Description
This easy Crockpot Thanksgiving Ham recipe is one of the best holiday ideas for a quick and simple meal. The secret is the slow glaze that creates a glossy caramelized outside while keeping every slice tender and juicy. It’s a healthy choice for a balanced holiday dinner, meal prep, potluck, brunch or party table. The warm brown sugar smell fills the kitchen and the final texture stays soft without drying out. Search focus: thanksgiving ham recipes crockpot.
Ingredients
- 8 pounds bone-in spiral-cut ham
- 1 cup brown sugar
- 1/2 cup honey
- 1 cup pineapple juice
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 orange orange slices
- 3 sprigs fresh rosemary
Instructions
- Place the 8-pound bone-in spiral-cut ham into the slow cooker and spread brown sugar glaze over the cut surfaces. Work at room temperature for 30 minutes before cooking. Use a spoon to press the glaze between slices with gentle downward motions. (I tried skipping this resting time once and the glaze stayed mostly on top instead of soaking in.) Then check the surface after 10 minutes of coating. You’ll see the brown sugar mixture turn glossy and cling to the ham ridges. The honey smell should appear before the cooking starts. Miss this step and the flavor stays uneven through the slices. Coat every spiral layer before cooking, the glaze needs contact with the meat fibers.
- Cover the glazed ham and cook at 325°F equivalent slow cooker heat for 4 to 5 hours until the internal temperature reaches 140°F. Rotate the ham once at the 2-hour mark using gentle lifting motions so the glaze redistributes. Keep the spiral side facing upward while the juices collect below. Meanwhile, the ham surface will become deeper amber and the glaze will look thick and shiny after about 3 hours. You’ll smell the caramel notes as the sugar melts into the juices. Miss the timing window and the outer slices can dry before the center warms. Cook slowly at 325°F equivalent, gentle heat keeps the ham moist while the glaze develops.
- Remove the cooking juices and reduce them at medium-low heat about 4 on a 10-dial for 8 to 12 minutes. Stir with a whisk in slow circles until the glaze coats the back of a spoon. Add the thickened glaze over the ham using a spooning motion across the spiral cuts. Next, the surface should look lacquered with darker caramel edges. You’ll notice a sweet roasted aroma and a sticky finish on the outside. Go past 12 minutes and the sugars can become bitter from over-reduction. Reduce the glaze carefully, concentrated sugars create the signature glossy finish.
- Rest the glazed ham for 15 minutes at room temperature before serving. Use a carving knife to separate the spiral slices with slow pulling motions while keeping the layers together. Arrange slices on a white plate with natural overlaps and irregular spacing. Finally, the cut side should show a moist pink center with glossy caramel edges. You’ll see juices resting between slices and smell the warm holiday glaze. Skip the rest and the juices run out immediately when you cut. Rest 15 minutes before slicing, gives juices time to redistribute so each slice stays moist.
Notes
Pro Tips:
- Choose a fully cooked spiral-cut ham between 7 and 9 pounds because the slices absorb the glaze better without overcrowding a 6-quart slow cooker.
- Warm the glaze ingredients together for 5 minutes before coating the ham because the melted sugar spreads into the spiral cuts more evenly.
- Keep the slow cooker lid closed for the first 3 hours because opening it repeatedly releases heat and can extend the cooking time.
- Use an instant-read thermometer at the thickest section and remove the ham at 140°F to avoid dry outer slices.
- Save 1 cup of cooking juices and brush it over leftovers before reheating because the added moisture keeps slices tender.
- Add fresh orange slices and rosemary sprigs only at serving time because their aroma stays brighter without long cooking.
Storage: Store Crockpot Thanksgiving Ham leftovers in an airtight glass container in the refrigerator for up to 4 days. For freezing, wrap individual slices tightly with freezer paper or foil and store them for up to 2 months. Label the package with the date so the texture stays at its best. Reheat slices at 325°F for 20 to 25 minutes with 2 tablespoons of reserved juices added back. The ham should stay moist and glossy after warming. Discard leftovers if you notice sour smells, slimy texture or unusual color changes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 378g
- Calories: 295
- Sugar: 36g
- Sodium: 2993mg
- Fat: 16g
- Carbohydrates: 38g
- Fiber: 1g
- Cholesterol: 194mg