Slow Cooker Cherry Glazed Ham for Easy Entertaining Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker insert is clean and dry. Remove the ham from its original packaging and discard the plastic disc often found at the base. If the ham is frozen, it must be completely thawed in the refrigerator for 24 to 48 hours before cooking.

Gather all ingredients and measuring tools to ensure the assembly process is efficient. Check that the slow cooker lid fits securely to prevent heat loss during the long cooking duration, which is essential for consistent results.

Instructions

Preparation and assembly

1. 1Prepare the ham
   Place the spiral ham cut-side down into the base of the slow cooker. Ensure it sits flat against the bottom for even heat distribution throughout the cooking process.
   Look for The ham should be stable and centered in the insert.
   Tip If the ham is too large for the slow cooker, trim a small portion from the bottom to allow the lid to seal tightly.

At this phase, the ham should be snugly fitted into the slow cooker, with the sugar, cinnamon, and cherry filling layered evenly on top. Ensure the slow cooker is plugged in and ready for the long-haul cooking process.

Slow cooking process

2. 2Add the glaze ingredients
   Scatter the brown sugar evenly over the top of the ham. Sprinkle the ground cinnamon over the sugar, then pour the cherry pie filling over the entire surface, ensuring it drips down into the spirals.
   Look for The cherry filling should coat the top and sides of the ham.
   Tip Use a spatula to spread the cherry filling if it pools in one area.

During this phase, the slow cooker maintains a consistent, low temperature. The cherry filling will slowly liquefy and combine with the sugar to create a rich, aromatic glaze that permeates the ham slices.

Final resting and serving

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 hours. Once cooked, ensure the internal temperature reaches at least 145°F (63°C). Remove the ham carefully and let it rest for 10 minutes before slicing.
   Look for The glaze will look thick and syrupy, and the ham will be steaming.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use the remaining juices from the slow cooker as a sauce to drizzle over the sliced ham before serving.

Once the timer ends, the ham should be steaming and coated in a thick, dark glaze. After the 10-minute rest, the meat should be tender and easy to carve, with the glaze clinging to each spiral slice.

Common mistakes

A common mistake is overcooking the ham, which can cause the meat to fall apart or become overly salty. Always stick to the recommended 4-hour timeframe on the low setting.

Another error is not ensuring the ham is cut-side down; if placed incorrectly, the juices will run off the meat rather than soaking into the spirals.

Additionally, avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time and potentially drying out the outer layers.

How to tell it’s done

The ham is finished when the glaze is thick, glossy, and bubbling around the edges of the slow cooker. Use a digital meat thermometer to verify the internal temperature; insert it into the thickest part of the meat, avoiding the bone.

The ham must reach a minimum internal temperature of 145°F (63°C). Once this temperature is reached, allow the meat to rest for at least 10 minutes, which helps the juices redistribute and ensures the slices hold their shape when carved.

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