My Slow-Cooker Secret
I love my slow cooker. It feels like a kitchen helper. It does the hard work while I do other things.
For a holiday ham, it is perfect. It makes the meat so tender. The whole house smells wonderful for hours. Doesn’t that sound nice?
Why We Score the Ham
First, you score the fat. That means making little cuts in a diamond pattern. It looks pretty, like a quilt.
But it also matters. Those little cuts let the fat melt out slowly. This bastes the meat in its own juices. The flavor gets deep into every bite. That is the secret to a moist ham.
The Waiting Game
Now, you let the slow cooker do its job. This takes hours. I use this time to set the table or call a friend.
Once, I was so impatient. I tried to peek every ten minutes. I let all the heat out! My ham took much longer. I still laugh at that. Now I just trust the process. Do you find it hard to wait for good food?
The Magic Glaze
The glaze is my favorite part. You mix sugar, jelly, and mustard. It sounds strange, I know.
But when it heats up, magic happens. The sugar caramelizes. The jelly makes it shiny. The mustard adds a little kick so it’s not too sweet. Fun fact: Apple jelly was my grandma’s trick. She said it gave a gentle fruit flavor.
Why the Rest Matters
When the ham is done, you must let it rest. Take it out and leave it alone for 15 minutes. This is very important.
The hot juices inside are racing around. If you cut it right away, they all run out onto the board. Letting it rest lets those juices settle back into the meat. This keeps every slice juicy and full of flavor.
Your Turn to Share
Food is best when shared. This ham makes a beautiful centerpiece. It says “welcome” and “celebration” all at once.
That is why this matters. It is not just about eating. It is about bringing people together. What is your favorite dish to share with people you love? Tell me, do you have a family recipe that always makes the table?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| ham, cured bone-in | 6 – 7.5 pound | |
| water | 1 cup | |
| dark brown sugar | ½ cup | packed |
| apple jelly | ½ cup | |
| Dijon mustard | 2 tablespoons | |
| cornstarch | 1 tablespoon | |
| pepper | 1 teaspoon |
Instructions
Step 1: First, we prepare our ham. Carefully remove its skin. Trim the fat layer to about a quarter-inch. Now, score that fat in a diamond pattern. This helps the flavor soak in. Place the ham, cut-side down, in your slow cooker. Pour in one cup of water. Put the lid on and cook on low for 5 to 6 hours. The ham will get wonderfully tender. (A tip: use a sharp knife for scoring, it’s much safer!) Let it rest on a board for 15 minutes after. What’s your favorite kitchen tool for big jobs like this? Share below!
Step 2: While the ham rests, let’s make the magic glaze. Add all the glaze ingredients to a small pot. Whisk them together over medium-high heat. Bring it to a gentle boil. Keep whisking until it’s smooth and slightly thicker. This takes just 2 to 3 minutes. Let the glaze cool for 5 minutes. It will thicken a bit more. Doesn’t that sweet, tangy smell make your mouth water? I still laugh at how my grandson always tries to sneak a taste.
Step 3: Now for the grand finish! Brush that beautiful, warm glaze all over the ham. Be generous and get into all those scored lines. Let the glazed ham sit for 5 minutes. This lets the shiny coating set just right. Then, carve it up and serve it warm. (A hard-learned tip: let the glaze cool a touch so it doesn’t just run off!) Seeing everyone’s happy faces at the table is the best part, my dears.
Creative Twists
You can make this ham your own. Try a different jelly, like spicy pepper or sweet orange marmalade. Add a pinch of cloves or allspice to the glaze for a cozy, old-fashioned scent. For a fun kick, mix a tablespoon of apple cider vinegar into your glaze. It makes the flavor pop! Which one would you try first? Comment below!
Serving & Pairing Ideas
This ham is a wonderful centerpiece. I love it with soft, buttery mashed potatoes. The glaze makes a perfect gravy for them! A simple green salad cuts the richness nicely. For a drink, adults might enjoy a glass of crisp apple cider, maybe the sparkling kind. For the kids, a fizzy ginger ale with an orange slice is always a hit. It feels like a celebration. Which would you choose tonight?
Keeping Your Holiday Ham Happy
Let’s talk about leftovers. They are the best part. First, let the ham cool completely. Slice what you need for sandwiches. Store slices in the fridge for up to four days. For longer storage, the freezer is your friend. Wrap slices tightly in plastic wrap. Then place them in a freezer bag. They will keep for two months.
To reheat, place slices in a baking dish. Add a splash of water or broth. Cover with foil. Warm it in a 325-degree oven until cozy. I once forgot the splash of water. The ham dried out. Now I never skip it. Batch cooking matters because it gives you easy meals later. A ready meal on a busy night is a gift.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Ham Hiccups
Sometimes our cooking needs a little help. Here are three common issues. First, the glaze is too thin. Just cook it a minute longer. It will thicken as it cools. Second, the ham seems dry. You likely cooked it too long. A meat thermometer prevents this. I remember when I didn’t use one. The result was not good.
Third, the flavor is bland. Be generous with your glaze brush. Get it into all those scored lines. Why does this matter? Fixing small problems builds your cooking confidence. It also makes your food taste so much better. Good flavor comes from paying attention to these details.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is. Just check your Dijon mustard label to be sure.
Q: Can I make it ahead?
A: You can make the glaze a day early. Keep it in the fridge. Warm it slightly before brushing.
Q: What can I swap for apple jelly?
A: Apricot or orange marmalade works beautifully. It will change the flavor in a nice way.
Q: Can I make a smaller ham?
A: Absolutely. Just reduce the cooking time. Use your thermometer. It is your best guide.
Q: Any optional tips?
A: Add a pinch of cloves to the glaze. Fun fact: Cloves were a prized spice in ancient times. It gives a warm, classic holiday taste.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this ham. It fills the house with the best smell. Cooking for people is an act of love. I truly believe that. I would love to hear about your cooking adventure.
Tell me all about it in the comments below. Have you tried this recipe? Share your story with me. Happy cooking!
—Elowen Thorn.
Slow Cooker Sweet Glazed Holiday Ham
Description
A perfectly tender and flavorful holiday ham, effortlessly cooked in your slow cooker and finished with a sweet and tangy glaze.
Ingredients
Instructions
- Remove skin from exterior of ham and trim fat to 1/4-inch thickness. Score remaining fat at 1-inch intervals in crosshatch pattern. Place ham, cut side down, into slow cooker. Add 1 cup water, cover, and cook on low until fat is rendered and meat in center registers 100 degrees, 5 to 6 hours. Transfer to carving board and let rest for 15 to 20 minutes.
- Bring sugar, jelly, mustard, cornstarch, and pepper to boil in small saucepan over medium-high heat. Cook, whisking until smooth, until glaze begins to darken and is slightly thickened, 2 to 3 minutes. Off heat, let glaze cool for 5 minutes in saucepan. Brush ham evenly with glaze and let sit for 5 minutes. Carve and serve.
Notes
- For a deeper flavor, you can add a pinch of cloves or cinnamon to the glaze. Leftover ham makes excellent sandwiches or can be used in soups and casseroles.