Side Pannel
Slow Cooker Pepper Jelly Glazed Ham
Slow Cooker Pepper Jelly Glazed Ham
- Recipe Submitted by Panocha on 11/04/2014
Category: Healthy Recipes, Main Dish
Ingredients List
- For the Ham:
- 1 (6 to 8 pound) boneless, smoked ham
- About 20 whole cloves
- 1/2 cup of apple cider
- ---------------------------------------------------------------------
- For the Glaze:
- 1/2 cup of light brown sugar, packed
- 1/2 cup of pepper jelly
- 1 tablespoon of Creole mustard
- 2 tablespoons of apple cider vinegar
Directions
Score ham 1/4 inch deep and 1 inch apart and repeat, crosshatching the cuts in a diamond pattern. Scatter the whole cloves in the crosscuts. Pour 1/2 cup of apple cider in the bottom of slow cooker and place ham on top. Cover and cook on high for 1 hour.
Mix together the brown sugar, pepper jelly, mustard and vinegar and pour about 1/2 cup of the glaze evenly all over the ham. Cover and cook on low for about 3 to 4 hours, or until internal temperature reaches 140 degrees F, basting occasionally. Do not overcook.
Remove ham from the slow cooker, dab on the remaining glaze and let rest for 15 minutes before carving.
Cook's Notes: You may use this recipe for a bone-in or semi-boneless half ham, however you will need to adjust the cooking time accordingly. Time will depend on size of ham. Either way, be sure to choose a ham that will fit into your larger slow cooker! The ham I used in my 6 quart slow cooker was 6 pounds and after cooking 1 hour on high, finished on low in 3 hours. If you are away from home and unable to do the high/low cooking, cook the ham on low for about 6 to 7 hours total depending on the size. Boneless hams are usually netted during the smoking process; follow those lines when scoring and studding. For less heat, substitute mango, apricot, peach or apple jelly.
To set glaze in the oven, preheat oven to 350 degrees F. Remove ham from the slow cooker at about 135 degrees, place into a foil lined baking pan and carefully spread remaining glaze over the top. Bake for 30 minutes uncovered, or until temperature reaches 140. Remove and let rest for 15 minutes before carving.
Mix together the brown sugar, pepper jelly, mustard and vinegar and pour about 1/2 cup of the glaze evenly all over the ham. Cover and cook on low for about 3 to 4 hours, or until internal temperature reaches 140 degrees F, basting occasionally. Do not overcook.
Remove ham from the slow cooker, dab on the remaining glaze and let rest for 15 minutes before carving.
Cook's Notes: You may use this recipe for a bone-in or semi-boneless half ham, however you will need to adjust the cooking time accordingly. Time will depend on size of ham. Either way, be sure to choose a ham that will fit into your larger slow cooker! The ham I used in my 6 quart slow cooker was 6 pounds and after cooking 1 hour on high, finished on low in 3 hours. If you are away from home and unable to do the high/low cooking, cook the ham on low for about 6 to 7 hours total depending on the size. Boneless hams are usually netted during the smoking process; follow those lines when scoring and studding. For less heat, substitute mango, apricot, peach or apple jelly.
To set glaze in the oven, preheat oven to 350 degrees F. Remove ham from the slow cooker at about 135 degrees, place into a foil lined baking pan and carefully spread remaining glaze over the top. Bake for 30 minutes uncovered, or until temperature reaches 140. Remove and let rest for 15 minutes before carving.
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