Vintage Crockpot Ham with Raisin Sauce Step-by-step instructions

Before you start

Ensure your slow cooker insert is clean and dry. Check that your ham fits comfortably inside; if it is too large, trim any excess bone or fat from the bottom to allow for proper lid closure.

Have all your dry ingredients measured and ready in a small bowl for easy assembly once the ham is in the pot.

Instructions

Assembly

1. 1Prepare the slow cooker
   Place the spiral-sliced ham into the base of the slow cooker insert. Ensure it fits snugly so it can heat evenly throughout the long cooking process.
   Look for The ham should sit level in the insert.
   Tip If the ham is too tall for the lid to close, trim the base slightly to ensure a tight seal.

The ham is securely placed in the slow cooker with all ingredients layered evenly on top. The pineapple juice has been poured over, and the slow cooker is ready to be covered.

Slow Cooking

2. 2Add aromatics and glaze
   Scatter the raisins over the ham. Evenly sprinkle the brown sugar and ground cloves over the surface. Finally, pour the pineapple juice over the top, allowing it to coat the meat and collect at the bottom.
   Look for The sugar should begin to dissolve slightly into the juice.
   Tip Pouring the juice slowly helps distribute the sugar and cloves evenly across all the slices.

The ham is cooking steadily on low. The kitchen should begin to smell like sweet cloves and pineapple, and the glaze is slowly forming at the bottom of the insert.

Resting and Serving

3. 3Slow cook and serve
   Cover and cook on low for 4 hours until the ham reaches an internal temperature of 145°F (63°C). Remove carefully, let it rest for 10 minutes, and serve with the pan juices.
   Look for The ham should be heated through and very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting the ham halfway through with the juices ensures maximum flavor penetration.

The ham has reached 145°F (63°C) and has rested for 10 minutes. The glaze is thick and pourable, and the meat is tender enough to pull apart easily for serving.

Common mistakes

Avoid cooking the ham on high heat, as this can cause the edges to dry out and the sugar in the glaze to burn prematurely.

Do not overcook the ham, as it will lose its texture and become stringy. Ensure the lid remains closed during the cooking process to maintain a consistent temperature and moisture level.

How to tell it’s done

The ham is perfectly cooked when it is heated through to 145°F (63°C).

The meat should look moist and tender, and the spiral slices should be slightly separated, allowing the glaze to penetrate between them.

The sauce should be thick, glossy, and dark from the brown sugar and raisins.

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