apple cider vinegar
06 - 2 tablespoons whole-grain mustard
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves

→ Aromatics

09 - 1 orange, sliced
10 - 6 whole cloves

# How to Make It:

01 - Place the ham flat side down in a large slow cooker. Score the surface in a diamond pattern and insert whole cloves into the diamonds.
02 - In a medium bowl, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, whole-grain mustard, cinnamon, and ground cloves until smooth.
03 - Pour the glaze evenly over the ham. Arrange orange slices around the ham inside the slow cooker.
04 - Cover and cook on low heat for 6 hours, basting occasionally with the glaze to maintain moisture and flavor.
05 - Once heated through and tender, transfer the ham to a cutting board and allow it to rest briefly.
06 - Pour remaining glaze into a saucepan and simmer over medium heat for 5 to 7 minutes until thickened to a syrupy consistency.
07 - Slice the ham and brush generously with the thickened glaze before serving.

# Expert Tips:

01 -
  • It frees up your oven completely and cooks itself while you handle everything else.
  • The glaze gets deeper and stickier than anything you could bake, soaking right into the meat.
  • Leftovers taste even better the next day in sandwiches or scrambled into eggs.
02 -
  • Basting is not required but it does help build up that glossy, sticky crust on the outside.
  • Do not skip reducing the glaze at the end, it transforms from watery to luscious and clings to every slice.
03 -
  • Line your slow cooker with parchment or foil for easier cleanup, that glaze can stick hard once it cools.
  • Let the ham rest for at least ten minutes before slicing, it keeps the juices from running out and makes carving cleaner.
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