Ham recipes have always been special to me; they tend to remind me of family gatherings. But recently, they have been especially special. For starters, my other ham recipe marks the first collaboration I did with my friends at US Wellness Meats, when I was their April 2012 Featured Chef. Last year, that same ham recipe was featured in People Magazine. That’s quite a lot of attention from one little cured pig leg!
The other day, US Wellness Meats asked me to try out another ham recipe, this time using a slow cooker. I jumped at the chance. This recipe is simple and not unlike my other recipe, but with the added convenience of simply throwing everything in a pot to cook in a savory broth. Better yet, this recipe works well in two ways: perfectly cooked to 140F and sliced, or slow-cooked to shreddable deliciousness. Instructions for both methods are provided below.
Savory Slow Cooker Ham
1 US Wellness Meats sugar-free ham (2-3 lbs)
1 cup chicken broth
1/2 cup orange juice
1/2 cup white wine
2 tbsp honey
1 tsp dry mustard
1/2 tsp black pepper
1/4 tsp ground cloves (or 4 whole cloves)
for the sauce:
2 tbsp honey
salt and pepper to taste
1. Place the ham in the crockpot. If it doesn’t fit, trim its edges to fit and throw the trimmed edges into the crockpot as well. If using a ham with a flat end, place the ham flat-side-down.
2. In a small saucepan, warm the other ingredients over medium heat, about 4 minutes, until the honey is melted and the mustard is dissolved. Pour the liquid over the ham, cover, and set to low.
3a. There are two ways to prepare a slow cooker ham. When using a boneless ham (like the one in this recipe), it is best to cook it only until it reaches a specific temperature. To do so, heat the ham on low until it reaches an internal temperature of 140F, about 2 hours (start checking it at 90 minutes, then every 30 minutes). Be sure to use an instant-read thermometer to get the temperature right. This method works with spiral-sliced hams (which are usually bone-in); just be sure to read the temperature for the part of the meat nearest the bone. Let the ham rest for 10 minutes before slicing.
3b. Bone-in hams can be cooked for longer temperatures, resulting in tender meat that can be cut with a fork. To do so, cook the ham on low it until you can partially shred the meat with a fork, 6-8 hours total. One the ham is cooked to your liking, remove it from the slow cooker and set aside to rest for 10 minutes before slicing. A boneless ham isn’t recommended for this method, since it tends to dry out before reaching the desired tenderness.
4. All good hams deserve a finishing sauce, so let’s use the liquid in your slow cooker to add a potent flavor to the finished product. Pour the liquid into a saucepan and heat over med/high heat. Stir in the remaining 2 tbsp honey and reduce the liquid until dark and strongly flavored, about 8 minutes, adding salt and pepper to taste at the end. Pour the sauce over the sliced ham and serve.
** If using a bone-in ham, be sure to save the bone for ham stock.
The Domestic Man 
Which way did you cook the ham in your featured photo??
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Hi Steph, the ham in the photo is using the first method (cook to temperature then slice).
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What kind of slow cooker do you have/recommend? Mine cooks so hot on the keep warm that most of the time my meat items turn to rubber in an hour. I was hoping for some advice. Thanks
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Hi Katie, we just use the standard, low-cost Crock Pot (4 qt): http://www.amazon.com/Crock-Pot-SCR400-B-Quart-Manual-Cooker/dp/B003PDI9CA/
We only use it on low, and haven’t had any problems with it. Had it for about 6 years; previously we had a fancy programmable one and I hated it.
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The way he cooked the ham pictured is in step 3a. It looks delicious!!
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This is about the eye of the round recipe you give–I think my kids and I died and went to heaven. It was soooooo good and tender–I have passed it on to several of my friends.
THANK YOU — THANK YOU—THANK YOU
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Hi Russ, This looks and sounds scrummy (scrumptious and yummy)! I have to cook ham in the oven for a couple of hundred people next week. There’s no reason why this recipe wouldn’t work for baked hams as well, right? We also have to slice our ham before heating. I’m thinking the sauce will soak in even more. Any advice?
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Hi Heidi, I would use my honey and citrus glazed ham recipe for a larger crowd: https://thedomesticman.com/2012/02/02/honey-and-citrus-glazed-ham/
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Hey, Thanks, I appreciate that!
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Slicing it ahead of time should be fine.
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Congratulations for the recipe, it looks so nice :)
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This looks really good!
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This looks delicious! I have to say, your recipe could not have come at a more perfect time. I’m in charge of the Easter ham (ah!) this year, and I will definitely be using your recipe. Thanks for sharing :)
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Is there a substitute for the the orange juice? I’ve got a citrus allergy. Normally, I just use pineapple juice, but I’m not sure how the flavor would be with the mustard in the recipe. Any ideas?
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I’d totally use pineapple juice in lieu of citrus.
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Is there a substitution one could use in place of wine?
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Kathy, in place of the wine you could use 1/4 white wine vinegar and 3/4 broth or water.
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This looks delicious! I’m planning to make it tomorrow, but I have a 5.5lb ham. Any idea of how long it will take to cook in the slow cooker?
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Assuming you are using the first method of cooking (to temperature), I would give it around 2.5 hours.
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I had run out of honey so used maple syrup in its place. everyone raved about the ham and esp. the sauce!
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Hi Russ, my name’s Alex, I run a pressure cooker blog with a few other chefs from Chicago. We do reviews and recipes. I’m wondering if you would be interested in us featuring some of your recipes on the blog? Please check out our blog and leave a comment! Looking forward to connecting with you!
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I made this recipe tonight for dinner. Only difference was that I used my pressure cooker to “slow cook” it. It was dang delicious. Thanks!
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Awesome!
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I’m cooking a large 7.59 kg (16.73 lb) ham. Would I multiply the ingredients 5x? Seems like a lot of liquid. Thanks so much for a savory option.
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Do u think using a roaster pan would be ok? I am cooking an 8 pound ham and don’t think k it will fit into crockpot
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I am a hog farmer’s wife in Minnesota…we have ham regularly!!! This is hands down…the best crock pot ham I’ve ever made!!! Thank you!!
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Awesome – glad you like it!
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This looks delicious! I have to say, your recipe could not have come at a more perfect time. I’m in charge of the Easter ham (ah!) this year, and I will definitely be using your recipe. Thanks for sharing
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This looks delicious! I have to say, your recipe could not have come at a more perfect time. I’m in charge of the Easter ham (ah!) this year, and I will definitely be using your recipe. Thanks for sharing
http://www.quantumpaleo.com/grapefruit-avocado-salad/
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Do u think using a roaster pan would be ok? I am cooking an 8 pound ham and don’t think k it will fit into crock pot.
http://www.sorbojon.com/
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A roasting pan, tightly sealed with tin foil, should be fine!
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Is the ham in the boneless recipe pre-cooked? I have an uncooked, uncured ham roast…
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do you have a recipe that works for a pre cooked ham that will be heated up on Thanksgiving?
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I always use my Honey and Citrus Glazed Ham recipe for pre-cooked ham! https://thedomesticman.com/2012/02/02/honey-and-citrus-glazed-ham/
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How would you change the cooking time if you start with a frozen ham? Or does it need to be completely defrosted first? Thanks!
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