Slow Cooker Root Beer Glazed Ham Step-by-step instructions

Before you start

Ensure the spiral-cut ham is fully thawed if it was previously frozen; this is critical for safe, even cooking. Have all ingredients measured and ready to go.

Clear a space on your counter near the slow cooker, and ensure your serving platter is clean and ready for the finished ham. If you are using a slow cooker liner, place it inside the insert now to save time during cleanup later.

Instructions

Preparation

1. 1Prepare the slow cooker
   Place the spiral-cut ham into the center of the slow cooker ceramic insert. Ensure the ham sits securely at the bottom of the vessel to allow for even heat distribution during the long cooking process.
   Look for The ham is centered and stable.
   Tip Use a slow cooker liner for easier cleanup after the sticky glaze has finished cooking.

The ham should be positioned securely in the center of the slow cooker insert. Ensure the slow cooker is placed on a heat-resistant surface away from any edges, and that the cord is safely positioned. Check that the ham does not interfere with the lid's ability to seal tightly, as a proper seal is essential for the steam-based cooking process to work effectively.

Seasoning

2. 2Add the aromatics and liquid
   Evenly distribute the brown sugar over the top of the ham. Sprinkle the whole cloves around the sides of the ham, then pour the root beer carefully over the meat, ensuring the liquid reaches the base of the slow cooker.
   Look for The sugar is distributed and the liquid is poured.
   Tip Pouring the root beer slowly prevents the brown sugar from washing away immediately.

The brown sugar should be evenly distributed over the surface, and the cloves should be dispersed around the sides. The root beer should be poured carefully to avoid splashing. Observe the liquid level; it should partially submerge the base of the ham, creating the necessary environment for the glaze to develop as the ham cooks and releases its own natural juices.

Cooking

3. 3Cook and finish
   Cover and cook on low for 4 to 5 hours, or until the internal temperature of the ham reaches 145°F (63°C). Remove the ham from the slow cooker, let it rest for at least 10 minutes, and serve with the reduced cooking juices.
   Look for The meat is tender and heated through.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting the ham with the liquid halfway through cooking enhances the flavor.

At the end of the cooking phase, the ham should appear glazed and glossy, with the root beer and sugar reduced into a thick, syrupy consistency. The meat should be tender and easily coming away from the bone if applicable.

Verify the final internal temperature with a thermometer before removing the ham from the slow cooker and transferring it to your prepared serving platter.

Common mistakes

Avoid overcooking the ham, as even with the liquid, it can become tough if left in the slow cooker for too long. Do not use a high-heat setting, as this can cause the sugars in the glaze to burn prematurely.

Ensure the lid remains closed during the majority of the cooking time to maintain the necessary heat and moisture levels, and only open it briefly to check for doneness towards the end of the cooking cycle.

How to tell it’s done

The ham is finished when it is heated through and reaches an internal temperature of 145°F (63°C) at its thickest point. Use a meat thermometer to verify this temperature.

The meat should be tender to the touch, and the glaze should be thick, glossy, and reduced. Always allow the ham to rest for at least 10 minutes before carving to ensure the juices redistribute throughout the meat, keeping it succulent.

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