Slow Cooker Balsamic Brown Sugar Ham Step-by-step instructions

Before you start

Before beginning, ensure the ham is removed from any packaging and that the slow cooker insert is clean and dry. Have the ingredients measured and the rosemary finely chopped.

If the ham has a glaze packet included with the purchase, you can choose to reserve it or omit it, as the homemade balsamic glaze provides ample flavor. Ensure the red onions are sliced into uniform rings to allow for even softening during the cooking cycle.

Instructions

Preparation and assembly

1. 1Prepare the slow cooker
   Place the spiral-sliced ham cut side down into the base of the slow cooker. Arrange the red onion rings around the sides of the ham to provide aromatics and flavor during the cooking process.
   Look for The ham should sit securely in the slow cooker base.
   Tip Ensure the slow cooker is large enough to accommodate the ham without forcing the lid.

The ham should be positioned securely in the center of the slow cooker with the red onion rings tucked neatly around the perimeter. Check that the ham is stable and not touching the lid, ensuring a proper seal for the duration of the cooking.

Glazing the ham

2. 2Add glaze components
   Sprinkle the brown sugar and chopped rosemary evenly over the top of the ham. In a small bowl, whisk together the balsamic vinegar and Dijon mustard until smooth, then pour the mixture over the ham.
   Look for The glaze should coat the top of the ham and begin to trickle down between the slices.
   Tip Whisk the vinegar and mustard thoroughly to ensure a uniform consistency for the glaze.

The brown sugar and rosemary should be evenly distributed, and the balsamic-Dijon mixture should coat the top surface. The kitchen should begin to smell slightly of balsamic and herbs, indicating the ingredients are ready for the slow cooker.

Cooking and resting

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 hours. Once cooked, ensure the internal temperature reaches 145°F (63°C). Allow the ham to rest for 10 minutes before slicing and serving with the accumulated pan juices.
   Look for The ham is heated through and the glaze is glossy and thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer in the thickest part of the ham to verify safe internal temperature.

At the end of the cooking time, the glaze will have transformed into a dark, syrupy consistency. The ham should be heated through, and the resting period is essential to ensure the texture is perfect before serving the final dish.

Common mistakes

Avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, which can lead to a longer cooking time and potentially drier meat.

Additionally, ensure the ham is not placed in a slow cooker that is too small, as this can cause uneven heating.

Do not skip the resting period, as this allows the juices to redistribute, ensuring the meat remains succulent and flavorful when it is finally sliced and served to your guests.

How to tell it’s done

The ham is finished when it is heated through to an internal temperature of 145°F (63°C). The meat should be tender and easily pulled apart at the slices.

The glaze will appear dark, glossy, and slightly thickened, with the red onions softened into the balsamic reduction. Always use a meat thermometer in the thickest portion of the ham to confirm it has reached the required safe temperature before serving.

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