Slow Cooker Smoky Raspberry Ham for Easy Dinners Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Remove the ham from its packaging and pat it dry with paper towels to ensure the seasonings adhere well.

Slice the red onion into uniform rings, which will help them cook evenly alongside the ham. Have your measuring spoons and cups ready so that you can assemble the ingredients efficiently, as the assembly process is very quick once you begin.

Instructions

Assembly Phase

1. 1Prepare the slow cooker
   Place the spiral-sliced bone-in ham into the slow cooker insert, cut side down. Arrange the red onion rings around the base of the ham to provide a flavorful bed for the meat during the long cooking process.
   Look for The ham should be stable in the base of the slow cooker.
   Tip Ensure the ham fits comfortably so the lid can close tightly.

The ham is positioned securely in the slow cooker, surrounded by the onion rings. The seasonings and glaze are applied evenly. Before moving on, ensure the lid is properly seated to lock in moisture and heat during the cooking process.

Slow Cooking Phase

2. 2Season and glaze
   Evenly dust the smoky chili powder over the surface of the ham, ensuring it gets between some of the slices. Spoon the raspberry preserves over the top, allowing the glaze to melt and coat the meat as it heats.
   Look for The ham is coated in the spice and preserves.
   Tip Use the back of a spoon to spread the preserves evenly.

The ham cooks steadily on low heat. During this phase, the onions soften and the raspberry glaze begins to meld with the smoky chili powder. Check occasionally to ensure the slow cooker is maintaining a consistent temperature throughout the cycle.

Resting and Serving Phase

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 hours until the ham is heated through to an internal temperature of 145°F (63°C). Once finished, remove the ham to a carving board and let it rest for 10 minutes before slicing and serving with the reduced sauce.
   Look for The ham is tender and reaches the safe internal temperature.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the meat.

The ham has reached 145°F (63°C) and is removed to a cutting board. It rests for at least 10 minutes to redistribute the juices. The final result should be a moist, flavorful ham with a rich, glossy glaze and perfectly cooked onions.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ham from cooking evenly. Ensure there is enough space around the sides to allow the heat to circulate properly.

Another error is not checking the internal temperature; cooking for too long can dry out the ham, while undercooking can result in a texture that is not sufficiently tender.

Always use a thermometer to ensure the ham is safely heated to the correct temperature before serving.

How to tell it’s done

The ham is done when it reaches an internal temperature of 145°F (63°C) in the thickest part of the meat. Use a digital meat thermometer to verify this temperature. The meat should be tender and easily pull away from the bone when finished.

The glaze should be reduced and thick, coating the back of a spoon, and the onions should be soft and translucent, having absorbed the flavors of the ham and the raspberry preserves.

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