December 6, 2014
5 hrs 10 mins
1 whole or half leg of ham (see notes in method)
1/2 cup maple syrup
1/2 cup brown sugar
1/2 cup apple juice
2 tbsp Dijon Mustard
1 tbsp wholegrain mustard
1Place ham in slow cooker bowl
2If using a leg ham prepare it by removing the skin, leaving minimal fat layer on. Lightly score the top of the ham to form a cross hatch pattern.
3*note* You can use other cuts of ham that don’t have the fat layer, if so just score the surface of it still to allow the baste flavours to seep in during cooking
5In a saucepan combine syrup, sugar, juice and mustard's (whisk to combine). Stir constantly over heat until sugar dissolves then set aside.
7Stud the ham with cloves, one in each diamond if you like for presentation purposes.
9Liberally brush ham with glaze and cook on low for 5hrs (it's really only heating the ham and infusing the flavours to this time can be adjusted if need be)
10Continue to brush with further glaze throughout the cooking process - every half hour if possible - for maximum flavour
12(I personally remove the cloves before carving)
14Serve with additional creamy mustard if desired :)
Submitted by Paulene Christie
January 13, 2022
Absolutely delicious, cooked for Boxing Day and had leftovers for days. So delicious, I’m about to cook another one.
December 22, 2021
This is my Christmas go to ham recipe now! So delicious. I added some of the glaze to a white sauce to serve with it and roasted vegetables
January 2, 2021
Yep you could vary that 🙂
December 23, 2020
I don’t have dijon mustard! Could I just use 3 tbsp of wholegrain mustard instead?
December 3, 2020
Any cooked christmas ham would be lovely Lisa 🙂 I would just remove the rind from any that have the thick rind/fat layer over the top
November 28, 2020
Hi – I don’t know much about ham (I’d be cooking this just for 1 son). When you say other cuts could be used, what would they be? Thanks
April 20, 2020
Absolutely delicious.. another perfect meal … served with potato bake and Coleslaw.. will definitely make again … used apple sauce as I had no juice … sooo yuuuum
Absolutely delicious.. another perfect meal … served with potato bake and Coleslaw.. will definitely make again
January 10, 2017
I would cook as per the packet to make sure it’s cooked I think?
You could always then glaze 🙂
Hi, would you use this recipe with a deboned gammon? The packaging calls for cooking by boiling for 2 hours in stock…. I want to try slow cooking it but not sure if this recipe will cook it properly?
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.