Slow Cooker Brown Sugar Ham Recipe for Easter day 2024

Slow Cooker Brown Sugar Ham Recipe for Easter day 2024 :-This wonderful Crockpot Ham is the best dish for ham that can be made in a slow cooker. For a holiday supper that is so simple that it almost makes itself, it is prepared by cooking it in pineapple juice and then slathering it in a brown sugar glaze that contains honey, Dijon mustard, and balsamic vinegar.

Slow Cooker Brown Sugar Ham Recipe for Easter day 2024

Ingredients:

Instructions :

• Take the ham out of its container and throw away any flavored packets at the same time. You should examine the end of the bone for a plastic cap if you are using a bone-in ham, and if you find one, you should throw it away.
• Place the pineapple juice in the bottom of a big oval slow cooker that has a capacity of between 6 and 9 quarts.
• Brown sugar, Dijon mustard, honey, and balsamic vinegar should be combined in a medium bowl to form a paste together. After spreading the brown sugar mixture all over the ham, place it in the slow cooker with the flat side facing down.

• Turn the slow cooker down to LOW and cover it with the lid. Cook the ham for four to six hours, or until the flesh reaches an internal temperature of 140 degrees Fahrenheit, whichever comes first.
• Halfway during the cooking period, if you so wish, flip the ham and baste it. Repeat this process approximately one hour before the ham is done cooking.
• As soon as the ham is done, transfer it to a tray, cover it with aluminum foil to keep it warm, and let it rest for fifteen minutes. Remove any fat from the slow cooker and pour the fluids that have been strained into a saucepan.

• The juices should be brought to a simmer by placing the pot on the burner and heating it over medium heat.
• A slurry can be created by combining the cornstarch and water in a small bowl and stirring them together with a fork.
• While stirring the ham juices, slowly pour the slurry into the pot. Whisk everything together. During the first minute or two, the liquid should be allowed to bubble and thicken while being stirred occasionally.
• You can prepare a little bit extra cornstarch slurry and toss it in if you want the sauce to be in a thicker consistency.
• The ham should be served warm, with the sauce either spooned on top or served on the side.

Notes :

• Whether you choose to use a bone-in or boneless ham, whole or spiral cut, cured or uncured, smoked or not, shank, butt, or shoulder, you have the option to use any of these products.
• When calculating the number of servings, it is recommended to anticipate that each individual will consume approximately half a pound of boneless ham and half a pound of bone-in ham.
• If the weight of the ham is less than seven or eight pounds, it will likely reach 140 degrees sooner than four to six hours. Considering that the ham has already been cooked, all that is required of you is to bring it up to a temperature that is acceptable for consumption and then allow it to take in the flavors of the glaze.

• For instance, a small ham weighing three pounds will most likely be ready in two and a half to three hours. Even if you cook the ham in a slow cooker,
• it will still be tough and dry if you overcook it. In addition, if you are cooking a ham that weighs less than four pounds, you might wish to cut the other items in the recipe in half.
• It is important to be sure that the ham will fit into your slow cooker before you go out and purchase it. On the other hand, if your ham is exceptionally huge or of a shape that prevents the lid of the slow cooker from fully closing, you will need to remove a chunk of the ham in order to make it fit.
• In the event that all other options have been exhausted, you might instead cover the slow cooker with a triple layer of heavy-duty foil that is tightly sealed. When you remove the foil, you should be careful of the hot steam!

• If you want the ham to have the appearance of having been cooked in the oven, you can brush the entire ham with the glaze that has been thickened and then place it under the broiler for around five minutes (watch it carefully!) before serving.
• When you are trying to thicken your glaze, you should avoid adding cornstarch directly to the boiling liquid because it will cause it to clump. Additionally, you should avoid overstirring the sauce after the cornstarch has been added since it may not thicken properly.

Nutrition :

• Calories: 667kcal | Carbohydrates: 29g | Protein: 49g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated
• Fat: 18g | Cholesterol: 141mg | Sodium: 2725mg | Potassium: 716mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3IU | Vitamin
• C: 2mg | Calcium: 39mg | Iron: 2mg