Hasselback Ham with Citrus
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Recipe courtesy of Amanda Neal for Food Network Kitchen

Slow-Cooker Hasselback Ham with Winter Citrus

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  • Level: Easy
  • Total: 4 hr 15 min
  • Active: 15 min
  • Yield: 8 servings
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.



Special equipment:
a 6-quart slow cooker
  1. 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.
  2. 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.
  3. 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.
  4. Before serving, reheat the remaining glaze over medium-low heat, stirring frequently, until simmering.
  5. 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.