Slow Cooker Peach Bourbon Glazed Ham Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Take the ham out of the refrigerator about 20 minutes before starting so it is not ice-cold when placed into the cooker.

Have your peach preserves, brown sugar, and bourbon measured and ready to go. This makes the assembly process seamless, allowing you to get the ham into the slow cooker quickly so you can set it and forget it while it develops its incredible flavor profile.

Instructions

Preparation phase

1. 1Prepare the ham
   Place the spiral-cut ham cut-side down into the base of the slow cooker to ensure even heating throughout the cooking process.
   Look for The ham should fit snugly in the ceramic insert.
   Tip Ensure the cut side faces down to keep the moisture trapped within the meat fibers.

The ham should be positioned securely in the center of the slow cooker. Ensure it is stable and the cut side is facing down so it can absorb the glaze effectively. Check that the slow cooker lid fits tightly to trap the moisture during the long, slow heating process.

Glazing phase

2. 2Apply the glaze
   Spoon the peach preserves evenly over the top of the ham, sprinkle with brown sugar, and pour the bourbon over the entire surface.
   Look for The glaze should coat the top and start to drip down the sides.
   Tip Use a spoon to spread the preserves into the crevices of the spiral slices.

The glaze ingredients should be evenly distributed over the surface of the ham. Look for the peach preserves to be sitting in the cuts of the spiral slices. The bourbon and sugar should be starting to pool slightly around the base of the ham, ready to create the aromatic steam.

Cooking phase

3. 3Cook and rest
   Cover and cook on low for 4 hours until the ham is heated through. Verify the internal temperature reaches 145°F (63°C). Remove the ham and let it rest for at least 10 minutes before slicing and serving.
   Look for The ham will appear glistening and the glaze will be syrupy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential to allow the juices to redistribute throughout the meat.

By the end of the cooking time, the ham should be hot throughout and the glaze should look glossy and thick. The aroma of caramelized sugar and peaches should be noticeable. Ensure the internal temperature has reached the required level before turning off the heat to serve.

Common mistakes

A common mistake is adding too much liquid, which can lead to a watery glaze that fails to adhere to the ham. Stick to the recommended measurements to ensure the glaze remains thick and syrupy.

Another error is failing to rest the meat; slicing the ham immediately after removing it from the slow cooker will cause the flavorful juices to run out, leaving the meat drier.

Patience during the resting phase is the key to maintaining the succulent texture that makes this dish so enjoyable.

How to tell it’s done

The ham is perfectly done when the internal temperature, measured in the thickest part of the meat, reaches 145°F (63°C). Because spiral hams are typically sold pre-cooked, the goal is to warm the center thoroughly without overcooking the outer layers.

Using a digital meat thermometer is the most reliable way to ensure the center is hot while the exterior remains moist and tender. Always check near the bone, as this area takes the longest to heat through safely and effectively.

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