One of the biggest staples at family gatherings such as Easter, Thanksgiving, and Christmas is the roasted ham. Sometimes at these events there is not just a ham but also a turkey offered, and when given the choice, I always choose the turkey. This choice only happens for one reason – the ham is usually flavored with a sweet glaze of either honey or pineapple. As someone who is allergic to pineapple, and who prefers savory entrees over sweet, this leads to an easy choice. However, I do genuinely like the ham, so I decided to work on a recipe for everyone who prefers savory over sweet. In addition to changing the flavor palette, I also decided to work on roasting the ham in a slow cooker instead of the oven. After all, the slow cooker is my favorite tool in the kitchen, especially when prepping food for a crowd.
4-5 lb Spiral Ham
1 ¼ cups Water
2 tsp Ground Mustard
1 tsp Salt
1 tsp Pepper
1 tsp Minced Garlic
1 tsp Balsamic Vinegar
1. Pour the water, seasoning, garlic, and vinegar into the bottom of the slow cooker and use a whisk to mix it all together.
2. Place the ham into the slow cooker and use a basting brush to spread the liquid mixture over the top of it.
3. Roast the ham on low for 4-5 hours. Check the ham’s temperature after four hours. It will be done when it is at 140 degrees.
4. Take the ham out of the slow cooker and slice into thin pieces. Place them back into the pot for another hour, making sure the liquid is either covering all the pieces or use the basting brush to top the pieces sticking out of the marinade. Leave them soaking in the liquid for another hour on warm.
The best part of this recipe is that it takes the stress out of making the star entree of a big meal. Slow cookers can be your best friend when preparing for a crowd! If you do not use up all of the ham at your dinner, you can also freeze them and pull them out to dice up and use in other recipes!