Crockpot Honey Mustard and Ginger Ale Glazed Holiday Ham Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker is clean and positioned on a stable, heat-resistant surface. Remove the ham from the refrigerator about 20 minutes before starting, but do not exceed 30 minutes at room temperature.

Have the honey, mustard, and ginger ale measured and ready to go. Clear enough space on the counter for the slow cooker, and ensure you have a pair of sturdy tongs or a large fork to help position the ham safely into the pot without splashing the glaze.

Instructions

Glazing and Layering

1. 1Layer the ham
   Place the spiral-sliced ham into the ceramic slow cooker. Rub the honey and whole-grain Dijon mustard thoroughly over the surface of the ham, ensuring the glaze gets between the slices.
   Look for The ham is evenly coated with the sticky mixture.
   Tip Use your hands or a silicone brush to work the glaze deep into the spiral cuts for maximum flavor penetration.

At this stage, the ham should be snugly placed in the ceramic pot with the honey-mustard mixture thoroughly coating every surface. Check that the glaze is distributed evenly between the spiral slices. The kitchen should already smell of the aromatic mustard and sweet honey. Ensure the slow cooker is turned to the low setting before proceeding to the next step, as consistent, gentle heat is the foundation for the success of this holiday ham recipe.

Slow-Cooking Simmer

2. 2Add ginger ale and cook
   Pour the ginger ale carefully down the sides of the slow cooker, avoiding washing off the glaze from the top. Cover with the lid and cook on the low setting for 4.5 hours.
   Look for The liquid bubbles and the ham becomes tender.
   Tip Ensure the lid is properly seated to trap the steam and keep the meat moist during the long cooking process.

During the middle phase, you should hear a gentle bubbling sound coming from the slow cooker as the ginger ale and glaze meld together. The steam trapped inside will keep the environment moist.

Periodically check the exterior of the pot to ensure the internal heat is building. You may notice a sweet, savory aroma filling the kitchen. This long, slow simmer is essential for the ham to reach the desired tenderness while absorbing the flavors of the honey and ginger.

Basting and Finalizing

3. 3Baste and serve
   Periodically baste the ham with the reduced glaze from the bottom of the pot. Once the internal temperature reaches 145°F (63°C), remove the ham and let it rest for 15 minutes before serving.
   Look for The glaze is thick and syrupy, and the meat is hot throughout.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer in the thickest part of the ham, avoiding the bone, to ensure it is cooked safely.

In the final phase, the glaze should have reduced into a thick, sticky syrup that coats the ham beautifully. When you baste, the glaze should be dark and glossy. Check the internal temperature with a thermometer to ensure it has reached 145°F (63°C).

The meat should look tender and juicy. Once done, turn off the slow cooker and allow the ham to rest. The aroma should be rich, sweet, and deeply savory, indicating a perfectly cooked holiday centerpiece.

Common mistakes

A common mistake is cooking the ham on high heat, which can cause the sugars in the glaze to burn and the meat to dry out quickly. Always stick to the low setting for the full duration.

Another error is failing to ensure the lid is properly sealed; escaping steam will dry out the ham. Finally, avoid over-basting in the final hour, as opening the lid too frequently causes significant temperature drops, which can disrupt the cooking time and texture of the pork.

How to tell it’s done

The ham is ready when the internal temperature, measured in the thickest part of the meat away from the bone, reaches 145°F (63°C). The meat should be tender and easily pull away from the bone. The glaze should be thick, glossy, and caramelized, clinging to the slices. Always allow the ham to rest for at least 15 minutes before carving to ensure the juices redistribute throughout the meat, resulting in a more succulent and flavorful final product.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest