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Fork-Tender Slow-Cooked Baked Ham: A Holiday Centerpiece

There are certain aromas that, for me, are intrinsically linked to pure joy and comfort. The scent of spices – particularly warm, sweet ones – mingling with the savory richness of slow-cooked meat is one of them. I remember one particularly memorable Christmas Eve, the kind where snow was falling softly outside and a cozy fire crackled in the hearth. The house was filled with the incredible perfume of this very ham, slowly transforming in the crock-pot. It wasn’t just the smell; it was the anticipation, the promise of a delicious meal shared with loved ones. This recipe, with its simple yet profound blend of sweet and spice, has become a cherished tradition, reliably delivering a ham so tender it practically melts off the bone, promising smiles all around the table.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Servings: 12-14
Yield: 1 large ham
Dietary Type: Adaptable (check specific ingredients)

Ingredients

This recipe calls for a pre-cooked ham, making it wonderfully straightforward for even the busiest holiday cook. The magic truly happens with the glaze and the slow, gentle cooking process.

4 lbs pre-cooked boneless ham
1/4 cup whole cloves
1/3 cup plus 2 tablespoons sweet butter
3/4 cup plus 1/3 cup maple syrup
2 tablespoons bourbon whiskey (optional, but highly recommended for depth of flavor)
1/2 cup brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon dry mustard
1/2 cup pineapple juice
1 orange, sliced thin
2 slices candied ginger
2 large green apples, peeled, pitted, and cut into bite-sized chunks
1/4 cup dark raisins
1 tablespoon vanilla extract
1/2 teaspoon apple pie spice

Equipment Needed

Large sheet of heavy-duty aluminum foil
Small saucepan
Crock-pot (slow cooker)
Sharp knife
Meat thermometer
Skillet
Warmed serving platter

Instructions

The beauty of this slow-cooked ham lies in its low and slow approach, allowing the flavors to meld and the meat to become incredibly tender. Don’t be tempted to rush the process; the reward is well worth the patience.

Begin by preparing the ham. Wash the ham under cool water and then pat it thoroughly dry with paper towels. This step is crucial for ensuring the glaze adheres well.
Using a sharp knife, score the ham. Make diagonal cuts about 1/4 inch deep across the surface. Then, score again in the opposite diagonal direction, creating a diamond pattern.
Randomly insert the whole cloves into the ham, pressing them into the crossings of the scored lines. The cloves will impart a subtle, aromatic spice as the ham cooks.
Lay out a large sheet of heavy-duty aluminum foil on your counter. It needs to be large enough to securely wrap the ham. Place the ham, fat side up, in the center of the foil. The melting fat will help to baste the ham as it cooks, keeping it moist and flavorful.
Now, let’s make that irresistible glaze. In a small saucepan, combine 1/3 cup of sweet butter, 3/4 cup of maple syrup, bourbon whiskey (if using), brown sugar, nutmeg, cinnamon, dry mustard, and pineapple juice.
Cook this mixture over medium heat, stirring frequently. Bring it to a full boil. Once boiling, reduce the heat and cook for 1 minute more. This brief cooking time helps to meld the flavors and slightly thicken the glaze.
Carefully brush the ham generously with the maple glaze. Make sure to get it into the scored areas. Any leftover glaze can be reserved and warmed up later to serve alongside the ham.
Arrange the thin orange slices on top of the glazed ham. Place one slice of candied ginger on each side of the ham.
Wrap the ham tightly in the aluminum foil, ensuring it’s completely enclosed.
Carefully place the foil-wrapped ham into your crock-pot.
Cover the crock-pot and cook on HIGH for 1 hour.
After the initial hour on high, reduce the heat to LOW and continue to cook for 6 to 7 hours. The total cooking time will depend on your crock-pot and the size of your ham, but the goal is for a meat thermometer to register 160°F when inserted into the thickest part of the ham.
Once the ham reaches the desired temperature, remove it from the crock-pot. Carefully unwind the foil and let the ham sit for a few minutes. This resting period allows the juices to redistribute, ensuring a more tender and flavorful result.
While the ham rests, prepare the delightful apple and raisin side. In a skillet, melt the remaining 2 tablespoons of butter over medium heat.
Add the peeled, pitted, and chunked green apples, the dark raisins, the remaining 1/3 cup of maple syrup, vanilla extract, and apple pie spice to the skillet.
Cover the skillet and cook for 10 minutes, stirring occasionally, until the apples are tender but not mushy.
Place the ham on a warmed serving platter.
Drizzle any accumulated juices from within the foil over the ham.
Slice the ham and serve it with the warm apple and raisin mixture.

Expert Tips & Tricks

To elevate your slow-cooked ham experience, consider these professional insights:

Quality of Ham Matters: Start with a good quality pre-cooked ham. A bone-in ham will offer a slightly richer flavor, but a boneless ham is often easier to carve and tends to cook more evenly in a slow cooker.
Don’t Skip the Scoring: Scoring the ham not only looks beautiful but also allows the glaze to penetrate deeper into the meat, infusing it with flavor and helping the spices to adhere.
Bourbon’s Secret Role: The bourbon in the glaze isn’t just for show; it adds a wonderful depth of flavor and a subtle sweetness that complements the maple syrup beautifully. If you prefer not to use alcohol, you can substitute it with an equal amount of extra pineapple juice or a splash of apple cider.
The Power of Resting: Just like any other roasted meat, allowing the ham to rest after cooking is critical. This ensures the juices remain within the meat, rather than running out onto the platter, resulting in a more succulent ham.
Crock-Pot Calibration: Slow cookers can vary in their heating intensity. If you find your crock-pot tends to run hotter, you might need to slightly adjust the low cooking time. A meat thermometer is your best friend for ensuring perfect doneness.

Serving & Storage Suggestions

This fork-tender slow-cooked ham is a showstopper on its own, but it pairs wonderfully with a variety of side dishes. Consider classic holiday accompaniments like mashed potatoes, roasted Brussels sprouts, or a light green salad to balance the richness of the ham. For a truly festive meal, serve it with cranberry sauce and sweet potato casserole.

Leftovers are a treasure! Store any remaining ham, tightly wrapped in foil or plastic wrap, in the refrigerator for up to 3-4 days. The apple and raisin mixture can be stored separately in an airtight container for the same duration.

To reheat leftover ham, you can either gently warm slices in a skillet with a little extra glaze or juice, or re-wrap the remaining portion in foil and warm it in a low oven (around 300°F) until heated through.

Nutritional Information

Please note that this is an estimated nutritional breakdown and can vary based on the specific ingredients and brands used.

Nutrient	Amount per Serving (approx. 1/14th of ham with glaze)	% Daily Value
Calories	390 kcal	20%
Total Fat	15.1 g	23%
Saturated Fat	6 g	30%
Cholesterol	121 mg	40%
Sodium	1843.2 mg	76%
Total Carbohydrate	35.2 g	11%
Dietary Fiber	2.2 g	8%
Sugars	28.8 g	58% (Added Sugars)
Protein	27 g	54%

Percentages are based on a 2,000 calorie diet. Individual needs may vary.

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment and make it your own:

Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the glaze for a touch of heat.
Citrus Twist: Replace the orange slices with grapefruit or even thin slices of pineapple for a different citrus profile.
Whiskey Alternative: If you’re not a fan of bourbon, consider using dark rum, brandy, or even a good quality apple cider for a non-alcoholic option in the glaze.
Herbaceous Notes: Add a sprig or two of fresh rosemary or thyme to the foil packet when cooking the ham for an extra layer of aromatic complexity.

FAQs

Q: Can I use a bone-in ham instead of boneless?
A: Yes, absolutely! You can use a bone-in ham, but you might need to adjust the cooking time slightly as bone-in hams can sometimes take a little longer to cook through. Always rely on a meat thermometer for accuracy.

Q: My ham seems a bit dry. What did I do wrong?
A: The most common reason for dry ham is overcooking. Ensure you are using a meat thermometer and removing the ham as soon as it reaches 160°F. Also, make sure the ham is well-wrapped in foil to trap moisture.

Q: How can I speed up the cooking time?
A: While slow cooking is ideal for tenderness, you can increase the initial HIGH cooking time in the crock-pot or slightly increase the temperature if using an oven. However, be very mindful not to overcook it, as this will compromise the texture.

Q: Can I prepare the glaze ahead of time?
A: Yes, you can prepare the glaze ingredients in the saucepan and store them covered in the refrigerator. Reheat gently before brushing onto the ham.

Q: What if I don’t have a crock-pot?
A: You can adapt this recipe for an oven. Place the scored and glazed ham fat-side up in a roasting pan. Cover tightly with foil. Bake at 300°F (150°C) for approximately 18-25 minutes per pound, or until a meat thermometer registers 160°F.

Final Thoughts

This slow-cooked baked ham is more than just a recipe; it’s an invitation to gather, to celebrate, and to savor the simple pleasures of good food shared with good company. The aroma that fills your kitchen as it cooks is just the prelude to the tender, succulent ham that awaits. Whether you’re serving it for a grand holiday feast or a special Sunday dinner, this ham is guaranteed to impress. Don’t hesitate to try it, and I’d love to hear about your culinary triumphs and any delicious twists you’ve added. Pair it with your favorite festive sides and a glass of mulled wine for a truly unforgettable meal.

Fork Tender Slow-Cooked Baked Ham Recipe