Slow Cooker Maple Brown Sugar Ham Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is clean and dry. Remove the ham from its packaging and pat it dry with paper towels to help the glaze adhere better. Gather your brown sugar, cinnamon, and maple syrup in one place to streamline the assembly process.

If your slow cooker has a removable ceramic insert, ensure it is fully seated in the heating base before you start adding ingredients to avoid any spills or uneven heating during the long cooking cycle.

Instructions

Preparation and Assembly

1. 1Prepare the ham
   Place the boneless ham into the insert of the slow cooker. Ensure the ham is centered to allow for even heat distribution during the cooking process.
   Look for The ham should sit flat on the bottom of the cooker insert.
   Tip If the ham is too tall for your slow cooker, you can trim the bottom slightly to ensure the lid fits snugly.

The ham should be positioned securely in the center of the slow cooker insert. The brown sugar should be evenly packed over the top surface, followed by a light dusting of cinnamon and a generous pour of maple syrup.

Ensure there are no large gaps around the ham where the glaze might burn against the ceramic base. Everything should be ready for the slow, steady heat that will transform these ingredients into a cohesive, sweet, and savory glaze.

Glazing the Ham

2. 2Apply the glaze
   Pack the brown sugar firmly onto the top of the ham. Sprinkle the ground cinnamon evenly over the sugar, then slowly pour the maple syrup over the entire surface, allowing it to coat the sides as it drips down.
   Look for The sugar should be fully moistened by the syrup.
   Tip Pouring the syrup slowly helps ensure it covers the top surface before running down into the base of the slow cooker.

At this stage, the ingredients are layered and ready for the transformation. The brown sugar has begun to settle into the crevices of the ham, while the maple syrup provides the necessary moisture to create a rich, syrupy base. Check that the cinnamon is distributed evenly to avoid any clumps. The setup should look uniform, with the syrup starting to pool slightly around the base, which is exactly what you want for a perfectly glazed finish.

Cooking and Finishing

3. 3Slow cook and serve
   Cover and cook on low for 4 hours. Once cooked, remove the ham and ensure it reaches an internal temperature of at least 145°F (63°C). Let the meat rest for 10 minutes before slicing to retain juices.
   Look for The glaze should be thick and bubbling, and the ham heated through.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer in the thickest part of the ham to ensure it reaches the safe temperature.

After four hours, the kitchen should be filled with the sweet aroma of maple and cinnamon. The glaze will have thickened into a deep, glossy coating that clings to the ham. Test the temperature with a meat thermometer to confirm it has reached 145°F (63°C). The ham should look firm yet tender, and the liquid at the bottom of the cooker should be reduced to a flavorful, syrupy consistency that can be drizzled over the slices during serving.

Common mistakes

A common mistake is overcrowding the slow cooker with a ham that is too large, which prevents the lid from sealing and causes heat loss. Another error is checking on the ham too often; keep the lid closed as much as possible to maintain a consistent environment.

Finally, do not skip the resting period, as slicing the ham immediately after removing it from the slow cooker will cause the juices to run out, leading to a dry and less flavorful result.

How to tell it’s done

The ham is done when it is heated through and the internal temperature reaches 145°F (63°C). The surface should appear glazed and glossy, with the sugars having melted into a thick, syrupy consistency.

Use a digital meat thermometer inserted into the thickest part of the ham to verify the temperature. Allow the meat to rest for at least 10 minutes on a cutting board before slicing; this waiting period is crucial for the juices to redistribute, ensuring each slice is as moist as possible.

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