Slow Cooker Orange Honey Ham for Easy Entertaining Step-by-step instructions

Before you start

Ensure the slow cooker insert is clean and properly seated in the heating base. Take the ham out of the refrigerator about 20 minutes before you begin to take the chill off, which helps the meat cook more evenly. Prepare your orange slices by washing the fruit thoroughly and cutting them into uniform rounds.

Have the brown sugar, cloves, honey, and orange juice measured and ready to go. This mise en place approach ensures that the assembly process is smooth and efficient, allowing you to get the slow cooker running in just a few minutes.

Instructions

Assembly and preparation

1. 1Prepare the slow cooker
   Place the bone-in ham into the insert of the slow cooker. Arrange the orange slices evenly over the top of the ham to ensure the citrus oils and juices infuse the meat during the long cooking process.
   Look for The ham should fit snugly inside the slow cooker insert.
   Tip If the ham is too large, trim any excess fat or bone that prevents the lid from closing securely.

The ham is positioned securely in the slow cooker with orange slices distributed over the top. The surface is ready for the addition of the dry and liquid glaze ingredients, ensuring a balanced distribution of flavors across the entire cut of meat.

Glazing and seasoning

2. 2Add aromatics and glaze
   Sprinkle the brown sugar and whole cloves over the ham and orange slices. Pour the honey and orange juice over the top, ensuring the liquid coats the surface of the ham to create a flavorful glaze as it cooks.
   Look for The glaze ingredients should be evenly distributed for consistent flavor.
   Tip Pouring the liquids slowly helps distribute them across the entire surface of the ham.

The brown sugar, cloves, honey, and orange juice are added to the insert. The ingredients create a rich base that will develop into a sticky glaze as the heat builds, signaling that the slow cooker is ready to be covered and started.

Slow cooking and resting

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for four hours. Check that the ham reaches an internal temperature of 145°F (63°C). Remove the ham, let it rest for 10 minutes, and slice before serving with the accumulated juices.
   Look for The ham should be tender and easily carved.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Allowing the meat to rest is crucial for retaining juices.

The ham has reached the safe internal temperature of 145°F (63°C) and the glaze has thickened into a syrupy consistency. The meat rests for 10 minutes, allowing the internal juices to redistribute, ensuring maximum tenderness and flavor before final carving.

Common mistakes

A common mistake is overcrowding the slow cooker; if the ham is too large and touches the lid, the heat circulation will be compromised, leading to uneven cooking.

Avoid the temptation to lift the lid frequently during the cooking process, as this releases heat and steam, significantly increasing the total cooking time and potentially drying out the meat.

Additionally, ensure the brown sugar is spread evenly; clumping can lead to hot spots in the glaze that might scorch rather than caramelize properly.

How to tell it’s done

The ham is considered done when it reaches an internal temperature of 145°F (63°C) at the thickest part of the meat, avoiding the bone. The exterior should look glossy and caramelized, with the orange slices softened and slightly translucent.

The meat should be tender enough to pull away from the bone with minimal resistance. If the ham is not quite at the target temperature, continue cooking and check again in 30 minutes, ensuring you have enough liquid remaining in the base to keep the environment moist.

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