Slow-Cooker Maple Bourbon Orange Marmalade Glazed Ham Step-by-step instructions

Before you start

Before you begin, make sure you have a slow cooker large enough to hold the ham. If your ham is larger than the slow cooker, trim it to fit, but keep the spiral cuts intact. Warm the glaze ingredients in a small saucepan over medium heat, whisking until smooth.

Have a basting brush and tongs ready. The ham is fully cooked, so you're mainly heating it through and infusing it with flavor. Plan for about 4 hours of cooking time on LOW, plus at least 10 minutes of resting before slicing.

Instructions

Prep and Glaze

1. 1Prepare the Glaze
   In a small saucepan over medium heat, combine the orange marmalade, maple syrup, bourbon, Dijon mustard, and ground cloves. Whisk until the marmalade melts and the glaze is smooth and slightly thickened, about 3 to 4 minutes. Remove from heat.
   Look for The glaze should be glossy and pourable, with no lumps of marmalade.
   Tip Warm the glaze before pouring so it coats the ham evenly.
2. 2Place Ham in Slow Cooker
   Place the spiral-cut ham into the slow cooker, cut side down. If the ham is too large, trim it slightly to fit, but keep the spiral cuts intact.
   Look for The ham should sit snugly in the slow cooker, with the spiral cuts facing down.
   Tip A 7-pound ham fits a 6-quart slow cooker; if using a smaller cooker, cut the ham into large chunks.

The glaze should be smooth, glossy, and slightly thickened. The ham should be nestled in the slow cooker, and the glaze poured over every surface, working it into the spiral cuts. The ham looks shiny and amber, with the glaze clinging to the surface. This is the foundation for the caramelized finish.

Slow Cook and Baste

3. 3Coat Ham with Glaze
   Pour the warm glaze over the ham, using a basting brush to work it into the spiral cuts. Make sure every slice is coated with the glaze.
   Look for The ham should be completely covered in a shiny, amber coating.
   Tip Use a brush to get the glaze between the slices for maximum flavor.
4. 4Slow Cook on Low
   Cover the slow cooker and cook on LOW for 4 hours. Baste the ham with the glaze every hour, spooning the juices over the top. The ham is done when the slices separate easily and the internal temperature reaches 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The glaze will bubble and caramelize around the edges, and the ham will be fragrant with orange and bourbon.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting keeps the ham moist and builds the glaze layer.
5. 5Rest the Ham
   Once cooked, remove the ham from the slow cooker and transfer it to a cutting board. Let it rest for at least 10 minutes before slicing. The internal temperature will rise slightly during resting.
   Look for The ham should be tender and the slices should separate with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute, making the ham juicier.

After 4 hours on LOW, the ham will be tender, and the glaze will have darkened and thickened. The aroma of orange, maple, and bourbon fills the kitchen.

The slices should separate easily with a fork, and the internal temperature should read 145°F (63°C). The glaze will be bubbling gently around the edges of the slow cooker.

Rest and Serve

6. 6Arrange and Garnish
   Arrange the ham slices on a serving platter. Garnish with fresh orange twists and rosemary sprigs. Spoon any remaining glaze from the slow cooker over the slices before serving.
   Look for The platter should look glossy and festive, with bright orange and green accents.
   Tip Warm the leftover glaze and drizzle it just before serving for extra shine.

After resting, the ham slices will be glossy and moist. The glaze will have set slightly, creating a lacquered finish. The platter is garnished with fresh orange twists and rosemary sprigs, adding brightness and a festive touch. The ham is ready to serve, with extra glaze drizzled over the top.

Common mistakes

One common mistake is cooking the ham on HIGH, which can dry it out and make the glaze burn. Always use LOW for a gentle, even heat. Another mistake is skipping the basting—basting every hour keeps the ham moist and builds the glaze into a thick, sticky coating.

Don't add extra liquid to the slow cooker; the ham releases its own juices, and the glaze should be thick. If the glaze seems too thin at the end, you can simmer it in a saucepan on the stovetop to reduce it.

How to tell it’s done

The ham is done when the internal temperature reaches 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part without touching bone. The slices should separate easily with a fork, and the glaze should be bubbling and caramelized around the edges.

The ham will be fragrant with orange, maple, and bourbon. After removing from the slow cooker, let it rest for at least 10 minutes; the temperature will rise another 5 to 10 degrees during resting. This ensures moist, tender slices.

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