Want ham with that?

  • Article by: LEE SVITAK DEAN , Star Tribune
  • Updated: March 28, 2012 - 2:29 PM

Use a slow cooker for the Easter ham; it's tasty, and frees the oven up for other brunchlike duties.


Brown sugar forms a nice glaze over slow-cooked ham.

Photo: Tom Wallace, Star Tribune

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This is the only way I cook a big ham these days, with lots of brown sugar in a slow cooker. The method frees up the oven for other dishes.

A 5-quart slow cooker can hold up to a 10-pound ham. Do not let the ham touch the top of the cooker; cut the ham to fit the cooker, if necessary. You won't need to add any water to the slow cooker because ham contains a significant amount of water.

Not making a big ham? This brown sugar approach also works if it's only a few slices of ham that you cook on top of the stove in a skillet.


Servings vary.


• Brown sugar (for an 8-lb. ham, about 2 c.)

• Ham (chunk or slices)


In a slow cooker or skillet, sprinkle half the brown sugar. Place ham, flat side down, on sugar and sprinkle remaining brown sugar on top.

In a slow cooker, heat on low for 6 to 8 hours, or on high for about 3 hours. In a skillet, cook until meat is thoroughly heated through and sugar has melted and caramelized on meat.

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