Crockpot Ham
Crockpot ham with a glaze turns out tender, juicy, and perfectly sweet.
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- ¼ cup light brown sugar
- 8 to 10 pound spiral ham (fully cooked, see notes for other ham)
- 2 to 3 sprigs fresh rosemary (optional)
- ½ cup apricot preserves (apple jelly, or orange marmalade)
- ½ cup light brown sugar (packed)
- ¼ cup Dijon mustard
- 3 tablespoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
Langkah-langkah
For the glaze, in a small saucepan over medium heat, melt the preserves or jelly. Whisk in the brown sugar, Dijon mustard, vinegar, garlic powder, and ground ginger. Bring to a boil and let boil for 1 minute while stirring.
In the bottom of a 6 to 7-quart slow cooker, sprinkle ¼ cup of brown sugar.
If the ham has a plastic disk in the center, remove the disk and discard it. Place the ham on a large cutting board or baking sheet and use a knife to score the top* of the ham, ⅛-inch deep, in a criss-cross pattern.
Separate the layers of ham and brush some of the glaze into the layers. Place the ham into the slow cooker and pour the remaining glaze over the top.
Add rosemary sprigs if using, and cover the slow cooker (see notes if your ham is large). Cook on low for 4-5 hours or until the ham reaches 135℉.
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