Slow Cooker Maple Beer Braised Ham Step-by-step instructions

Before you start

Before starting, ensure your ham is completely thawed if it was stored in the freezer. Remove any plastic netting or packaging from the ham. Prepare your slow cooker by ensuring the ceramic insert is clean and dry.

Have your ingredients measured and ready to go, especially the brown sugar and dry mustard, as they are applied directly to the meat. Clear a space on your counter to safely handle the raw ham, and ensure you have a sharp knife and a cutting board ready for when the ham is finished and ready to be sliced.

Instructions

Assembling the ingredients

1. 1Prepare the slow cooker base
   Place the boneless ham cut-side down into the center of the slow cooker ceramic insert. Scatter the sliced half-moon onions around the sides of the ham to ensure even flavor distribution during the cooking process.
   Look for The ham should sit level on the bottom of the cooker.
   Tip Ensure the ham is fully thawed if it was previously frozen to maintain consistent cooking times.

The ham should be positioned securely at the bottom of the slow cooker, providing a stable base. Ensure the onion slices are distributed evenly around the meat so they can impart their flavor into the braising liquid.

The seasoning should be visible on the surface of the ham, and the liquid should be poured carefully to avoid displacing the dry ingredients.

Seasoning and glazing

2. 2Season and glaze the ham
   Evenly sprinkle the brown sugar and dry mustard over the top and sides of the ham. Pour the maple amber beer slowly over the ham and onions, allowing the liquid to pool at the bottom of the slow cooker to create a flavorful braising bath.
   Look for The beer should create a shallow liquid base in the cooker.
   Tip Pour the beer slowly to avoid washing away the sugar and mustard seasoning from the top of the meat.

The brown sugar and dry mustard should be evenly coated over the ham, creating a thin layer that will dissolve into the beer. The beer should be poured around the ham, not directly over it, to maintain the seasoning layer. At this stage, you should see the combination of ingredients beginning to form a light, aromatic base within the cooker.

Braising and finishing

3. 3Braise and finish
   Cover the slow cooker and cook on low for 4 hours until the ham reaches an internal temperature of 145°F (63°C). Once finished, remove the ham from the cooker, let it rest for at least 10 minutes before slicing, and serve with the reduced braising liquid.
   Look for The ham is tender and easily yields to a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the ham to ensure it is cooked through safely.

The ham will appear slightly darker and softer when finished. The onions should be translucent and well-cooked. The braising liquid at the bottom of the cooker will have reduced slightly, becoming a rich, savory sauce. Ensure the ham is firm enough to hold its shape when sliced but tender enough to be easily pierced by a carving knife.

Common mistakes

A common mistake is using a slow cooker that is too large, which can cause the braising liquid to spread out too thin and evaporate too quickly. Conversely, ensure it is not so small that the lid cannot seal properly.

Another error is failing to check the temperature; since slow cookers vary in heat intensity, relying solely on the clock can lead to overcooked or undercooked meat. Always prioritize the internal temperature reading over the cooking time, and avoid opening the lid unnecessarily during the cooking process to maintain a constant environment.

How to tell it’s done

The ham is perfectly done when it reaches an internal temperature of 145°F (63°C) at its thickest point. Use a meat thermometer inserted into the center of the ham to verify this. The texture should be soft and tender, yielding easily when pressed with a fork.

After reaching the target temperature, remove the ham from the slow cooker and let it rest for at least 10 minutes on a cutting board, which allows the juices to redistribute throughout the meat, ensuring maximum tenderness when you serve it.

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