Save There was this quiet Sunday morning when I decided to try slow-cooking a ham instead of roasting it, mostly because I wanted the oven free for everything else. The house filled with this warm, spiced sweetness that made everyone wander into the kitchen asking what smelled so good. By the time we sat down to eat, the ham was so tender it practically fell apart under the knife. That glaze, sticky and golden, became the thing everyone remembered most. Its been my go-to ever since.
I made this for a winter gathering once, and people kept coming back for seconds even though the table was loaded with food. Someone asked if Id been up since dawn preparing it, and I had to laugh because Id barely done anything except mix a glaze and turn on the slow cooker. It felt like cheating, but in the best way. That ham became the centerpiece without any of the usual stress.
Ingredients
- Fully cooked bone-in ham (about 2.5–3 kg / 5–6 lbs), trimmed: The bone adds flavor and keeps the meat moist during the long cook, and starting with a fully cooked ham means you are just heating and glazing, not worrying about doneness.
- Honey (1 cup): This is the base of the glaze and gives that glossy, golden finish. Use a good quality honey because its flavor really shines through.
- Brown sugar, packed (1/2 cup): It adds depth and a hint of molasses that balances the sweetness of the honey.
- Dijon mustard (1/4 cup): The sharpness cuts through the sugar and keeps the glaze from being one-note sweet.
- Apple cider vinegar (1/4 cup): A little acidity brightens everything and helps the glaze cling to the ham.
- Whole-grain mustard (2 tablespoons): Those tiny seeds add texture and a rustic, slightly spicy kick.
- Ground cinnamon (1/2 teaspoon): Just enough to make the glaze smell like the holidays without overpowering the ham.
- Ground cloves (1/4 teaspoon): A warm, aromatic note that pairs perfectly with the whole cloves studded into the ham.
- Orange, sliced (1): The citrus steams around the ham and adds a subtle brightness to the glaze.
- Whole cloves (6): These stud the ham and infuse it with a gentle spice as it cooks.
Instructions
- Prepare the ham:
- Place the ham flat side down in your slow cooker and use a sharp knife to score the surface in a diamond pattern, about half an inch deep. Stud the intersections with whole cloves for a classic look and warm spice.
- Make the glaze:
- In a medium bowl, whisk together the honey, brown sugar, both mustards, apple cider vinegar, cinnamon, and ground cloves until smooth. It should smell sweet and tangy all at once.
- Glaze and arrange:
- Pour the glaze evenly over the ham, making sure it seeps into the scored cuts. Tuck the orange slices around the ham in the slow cooker.
- Slow cook:
- Cover and set the slow cooker to low for 6 hours. Every hour or so, spoon some of the glaze from the bottom back over the top to keep it moist and flavorful.
- Rest and reduce:
- Transfer the ham to a cutting board and let it rest while you pour the glaze into a saucepan. Simmer over medium heat for 5 to 7 minutes until it thickens and turns glossy.
- Slice and serve:
- Carve the ham into slices and brush each piece with the thickened glaze. Serve warm with the extra glaze on the side.
Save One year I brought this to a potluck and watched a friend pile her plate high, then come back twenty minutes later asking if there was any left. She said it reminded her of her grandmothers cooking, which felt like the highest compliment. That ham wasnt just food, it became part of the conversation, part of the memory of that night.
Storing and Reheating
Leftover ham keeps beautifully in the fridge for up to five days wrapped tightly in foil or stored in an airtight container. When you reheat it, add a splash of water or leftover glaze to a covered dish and warm it gently in the oven at 150°C (300°F) so it does not dry out. Cold slices are perfect for sandwiches, chopped into omelets, or tossed into soups.
Flavor Variations
If you want to experiment, try adding a splash of bourbon or dark rum to the glaze for a deeper, slightly smoky sweetness. Pineapple juice in place of some of the vinegar gives it a tropical twist that pairs well with grilled sides. You can also swap the cinnamon and cloves for ginger and star anise if you want a more aromatic, Asian-inspired profile.
Serving Suggestions
This ham pairs beautifully with roasted root vegetables like carrots, parsnips, and sweet potatoes that soak up the glaze. A crisp green salad with a tart vinaigrette balances the richness, and buttery dinner rolls are perfect for mopping up any extra sauce. For drinks, a chilled Riesling or a sparkling apple cider complements the sweet and tangy flavors.
- Serve with scalloped potatoes or creamy mashed potatoes for a classic pairing.
- Add a side of tangy coleslaw to cut through the sweetness.
- Garnish the platter with fresh herbs like rosemary or thyme for a festive touch.
Save This ham has a way of making any meal feel special without demanding too much from you. Whether its a holiday table or a simple Sunday dinner, it always delivers warmth, flavor, and a little bit of magic.
Recipe FAQs
- → How do you prepare the honey glaze?
Whisk honey, brown sugar, Dijon and whole-grain mustards, apple cider vinegar, cinnamon, and ground cloves together until smooth and combined.
- → What is the best way to cook the ham?
Place the ham flat side down in a slow cooker, score the surface, stud with whole cloves, cover with glaze, and cook on low for about 6 hours.
- → How do the orange slices contribute to flavor?
Orange slices placed around the ham impart subtle citrus notes, balancing the glaze's sweetness and adding aroma.
- → Can the glaze be thickened after cooking?
Yes, pour the glaze into a saucepan and simmer over medium heat until it thickens slightly, then brush over sliced ham before serving.
- → Are there any suggested pairings with this dish?
Roasted root vegetables and a crisp white wine like Riesling complement the ham’s sweet and spiced profile well.
- → Does the glaze contain any common allergens?
The glaze contains mustard, which may be an allergen for some individuals.