1cupjuiceapple or pineapple (we used apple in the pictured recipe)
FOR INSTANT POT DIRECTIONS
1 - 1.5cupswater
4tablespoonscornstarch slurry2 tablespoons cold water + 2 tablespoons cornstarch, whisked
Instructions
OVEN DIRECTIONS
In a saucepan whisk together brown sugar, maple syrup, and juice over medium heat. Bring to a simmer, then lower heat and continue stirring and cooking until mixture reduced down to a glaze consistency. About 10 - 15 minutes.
Place ham in an oven safe baking dish and pour half of the glaze over the ham, working some of the glaze in-between spiral slices.
Bake at 350F on center oven rack until a meat thermometer inserted at the thickest part reads 140F (about 90 minutes).
Pour remaining glaze over ham and return to oven on the lower middle rack. Turn on broiler, and cook until ham glaze begins to caramelize. Watch closely, this typically takes between 3 - 7 minutes depending on the shape of the ham and proximity to broiler element.
SLOW COOKER DIRECTIONS
In a saucepan whisk together brown sugar, maple syrup, and juice over medium heat. Bring to a simmer, then lower heat and continue stirring and cooking until mixture reduced down to a glaze consistency. About 10 - 15 minutes.
Place ham in crock pot and all of the glaze over the ham, working glaze in-between spiral slices.
Cover and set to low for 2 - 4 hours, until heated through.
Spoon glaze from bottom of crock over ham before serving.
INSTANT POT DIRECTIONS
You will need either an 8 quart instant pot or smaller ham (4 - 6 pounds). Alternatively, slice your ham to fit.
Whisk together brown sugar, maple syrup, and juice on sauté mode. Bring to a simmer, then lower heat and continue stirring and cooking until mixture reduced down to a glaze consistency. Remove glaze from pot and set aside.
Pour 1.5 cups water (in 8 quart) or 1 cup water (in 6 quart) in the inner liner of the pot. Add ham to pot. (If you're pot is finnicky and tends to give a burn notice, place the ham on a trivet).
Pour glaze over ham, making sure to get some between each spiral slice. Lift ham to get glaze underneath as well.
Cook on manual (high pressure) for 1.5 minutes per pound, then allow a natural pressure release for 12 minutes.
To thicken remaining glaze, remove ham and whisk in a cornstarch slurry while liquid is simmering. Spoon additional glaze from pot over ham before serving.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.