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Honey-Glazed Ham Recipe

Honey-Glazed Ham Recipe photo by Taste of Home

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Here's an easy solution for feeding a large group. The simple ham is perfect for family dinners where time in the kitchen is as valuable as space in the oven.—Jacquie Stolz, Little Sioux, Iowa

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Honey-Glazed Ham Recipe

Prep: 10 min. Cook: 4-1/2 hours

Yield: 14 Servings

10 270 280

Ingredients

1 boneless fully cooked ham (4 pounds)
1-1/2 cups ginger ale
1/4 cup honey
1/2 teaspoon ground mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon

Directions

Cut ham in half; place in a 5-qt. slow cooker. Pour ginger ale over ham. Cover and cook on low for 4-5 hours or until heated through.
Combine the honey, mustard, cloves and cinnamon; stir until smooth. Spread over ham; cook 30 minutes longer. Yield: 14 servings.

Nutritional Facts 4 ounces cooked ham equals 166 calories, 5 g fat (2 g saturated fat), 66 mg cholesterol, 1,347 mg sodium, 8 g carbohydrate, trace fiber, 24 g protein.

Originally published as Honey-Glazed Ham in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p64

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Reviews for Honey-Glazed Ham

Honey-Glazed Ham

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Reviewed on Apr. 01, 2013 by TheDix

Slow cooking the ham makes for an easier than easy recipe. Ginger ale is key for a juicy, sweet start, and the ingredients added later lock in great flavor.

Reviewed on Apr. 01, 2013 by cheesecakes

Tried this for Easter dinner. Everyone loved the honey glaze. I'll be using this recipe , again!! So easy..............

Reviewed on Mar. 19, 2013 by JanisH.

I think you are supposed to cut the ham in half to ensure that it heats through properly. lAs directed in a recipe I received from TOH, I did that with my corned beef this weekend (St. Patrick's Day) and it cooked through perfectly set on Low for 6 hours.

Reviewed on Mar. 18, 2013 by llewellyn2hm

Dare I ask: Could I use a canned ham?

LaSienne

Reviewed on Mar. 18, 2013 by luvdessert

Someone asked if both pieces of ham should be used. The recipe feeds 14 - so evidently you use the entire ham, cut into two pieces.

Reviewed on Mar. 18, 2013 by zucchinilady

I have used this recipe for years and would not change for the world/ makes it very moist and the ginger ale is the secret.