Crockpot Spiced Orange Marmalade Ham for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and dry. Remove the ham from its packaging and take off any plastic disks or protective covers. If the ham has a glaze packet included, you may discard it or save it for another use, as this recipe provides its own superior glaze.

Gather all your ingredients so they are within reach. It is helpful to have your measuring cups and spoons ready, as the assembly process is very quick once you start placing ingredients into the pot.

Instructions

Preparation and Setup

1. 1Prepare the Ham
   Place the spiral-cut ham flat-side down into the base of a clean, dry slow cooker insert. Ensure the ham is centered so the glaze can distribute evenly around the sides.
   Look for The ham should sit securely against the bottom of the cooker.
   Tip If the ham is too tall for the lid to close, trim a small portion from the bottom flat side.

The ham should be positioned upright with the flat side resting firmly against the base of the slow cooker. This stability is key to ensuring the ham cooks evenly and stays in place as the glaze begins to melt.

Check that the ham is not touching the heating elements directly if possible, although the liquid base will help distribute the heat. Ensure the slow cooker lid fits securely to trap the moisture.

Glazing the Ham

2. 2Apply the Glaze
   Spoon the orange marmalade over the entire surface of the ham, ensuring it reaches into the spirals. Sprinkle the brown sugar and ground nutmeg evenly over the top of the marmalade, then pour the ginger ale around the base of the ham into the bottom of the slow cooker.
   Look for The marmalade should coat the top and sides of the meat thoroughly.
   Tip Use the back of a large spoon to gently push the marmalade into the slices.

The marmalade, sugar, and nutmeg should be distributed evenly over the top, with the ginger ale poured carefully into the bottom. The mixture should look like a thick, aromatic paste sitting atop the meat.

Ensure that the ginger ale does not wash the marmalade off the top of the ham as you pour it. The pot should look prepared and ready for the slow, steady heat that will soon transform these raw components into a beautiful glaze.

Slow Cooking and Finishing

3. 3Cook and Serve
   Cover the slow cooker and cook on low for 4 to 5 hours until thoroughly warmed throughout. Remove the ham to a carving board, let it rest for at least 3 minutes, then slice and serve with the warm juices.
   Look for The ham will look glossy, tender, and slightly browned on the exterior.
   Tip Basting the ham with the juices from the bottom of the pot every hour will increase moisture.

After the cooking time, the glaze will have thinned out, combined with the ham juices, and become a syrupy, bubbling sauce. The ham should appear darker, glossy, and smell deeply aromatic of citrus and spice. Before removing the ham to the carving board, verify that it is completely heated through. The meat should be tender and the glaze should be thick enough to cling to the surface of each slice.

Common mistakes

A common mistake is cooking the ham for too long, which can cause the meat to lose its texture and become stringy. Since the meat is already fully cooked, the goal is purely to reheat it and glaze it.

Another error is failing to ensure the glaze reaches the interior of the slices. Take the time to spoon the marmalade mixture into the gaps between the spiral cuts. Finally, do not overcrowd the slow cooker, as this prevents heat from circulating properly around the ham.

How to tell it’s done

The ham is finished when it is heated through and the glaze has transformed into a rich, sticky coating. Because spiral-cut hams are already cooked and cured, the cooking time is primarily about reaching the desired serving heat and achieving the correct glaze consistency. Once fully warmed, allow the ham to rest for at least 3 minutes before carving.