An Easy and Delicious Slow Cooker Holiday Ham You'll Want to Make This

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Making this baked ham is quite easy. Step 1: Make the bourbon glaze which includes bourbon, light brown sugar, and cinnamon, in a small saucepan. Placing this on a simmer allows the ingredients to become syrup. Step 2: Once the syrup has cooled, pour it over the ham and in between the slices as well. Step 3: Rub the ham with yellow mustard first.

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Place ham on a rack in roasting pan, fat side up; score fat. Bake at 325° for 1 hour and 15 minutes. In a bowl combine Fustini's Blood Orange olive oil, Cinnamon Pear Balsamic Vinegar and mustard. Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham.

An Easy and Delicious Slow Cooker Holiday Ham You'll Want to Make This

Remove the ham from oven and increase temp to 425 F. Discard the foil covering the ham. Microwave the brown sugar and honey for 30 seconds. Stir the mixture and add the cinnamon and clove. Microwave another 30 seconds until the glaze is liquid. Brush or spoon half the glaze over the ham.

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To make this ham glaze recipe, place butter, brown sugar, pineapple juice, cinnamon, nutmeg and cloves in a pan or saucepan. Bring the pan to a simmer, stirring occasionally. Boil the glaze for 5-7 minutes or until it has started to thicken and become syrupy. Cool the glaze slightly, then brush or pour it over a ham in a roasting pan.

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How to make cherry glazed ham. Bake the ham: Place the ham in a large roasting dish. Add the onion, garlic, rosemary, apple juice and water. Cover tightly with foil and place in a preheated oven. Bake the ham for 20 minutes per 500g/1lb. Make the glaze: While the ham is cooking, combine the pitted cherries, aromatics, vinegar, sugar and lemon.

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Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes). Reduce heat to low and add in the garlic.

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Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan) Pour the water in the baking dish, then place in the oven. Bake for 1.5 - 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.

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Raise oven temp to 425 degrees Fahrenheit. With a turkey baster or long spoon remove a little of the flavor water from the bottom of the pan. Place into a small bowl to mix with the honey, to make a honey glaze. With a fork or small tongs remove the whole cloves. Place the ham with the flat side down on the rack.

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Cinnamon is the inner bark of a tee spice that is harvested and dried. It can be used in stick form or ground form. This brown sugar and spice combo will give your ham a lovely crust and a beautiful aroma. The cinnamon provides not just another layer of flavor but an aromatic smell as well making your ham a tiny bit extra delicious. Cloves

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Step 5: Combine 1/2 cup of brown sugar, ground cloves, cinnamon and nutmeg in a small bowl.Stir to combine. Step 6: Remove the ham from the oven and use a pastry brush to coat the entire ham with the syrup. Step 7: Pour the brown sugar mixture over the syrup, patting it all over the ham. Use up to 1/4 cup of the reserved brown sugar to top the ham, covering in missed sections.

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Make the honey butter while the ham is heating up or sitting at room temperature. Cut 1/2 stick (4 tablespoons) unsalted butter into 4 pieces, place in a small bowl, and let sit at room temperature until softened. Add 1/4 cup honey and 1/4 teaspoon of the kosher salt, and stir to combine. Make the spiced sugar.

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Stir to mix. Add about 2-3 tablespoons of water, stirring to blend thoroughly. Boil the mixture. Carefully separate the ham slices and pour most of the glaze over the ham. Using a kitchen brush, coat the top of the ham slices with the remaining glaze. Return to the broiler (still on low heat) for 1-2 minutes.

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Preheat the oven to 375F / 190C and place the pork shoulder in a large stockpot. Add the vinegar and enough water to cover. Then add the bay leaves, onion, and 4 or 5 cloves to the pot. Cover and bring to a boil. Then, turn down the heat and simmer gently for 2 hours.

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Place ham in a roasting pan or baking dish and use a pastry brush to apply 1/2 of the glaze over the outside of the ham. If you have a spiral cut ham, run the brush into the grooves and between some of the slices of ham. Reserve remaining glaze. Bake the ham for 30 minutes before removing and basting with 1/2 the reserved glaze.

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Used this on my Thanksgiving ham and everyone loved it! Great for after cooking the ham, as an extra layer of flavor over the sliced ham. I usually make extra for pouring over the sliced ham and this will by itself cover and glaze a 12-pound ham over the course of the whole cook time to keep the ham moist and tasty.

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In a small bowl, mix the brown sugar, salt, onion powder, garlic powder, cinnamon, nutmeg, ginger and cloves together. Place the ham in the roasting pan and sprinkle half of the spiced sugar mix over the top of the ham. Pat the spices gently so they stick to the ham well. Broil the ham for about 5 minutes.