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Honey Orange Glazed Ham

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Ingredients

1 (5 to 7 pound) fully cooked spiral sliced ham
1/3 cup orange juice
1/4 cup brown sugar
1/4 cup honey mustard
3 cloves garlic, minced

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Honey Orange Glazed Ham

  • Medium

About This Recipe

For Easter, if you are having a ham, this is the easiest and best way to heat it. Hams are usually sold fully cooked (always read the label to be sure!) so all you have to do is bring it to 140°F. And test it with a food thermometer!

But heating hams can be problematic. All of us have had ham that was tough and dry, which means it was not heated properly. The best ways to reheat ham are in the slow cooker, or wrapped in foil and heated in a 325°F oven (add a little water to the pan).

This recipe, which combines honey, orange juice, and mustard, is fabulously flavorful and delicious. And the ham is moist and completely tender, since the crockpot holds in moisture so the meat doesn’t dry out.

There’s just one caveat: make sure that your crockpot is large enough to hold the ham! There should be at least an inch of room on every side of the ham when it’s in the appliance and the cover is on.

Serve this fabulous ham with scalloped potatoes, a gelatin salad, some roasted asparagus, dinner rolls, and a wonderful lemon angel food cake for dessert.

Steps

1
Done

Fold two long sheets of heavy duty foil to make two narrow strips. Put them into a 6-quart slow cooker so they form an X.

2
Done

Unwrap the ham and place it in the slow cooker.

3
Done

Combine the orange juice, brown sugar, mustard, and garlic in a small bowl and mix well. Pour this mixture over the ham.

4
Done

Cover the slow cooker and cook on low heat for 7 to 8 hours or until the ham registers at least 140°F on a food thermometer. Remove the ham from the crockpot with the foil sling and put on a serving platter.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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