Slow Cooker Ginger Ale Ham and Sweet Potatoes Step-by-step instructions

Before you start

Before beginning, prepare your workspace by clearing enough room for your slow cooker and cutting board. Peel and cube the sweet potatoes into uniform pieces to ensure they cook evenly. If your ham is not already cubed, cut it into consistent chunks that match the size of the potatoes.

Measure out your brown sugar, cinnamon, and ginger ale beforehand so you can assemble the dish quickly. Ensure that your slow cooker insert is dry and ready to be loaded with the ingredients for a seamless preparation process.

Instructions

Assembling the base

1. 1Assemble the slow cooker
   Place the ham chunks into the bottom of the slow cooker insert. Add the cubed sweet potatoes on top of the ham in an even layer.
   Look for The ham and potatoes should be evenly distributed in the slow cooker insert to ensure uniform cooking.
   Tip Cut the sweet potatoes into uniform one-inch cubes so they cook through at the same rate as the ham.

At the end of this phase, the ham and sweet potatoes should be neatly arranged in the slow cooker. The ingredients should be distributed to allow the liquid to flow around them. Ensure the surface is relatively level so that when the ginger ale and seasonings are added, they can coat the components evenly.

A well-organized assembly is the foundation for a successful slow-cooked meal, so take a moment to ensure everything is positioned correctly before moving on to the seasoning stage.

Adding the glaze

2. 2Add seasonings and liquid
   Sprinkle the brown sugar and ground cinnamon over the sweet potatoes. Carefully pour the ginger ale over the entire mixture, ensuring it coats the sugar and reaches the bottom.
   Look for The ginger ale will start to dissolve the sugar and create a thin, bubbling liquid at the bottom of the insert.
   Tip Pour the ginger ale slowly to avoid splashing the sugar and cinnamon onto the sides of the slow cooker.

Once the brown sugar, cinnamon, and ginger ale are added, the mixture should look like a cohesive start to a glaze. The ginger ale will begin to settle at the bottom of the insert, and the sugar will start to dissolve into the liquid. It should smell fragrant and sweet. Check that the ginger ale has reached the bottom of the pot to ensure all layers are properly moistened. At this point, the slow cooker is ready to be covered and started.

Final cooking and resting

3. 3Cook and serve
   Cover the slow cooker and set it to low for 4 hours. Once the time is up, ensure the ham has reached an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before serving with the thickened sauce.
   Look for The potatoes should be fork-tender and the sauce should have thickened into an amber glaze that coats the ingredients.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, you can remove the lid for the final 30 minutes of cooking to help it reduce further.

By the end of the cooking time, the kitchen should smell warm and sweet. The potatoes should be tender and the sauce should have reduced into a thick, glossy consistency. The ham should be heated through and tender. Before serving, verify the internal temperature of the ham and allow it to rest for at least 3 minutes. The final dish should be visually appealing, with soft, vibrant sweet potatoes and glazed ham ready to be portioned out into serving bowls.

Common mistakes

A common mistake is cutting the sweet potatoes into uneven sizes, which leads to some pieces being mushy while others remain hard. Another frequent error is overcrowding the slow cooker, which prevents the heat from distributing evenly and can lead to uneven cooking.

Additionally, failing to measure the ingredients accurately can throw off the balance of the glaze, resulting in a sauce that is either too thin or too sweet. Follow the recommended times to avoid overcooking the ham, which can cause it to become dry and lose its texture.

How to tell it’s done

The dish is considered done when the sweet potatoes are easily pierced with a fork and the ham has reached an internal temperature of at least 145°F (63°C). The sauce should have thickened into a syrupy, amber consistency that clings to the ham and potatoes.

If the potatoes are still firm, continue cooking for an additional 30 minutes. Always verify the temperature with a digital thermometer inserted into the thickest part of the ham chunks to ensure it is safe and ready to serve.

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