Eosinophilic Esophagitis Friendly Crockpot Ham with Brown Sugar Glaze
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Learn more →Ingredients
8 servings
- 1 bone-in fully cooked ham (7–8 lb), spiral-cut or whole
- ¼ cup pineapple juice or apple juice
For the glaze
- ¾ cup packed dark brown sugar
- ¼ cup honey
- 2 tbsp dijon mustard
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp black pepper
Instructions
- 1
Whisk together the brown sugar, honey, Dijon mustard, butter, cinnamon, cloves, and black pepper in a small saucepan over medium heat until the butter melts and the sugar dissolves, about 2–3 minutes. Remove from heat and set aside.
- 2
Pour the pineapple juice into the bottom of a 6-quart or larger slow cooker. Place the ham cut-side down in the slow cooker. If using a whole ham, score the surface in a diamond pattern about 1/2 inch deep. Spoon or brush roughly half of the glaze over the top and sides of the ham, letting it run down into any cut surfaces.
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