This past Christmas Eve we had a pretty amazing holiday dinner. In our house it’s a tradition to have ham for Christmas (as well as Easter) but instead of tossing the pre-cooked ham in the oven like I always do, I decided to take the more relaxed approach and let the slow cooker warm it up. I’ve always hated standing by the oven keeping it moist, spraying drippings all over the oven in the process and then having it come out slightly dry and barely warm in the center. It’s a process that just isn’t worth the trouble.
Someone once mentioned that a ham in slow cooker comes out watery but I found it to be quite the opposite. Instead the ham turns out very moist, heated through and full over flavor. And there’s the fact that I can ignore it all afternoon, that’s a big plus for me.
- 5 lb pre-cooked ham (half, boneless)
- 1-14.5 oz can Swanson Chicken Broth
- 1 small can Dole Pineapple Chunks (or Rings)
- 12 maraschino cherries + 2 TBS of the syrup
- 12 whole cloves
- 1 cup packed light brown sugar
- Remove the netting from the ham and press the cloves into the face of the ham. You can also add a few to the skin sides of it.
- Add the chicken broth, brown sugar, pineapple chunks & juice, cherries & syrup and stir.
- Add the ham.
- Insert a meat thermometer into the center of the ham and cook on low for 6 hours, until it reaches 160 degrees F.