Easy Slow Cooker Cola Glazed Ham Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Have all your ingredients measured and ready to go, as the assembly process is very quick.

If your ham is coming directly from the refrigerator, let it sit on the counter for about 15 to 20 minutes to take the chill off, which helps the ham heat more evenly throughout the slow cooking process. Ensure you have a sharp carving knife and a large serving platter prepared for the final presentation of the glazed ham.

Instructions

Preparation and coating

1. 1Prep the ham
   Place the boneless ham into the base of the slow cooker. Evenly rub the dark brown sugar over the entire top and sides of the ham to ensure a thorough coating.
   Look for The ham should be placed securely in the center of the slow cooker insert.
   Tip Ensure the sugar is pressed firmly into the meat to help create a crust.

The ham should be securely placed in the slow cooker with the brown sugar pressed firmly onto its surface. The kitchen should smell faintly of the brown sugar as it begins to settle. Ensure the ham is centered so the cola can be poured around the sides without disturbing the sugar coating. Check that the slow cooker is plugged in and ready to begin the low-temperature cooking phase.

Seasoning and braising

2. 2Season and glaze
   Sprinkle the ground cloves evenly over the sugar-coated ham. Pour the cola into the slow cooker, directing it around the base of the ham rather than directly over the top to keep the sugar coating intact.
   Look for The liquid should pool around the bottom of the slow cooker.
   Tip Adding the liquid slowly helps maintain the sugar layer on top of the meat.

The cloves should be evenly distributed over the sugar, providing a warm, aromatic scent that permeates the air. Once the cola is added, the liquid should settle around the base, creating the foundation for the glaze.

Check that the lid is tightly sealed to trap the steam and heat. The appearance should be uniform, with the sugar and spices clearly visible on the top and sides of the ham.

Cooking and glazing

3. 3Cook and finish
   Cover the slow cooker and cook on low for 4 hours until the ham reaches an internal temperature of 145°F (63°C). Remove the ham, slice, and serve immediately after resting for at least 3 minutes.
   Look for The ham should be glossy and tender when pierced with a knife.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the ham rest for at least 10 minutes to ensure juices redistribute throughout the meat.

After four hours, the ham should be heated through and the glaze should appear dark, syrupy, and glossy. The meat will have absorbed the flavors of the cola and cloves, and the sugar will have transformed into a rich, sweet coating. Ensure the internal temperature has reached the required 145°F (63°C) before turning off the slow cooker and preparing the ham for slicing and serving.

Common mistakes

Avoid lifting the lid of the slow cooker frequently during the cooking process, as this releases essential heat and steam, significantly increasing the total cook time.

Ensure you do not pour the cola directly over the top of the ham, as this can wash away the brown sugar and spice rub before it has a chance to form the glaze. Finally, do not overcook the ham, as even a moist, slow-cooked piece of meat can become tough or stringy if left in the heat for too long.

How to tell it’s done

The ham is considered done when it reaches a safe internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part of the ham to verify the temperature. At this stage, the meat should be hot, tender, and easy to slice without falling apart.

The exterior should be coated in a thick, glossy, and caramelized glaze that reflects the light. Always let the ham rest for at least 10 minutes after removing it from the slow cooker to allow the juices to settle.

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