HONEY-BAKED SPIRAL HAM IN THE SLOW COOKER RECIPE | ALLRECIPES
The tastiest spiral ham ever made in the slow cooker.
Provided by Christina Tabaretti
Categories Main Dishes Pork Ham Whole
Total Time 6 hours 18 minutes
Prep Time 10 minutes
Cook Time 6 hours 8 minutes
Yield 1 8-pound ham
Number Of Ingredients 10
Steps:
- Spray the slow cooker insert with cooking spray and place ham inside.
- Combine honey, brown sugar, mustard, cinnamon, and nutmeg in a saucepan over medium heat. Cook, whisking thoroughly, until sugar is melted and ingredients are combined, 2 to 5 minutes. Remove from heat.
- Pour water into the bottom of the slow cooker. Pour sauce over the ham. Cover.
- Cook in the slow cooker on Low, 6 to 8 hours. Baste the ham with the juices from the bottom once every hour.
- Remove ham from the slow cooker. Pour juices from the bottom into a saucepan over medium heat. Mix cornstarch and water together in a bowl and pour into the saucepan. Cook until mixture thickens into a glaze, 6 to 8 minutes. Pour glaze over the ham or use as a gravy.
Nutrition Facts : Calories 437.2 calories, CarbohydrateContent 22.1 g, CholesterolContent 123.1 mg, FatContent 12.5 g, FiberContent 0.1 g, ProteinContent 56.3 g, SaturatedFatContent 4.2 g, SodiumContent 3005.1 mg, SugarContent 20.5 g
BEST SPIRAL HAM RECIPE - HOW TO COOK A SPIRAL HAM
This easy spiral ham recipe has an apricot-bourbon glaze that will make any holiday dinner feel extra special.
Provided by Laura Rege
Categories gluten-free nut-free Christmas Easter feed a crowd baking meat
Total Time 2 hours 45 minutes
Prep Time 1 hours 15 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 6
Steps:
- Remove ham from refrigerator and let sit at room temperature for 1 hour. Preheat oven to 350°. Place a rack in a large roasting pan and cover the rack with foil. Pour 2 cups water in the bottom of roasting pan and place ham on the foil on the rack. In a small bowl, stir together jam, brown sugar, bourbon, Dijon, and red pepper flakes. Brush ham with some of the glaze and roast, basting with more glaze every 30 minutes, until an instant-read thermometer inserted in the thickest part reads 140°, about 1 ½ to 2 hours. Let rest 15 minutes before carving.
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