This post is sponsored by Hatfield and SheKnows Media.
Slow Cooker Orange Marmalade Glazed Ham made in the crock-pot with brown sugar, honey, orange zest, freshly squeezed orange juice, garlic and orange marmalade featuring Hatfield’s Classic Boneless Ham.
The time of year is upon us for family gatherings, work events and dinner with friends. ThisSlow Cooker Orange Marmalade Glazed Ham is a beautiful centerpiece entrée that’s a real crowd pleasure or just a comforting Sunday dinner on a cold day. This ham can even be prepped at home ahead of time and travels easily in the crock-pot to your dinner party destination.
Hatfield is one of Pennsylvania’s family-owned, American-made, heritage brands creating products of high quality. Hatfield products are all about keeping things delicious,simple and stress-freein the kitchen and promotes the importance of family time. In my home, mealtime is family time – no matter where the meal takes place.
Orange Marmalade Glazed Ham is a favorite classic of mine. Cooking the ham in the crock-pot makes this tasty entrée simple to make and so flavorful!
What about the leftovers? Okay, I will admit, leftovers might be the best part of making this gorgeousSlow Cooker Orange Marmalade Glazed Ham with Hatfield’s boneless hams. Cold ham sandwich with gouda cheese, a grilled cheese with cheddar and warmed up ham, diced in a morning omelet or an easy snack paired with crackers.
Let’s get slow cooking!
Open your Hatfield’s Classic Boneless Ham using the easy open tab at the top and place into your slow cooker. For this particular recipe, remove the netting before cooking.
Hop over to your food processor. Add the orange marmalade, brown sugar, garlic cloves, honey and zest from an orange. Squeeze the juice from that orange and blend everything together. Pour over the ham and cover the top with aluminum foil. Put the crock-pot lid on and cook on low 4 hours. Half way through cooking, baste the ham once and cover again. I don’t recommend cooking past 4 hours since theHatfield’s Classic Boneless Ham is pre-cooked so you just want to warm up the product.
Once the ham has finished heating up in the crock-pot, pre-heat the oven to broil and place the ham onto a pan. I just use a baking sheet lined with foil. With the juices left at the bottom of the crock-pot, place on the stove-top with a bit of flour. Whisk until the sauce begins to simmer and thicken. Pour over the ham and broil for 5-10 minutes to get that stunning glaze.
Slow Cooker Orange Marmalade Glazed Ham is now ready to serve and the smell is amazing! If you need to take the dish to-go, simply put it back into the crock-pot to keep warm and head out. Serve as soon as possible and keep in mind the longer you have the ham on the warm setting, the more you risk it drying out.
Slow Cooker Orange Marmalade Glazed Ham
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Slow Cooker Orange Marmalade Glazed Ham made in the crock-pot with brown sugar, honey, orange zest, freshly squeezed orange, garlic and orange marmalade cooked with Hatfield’s Classic Boneless Ham.
3 pound Hatfield’s boneless ham
1/2 cup brown sugar
1/4 cup honey
1/2 cup orange marmalade
2-4 garlic cloves (use 4 for a stronger garlic taste, just how I like it)
1/4 cup juice from orange
1 orange, zest
1 orange, sliced (garnish of platter)
2 tablespoons flour
Remove netting from ham and place into crock-pot.
In the food processor, add brown sugar, honey, orange marmalade, and 2-4 cloves garlic (4 for my garlic lovers). Zest and juice 1 orange. Blend ingredients.
Pour the sauce over ham.
Cover the top with foil and secure lid.
Cook on low 3.5-4 hours. Baste the ham half-way through placing the sauce back on top.
Pre-heat oven to a broil.
Remove ham from crock-pot and place onto a pan to place in oven.
Place the sauce from the bottom of crock-pot into a saucepan on the stovetop on a medium to high heat. Add the flour and whisk until simmering and thickening.
Drizzle over the ham and broil 5-10 minutes.
Slice an orange to decorate the bottom of the serving platter for an extra special touch and pop of color.
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The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.
If you don't have any OJ on hand or simply don't want to use it, you can replace it with orange concentrate or orange extract combined with water. If you have an allergy and don't want to use orange at all, you can always try replacing it with apple cider, pineapple juice, or even apple cider vinegar.
For years, I've been making my glazed ham the day before serving then just reheating it on the day of. It comes out 100% perfectly. The glaze is just as good as freshly made and the ham flesh doesn't dry out at all.
(Mixture will thicken more upon standing). Cool at least 20 minutes before glazing ham. This allows the mixture to thicken which will coat the ham better.
Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. 7. Internal temp – Ham is already cooked and ready for eating, so glazed hams are really about extra flavour + glazing.
Place in a 325-to-350-degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees. Again, figure no more than 10 minutes per pound. An 8-pounder will take 1 hour and 20 minutes.
After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so. Pull it out and brush on more glaze, then pop it back in the oven.
While baking a show-stopping ham is simple and easy, be sure to leave yourself plenty of time to bring the ham to room temperature for an hour (for even heat distribution) as well as up to 2 1/2 hours to bake it long, low and slow, depending on your ham's size.
Orange juice and ginger ale. These add flavor and sweetness, plus they tenderize the ham. Maple syrup, honey and brown sugar. All three work together to add a caramelized crust to the baked ham.
Yes, you can glaze and bake ham the day before it's meant to be served. The glaze can be made up to a week in advance. Keep in a sealed container in the refrigerator.
Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.
If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F. If the ham is labeled "cook before eating," heat in an oven set no lower than 325 F to an internal temperature of at least 145 F.
Brush ham all over with ⅓ Glaze (Glaze will have thickened so return to heat to loosen, about 30 seconds). Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 140 degrees F, approximately 20-30 minutes, spooning juices over ham every 10 minutes.
You could apply 1/3 cup of glaze about an hour before the ham is done. Then 20 minutes later you can apply another 1/3 cup, and then the remaining 1/3 cup 15 minutes after that. For a smaller ham, it's fine to apply the glaze all at once.
If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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Slow Cooker Orange Marmalade Glazed Ham
Slow Cooker Orange Marmalade Glazed Ham
