My Slow-Cooker Secret
I love my slow cooker for holiday ham. It frees up my oven. It also makes the ham so tender. The meat just falls apart. Doesn’t that sound nice?
I learned this trick from my neighbor, Marge. She brought over a ham cooked this way. I was so surprised. The flavor was deep and rich. I still laugh at that. I asked for her secret right away. Now I want to share it with you.
Why We Score the Fat
First, you score the ham fat. That means making little cuts in a diamond pattern. It looks pretty. But it does an important job.
The scoring lets the fat melt out slowly. This bastes the meat all day. It keeps every single bite juicy. That is why this matters. Good food is about caring for each step. What is your favorite kitchen tool? Mine is a simple sharp knife for jobs like this.
The Magic of the Glaze
Now for the sweet, sticky glaze. You mix brown sugar and apple jelly. Add some mustard and pepper. The mustard is not for heat. It gives a nice tangy flavor. It balances the sweet.
You cook it until it gets thick. Then you brush it on the warm ham. *Fun fact: the cornstarch helps the glaze stick. It makes a shiny coat. Doesn’t that smell amazing? This glaze matters because it creates memory. That sweet, glossy crust is what people remember.
A Little Tip for You
The recipe says you can add cayenne pepper. I tried it last year. Just a tiny bit. It gave a warm feeling at the back of your throat. It was not spicy, just interesting.
My grandson loved it. He said it tasted “fancy.” That made me smile. Cooking is about little experiments. Would you try the cayenne, or keep it classic? Tell me what you think.
Let It Rest and Shine
After cooking, let the ham rest. I know it is hard to wait. But this is a key step. The juices settle back into the meat. If you carve it too soon, the juices run out.
Use those 15 minutes to set the table. Call everyone to come in. Then, show off your beautiful glazed ham. Carve it at the table. Everyone will watch. What is your family’s favorite holiday food to see on the table? I love hearing your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| ham, cured bone-in | 6 – 7.5 pound | Remove skin and trim fat to 1/4-inch thickness. |
| water | 1 cup | For the slow cooker. |
| dark brown sugar | 1/2 cup | Packed. |
| apple jelly | 1/2 cup | |
| Dijon mustard | 2 tablespoons | |
| cornstarch | 1 tablespoon | |
| pepper | 1 teaspoon | |
| cayenne pepper | 1/4 teaspoon | Optional, for a hint of spiciness. |
My Slow-Cooker Holiday Ham, A Family Tradition
Hello, my dear. Come sit. Let’s talk about holiday ham. My slow-cooker makes it so easy. The house smells wonderful all day long. I think that’s half the magic. It frees up my oven for pies. I still laugh at that one year I tried to cook everything at once. What a mess that was!
This recipe is my favorite for our big family dinner. It turns out sweet, sticky, and tender every single time. My grandson says it tastes like a hug. Doesn’t that just warm your heart? Let me walk you through it. It’s simpler than you think.
Step 1: First, we prepare our ham. Take off any tough skin on the outside. Leave about a quarter-inch of the soft, white fat. Now, make little cuts in a criss-cross pattern on that fat. This helps all the good flavors sink in. Place it cut-side down in your slow cooker. Add one cup of water. Now, just put the lid on and walk away for 5 to 6 hours. The slow heat works its magic. (A hard-learned tip: pat the ham dry first. A wet ham won’t get that nice, scored pattern.)
Step 2: When the ham is done, let it rest on a board. Now for the fun part—the glaze! In a small pot, mix the brown sugar, apple jelly, mustard, cornstarch, and pepper. Whisk it over the heat until it bubbles and gets smooth. It will thicken just a little and turn a beautiful, shiny color. Let it cool for five minutes so it doesn’t just run off the ham. Then, brush it all over your warm ham. Let it sit for five glorious minutes. Do you know why we let the glaze cool a bit? Share below!
Cook Time: 5–6 hours (slow cooker)
Total Time: About 6 hours 30 minutes
Yield: Serves a big family, with leftovers!
Category: Holiday Dinner
Three Fun Twists on the Classic
I love a good classic. But sometimes, it’s fun to play. Here are three little twists I’ve tried over the years. They each add a special touch.
Maple-Orange Glaze: Swap the apple jelly for orange marmalade. Use pure maple syrup instead of brown sugar. It’s sunny and sweet.
Sweet & Spicy Kick: Follow the optional note. Add that pinch of cayenne pepper to the glaze. It gives a warm, tingly feeling at the end.
Herb Garden Glaze: Stir a tablespoon of chopped fresh rosemary into the warm glaze. It smells like a Christmas tree. So fresh and cozy.
Which one would you try first? Comment below!
Serving Your Beautiful Ham
Presentation is part of the joy. I always use my big, wooden carving board. Let the ham be the star. For sides, keep it simple. Buttery mashed potatoes are a must. They soak up that lovely glaze. A bright, crunchy salad balances the sweetness. Maybe some roasted green beans, too.
What to drink? For the grown-ups, a chilled glass of apple cider or a dry sparkling wine is lovely. For everyone, I make a big pitcher of ginger ale with frozen cranberries. It fizzes and looks so festive. 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. Then slice it off the bone. Store slices in the fridge for up to four days. Use an airtight container.
You can freeze it for longer. Wrap slices tightly in plastic wrap. Then place them in a freezer bag. They will keep for two months. Thaw in the fridge overnight.
Reheating is simple. Place slices in a baking dish. Add a splash of water or broth. Cover with foil and warm in the oven. This keeps it moist and tasty.
I once froze a whole ham bone by mistake. My freezer was very full for weeks. Now I slice it first. Batch cooking like this saves future meals. It turns one dinner into many easy lunches. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Ham Hiccups
Is your glaze too thin? Just cook it a bit longer. Let it bubble for another minute. It will thicken as it cools. A good glaze should coat the spoon nicely.
Worried about the ham drying out? The water in the slow cooker is key. It creates gentle steam. I remember my first ham without water. It was not as juicy. Trust the cup of water.
The fat might not score easily. Use a very sharp knife. Just make shallow cuts. This lets the flavor soak in. It also makes a pretty pattern.
Getting these steps right builds your confidence. A juicy ham with a sticky glaze is pure joy. It makes everyone at the table smile. Which of these problems have you run into before?
Your Ham Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is. Just check your mustard and jelly labels 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 up before brushing.
Q: What can I swap for apple jelly? A: Apricot jam or orange marmalade work wonderfully. They add a different sweet fruit flavor.
Q: Can I make a smaller ham? A: Absolutely. Just reduce the cook time. Check the temperature with a meat thermometer early.
Q: What about the optional cayenne? A: It adds a lovely warm hint. My grandson calls it the “secret spark.” *Fun fact: The crosshatch scoring on a ham is sometimes called “hatching.”* Which tip will you try first?
From My Kitchen to Yours
I hope this ham brings warmth to your table. The slow cooker does the hard work for you. That leaves more time for family and stories.
I love hearing about your cooking adventures. Your tips and stories inspire me every day. Please tell me all about your holiday table.
Have you tried this recipe? Give your experience in the comments. I read every one. Thank you for letting me share my kitchen with you.
Happy cooking!
—Grace Ellington.
Slow Cooker Glazed Holiday Ham
Description
A perfectly tender and flavorful holiday ham made easy in your slow cooker, 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
- Optional ingredient note: For a hint of spiciness, add 1/4 teaspoon cayenne to the sugar mixture at the beginning of step 2.