Ingredients

The following ingredients have 13 Servings
  • 6 to 8 pound fully-cooked bone-in spiral cut quarter or half ham (see Notes section below)
  • 2 tablespoons butter
  • 1 tablespoon fresh thyme leaves (just use your fingers to pull the leaves off the woody stalks)
  • 13 ounce jar peach preserves
  • ½ cup packed brown sugar
  • ¼ cup Dijon or stone-ground mustard
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon ground cloves

Instruction

  • Spray a 6- to 7-quart oval slow cooker with nonstick cooking spray. Remove the ham from the packaging and place it flat side down in the prepared slow cooker.
  • Melt the butter in a small saucepan over LOW heat. Add the thyme and simmer for several minutes until golden and fragrant. Add the remaining glaze ingredients and stir well to combine. Simmer for another minute or two and then remove from the heat and set aside.
  • Pour about ¾ of the glaze over the top of the ham, cover the slow cooker, and cook on LOW for 3 to 4 hours or until the ham is warmed through and has reached an internal temperature of 140 degrees F. Cover and refrigerate the remaining glaze for later. Baste the ham with the cooking liquid about once an hour during the cooking time.
  • Remove the ham from your slow cooker and transfer it to an oven-safe baking dish or roasting pan.
  • Preheat your oven to BROIL. Transfer the baking dish with the ham to a low rack under your oven broiler for just a few minutes, until the edges of the ham are slightly browned and crisped. Remove from the oven and brush all over with the remaining glaze. If the refrigerated glaze has thickened too much, warm it in microwave to loosen it up a bit.
  • Transfer the ham to a cutting board to slice and place on a serving platter.