MAPLE AND ORANGE-GLAZED SPIRAL HAM
8 to 10 lb (3.6 to 4.5 kg) bone-in, smoked spiral ham
1 cup (250 ml) light brown sugar
1 tsp (5 ml) orange zest
1 tbsp (15 ml) Dijon mustard
⅔ cups (175 ml) maple syrup
1 cup (250 ml) orange juice
- Remove ham from packaging and place flat side down in a slow cooker large enough to accommodate it.
- In a small bowl, stir together brown sugar, orange zest and Dijon. Rub sugar mixture all over outside of ham before drizzling with maple syrup and orange juice.
- Cover slow cooker and cook on low heat until ham is heated through, about 2½ to 3 hours. Spoon juices over ham and continue to cook on low for an additional 30 minutes. Remove ham from slow cooker, brush with some remaining glaze and transfer to a serving platter. Serve with additional glaze alongside, if desired.