Sweet Glazed Slow Cooker Ham
Easy
Cooking the Christmas ham in the slow cooker is a great way to save a little space on the hob on Christmas Day. After poaching for hours in a flavoursome liquid, it’s covered in a sweet marinade and will only take about 30 minutes to crisp up nicely in the oven. The alcohol from the cider will have evaporated during the cooking process, but if you’d prefer to cook the ham without any alcohol simply add some extra apple juice in its place. Enjoy! Created by Nessa Robins
PREP IN
10 MIN
COOK IN
6.5 hrs MIN
SERVE
6
Sweet Glazed Slow Cooker Ham
Easy
PREP IN
10 MIN
COOK IN
6.5 hrs MIN
SERVE
6
Introduction
Cooking the Christmas ham in the slow cooker is a great way to save a little space on the hob on Christmas Day. After poaching for hours in a flavoursome liquid, it’s covered in a sweet marinade and will only take about 30 minutes to crisp up nicely in the oven. The alcohol from the cider will ha
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Ingredients
- 1kg unsmoked ham
- 2 onions, cut in half and studded with 4 cloves in each half
- 1tsp whole peppercorns
- 1 bay leaf
- 500ml cider
- 500ml apple juice
- 4tbsp cranberry sauce
- 2tbsp dark brown sugar
- 1tbsp wholegrain mustard
FOR THE GLAZE:
Method
- 1. Place the ham in a large slow cooker. Add the clove-studded onions, peppercorns and bay leaf. Pour over the cider, apple juice and enough cold water to cover the ham
- 2. Place the lid on top and cook on the high setting for 6 hours.
- 3. Once the ham is cooked through, remove from the slow cooker and rest for 10 minutes until it is cool enough to handle.
- 4. Preheat the oven to 200 ̊C/fan 180 ̊C/gas mark 6.
- 5. Use a sharp knife to remove the skin from the ham, leaving behind a thick, even layer of fat. Score the fat into a diamond pattern. Place the ham fat-side up into a roasting tin lined with a double thickness of foil, and cover the sides of the ham with the foil. This will avoid the sides of the meat from drying out.
- 6. For the glaze, combine all the ingredients together in a bowl. Spread the mixture evenly over the piece of ham. Cook for about 30 minutes, regularly basting with the glaze and juices from the roasting tin.
- 7. Cover and set aside to rest for 30 minutes before carving.
