Slow Cooker Maple Dijon Ham
A tender, juicy ham slow-cooked with a sweet and tangy glaze of maple syrup, Dijon mustard, and pineapple juice.
Ingredients
- 1 fully cooked bone-in ham, butt or shank portion, 6-lb / 2.7 kg
- 1 can pineapple rings in juice 20-oz / 567 g
- 1/3 cup pure maple syrup 80 ml
- 1/3 cup whole grain Dijon mustard 80 ml
- Toothpicks for securing pineapple
Instructions
- Drain the juice from the can of pineapple rings into a small bowl. Set the pineapple rings aside. Whisk the maple syrup and whole grain Dijon mustard into the pineapple juice until combined.
- Using a sharp knife, score the surface of the ham in a diamond pattern, making cuts about 1/4-inch deep and 1-inch apart.
- Place the ham, cut-side down, into the basin of a 6-quart or larger slow cooker.
- Arrange the reserved pineapple rings over the surface of the ham, securing each with a toothpick.
- Pour the maple-dijon glaze evenly over the ham and pineapple.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours. If possible, baste the ham with the juices from the bottom of the slow cooker every hour.
- The ham is ready when heated through. Check that the internal temperature has reached 140°F (60°C) with a meat thermometer.
- Carefully transfer the ham to a cutting board or platter. Let it rest for 10-15 minutes before removing the toothpicks and slicing. Serve warm with the cooking juices from the slow cooker.
Notes
For food safety, a fully cooked ham should be reheated to an internal temperature of 140°F (60°C). An uncooked ham must reach 145°F (63°C), followed by a 3-minute rest. This recipe uses a fully cooked ham.
A 6-quart slow cooker is recommended. If your ham is too large to fit with the lid closed, you may need to trim it slightly.
Basting is optional but helps create a more flavorful and evenly glazed exterior. If you are not home to baste, the ham will still be delicious.
The cooking juices in the slow cooker make an excellent sauce. You can thicken it by simmering it in a small saucepan with a teaspoon of cornstarch mixed with a tablespoon of cold water.