Just like America’s other favorite foodie holiday, Thanksgiving, Easter has become a day to stress and juggle as you try to get all your delicious dishes into the oven on time. This year, you can take a load off and pour yourself a mimosa while you’re at it — because the slow cooker’s going to do the heavy lifting.
Yes, we’re moving the ham to the slow cooker and freeing up all that oven space for whatever else is on the Easter menu. The slow cooker is really the perfect tool for the job, since most hams are already cooked and it’s really just a matter of warming them up. This recipe works great at high heat for six hours, but if you want or need to do it more slowly, feel free to set it to low for eight to 10 hours too. No complicated glazes necessary either; just a reduction of the cooking juices to pour over the top and keep things moist when serving.
Slow cooker Easter ham recipe
Serves 10 – 12
Prep time: 5 minutes | Cook time: 6 hours 10 minutes | Total time: 6 hours 15 minutes
- 1 (8- to 9-pound) spiral-cut (precooked) ham
- 1/2 cup orange juice
- 1/2 cup water
- 1 tablespoon maple syrup
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground cloves
- Place the ham cut side down into a large slow cooker.
- In a small saucepot over medium-high heat, combine the remaining ingredients, and whisk until simmering.
- Pour the liquid on top of the ham in the slow cooker, cover, and cook on high for 6 hours, basting with the liquid about every hour.
- Once cooked, transfer the ham to a serving platter, and pour the liquid into a large skillet with high sides. Bring to a high simmer, and reduce the liquid for 10 minutes.
- Once reduced, pour over the ham, slice, and serve.
Before you go, check out our slideshow below.
More recipes to use ham leftovers
Updated by Bethany Ramos on 3/10/16