Maple Mustard Ham

Ingredients

• 1 fully cooked spiral-sliced half ham (3200 g)
• 1/2 cup pure maple syrup (160 g)
• 1/3 cup smooth Dijon mustard (80 g)
• 1/2 cup unsweetened apple juice (120 g)
• 2 tablespoons packed brown sugar (28 g)
• 1/4 teaspoon ground cloves
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 tablespoon water, only if needed

Instructions

1. Prepare. Cut and measure all ingredients. Reserve the cornstarch slurry for the final stage. Keep the main ham pieces close in thickness, patting away excess surface moisture when needed for browning.
2. Arrange. Load the sturdy ingredients and measured liquid or oil into the dark crockpot insert. Keep the insert below three-quarters full and leave 6 inches of clear counter space around the appliance. Layer ingredients loosely rather than packing them down. Keep quick-cooking additions out until their directed interval.
3. Cook. Cover and cook on low for 3 hours 30 minutes. Begin checking 30 minutes early. Do not lift the lid repeatedly. The decisive cue is glossy slices warmed through with glaze clinging between the cuts and 140°F (60°C).
4. Finish. Add the cornstarch slurry. Fold, toss, or thicken gently until the finish is even. Stop when the food shows glossy slices warmed through with glaze clinging between the cuts; adjust sauce consistency with a small measured liquid addition only if needed.
5. Serve. Divide the main pieces first, then spoon vegetables and sauce around them. Check the thickest portion separately for 140°F (60°C). Serve promptly, keeping any crisp toppings or citrus separate until the plate reaches the table.

Notes

• Use similar-thickness pieces so the finish window stays narrow and the early checkpoint remains meaningful.
• The stated cook allowance includes every pressure release, sauce adjustment, or final thickening interval.
• Refrigerate leftovers promptly in shallow covered containers, and add fresh herbs, citrus, or crisp finishing ingredients only after reheating.

Nutrition Facts