Step-by-Step Instructions
Step 1 — Prepare the Crockpot
Lightly coat the inside of a large crockpot (6-quart or larger) with cooking spray. This prevents the sugary glaze from bonding to the sides of the insert during the long cook and makes cleanup considerably easier afterward. If your ham has a plastic or paper covering over the cut face, remove it before proceeding.
Step 2 — Position the Ham
Place the ham flat-side down in the crockpot. This orientation keeps the ham stable during cooking and ensures the sliced surface of a spiral-cut ham faces upward and outward, where the glaze can flow between the cuts. If the ham is slightly too tall for the lid to close completely, try resting it at a slight angle, or trim a small section from one end with a sharp knife to reduce the height. A small gap in the lid is acceptable — it will release steam rather than trapping moisture — but a fully closed lid produces more consistent results.
Step 3 — Mix the Glaze
In a medium bowl, combine the brown sugar, honey, Dijon mustard, and ground cloves if using. Stir until the mixture is fairly uniform — the sugar won’t fully dissolve at this stage, but everything should be well combined. Pour the cola over the ham first, directing it around the sides so it pools in the bottom of the crockpot rather than washing the glaze off the surface. Then spoon or pour the brown sugar mixture over the top of the ham, using a spoon or spatula to spread it across the surface and encourage it to work its way between the spiral-cut slices. The cola and glaze will combine as they heat and create the braising liquid that builds the final sauce.
Step 4 — Slow Cook
see continuation on next page
ADVERTISEMENT
