Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). The water just goes straight into the bottom. Thank you so much for the advice and this mouth-watering recipe, I’m so excited! This ham was easy to make and tasted amazing. You want to bring it to a gentle simmer and take it off the heat quickly. When you have 40 minutes left for your ham, pull the ham … Thank you!!! My name is Karina and this is my internet kitchen hang-out. 3. What temp does this one get to? We, at least 10 of us, will be dining at a local Thai restaurant for Christmas! This didn’t effect the outcome, just a little confusion is all. The glaze was delicious. This fat turns into a beautiful crispy and sticky coating for your glaze and is DIVINE. If warming in the slow cooker, trim ham to fit (if needed). Run knife cutting into the fat layer about 1/4-inch deep to lightly score diamond pattern all over the surface. My husband usually cooks the ham but this time I did and it was so amazingly juicy and flavorful! All of my friends and neighbors can’t stop talking about how juicy and flavorful it is. The BEST part is slicing through it like butter, and seeing the juices burst out and run down behind each slice. However, you can add them if you wish! This post may contain affiliate links … Depending on your ham and your slow cooker, you may need to shave off a little bit to make the ham fit. Loosely cover baked ham with foil and let covered ham rest 15-25 minutes. Your email address will not be published. Join thousands of readers & get easy recipes via email for FREE! This will likely be our new go-to. Outstanding glaze! It looked beautiful. Should it be put in the oven with the cut side down or does that not matter? Made this for Christmas dinner. we daughters do clean up duty, though, while she gets to sit back and rest after all of her much appreciated hard work! I need to try this. As you are cooking the ham you will start to make the glaze. Bloomin’ Onion Garlic Bread (Pull Apart Bread) ». Beautiful! Or try these other glazed recipes: Maple Glazed Carrots Recipe, Crockpot Cherry Balsamic Glazed Pork, and Sweet Chili Hoisin Glazed Chicken Drumsticks. Place the ham … Thank you for sharing the ingredients, steps, and pictures of your recipe. When you buy your ham, you’ll notice right underneath the rind there is a gorgeous layer off fat. Followed the recipe and directions and it was amazing – whole family LOVED it. Personally, I didn’t appreciate chewing on the cloves that were wedged in and hidden from sight. Love the recipe. I will be making this ham for Christmas! In testing with the rind still on, I found the rind became chewy and gummy as the ham cooled and tough to eat. This smoked ham is coated in a homemade spice rub, cooked in a smoker, then brushed with a homemade brown sugar and maple glaze. Our oven went out and I have a ham to prepare for Easter but I’ve never cooked in in a crockpot before. Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Ever. The more the merrier, and ’tis the season, right? This would have to be the WORST kind of ham. One question I have is on the cooking time. My first time ever making a ham this year for my fiance and little brothers while our mom was in the hospital through the holidays, and this recipe was on point. Thank you for another great recipe!!! You are awesome! This was the best ham I have ever made or tasted. !I never leave comments but got such rave reviews from my family about this ham. That’s AWESOME Donno! I cooked this amazing ham for our “chosen” family get together on Saturday, was marvellous. You will want your ham at 170* when done. Hi Laura. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes). I am from Germany and want to make my very first glazed ham for christmas this year, which is not really known here. Even though it’s April 1st, here in Phoenix it was 95 degrees outside so I didn’t have to heat up my kitchen! Gather up this very simple mixture of ingredients: It’s all heated together until the sugar melts and then brushed over the entire ham to coat. Once the brown sugar glaze is thickened and cooled, the ham is removed from the oven and the heat is cranked up high. I wish I could pay a photo because out came out so pretty! The only hard part here is deciding which one you’d like to try first, so grab a ham and get to glazing! My biggest piece of advice is not to simmer the glaze for too long, as you will end up with a hard caramel once it begins to cool, and it’s extremely difficult to slather onto the outside of the ham when glazing. This works beautifully with a spiral cut ham! Hi Karina, Thanks for sharing all your tips and tricks. I used 1/2 cup. It browned nicely. I was considering lowering the oven temperature for the first step to 300 °F and increasing the time to 60 minutes, but keeping the second step temperature and times the same. However, I used a 13 pound turkey. Please read my disclosure policy. Thank you for sharing such a wonderful recipe. I like to get some of the honey butter mixture in between the slices. Pour 3/4 cup bourbon whiskey over ham and pour 1 cup water in the bottom of the roasting pan. This information will not be used for any purpose other than enabling you to post a comment. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Stick it back in the oven for the last few minutes of cooking and serve. This ham smells amazing. Take out all the guess work out and find out how to bake a juicy ham with charred crispy edges and a beautiful sticky glaze… right here! This brown sugar pineapple ham glaze is super easy to make. Nothing compliments a honey roasted ham more than a sweet and sticky brown sugar ham glaze! Excellent, tender and juicy. Let the ham rest 10-20 minutes before slicing. This cured ham is not bad at all. My mom is 85, and in great health, and she INSISTS on making the complete Easter, Thanksgiving, and Christmas dinners… sometimes she lets us do the desserts, and sometimes she does the pies….i think she’s proud of herself for the fact that she’s still able to do all of that, so we let her have her way…. Did different or how the cooking time in the oven for the next time I did or! 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