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Prep 10min
Total3hr25min
Ingredients4
Servings12
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Ingredients
1
fully cooked boneless ham (5 to 6 lb)
1/2
cup honey Dijon mustard
1/2
cup real maple syrup
1/2
cup packed brown sugar
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Steps
1
Spray 6- to 7-quart oval slow cooker with cooking spray. Make cuts about 1 inch apart and 1/4 inch deep in diamond pattern in top of ham. Place ham in slow cooker.
2
In small bowl, stir together mustard, syrup and brown sugar with whisk until well blended. Pour mixture over ham.
3
Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in ham reads 140°F.
4
Remove ham from slow cooker. Cover loosely with foil; let stand 10 to 15 minutes. Strain cooking juices. Slice ham; pour strained juices over ham.
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A large slow cooker, with its moist environment, is perfect for reheating a fully-cooked ham. As the ham heats up, it releases juices that blend with the glaze, creating a delicious sauce to spoon over the sliced meat.
There are different varieties of ham and each one is prepared a little differently. A fresh ham is raw and uncured, so you’ll need to roast it before serving. A dry-cured ham, such as prosciutto, is usually considered pre-cooked. It is buried in salt, often along with sugar and spices, and then air-dried. For this recipe, look for a fully cooked, wet-cured ham that’s been soaked or injected with a spiced brine. It only needs to be cooked to an internal temp of 140°F.
Use real maple syrup — it's more expensive than maple-flavored corn syrup, but the flavor it delivers is worth the investment.