Save space in the oven by making Crockpot Express Ham. Add a delicious copycat HoneyBaked ham glaze for the perfect holiday dinner.
Easter is right around the corner and I’m already seeing ham on sale at the grocery stores. I decided to grab one this week to try making Crockpot Express Ham. Since most hams are already cooked through, you only need to warm up the meat when serving. Doing this in your CPE is a great way to keep the oven free for other Easter dinner dishes!
I started with a 10 pound, spiral cut ham. That was the smallest one I could find. I knew it would be way too big for my 6 quart Crockpot Express, so I cut it in half as evenly as I could. Then I put the flat side down on my trivet (I love this one with handles for large cuts of meat!) in the pot. I used the pot strictly for heating up the ham. The glaze comes later.
If you want to, you can wrap the ham in foil and add your seasonings or glaze right away. I like to use a copycat HoneyBaked ham glaze recipe, though. It cooks on the stove and then you pour it over the meat and broil it for a few minutes to get that lovely crackling glaze. I got the recipe from my mom-it’s the one she uses every holiday. I have no idea where it came from-it’s just a piece of paper in her recipe file. 🙂
Mmmm…just look at that sticky goodness! A five pound cut is perfect for our family. We had enough for dinner, some leftovers for sandwiches and a ham bone for making Ham and Beans Soup later. (A recipe that is easily converted from slow cook to pressure cooking in the Crockpot Express!)
You can do this same thing with an uncut ham as well. The way to keep the cook time short is to slice it first, but if you want to warm it up whole, you can do that as well. Just increase the cook time (probably to 20 minutes) to get it warmed all the way through and then slice it before serving.
Crockpot Express Ham
For the ham
- 1 5 lb pre-cooked, spiral cut ham
- 1 1/2 cups water
For the glaze
- 1 cup white sugar
- 1/2 tsp onion powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg (freshly ground if possible!)
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- 1/4 tsp paprika
- 2 tbsp water more as needed
For the ham
- Trim the ham roast as needed to fit inside the inner pot. (I purchased a 10 pound ham and cut it in half.) Add 1 1/2 cups water to the pot. Place the trivet in the pot and put the ham on top.
- Close and lock the lid. Turn the steam release valve to closed. Press Steam and set time for 8-10 minutes. (There's some leeway because the ham is already cooked-you're just heating it up. Go with less time if your cut is smaller, more if you have a larger cut with thick slices.)
- When the timer is done, do a quick release and set the ham aside on a broiling pan to be glazed. If the ham isn't sliced already, score it so the glaze will run down into the ham and get caught in little "puddles" on top of the ham roast.
For the glaze
- Place all the ingredients in a small saucepan and bring to a boil. Add more water as needed to get the consistency you want.
- Boil for 1 minute, stirring regularly. Pour the glaze over the cooked ham.
- Broil on High for 1-3 minutes until the glaze is bubbling and crackling. Watch carefully-sugar will burn quickly!
- Remove from heat and serve immediately.
Looking for a side dish to go along with your Crockpot Express Ham? Try one of these this Easter!
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