I made this Slow Cooker Ham for our Easter dinner but did not get a chance to post it until now. Better late than never, right? Besides there are still lots of ham left at the grocery stores and you can probably pick one up at reduced price. I do have another hunk in the refrigerator waiting to be roasted soon.
Bone-in fully cooked ham are typically halved as the entire leg can be huge. Half ham comes labeled butt end or shank end. The butt end comes from the upper thigh and has a rounded end. It is meatier but harder to carve. The shank end comes from the lower portion of the leg and has a pointed or tapered end. It is less meaty but easier to carve because of the bone structure.
Estimate about ½ to ¾ of a pound of bone-in ham per person. I usually choose a small butt end ham between 6 to 8 pounds. The shank end is fine too as it really is a matter of preference.
- 1 bone-in fully cooked ham (about 6 to 7 lbs/2.7 to 3.15 kg)
- 1 cup (240ml) apple juice
- ½ cup (90g) brown sugar
- 1 cinnamon stick
- 8 dried cloves
- Place ham cut side down into slow cooker insert. Add brown sugar, cinnamon stick, and cloves.
- Pour apple juice over the ham. Cover and cook on high for 6 hours or low for 8 hours.
- When done, remove ham. Strain liquid into a small saucepan. Skim off as much fat as possible from the liquid. Boil on the stove until sauce is reduced by half.
- Slice ham and brush or pour sauce over ham slices before serving.
If you have any leftovers, you may want to check out my Quick and Easy Char Siew (Chinese Barbecue Pork) recipe. Also, do not throw away the carved out bone. Use it to make stock for soups. I have a slightly spicy Split Pea and Sausage Soup here using chicken stock but I have saved the bone from this ham for another version of this delicious soup. Do check back for the recipe coming up soon.
Enjoy…..and have a wonderful day!