Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Slow-Cooker Hasselback Ham with Winter Citrus
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- Level: Easy
- Total: 4 hr 15 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 501
- Total Fat
- 22 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 36 g
- Cholesterol
- 125 mg
- Sodium
- 2332 mg
Seeking an impressive Thanksgiving main? Look no further than this hasselback ham. Just make some deep cuts in a hickory smoked ham, pack the spaces with thin slices of jewel-like seasonal citrus, such as blood orange, Cara Cara and Meyer lemon, and let the slow cooker do the rest. An easy marmalade glaze adds a bright finish.
- Level: Easy
- Total: 4 hr 15 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 501
- Total Fat
- 22 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 36 g
- Cholesterol
- 125 mg
- Sodium
- 2332 mg
Ingredients
Directions
Special equipment:
a 6-quart slow cooker- Place the ham on a cutting board flat-side down. Make 8 to 10 deep diagonal cuts in the ham crosswise on a slight bias, about 1/2 inch apart. Insert the Cara Cara, blood orange and lemon slices into the cuts, allowing the tops to stick out.
- Whisk together the marmalade, brown sugar, Dijon and stone-ground mustards and 1/4 teaspoon black pepper in a small saucepan. Bring the mixture to a boil over medium-high heat, whisking occasionally to melt the sugar. Reduce the heat to a simmer; cook until the glaze thickens, 2 to 4 minutes.
- Add 3/4 cup water to the insert of a 6-quart slow cooker. Add the ham sliced-side up and brush lightly with the glaze. (Refrigerate the remaining glaze.) Cover and cook on low until the ham is hot throughout, 3 to 4 hours.
- Before serving, reheat the remaining glaze over medium-low heat, stirring frequently, until simmering.
- Transfer the ham to a carving platter and brush generously with the glaze until glossy and sticky. Slice and serve with the remaining glaze on the side.
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