Sweet Bourbon Slow Cooker Ham

Why This Sweet Bourbon Slow Cooker Ham Works

During the long, low cook, the ham slowly warms all the way to the center without drying out. Since it is already fully cooked, the slow cooker’s gentle heat just loosens the meat fibers instead of tightening them, so the slices stay juicy and tender instead of tough.

As the hours go by, the brown sugar, honey, and bourbon mixture thins out from the heat and then starts to thicken again. It runs over the ham, sinks into the cuts and seams, and then clings to the outside. Each time it is basted, more of that sweet, tangy glaze soaks into the surface.

Over time, the Dijon mustard and apple cider vinegar cut through the sweetness and keep the glaze from tasting flat or sticky. The cinnamon and cloves warm up in the heat and spread through the liquid, so by the end, the outside of the ham is coated in a shiny, sticky layer, while the inside stays moist and lightly flavored all the way through.

Mistakes To Avoid

Letting the ham cook on high heat instead of low often makes the outside tough and stringy while the inside stays a bit rubbery. The glaze can burn onto the edges of the slow cooker, turning bitter and sticky instead of staying smooth and syrupy around the ham.

Putting the ham in the slow cooker with the wrong side down causes uneven heating. If the rounded side sits down in the liquid instead of the flat side, some parts sit in too much sauce and get soggy, while the top dries out and doesn’t soak up much glaze.

Skipping the hourly basting leaves most of the glaze at the bottom of the slow cooker. The ham surface then dries out and stays pale, and the liquid at the bottom turns very sweet and strong while the meat itself tastes bland and one-note.

Using a spiral-cut ham without adjusting the time can cause it to dry out. All the exposed slices lose moisture faster, so by the time the center is hot, the outer slices can turn chewy and a bit leathery.