Slow Cooker Ham Steaks with Cinnamon Apples Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and properly seated in the base. Prepare your ingredients by slicing the apples into uniform wedges, which helps them cook evenly.

Melt the butter until it is completely liquid and clear, then whisk it thoroughly with the apple juice to ensure the fats are well-incorporated. Having all ingredients measured and ready to go allows you to assemble the dish quickly, ensuring the slow cooker starts at the optimal temperature.

Instructions

Assembling the base

1. 1Prepare the slow cooker base
   Place the thick bone-in ham steak into the bottom of the slow cooker insert. Ensure it lies flat to allow even heat distribution during the cooking process.
   Look for The ham should cover the bottom of the slow cooker completely.
   Tip If the ham steak is too large, trim the edges slightly to fit without folding it.
2. 2Layer the apples
   Arrange the red apple wedges in an overlapping pattern directly on top of the ham steak. This allows the juices from the apples to permeate the meat while they soften.
   Look for The apples should be fanned out evenly across the entire surface of the ham.
   Tip Slice the apples into uniform wedges to ensure they soften at the same rate.

The ham steak should be positioned flat against the base of the slow cooker to ensure even contact with the heating element. The apple wedges should be arranged in a single, overlapping layer, covering the entire surface of the meat. Ensure that the slow cooker is on a stable, heat-resistant surface away from any water sources or flammable materials before you begin adding the ingredients to the insert.

Adding aromatics and glaze

3. 3Add the cinnamon sugar
   In a small bowl, combine the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the fanned apple wedges, ensuring every piece is lightly coated.
   Look for The sugar mixture should be distributed uniformly across the apple layer.
   Tip Using a fine-mesh sieve to sprinkle the mixture helps avoid clumping.

The cinnamon-sugar mixture must be spread evenly across the apples. When you pour the apple juice and butter mixture, aim to distribute it across the edges of the ham to help the glaze form around the base. The smell of the cinnamon should be faint but present as you cover the slow cooker. Ensure the lid is seated snugly to trap the moisture and heat necessary for the slow cooking process.

Slow cooking to perfection

4. 4Glaze and cook
   Whisk together the apple juice and melted butter. Pour the mixture over the apples and ham. Cover and cook on low for 4 hours, or until the ham reaches an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving.
   Look for The sauce should be bubbling and the apples tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting the ham halfway through the cooking time enhances the glaze.

During the cooking phase, keep the lid closed to maintain the internal temperature. At the end of the cooking time, the sauce will have thickened slightly and the kitchen will be filled with a warm, sweet aroma.

The apples will appear translucent and tender. Check the ham's temperature in the thickest part, ensuring it has reached 145°F (63°C), and let it rest for 5 minutes before slicing and serving.

Common mistakes

Avoid overcooking the ham, as even in a slow cooker, extended time can eventually dry out the meat. Check the internal temperature around the four-hour mark to prevent this. Another common error is failing to ensure the sugar is evenly distributed; clumping can lead to uneven sweetness.

Finally, do not overcrowd the slow cooker; if the ham steak overlaps too much, the heat will not circulate effectively, resulting in uneven cooking and potentially cold spots in the center of the meat.

How to tell it’s done

The ham is perfectly cooked when it reaches an internal temperature of 145°F (63°C). At this point, the meat should be tender and easily sliced with a fork. The apples should be soft enough to pierce effortlessly with a knife but still retain their shape.

The sauce should have a glossy, pourable consistency that coats the back of a spoon. Always use a meat thermometer inserted into the thickest part of the ham to confirm it has reached the safe temperature.

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