Slow-Cooker Sweet and Sticky Bourbon Peach Ham Steak Step-by-step instructions

Before you start

Before beginning the recipe, ensure that the slow cooker basin is clean and dry. Prepare the ham steaks by patting them dry with paper towels to ensure they are ready for the seasoning. Slice the fresh peaches into uniform wedges to ensure even cooking.

Clear adequate counter space to assemble the ingredients, and have the measured brown sugar, bourbon, butter, and cinnamon ready to go. Having all components measured out before starting the layering process will ensure a smooth and efficient assembly, allowing the slow cooker to be set and forgotten while the flavors meld together.

Instructions

Layering Phase

1. 1Layering the ingredients
   Place the thick-cut bone-in smoked ham steaks into the ceramic slow-cooker basin. Arrange the sliced peaches on top of the ham steaks. Sprinkle the brown sugar and cinnamon evenly over the fruit and meat. Pour the bourbon over the top and add the butter pieces to the pot to ensure even melting and flavor distribution during the cooking process.
   Look for The ham should be covered in a layer of fruit and sugar.
   Tip Ensure the ham steaks are arranged in a single layer if possible for even cooking.

At the end of this phase, the ingredients should be neatly layered in the slow cooker. The ham steaks should be at the bottom, topped with the peaches, sugar, cinnamon, butter, and bourbon. The arrangement should look orderly, with the ingredients ready to be transformed by the gentle heat.

Check to ensure the butter is distributed evenly across the top, as this will help create the final glaze. The assembly should be complete, and the slow cooker should be covered and ready for the long, slow process ahead.

Cooking Phase

2. 2Slow cooking the ham
   Cover the slow cooker with the lid and set it to the low setting. Allow the ham to cook for 4 hours. During this time, the peaches will break down into a syrupy consistency, and the bourbon and sugar will caramelize, creating a rich glaze that penetrates the meat. Do not open the lid during the cooking process to maintain a consistent internal temperature.
   Look for The ham is tender and the liquid is syrupy.
   Tip Check the progress after 3.5 hours to ensure the liquid has not reduced too much.

By the end of the cooking phase, the kitchen will be filled with the sweet, savory aroma of caramelized peaches and bourbon. The ham steaks should be submerged in a rich, bubbling liquid that has turned into a thick syrup. The peaches should be soft and translucent, having released their juices into the pot. Check that the liquid is not bubbling too violently; it should be a gentle, consistent simmer that indicates the slow cooker is working correctly to tenderize the meat without drying it out.

Serving Phase

3. 3Finalizing and serving
   Once the cooking time is complete, ensure the ham has reached an internal temperature of at least 145°F (63°C). Use a meat thermometer to verify this in the thickest part of the steak. Let the ham rest for at least 3 minutes before serving. Spoon the warm peach bourbon syrup over the steaks before plating with buttermilk biscuits and fried eggs for a complete meal.
   Look for The meat is fork-tender and the glaze is thick and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a spoon to drizzle the remaining juices from the bottom of the pot over the meat after plating.

The final phase concludes when the ham is fork-tender, the glaze is perfectly thickened, and the meat has rested for the required time. The ham should appear glazed, glistening, and succulent. Before serving, verify the internal temperature one last time to ensure food safety. The dish should look appetizing and be ready to be plated alongside the warm biscuits and eggs. Once the ham is rested and the glaze is drizzled over the top, the meal is ready to be enjoyed immediately while hot and flavorful.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the glaze from forming correctly and cause the ham to steam rather than caramelize. Ensure the ham steaks are layered evenly. Another error is using a high-heat setting, which will likely result in burnt sugar and an acrid taste rather than a sweet, syrupy glaze.

Finally, failing to let the ham rest after cooking is a mistake; resting is crucial for the texture. Do not rush this step, as it allows the meat fibers to relax and the juices to settle, which is essential for a high-quality finished product.

How to tell it’s done

The ham is perfectly done when it reaches an internal temperature of 145°F (63°C). At this stage, the meat should feel very tender and begin to pull away from the bone easily. The glaze should have thickened significantly, coating the back of a spoon with a glossy, syrupy consistency.

If the meat does not reach the required temperature, continue cooking for an additional 15 minutes. Always allow the ham to rest for at least 3 minutes after removing it from the slow cooker to ensure the juices redistribute throughout the meat, maximizing tenderness and moisture in every bite.

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