Save to Pinterest The slow cooker was humming quietly on the counter when my neighbor knocked, drawn by the smell of cinnamon and honey drifting through the hallway. I had set the ham going that morning, almost carelessly, not expecting much beyond an easy dinner. By afternoon, the glaze had thickened into something dark and glossy, clinging to the meat like amber. That was the day I stopped thinking of ham as something you only bake in the oven.
I made this for a winter dinner when half the family was running late and the other half was already hungry. The ham just sat there, patient and warm, while we trickled in one by one. By the time we all gathered, the glaze had caramelized at the edges, and the kitchen smelled like a holiday I didnt have to stress over.
Ingredients
- Fully cooked bone-in ham (2.5 to 3 kg): Look for one with a good fat cap, it keeps everything moist and adds flavor as it renders slowly.
- Honey (1 cup): Use a mild variety like clover so it doesnt overpower the spices, darker honeys can turn bitter when cooked this long.
- Brown sugar (1/2 cup, packed): Adds depth and helps the glaze cling to the meat instead of pooling at the bottom.
- Dijon mustard (1/4 cup): Cuts through the sweetness with a subtle tang that balances everything.
- Apple cider vinegar (1/4 cup): Sharpens the glaze and keeps it from feeling heavy or one-note.
- Whole-grain mustard (2 tablespoons): Those little seeds pop when you bite into them, adding texture and a gentle heat.
- Ground cinnamon (1/2 teaspoon): Warm without being obvious, it makes the whole dish smell like comfort.
- Ground cloves (1/4 teaspoon): A little goes a long way, too much and it tastes medicinal.
- Orange slices (1 orange): They soften and release their oils into the glaze, brightening everything quietly.
- Whole cloves (6): Studding the ham with these makes it look festive and adds tiny bursts of spice where they sit.
Instructions
- Prepare the ham:
- Set the ham flat side down in your slow cooker and score the surface in a diamond pattern, cutting just through the fat. Press a whole clove into the center of each diamond.
- Make the glaze:
- Whisk together honey, brown sugar, both mustards, vinegar, cinnamon, and ground cloves until smooth and combined. It should smell sharp and sweet at the same time.
- Assemble and cook:
- Pour the glaze over the ham, turning it slightly to coat the sides. Tuck orange slices around the base, cover, and cook on low for 6 hours, spooning glaze over the top every couple hours if youre around.
- Finish the glaze:
- Transfer the cooked ham to a cutting board and pour the liquid from the slow cooker into a saucepan. Simmer over medium heat for 5 to 7 minutes until it thickens enough to coat the back of a spoon.
- Slice and serve:
- Carve the ham into thick slices and brush each piece with the reduced glaze. Serve warm with the extra glaze on the side.
Save to Pinterest There was a moment, right before we sat down, when my uncle lifted a slice and said it reminded him of something his mother used to make. He didnt say much after that, just kept eating. Sometimes a recipe does more than feed people.
Choosing the Right Ham
Bone-in hams hold their shape and stay juicier than boneless cuts, and the bone adds a subtle richness to the glaze as it cooks. Look for one labeled fully cooked so youre just heating and glazing, not worrying about internal temperatures. If the ham comes with a thick rind, trim most of it but leave a thin layer of fat to render and baste the meat from within.
Storing and Reheating Leftovers
Wrap leftover slices tightly in foil or store them in an airtight container with a spoonful of glaze to keep them from drying out. They keep in the fridge for up to five days and reheat beautifully in a low oven or even in a skillet with a splash of water. The ham also shreds well for sandwiches, omelets, or stirred into a pot of beans.
Pairing and Serving Ideas
This ham sits well next to roasted root vegetables, mashed sweet potatoes, or a simple green salad with a tart vinaigrette to balance the sweetness. A crisp Riesling or sparkling cider cuts through the richness without competing for attention.
- Add a splash of bourbon to the glaze for a smoky, grown-up twist.
- Serve with buttered rolls and pickles for a casual, help-yourself spread.
- Save the bone for soup, it still has plenty of flavor left to give.
Save to Pinterest This is the kind of dish that makes you look like you planned everything perfectly, even when you didnt. Let it do its thing, and it will take care of you.
Recipe Questions & Answers
- → How do I prepare the honey glaze?
Whisk honey, brown sugar, Dijon and whole-grain mustards, apple cider vinegar, cinnamon, and ground cloves together for a balanced sweet and tangy glaze.
- → What is the best way to cook the ham?
Slow cook the scored ham on low for six hours, basting occasionally with the glaze to ensure even flavor and tenderness.
- → Can I add extra flavors to the glaze?
Yes, adding a splash of bourbon enhances depth and warmth in the glaze’s flavor profile.
- → How do I finish the ham after cooking?
Simmer the leftover glaze until thickened and brush it over the sliced ham to add a glossy, flavorful finish.
- → What sides pair well with this ham?
Roasted root vegetables and a crisp white wine such as Riesling complement the sweet and savory notes beautifully.