Slow Cooker Spiced Pear Holiday Ham for Easy Entertaining Step-by-step instructions

Before you start

Prepare the workspace by clearing the counter and placing the slow cooker on a heat-safe surface. Ensure all ingredients are measured and ready before beginning the assembly. Peel or core the pears if desired, though leaving the skin on adds a nice rustic texture.

Have a small bowl and whisk ready for mixing the glaze components, and ensure the ham is removed from its packaging and patted dry if excess moisture is present, as this helps the glaze adhere better during the cooking process.

Instructions

Layering

1. 1Layering the ham and fruit
   Arrange the thick slices of boneless ham in a row inside the slow cooker insert. Place the pear halves tucked securely alongside the ham slices to ensure they cook evenly within the juices.
   Look for Ham slices should stand upright or be neatly shingled.
   Tip Ensure the pears are ripe but firm so they hold their shape during the long cooking process.

The thick boneless ham slices are arranged neatly upright in the base of the slow cooker insert, with the cored pear halves securely tucked along the sides.

Everything should fit snugly without overlapping excessively, creating a stable, even arrangement that guarantees uniform exposure to heat and cooking juices before any liquid is poured inside.

Glazing

2. 2Seasoning and glazing
   Sprinkle the brown sugar and cinnamon evenly over the ham and pears. In a small pitcher or bowl, whisk together the pear juice and Dijon mustard until combined, then pour this mixture over the contents of the slow cooker.
   Look for The liquid should pool slightly at the bottom of the slow cooker.
   Tip Whisking the mustard into the juice thoroughly prevents clumps from forming in the sauce.

The brown sugar and ground cinnamon are sprinkled across the top surfaces, creating an even amber coating over both meat and fruit. The whisked pear juice and Dijon mixture covers the ingredients thoroughly, pooling around the base of the insert so that all portions will simmer evenly throughout the extended cooking duration.

Cooking

3. 3Slow cooking and serving
   Cover the slow cooker and cook on low for 4 hours. Once done, ensure the ham has reached an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving with the warm spiced pear sauce.
   Look for The ham should be fork-tender and the sauce thickened and aromatic.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to verify the internal temperature at the thickest part of the ham.

The kitchen is completely filled with the inviting aroma of warm cinnamon, sweet pear essence, and savory cured ham. The meat is tender throughout, reaching a verified internal temperature of 145°F (63°C), the fruit is soft yet intact, and the accumulated pan liquid has formed a fragrant, glossy, pourable spiced sauce.

Common mistakes

Avoid overcooking the ham, as even in a slow cooker, extended time can lead to a loss of texture. Ensure the lid remains closed during the cooking cycle, as opening it frequently releases heat and steam, significantly increasing the total cooking time.

Do not crowd the slow cooker beyond its capacity; the ingredients should have enough space to circulate the heat and moisture. Finally, ensure the glaze is whisked thoroughly before pouring to prevent concentrated pockets of mustard or cinnamon, which could create unbalanced flavors.

How to tell it’s done

The ham is perfectly cooked when it reaches an internal temperature of 145°F (63°C). At this point, the meat should be opaque, tender, and easily sliced without falling apart. The pear halves should be soft to the touch but still hold their shape.

The sauce should have reduced slightly, appearing thick and glossy. Always use a digital meat thermometer inserted into the thickest part of the ham to confirm it is safe to eat. Let the meat rest for at least 5 minutes before serving to allow the juices to redistribute.

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