Ham in the Slow Cooker

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Ham in the Slow Cooker

Here’s a 2-ingredient recipe that takes the guesswork out of making a simple, juicy ham perfect for special occasions. Thousands of home cooks agree — our slow cooker ham recipe will wow any time of year.

Allrecipes Magazine

How to Make Slow Cooker Ham

Making a sweet and savory ham to share with the whole family couldn’t be easier. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:

Simply spread the brown sugar on the bottom of the slow cooker, place the ham flat side down, then spread the remaining sugar all over the ham. Crushed pineapple or pineapple juice is an optional (but delicious) addition to the flavor profile.

How Long to Cook Ham in Slow Cooker

Cover the ham and cook on low for six to eight hours. If you have a smaller ham (4-5 pounds) you can reduce the cooking time to about four hours. The internal temperature should read at least 145 degrees F before serving.

What to Serve With Slow Cooker Ham

Flavorful slow cooker ham pairs well with decadent dishes like scalloped potatoes and old-fashioned green bean casserole. Maple-glazed carrots or bean salad would also work well.

How to Store Slow Cooker Ham

Cooked ham will keep in the refrigerator for three to four days. Store in an airtight container or tightly wrapped in plastic for best results. Reheat in a 300 degrees F oven just until thoroughly warmed.

To freeze leftover ham, wrap it in plastic or aluminum foil before placing it in an airtight container to prevent freezer burn.
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Allrecipes Community Tips and Praise

“This is one of our favorite recipes and I have made it a half a dozen times or so,” shares Auntylene. “It is so easy to prepare before I go to work in the morning and when I get home it is ready and delicious. What a welcome smell when I walk in the door!”

“This recipe results in a moister ham than one baked in the oven,” says reviewer Cathy D. “You can use a pre-cooked spiral cut ham, but you have to cook it for a much shorter time than the recipe indicates.”

“Ridiculously simple,” raves Tim. “I added whole cloves (around 18) and used my injector every 2 hrs 30 minutes to inject that juice and baste the outside. REALLY good!”

Editorial contributions by Rai Mincey

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