Save to Pinterest The slow cooker was bubbling away on the counter when my neighbor knocked, drawn by the scent of honey and cloves drifting through the hallway. I had tucked that ham in hours earlier, not expecting much drama, but by mid-afternoon the whole apartment smelled like a holiday I hadn't planned. She stood in the doorway, inhaling, and asked what magic I was working. I lifted the lid and we both watched the glaze pool around the edges, sticky and amber under the kitchen light.
I made this ham the year my oven died two days before Thanksgiving. Panic turned into improvisation, and I shoved the whole thing into the slow cooker with a hastily whisked glaze. Six hours later, I carved it at the table and no one believed it hadn't come from the oven. My brother went back for thirds and asked if I'd always made it this way.
Ingredients
- Fully cooked bone-in ham: Look for one with a good layer of fat, it keeps everything moist and absorbs the glaze beautifully.
- Honey: The backbone of the glaze, it caramelizes slowly and adds a floral sweetness that balances the mustard.
- Brown sugar: Packed tight, it melts into the honey and creates that sticky, dark crust.
- Dijon mustard: Sharp and smooth, it cuts through the sweetness and adds depth.
- Apple cider vinegar: A splash of brightness that keeps the glaze from feeling too heavy.
- Whole-grain mustard: Those little seeds add texture and a gentle bite.
- Ground cinnamon: Warm and familiar, it makes the whole kitchen smell like a celebration.
- Ground cloves: Use a light hand, a little goes a long way and too much turns bitter.
- Orange slices: They release citrus oils into the glaze and look beautiful tucked around the ham.
- Whole cloves: Studded into the scored surface, they infuse the meat with a subtle spice.
Instructions
- Prep the ham:
- Set the ham flat side down in your slow cooker and score the surface in a crisscross pattern, about half an inch deep. Press whole cloves into the intersections so they stay put.
- Make the glaze:
- Whisk honey, brown sugar, both mustards, vinegar, cinnamon, and ground cloves in a bowl until smooth and glossy. It should smell sweet and a little tangy.
- Assemble:
- Pour the glaze over the ham, letting it pool in the scores and drip down the sides. Tuck orange slices around the base.
- Slow cook:
- Cover and set to low for six hours, lifting the lid every hour or so to spoon glaze over the top. The ham will glisten and the glaze will darken as it cooks.
- Rest and thicken:
- Transfer the ham to a cutting board and let it rest while you pour the glaze into a saucepan. Simmer it over medium heat until it coats the back of a spoon, about five to seven minutes.
- Slice and serve:
- Carve the ham into thick slices and brush each one with the thickened glaze. Serve warm with the extra glaze on the side.
Save to Pinterest The first time I served this, my dad stood at the counter and ate three slices straight from the cutting board before I could even plate them. He said it reminded him of hams his grandmother used to make, slow and patient, with nothing fancy required. I didn't tell him I'd learned it by accident.
Storing Leftovers
Wrap the sliced ham tightly in foil or stack it in an airtight container with a layer of glaze spooned over the top. It keeps in the fridge for up to five days and reheats gently in a low oven or the microwave. The glaze soaks in overnight and the flavor deepens.
Flavor Variations
A splash of bourbon in the glaze adds warmth and a hint of smoke that pairs beautifully with the honey. You can swap the orange slices for pineapple rings if you want a more tropical sweetness, or stir a tablespoon of maple syrup into the glaze for extra richness.
Serving Suggestions
This ham shines next to roasted root vegetables, creamy mashed potatoes, or a simple green salad with a tart vinaigrette. I've served it with biscuits and butter, alongside braised greens, and once with nothing but a loaf of crusty bread and pickles.
- Pair with a chilled Riesling or sparkling apple cider for balance.
- Save the ham bone for soup, it carries all that glaze flavor into the broth.
- Serve the extra glaze warm in a small pitcher so everyone can add more.
Save to Pinterest This ham has become the kind of dish I don't stress over anymore. I set it up, walk away, and come back to something that looks like I fussed for hours.
Recipe FAQs
- → How do you prevent the ham from drying out during cooking?
Slow cooking the ham on low heat with a glaze and covering it helps retain moisture, resulting in tender, juicy meat.
- → What spices enhance the honey glaze’s flavor?
Cinnamon, ground cloves, and both Dijon and whole-grain mustards combine with honey and brown sugar to create a warm, balanced glaze.
- → Can the glaze be prepared in advance?
Yes, the glaze can be whisked together ahead of time and refrigerated, allowing flavors to meld before applying.
- → What’s the purpose of scoring the ham surface?
Scoring creates a diamond pattern that allows the glaze and cloves to penetrate deeper, enhancing aroma and taste.
- → Are there suggested side dishes to pair with this ham?
Roasted root vegetables and a crisp white wine like Riesling complement the sweet and spiced flavors well.