Easy Slow Cooker Brown Sugar Bourbon Ham Step-by-step instructions

Before you start

Before beginning, ensure that the slow cooker insert is clean and dry. Remove the ham from its packaging and pat it dry with paper towels to help the glaze adhere better to the surface. Have all your ingredients measured and ready to go.

If your ham was refrigerated, it is helpful to let it sit at room temperature for about 20 minutes before cooking to ensure it heats more evenly throughout the cooking cycle, which is essential for food safety and texture.

Instructions

Preparation and Setup

1. 1Prepare the Ham
   Place the spiral-cut ham into the slow cooker basin, ensuring the flat side sits securely against the bottom of the insert to maintain stability during the long cooking process.
   Look for The ham should sit flat and stable without wobbling.
   Tip Ensure the ham is fully thawed before placing it in the slow cooker to guarantee even heating throughout the entire cut.

The ham is positioned securely in the slow cooker, ready for seasoning. It sits flat, ensuring stability, and the surrounding area is clean. The slow cooker is prepared, and all ingredients are measured, creating a workspace that is ready for the assembly of the glaze components without any unnecessary delays.

Glazing the Ham

2. 2Apply Glaze Ingredients
   Evenly pack the brown sugar over the exterior of the ham using a spoon. Pour the bourbon over the sugar, then dot the top surface with the butter pats to ensure the flavors penetrate the slices as they melt.
   Look for The brown sugar should coat the ham surface thoroughly.
   Tip Distribute the butter pats evenly across the top to promote a uniform glaze consistency.

The brown sugar, bourbon, and butter have been applied, creating a fragrant base that will transform during the cooking process.

The ingredients are evenly distributed, ensuring that the flavors will penetrate the meat thoroughly. The slow cooker is sealed, and the steady heat is beginning to work on the sugar and bourbon mixture.

Slow Cooking and Finishing

3. 3Slow Cook and Serve
   Cover the slow cooker and cook on low for 4 hours. Once the time is up, use a meat thermometer to ensure the center reaches 145°F (63°C). Let the ham rest for at least 10 minutes before fanning the slices onto a serving platter and drizzling with the pooled sauce from the cooker.
   Look for The ham should be heated through and the glaze should be syrupy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting the ham with the liquid from the bottom of the pot halfway through cooking can enhance the flavor profile.

The ham has reached the ideal internal temperature, and the glaze has thickened into a rich, pourable sauce. The aroma is sweet and savory, and the meat is tender and ready to be fanned on a platter. The final consistency of the sauce is syrupy and ready for drizzling.

Common mistakes

A common mistake is overcooking the ham, which can lead to a dry texture despite the slow cooker method. Always monitor the internal temperature rather than relying solely on the clock. Another error is failing to ensure the ham is stable in the cooker, which can cause it to tip over.

Finally, do not skip the resting period; resting is crucial for allowing the juices to redistribute throughout the meat, ensuring that every slice remains moist and flavorful for your guests.

How to tell it’s done

The ham is fully cooked and ready to serve when the internal temperature reaches 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the meat, avoiding the bone.

The meat should be tender and easily fanned out when sliced. The glaze should appear glossy and thick, coating the ham with a rich, dark amber color. Always allow the meat to rest for at least 10 minutes to retain its natural juices before serving.

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