Ingredients:

  • 1 (5–6 lb / 2.3–2.7 kg) Pre-cooked, bone-in or boneless Smoked Half Ham (fully cooked)
  • 30–40 whole Cloves (for Studding)
  • 1 large Yellow Onion, roughly chopped
  • 1 cup (240 ml) Freshly Squeezed Orange Juice
  • 1 cup (200 g) Light Brown Sugar, firmly packed
  • ½ cup (120 ml) Pure Maple Syrup (Grade A or B)
  • ¼ cup (60 ml) Apple Cider Vinegar
  • 2 tablespoons (30 g) English or Dijon Mustard
  • 1 tablespoon (15 g) Fresh Ginger, finely grated
  • 1 tablespoon (15 g) Orange Zest (from 1–2 oranges)
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper

Instructions:

  1. Prepare the Ham: Remove all packaging. Pat the ham dry with kitchen paper. Using a sharp knife, score the fat cap of the ham in a diamond pattern, making sure not to cut into the meat itself.
  2. Stud and Base: Press a whole clove into the center of each diamond scored on the ham fat. Scatter the chopped onion and pour the orange juice into the bottom of the slow cooker.
  3. Place the Ham: Gently place the scored and studded ham into the slow cooker.
  4. Prepare the Glaze Base: In a separate bowl, whisk together all the Glaze ingredients (brown sugar, maple syrup, vinegar, mustard, ginger, zest, salt, and pepper). Reserve ¾ cup (180 ml) of this glaze for the final oven finish.
  5. Apply Initial Glaze: Pour the remaining glaze mixture evenly over the top of the ham.
  6. Slow Cook: Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours. Baste the ham with the juices collected in the bottom of the pot every 2–3 hours. The ham is fully cooked when the internal temperature reaches 140°F (60°C).
  7. Preheat and Remove: Preheat your oven to 400°F (200°C). Carefully lift the ham out of the slow cooker and place it into a roasting pan or on a foil-lined baking sheet.
  8. Reduce the Sauce (Optional): Pour the slow cooker drippings into a saucepan. Boil rapidly until the sauce has reduced by about half, creating a concentrated, syrupy glaze for serving (discard the onions and cloves).
  9. Final Glaze: Brush the reserved ¾ cup of fresh glaze mixture liberally over the entire surface of the ham.
  10. Caramelize: Bake in the preheated oven for 15 minutes, or until the glaze is bubbling, slightly darkened, and beautifully caramelized. Watch carefully to avoid burning!
  11. Rest: Remove the ham from the oven, loosely tent it with foil, and allow it to rest for 20 minutes before carving.