Slow-Cooker Cherry Cola & Clove Glazed Spiral Ham Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker is clean and placed on a stable surface. Remove the ham from the refrigerator about 20 minutes prior to starting to take the chill off, which helps the meat cook more evenly.

Gather all ingredients and ensure the cherry preserves are at room temperature so they incorporate easily into the glaze. Have a large serving platter ready and washed, as the ham will be quite heavy and fragile once it has finished its long, slow cooking cycle.

Instructions

Preparation and layering

1. 1Assemble the ham
   Place the spiral-cut ham into the ceramic slow cooker. Carefully insert the whole cloves into the ham at regular intervals. Evenly pack the brown sugar over the top of the ham to ensure it coats the surface as it begins to melt.
   Look for The ham should fit snugly in the vessel.
   Tip Ensure the cloves are pushed deep enough into the meat to stay in place during the cooking process.

The ham is positioned securely in the slow cooker, studded with aromatic cloves and topped with a generous layer of brown sugar. The kitchen should already smell faintly of sweet spices as the sugar begins to interact with the surface of the meat. Ensure the ham is stable and that the lid sits flush against the ceramic vessel to begin the steaming process effectively.

Glazing and simmering

2. 2Add the glaze
   Pour the cherry cola and the tart cherry preserves over the ham, ensuring the liquid flows between the slices. Cover the slow cooker with the glass lid to trap the steam and moisture during the long cooking cycle.
   Look for The liquid should pool at the base of the ham.
   Tip Pour slowly to prevent the glaze from spilling over the edge of the ceramic insert.

The cherry cola and preserves have been added, creating a vibrant, fruity liquid that surrounds the base of the ham. As the slow cooker begins to heat, the mixture will start to bubble gently.

The sound of the simmering glaze should be consistent and low, indicating that the temperature is correct for a slow, steady braise that will transform the ham into a tender, flavorful roast.

Final glaze and serving

3. 3Slow cook and serve
   Cook the ham on the LOW setting for 4.5 hours. During the final hour, periodically baste the ham with the reduced cherry syrup. Once finished, ensure the ham reaches an internal temperature of 145°F (63°C). Let the meat rest for 10 minutes before slicing and serving on a platter garnished with fresh thyme and sweet cherries.
   Look for The glaze will be thick, syrupy, and dark ruby in color.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting helps the glaze penetrate the slices thoroughly, creating a sticky and flavorful finish.

The ham is fully cooked, glistening with a deep ruby-red glaze that has reduced into a thick, aromatic syrup. The meat should be tender and fragrant, with the scent of cloves and cherries filling the air. After resting, the ham is ready to be sliced. Check that the glaze is evenly distributed and that the garnished platter is prepared for a beautiful, festive presentation.

Common mistakes

Avoid overcooking the ham, as even with the moisture from the glaze, it can become dry or stringy if left in the slow cooker for too long. Check the internal temperature promptly at the 4.5-hour mark.

Another common error is failing to baste the ham during the final hour; basting is essential for creating the signature sticky, caramelized exterior. Finally, avoid using high heat settings, as this can scorch the sugars in the glaze before the center of the ham is properly warmed.

How to tell it’s done

The ham is finished when it is heated through and the glaze has reduced into a thick, syrupy consistency. Use a meat thermometer to check the thickest part of the ham; it must reach an internal temperature of 145°F (63°C).

Once reached, the meat should be tender and the glaze should be deeply colored and sticky. Allow the ham to rest for at least 10 minutes, which lets the juices redistribute throughout the fibers, ensuring every slice is moist and succulent.

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