Maple-Mustard Slow Cooker Ham

Why This Maple-Mustard Slow Cooker Ham Works

During the long, low cooking time, the ham slowly warms all the way to the center without drying out. The slow cooker holds in steam, so the meat stays moist while the fat under the skin gently melts. That melted fat soaks into the meat and keeps each slice tender instead of tough or stringy.

As the hours go by, the maple syrup, brown sugar, and spices in the glaze start to thicken and cling to the outside of the ham. Some of that sweet, tangy liquid runs down into the cuts and around the bone, so the inside of the ham doesn’t just taste salty, it picks up the maple and mustard too. The apple cider vinegar keeps the glaze from being sticky-sweet and slightly loosens the outer layer of the ham, so it stays soft instead of rubbery.

Once the heat is turned off and the ham rests, the hot juices settle back into the meat. Slices then come off juicy, with a sticky, flavorful coating on the outside and tender meat all the way through.

Mistakes To Avoid

Letting the ham cook much longer than 7 hours on low can make the meat stringy and dry, even though it is sitting in liquid. The slow cooker keeps steaming the surface and pulling moisture out, so the slices end up tough and chewy instead of tender.

Starting with a ham that is too big for the slow cooker causes uneven heating. Parts of the ham sit above the glaze and don’t get enough heat or moisture, so some sections stay firm and dry while the bottom turns soft and overcooked.

Skipping the trimming of excess fat leaves a thick cap that doesn’t really melt in the slow cooker. The glaze then slides off the fatty layer, and the meat underneath doesn’t get coated, so the outside ends up greasy while the inside stays bland and plain.

Pouring the glaze over the ham and never basting during cooking lets all the syrupy mixture sit at the bottom. The top and sides of the ham dry out against the slow cooker walls, while the bottom becomes overly sweet and sticky.