Now, this is an easy recipe to make at any time of day. Sometimes I make this ham just for the purpose of later freezing it and having lots of yummy tasting meat to make soups with. It is quite delicious that way! I like to cook this ham and use the leftovers for soup. It makes a wonderful ham and bean soup or even ham and potato. All you do is chop the ham up and toss it back into the slow cooker with the additional ingredients. Yum!
These ladies made this ham for those who run the corporate office of Kroger’s and even they loved it. This is definitely on my to-do list again soon!
Ingredients
7-10 lb Honey Baked spiral ham (mine was pre-cooked)
2 tablespoons brown Dijon mustard (I used spicy)
1/2 cup Domino brown sugar
1/2 cup honey
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup of water
2 tablespoons cornstarch
Instructions
Spray your slow cooker with non-stick cooking spray (if you have a slow cooker liner, I suggest using it- it will make clean-up a breeze!). Place ham in the crock pot.
Combine sugar, honey, nutmeg, cinnamon, and mustard in a sauce pan on medium heat. Let cook for 2-5 minutes (until ingredients melt and combine) and whisk thoroughly. Remove from heat.
Pour water in the bottom of the crock pot. Pour honey/brown sugar mixture over the ham.
If the lid does not fit over your ham, you can make a tin foil tent (I used an 8 lb ham and it didn’t fit in my 6 quart slow cooker).
Cook the ham on low for 6-8 hours. Baste the ham with the juices in the bottom of the slow cooker once every hour.
Once your ham is done, remove it from your slow cooker. Pour the juices in the bottom of your slow cooker into a medium saucepan. Mix together 2 Tablespoons of cornstarch with 1 Tablespoon of water and pour into the saucepan. Cook on medium heat until it starts to thicken. Use that as a glaze over the ham or even as a gravy for potatoes.
Even if you don’t have a slow cooker, you can still bake this ham in your oven. Once again, make a tent with aluminum foil and bake 15 to 20 minutes per pound at 350 degrees. Baste the ham once every thirty minutes.
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Quick Tip: Let this rest for a few minutes before serving so the juices don’t all run out.
