Slow Cooker Apricot Dijon Glazed Ham Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker is clean and positioned on a stable, heat-resistant surface near an electrical outlet. Remove the ham from its packaging and pat it dry with paper towels.

If the ham includes a separate glaze packet, set it aside as it will not be needed for this recipe. Ensure all ingredients are measured and ready, as the assembly process is quick once the ham is in the pot.

Instructions

Preparation phase

1. 1Prepare the ham
   Place the bone-in spiral ham cut-side down into the basin of a clean slow cooker. Ensure the ham fits securely within the vessel to allow for even heat distribution during the cooking process.
   Look for The ham is positioned securely in the center of the slow cooker.
   Tip Ensure the slow cooker is large enough to accommodate the ham without touching the heating elements directly.

The ham is positioned securely in the slow cooker with the cut side facing down. The surface is dry, and the slow cooker is plugged in and ready to be loaded with the glaze ingredients.

Glazing phase

2. 2Apply the glaze
   Spoon the apricot preserves evenly over the top of the ham. Sprinkle the brown sugar over the preserves, then pour the Dijon mustard over the meat to coat the surface thoroughly.
   Look for The ham is coated with the preserves, sugar, and mustard mixture.
   Tip Distribute the preserves evenly to ensure a consistent glaze across all slices.

The apricot preserves, brown sugar, and Dijon mustard are layered over the top of the ham. The mixture should appear thick and evenly distributed, ready to melt into a glaze as the heat builds.

Cooking and resting phase

3. 3Cook 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 cooked, remove the ham and let it rest for 10 minutes before slicing and serving warm.
   Look for The ham is tender, steaming, and heated through to the center.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to verify the temperature is at least 145°F (63°C) at the thickest part.

The ham is cooked until tender and hot, reaching 145°F (63°C). After resting, the glaze should be syrupy and the meat should pull away slightly from the bone, signaling it is ready to slice.

Common mistakes

A common mistake is overcrowding the slow cooker, which prevents the lid from sealing properly and results in heat loss. Ensure the ham fits comfortably.

Avoid lifting the lid frequently during the cooking time, as this releases heat and steam, significantly increasing the required cooking duration.

Another error is failing to use a thermometer; relying solely on time can lead to overcooked, dry meat or an undercooked center, so always verify the internal temperature before serving.

How to tell it’s done

The ham is done when it is heated through and reaches a safe internal temperature of 145°F (63°C). Use a digital meat thermometer inserted into the thickest part of the meat, avoiding the bone, to confirm the temperature.

Once it reaches this point, turn off the slow cooker and allow the ham to rest for at least 10 minutes. This resting period allows the juices to redistribute, ensuring the slices remain moist and tender when carved.

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