Best Slow Roasted Fresh Ham Recipes

ROASTED FRESH HAM

Steps:

• Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
• In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
• Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
• Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.

SLOW COOKER HAM

Steps:

• Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

FORK TENDER SLOW-COOKED BAKED HAM

Steps:

• Wash ham and pat dry with paper towels.
• Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a criss-cross pattern. Randomly insert cloves at the crossings.
• Place the ham fat side up on a large enough sheet of heavy duty aluminum foil to securely wrap it. (The melting fat will baste your ham while it cooks.).
• In a small saucepan combine 1/3 cup butter, 3/4 cup maple syrup and the the next six (6) ingredients; cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one (1) minute.
• Brush ham with maple glaze. (Any leftover glaze can be warmed up and served with ham.)
• Lay orange slices on top, and place one slice of ginger on each side of the ham.
• Wrap up the ham; place in crock-pot.
• Cover and cook on HIGH for one (1) hour, then reduce the heat to LOW and contiune to cook for 6 to 7 hours, or until the meat thermometer registers 160 degree F.
• Remove the ham from the crock-pot; let sit for a few minutes before removing from the foil.
• Meanwhile, in a skillet, melt the 2 tablespoons of butter over medium heat. Add the apples, raisins, remaining maple syrup, vanilla and apple pie seasoning. Cover and cook for 10 minutes, or until apples are tender -stirring occasionally.
• Place ham on a warmed serving platter. Drizzle the juices from within the foil over the ham.
• Slice ham; serve with the apples.
• COOK'S TIP: The leftovers make delicious Monte Cristo sandwiches or split pea and ham soup. Another idea, cube the leftover ham and freeze it in 1-cup packages to use in casseroles.