Slow cooker ham recipe for Easter
I’ll be doing a Slow Cooker Ham recipe for Easter dinner this year. Bill likes to eat Easter dinner about 1:30 PM shortly after we get home from church so I time the ham so that it is done for 1 PM. That gives me time to get my side dishes cooked and the table set. I do a lot of my Easter dinner preparation the night before. On Easter, it’s just a matter of putting things in the oven and on the stove top during that last hour before dinner.
There are a few things that are important to remember in cooking a ham in a slow cooker, no matter which slow cooker ham recipe you use.
- Choose the right size ham for your slow cooker. If you are not good at judging size and have to take a small measuring tape with you to the store, do it. It is very important with any roast to be cooked in a slow cooker that the lid be able to seat itself tightly on the lip of the crock. I have heard of people who were unhappy with the results of a slow cooker ham recipe and usually the reason is that the ham was too large preventing the lid from fitting properly so moisture escaped. Some people try to put foil around the lid in hopes of keeping the heat and moisture in. That isn’t a foolproof solution, and often ends in culinary disaster.
- Buy the right type of ham for the slow cooker ham recipe you are cooking. There are many types of ham – precooked and uncooked, smoked, dry cured and brine cured, shoulder, butts and shanks, spiral cut. So pay attention to what the recipe calls for. Using a recipe meant for a bone-in butt to cook a spiral ham, can leave you with a dry, overcooked mess worthy of the dog dish.
- Pay attention to cooking time. If your slow cooker ham recipe calls for a 7 pound ham in a 7 quart slow cooker to cook for 8 hours, and you have a 3 pound ham in your 4 quart slow cooker, you need to reduce the cooking time. As a rule, 1 hour of cooking time (on low) per pound will work well. If you are making changes to a recipe, be aware that overcooked ham will be dry and tough so you should keep an eye on the ham.
- Be careful of your internal temperatures. Use a meat thermometer to check your ham to be sure it is cooked. Not all hams are the same. If you are cooking an uncooked ham, you want an internal temperature of 160F. The internal temperature of a precooked ham should be 140F.
A slow cooker ham recipe can result in a delicious succulent dinner loaded with flavor but like anything you have to follow the directions. For more facts and information on ham check out the USDA website. Have a Happy Easter!
|Slow Cooker Ham Recipe - Moist and Fork Tender|| || |
- 6 - 7 lb. ham Bone-in Butt or Shank are my personal favorites.
- ¾ c. gingerale
- prepared yellow mustard
- 1 c. brown sugar
- 2 tsp. orange zest
- Optional ingredients -
- 20 whole cloves (optional) Makes for a pretty presentation, adds flavor, and smells heavenly while cooking.
- Corn starch for thickening is making sauce from drippings.
- Spray inside of crock pot with non stick cooking spray.
- If you are going to use the cloves, score the ham in a crosshatch pattern making 1 inch squares with cuts ¼" deep. Insert whole cloves at intersecting points.
- Pour gingerale over ham.
- Coat ham with mustard.
- Sprinkle orange zest over ham.
- Sprinkle brown sugar over ham.
- Set slow cooker on low. Cook uncooked ham for 7- 8 hrs and then check internal temp. Cook precooked ham for 4 hrs. and check internal temp. When ham is done remove from slow cooker and place on platter tenting it with foil. Let rest while you prepare optional sauce.
- Sauce -
- Strain liquid left in slow cooker into a saucepan. Taste to see if it needs any seasoning. Most likely it won't need salt.
- Take 2 tbsp. of corn starch and mix with ¼ cup water to make a slurry.
- Over medium heat, add the cornstarch slurry to the hot liquid while stirring gently with a whisk. It should only take a minute to thicken. Don't over stir as it may break down. Serve the sauce over the ham.
This Slow Cooker Ham Recipe was featured at the following blogs -