Recipe Details

Sweet Southern Slow-Cooker Ham

Prep Time: 10 minutes
Cook Time: 8 hours
Servings: 12

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 bone-in fully-cooked ham, about 5 1/2 pounds
1 cup apple cider
1/2 cup dark brown sugar
1/3 cup Kentucky bourbon, *
1/4 cup honey
1/4 cup Dijon-style mustard
4 sprigs fresh thyme

Cooking Directions

Place the ham in a large slow cooker. Whisk the cider with the brown sugar, bourbon, honey and mustard. Slowly pour over the ham. Scatter the thyme sprigs into the slow cooker.

Cook, on HIGH for 4 hours or on LOW for 8 hours, or until very tender. Remove ham to rest on a cutting board. Pass the remaining cooking liquid through a fine mesh sieve into a saucepan. Simmer for 10 minutes or until slightly reduced. Cut the ham into chunks or slices. Brush the cut pieces with the cooking liquid before arranging on a platter. Serve warm or room temperature.
Serves 12

*For a non-alcoholic alternative: replace the bourbon with 1/4 cup water and 1 tablespoon vanilla extract.

**Cooking tips: Use leftover ham to make Ham, Apple & Aged Cheddar Crêpes
 
 

Serving Suggestions

Nutrition Information

Calories: 180 calories
Protein: 31 grams
Fat: 4 grams
Sodium: 990 milligrams
Cholesterol: 80 milligrams
Saturated Fat: 1 grams
Carbohydrates: 3 grams
Fiber: 0 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.


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Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.


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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.


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