Slow Cooker Maple Dijon Spiral Ham for Easy Entertaining Step-by-step instructions

Before you start

Ensure the ham is fully thawed if it was previously frozen, as this is critical for safe and even cooking in a slow cooker. Remove any plastic packaging or glaze packets that may have come with the ham, as you will be using your own maple Dijon mixture.

Have your slow cooker clean and ready on a level surface, and ensure you have all ingredients measured and within reach to facilitate the layering process without losing heat.

Instructions

Preparation and Setup

1. 1Prepare the slow cooker
   Place the bone-in spiral ham into the basin of the slow cooker. Ensure the ham sits flat against the bottom to allow for even heat distribution throughout the cooking process.
   Look for Ham is centered and stable.
   Tip If the ham is too large, trim the bottom slightly so the lid fits securely.

The ham should be positioned securely in the slow cooker basin. Check that the ceramic insert is clean and that the power cord is properly connected to a grounded outlet. Ensure there is enough space around the ham for the glaze to circulate, as this will help the flavors develop evenly during the long cooking time.

Glazing the Ham

2. 2Apply the glaze components
   Scatter the brown sugar evenly over the surface of the ham, making sure to get some sugar between the slices. Sprinkle the whole cloves over the top of the ham. Pour the maple Dijon sauce over the entire surface, ensuring it coats the ham thoroughly.
   Look for Ham is fully coated and aromatic.
   Tip Use a silicone brush to spread the sauce if necessary.

The brown sugar should be evenly distributed, and the maple Dijon sauce should coat the exterior of the ham.

Look for the sauce to begin pooling slightly at the bottom of the slow cooker, which will help keep the ham moist. The cloves should be scattered across the top to infuse the meat with their distinct, warm spice profile.

Cooking to Completion

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 hours. Once finished, ensure the internal temperature reaches 145°F (63°C). Remove the ham from the slow cooker, let it rest for 15 minutes, and transfer to a serving platter.
   Look for Ham is steaming and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Save the juices from the slow cooker to drizzle over the slices before serving.

At the end of the cooking phase, the ham should appear glossy and tender, with the glaze having thickened into a rich syrup. The meat should be steaming hot, and the internal temperature must be verified with a thermometer. Ensure the ham rests for the full duration to retain its moisture before serving on a platter.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the lid from sealing properly and lead to uneven cooking times. Another error is failing to ensure the ham is fully thawed, which can result in the center remaining cold even after the recommended cooking time.

Avoid lifting the lid frequently during the cooking process, as this releases heat and steam, which are essential for maintaining the moisture of the ham throughout the slow cooking duration.

How to tell it’s done

The ham is considered done when the internal temperature, measured with a meat thermometer in the thickest part of the meat away from the bone, reaches 145°F (63°C).

Because the ham is already cooked during the curing process, the goal is to heat it through to a safe serving temperature without drying it out. Always allow the ham to rest for at least 15 minutes before carving to allow the juices to redistribute, ensuring a tender slice every time.

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