Slow Cooker Ham Steaks with Brown Sugar Glazed Carrots Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and ready. Slice your carrots into uniform coins about 1/4-inch thick to ensure they cook evenly. If your ham steaks are very large, you may need to cut them into smaller, more manageable pieces so they fit in a single layer at the bottom of the slow cooker.

Make sure your butter is melted and that you have your dried thyme and brown sugar measured out. This preparation ensures that assembling the dish takes only a few minutes, allowing you to set the slow cooker and move on with your day.

Instructions

Preparation and Layering

1. 1Layer the ham
   Place the ham steaks into the bottom of the slow cooker insert, overlapping them slightly to ensure they fit evenly across the base of the vessel.
   Look for The ham should cover the bottom of the insert in a single layer.
   Tip If the steaks are very large, trim them to fit without folding them over too much.

At the end of this phase, the ham steaks should be neatly arranged in the bottom of the slow cooker, creating a stable base for the remaining ingredients. Ensure that the steaks are not folded over, as this will result in uneven cooking.

Everything should be ready for the seasoning step, with the carrots sliced and the butter melted. Check that the ham is spread out as evenly as possible to allow the heat to circulate around each piece during the slow cooking process.

Seasoning and Glazing

2. 2Add vegetables and seasonings
   Scatter the carrot coins over the ham steaks. Sprinkle the brown sugar and dried thyme evenly over the top of the carrots and ham, then drizzle the melted butter over everything.
   Look for The ingredients should be distributed evenly to ensure uniform cooking.
   Tip Ensure the butter is fully melted before drizzling to help it coat the ingredients effectively.

By the end of this phase, the carrots should be scattered evenly over the ham, and the mixture of brown sugar, thyme, and melted butter should be distributed across the surface. The aroma of the brown sugar and thyme should be noticeable even before cooking begins. Check that the butter has covered the majority of the surface area, as this will help create the glaze. The slow cooker is now ready to be covered and started on the low setting.

Slow Cooking and Finishing

3. 3Cook and finish
   Cover the slow cooker and cook on low for 4 hours until the ham is heated through and the carrots are tender. Ensure the ham reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 5 minutes before serving.
   Look for The carrots should be fork-tender and the ham should be warmed through.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to verify the internal temperature of the ham steaks.

The dish is complete when the kitchen is filled with a sweet, savory aroma. The ham should appear tender and slightly glazed, and the carrots should be soft and translucent. Before serving, check the internal temperature of the ham to ensure it has reached 145°F (63°C). Let the meat rest briefly while you prepare to plate the meal. The final result should be a beautiful, cohesive dish with a rich, pourable sauce that ties the ham and carrots together.

Common mistakes

Avoid over-crowding the slow cooker, as this can prevent even cooking. Do not lift the lid frequently during the cooking process, as each time the lid is opened, heat escapes and the cooking time must be extended.

Another common mistake is using carrots that are too thick; ensure they are sliced into thin coins so they become tender within the four-hour window. Finally, avoid using high heat settings, as this can cause the sugar in the glaze to burn or the ham to dry out.

How to tell it’s done

The dish is considered done when the ham steaks are heated through and reach an internal temperature of 145°F (63°C). The carrots should be soft and easily pierced with a fork.

If the ham is not yet at the required temperature, continue cooking for an additional 20 minutes before checking again. Always let the meat rest for at least 5 minutes before serving to ensure the juices redistribute, resulting in the most tender and flavorful experience possible for your meal.

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