Slow-Cooker Holiday Glazed Ham
The moist environment of the slow cooker guaranteed tender, juicy “baked ham.” But the glaze spelled trouble.
Why This Recipe Works
We’ve all seen beautifully bronzed hams emerge from the oven, so why not from the slow cooker? We lacquered hams with every thick, sticky, sugary coating we could think of, but every glaze slid right off during slow cooking. The glaze definitely needed to be applied after the ham was brought to temperature in the slow cooker. Our goal was to make a stovetop glaze that would have a thick, coating consistency without having to make a trip to the oven. After producing countless glazes that ranged from hard and brittlelike to tough and chewy, we found that equal parts of dark brown sugar and apple jelly thickened with a tablespoon of cornstarch gave us the ideal glaze.