Slow Cooker Pecan Praline Holiday Ham Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker insert is clean and dry. Remove the ham from the refrigerator about 30 minutes before cooking to help it warm more evenly.

Gather all glaze ingredients, including the pecans, brown sugar, cinnamon, butter, and maple syrup, so everything is ready for assembly. Clear adequate counter space to assemble the ingredients into the cooker without spilling.

Instructions

Preparation and assembly

1. 1Prepare the ham base
   Place the spiral-sliced ham into the slow cooker insert, cut side down. Ensure the ham fits securely in the base of the insert to promote even heating throughout the cooking process.
   Look for Ham is stable and centered in the slow cooker
   Tip Remove any plastic packaging before placing the ham in the slow cooker to prevent melting.

The ham should be positioned securely in the center of the slow cooker.

All ingredients for the glaze are layered on top, ready for the slow, gentle heating process to begin. Verify that no packaging material remains on the ham.

Glazing and cooking

2. 2Apply the praline glaze
   Scatter the pecan halves over the top of the ham. Evenly sprinkle the brown sugar and cinnamon over the pecans. Drizzle the melted butter and maple syrup over the entire surface to coat the ham and nuts.
   Look for Glaze ingredients are distributed evenly over the ham
   Tip Use a small pitcher to drizzle the liquids slowly for better coverage.

As the ham cooks, the aroma of cinnamon and caramelized sugar will fill the kitchen. The glaze should melt down the sides of the ham, coating the slices. The pecans will soften slightly as they absorb the buttery syrup.

Resting and serving

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 hours. Once the ham reaches an internal temperature of 145°F (63°C), remove it from the cooker. Let the ham rest for at least 10 minutes before slicing and serving with the remaining praline sauce.
   Look for Ham is heated through with a glossy, caramelized coating
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting the ham with the juices halfway through can deepen the flavor.

The ham should be moist, with a dark, sticky, and fragrant exterior. After the 10-minute resting period, the slices will be easier to separate and serve. The sauce at the bottom can be spooned over the meat before serving.

Common mistakes

Avoid overcooking the ham, as it can lead to a dry texture despite the glaze. Since spiral-sliced hams are already cooked, the objective is simply to reach the target temperature.

Additionally, ensure the lid is properly seated on the slow cooker to trap the moisture and heat inside; lifting the lid frequently will significantly increase the required cooking time and cause heat loss.

How to tell it’s done

The ham is done when it is heated through and the glaze is bubbling and slightly thickened. The internal temperature must reach at least 145°F (63°C) in the thickest part of the meat.

Use a meat thermometer to check this accurately. Allowing the ham to rest for 10 minutes after cooking is essential for the juices to redistribute, resulting in a tender, flavorful slice.

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