Glazed Slow Cooker Ham Recipe

When the holidays roll around it's easy to get stressed about all the extra cooking involved. While it can be rewarding to host your loved ones, it comes with a lot of hard work. Thankfully, certain equipment and techniques can reduce the efforts required, leaving you time to take a breath. Recipe developer Ting Dalton of Cook Simply is fond of practical methods that minimize the time spent in the kitchen. 

Her glazed slow cooker ham recipe is a prime example, and no one has to know that your active work time is a mere 10 minutes. She describes it as "a showstopper of a ham recipe," and once your guests catch sight of the dazzling dish they'll be uttering the same thing. She notes that it's "perfect for special occasions including Thanksgiving or Christmas," notably since "the slow cooker does most of the work." We like the sound of that! Pull out your slow cooker and get ready to whip up this dish.

For this recipe you'll need to pick up a ham joint weighing about 3 ½ pounds. Next, get ½ a gallon of cola — the sweetness ties in perfectly with the spices. As for vegetables, chop a carrot and celery and cut an onion in quarters. The seasoning calls for ½ tablespoon of black peppercorns, a bay leaf, and a cinnamon stick. 

Finally, the glaze is made with 1 cup of honey, 2 tablespoons of wholegrain or Dijon mustard, 2 tablespoons of red wine vinegar, and 1 teaspoon of Chinese five spice. Dalton explains that either type of mustard works, and notes, "they're both tangy but don't have too much of a kick."

Once you've chopped up your carrots, onion, and celery and plugged in your slow cooker, toss the vegetables into the bottom. Place the ham joint over top, then add the bay leaf, peppercorns, and cinnamon stick to the pot. Next, pour the cola in as well, ensuring that the meat is completely submerged. You may have to move the vegetables around a bit.

Cover the slow cooker and set it to low for 5 hours. When the time is up, the meat should be tender but not falling apart. If you're hosting a group and have plenty of dishes on the go, Dalton points out that "you can also slow cook the ham ahead of time." If you choose to get a head start, she says, "Keep [it] in the refrigerator for up to 48 hours." Once you're ready to finish it off, "roast it before serving."

Once the ham has finished in the slow cooker, preheat the oven to 300 F. Drain off the extra juices from the cooker and transfer the ham to a roasting pan or baking dish. Then, cut off the skin to expose the fat.

For the glaze, mix the honey, mustard, Chinese five spice, and red wine vinegar in a bowl until the contents are smoothly combined.

Use a brush and about half of the glaze to coat the ham, covering its entire surface. Once the oven is hot, transfer the baking dish to a rack and roast the ham for 10 minutes. When the time is up, carefully pour or brush the rest of the glaze over the ham. Finish the meat off by roasting it for an extra 35 minutes.

Let the ham rest a moment before serving, then slice it thinly to savor its juicy tender texture. Dalton loves the glazed ham's versatility, and suggests serving it "with roasted potatoes or vegetables." Alternatively, she recommends layering it into a sandwich or wrap for a filling bite. 

Finally, you may end up with leftovers if you haven't invited a crowd. These can be stored in the refrigerator for up to three days.