Slow Cooker Apple Butter Glazed Ham Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a level surface away from the edge of the counter. Take the ham out of the refrigerator about 20 minutes before you start to take the chill off, but do not exceed 30 minutes at room temperature.

Have your measuring tools ready and ensure the apple cider is at room temperature for easier pouring. Check that the ham is fully thawed if it was previously frozen to ensure consistent cooking times.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the spiral-sliced ham into the bottom of the slow cooker insert. Ensure the ham is centered so the glaze can distribute evenly during the cooking process.
   Look for The ham should sit flat on the bottom.
   Tip Remove any plastic packaging or mesh netting from the ham before placing it in the slow cooker.

The ham is securely placed in the slow cooker, evenly coated with the apple butter and spice blend. The apple cider is pooled around the base, creating the necessary moisture for the braising process.

Ensure the lid is tight-fitting before turning the slow cooker to the low setting to begin the gentle, consistent heating cycle required for this recipe.

Slow cooking process

2. 2Apply the glaze
   Spread the spiced apple butter over the top and sides of the ham. Sprinkle the ground cinnamon and ground cloves evenly over the apple butter layer. Pour the apple cider carefully around the base of the ham to create the braising liquid.
   Look for The apple butter should coat the top exposed surfaces.
   Tip Using a silicone spatula helps spread the thick apple butter evenly across the crevices of the spiral slices.

During this phase, the aroma of spiced apples will fill the kitchen. The ham is slowly absorbing the moisture and flavor from the cider and spices. Check periodically after three hours to monitor the progress of the glaze, ensuring it is thickening into a syrup-like consistency without burning at the edges of the ceramic insert.

Final glaze and resting

3. 3Cook and serve
   Cover the slow cooker and cook on low heat for 4 hours until the ham is heated through and reaches an internal temperature of 145°F (63°C). Once cooked, carefully remove the ham to a platter, letting it rest for at least 10 minutes before carving.
   Look for The ham will appear glossy and the glaze will have thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting the ham with the juices at the bottom of the slow cooker right before serving adds extra moisture and shine.

The ham has reached the required temperature of 145°F (63°C). The glaze is dark, glossy, and coats the meat thoroughly. After removing the ham from the slow cooker, it rests on the platter, allowing the internal juices to settle. The final result should be a succulent, steaming ham that is easy to carve into uniform, flavorful slices.

Common mistakes

A common mistake is overcooking the ham, which can lead to a stringy texture. Since most store-bought hams are already cooked, the goal is simply to heat it through and caramelize the glaze.

Avoid lifting the lid frequently during the cooking process, as this releases heat and steam, significantly increasing the total cooking time and drying out the meat. Additionally, ensure the cider is poured around the edges, not directly over the spices, to avoid washing them away.

How to tell it’s done

The ham is considered done when it reaches an internal temperature of 145°F (63°C) at the thickest part. Use a digital meat thermometer, inserting the probe into the center of the meat, avoiding the bone if present.

The glaze should be reduced and thick, coating the ham in a glossy sheen. Let the ham rest for at least 10 minutes to allow the juices to redistribute, ensuring the slices remain moist and tender.

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