Slow Cooker Honey Mustard Glazed Ham
Cook up a juicy, tender, flavorful ham for your holiday table.
Equipment
- Slow cooker
Ingredients
- ½ butt end ham, bone in
- 1 onion, chopped
- 10 cloves garlic, smashed
- 10 whole cloves
- ¼ cup apple cider vinegar
- ¼ cup dijon mustard
- 1 cup orange mango juice
- ½ cup honey
- ½ cup dijon mustard
- 1 tbsp Worcestershire sauce
- ¾ cup brown sugar
- 1 tbsp Horseradish
Instructions
- Place onion, garlic, apple cider vinegar, orange juice and whole cloves in the bottom of a slow cooker large enough to hold the ham. Stir to combine.
- Trim off the tough outer skin from ham with a sharp knife, then score the ham in a crosshatch pattern.
- Place ham, cut side down in the slow cooker.
- Cook ham on low for for 4-6 hours. Until heated through.
- When the ham is heated through, remove it from the slow cooker and place in an oven safe roasting pan.
- Pick out whole cloves from the juices in the bottom of the slow cooker.
- Use an immersion blender to purée the cooking juices
- Pour the liquid into a sauce pan.
- Add the dijon mustard, honey, brown sugar, Horseradish and Worcestershire sauce to the puréed cooking juices.
- Bring mixture to a boil and boil it, whisking frequently until sauce thickens, about 10-15 minutes. Be patient, this can take a while. Be sure to bring the glaze to a good rolling boil.
- Once the glaze has thickened, baste the ham with ½ the glaze.
- Bake glazed ham in a 350° oven, for 15 minutes.
- Remove ham from the oven and baste with remaining glaze.
- Bake glazed ham for another 15 minutes or until glaze has caramelized.
- Remove from oven and allow ham to rest for 10-15 minutes before slicing.
- Slice ham and place on a platter. Garnish platter with sprigs of fresh rosemary to serve.
Notes
TIP: If you have trouble getting the glaze to thicken, add a cornstarch slurry to the saucepan as you simmer the glaze (made with 2 tablespoons cornstarch mixed with 3 tablespoons water).