Easy Slow Cooker Honey Mustard 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 near a power outlet. Take the ham out of the refrigerator about 20 minutes before cooking to take the chill off, which helps with more even heating.

Have your measuring cups and spoons ready, and clear your workspace so that you can easily assemble the ingredients directly into the cooker without any clutter.

Double-check that your ham fits properly within the bowl of the slow cooker, as the lid must be able to close tightly to maintain the internal temperature and moisture levels throughout the cooking duration.

Instructions

Preparation and Setup

1. 1Prepare the slow cooker
   Place the spiral ham into the slow cooker, ensuring it sits flat side down for even heating throughout the cooking process. Arrange the ham carefully to fit comfortably within the vessel, allowing for the lid to close securely to trap the moisture and heat inside during the long, slow cook time.
   Look for The ham is positioned securely in the center of the slow cooker.
   Tip Ensure the ham is fully thawed before placing it into the slow cooker to guarantee even cooking throughout.

The ham is positioned correctly at the base of the slow cooker, providing a stable foundation for the cooking process. Ensure the unit is plugged in and the area is clear of any obstructions that might interfere with the long, slow cook time ahead. The ingredients are measured and ready for immediate application.

Seasoning and Glazing

2. 2Apply seasonings and glaze
   Scatter the packed brown sugar evenly over the top of the ham, then sprinkle the garlic powder over the surface. Finally, pour the honey mustard glaze over the ham, making sure it coats the top and drips down into the layers of the spiral cut to infuse the meat with deep, sweet, and tangy flavors.
   Look for The ham is covered with a generous layer of sugar, garlic, and glaze.
   Tip Use a silicone spatula to help spread the glaze into the spiral slices if necessary.

The ham is now fully coated with the mixture of brown sugar, garlic powder, and honey mustard glaze. The ingredients should be distributed evenly over the top surface so that the flavors can seep into the spiral slices as the ham warms. The slow cooker is ready to be covered and started.

Cooking and Resting

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 hours until the ham reaches an internal temperature of 145°F (63°C). Once finished, carefully transfer the ham to a serving platter and let it rest for at least 10 minutes before slicing. This resting period ensures that the juices are redistributed throughout the meat, resulting in a tender and moist final dish for serving.
   Look for The ham is steaming, glossy, and heated through.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting the ham with the pan juices halfway through the cooking time enhances the final flavor profile significantly.

The ham is steaming, glossy, and perfectly glazed after the low-and-slow cooking period. The meat should appear tender and juicy, with the glaze thickened into a rich, flavorful coating. After the required resting period, the ham is ready to be carved and served to your guests.

Common mistakes

A common mistake is overcooking the ham, which can lead to a dry and tough texture regardless of the glaze. Monitor the temperature closely toward the end of the cooking time to avoid exceeding the recommended heat levels.

Another error is failing to ensure the lid is properly sealed; if heat escapes, the cooking time will be uneven, and the glaze will not develop the right consistency. Always check the seal of your slow cooker before turning it on to ensure a consistent, moist heat environment.

How to tell it’s done

The ham is finished when it is heated through to an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part of the ham, being careful to avoid the bone if present, to verify the temperature.

The meat should look glossy, tender, and slightly pulled away from the bone or the center slices. Always allow the ham to rest for at least 10 minutes before slicing to ensure the juices remain inside the meat, resulting in a succulent texture for every serving.

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