You Won’t Need A Knife To Eat This Juicy And Tender Glazed Ham

We are definitely going to make ham the same way this year, and probably for the next twenty years at least!

I don’t think it’s possible to get tired of this, unless you’re eating it every single day. If you are lucky enough to have leftovers, you will get the most amazing sandwiches the next day – although our leftovers tend to mysteriously disappear from the refrigerator overnight… I was able to find lingonberry jam and it makes this ham super delicious, but feel free to use cranberry jam in a pinch.

 

Ingredients

2 small onions, peeled and halved

10 black peppercorns

2 whole star anise

2 bay leaves

big pinch of ground cloves

1 (6-7 pound) smoked pork picnic shoulder (ham)

2 cups water

1 cup apple cider

For the glaze:

1/4 cup lingonberry jam (often labeled as wild natural lingonberries – but you can tell it’s jam by looking)

2 tablespoons honey

1/2 teaspoon ground allspice

1/8 teaspoon ground cloves

 

Instructions:

Place the onion halves in the bottom of a 6-quart slow cooker, cut side down. Scatter peppercorns, star anise, bay leaves, and ground cloves around them. Using them as a stand, set the pork shoulder on top of the onions, skin side facing up. Pour the apple cider and water over the pork. Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours (until ham registers at least 160° F in center.

When ham is done, preheat oven to 425° F.

Thoroughly line a 9″x13″ baking dish with heavy duty foil (or a couple of layers of regular foil). Carefully lift the ham out of the slow cooker and set carefully into the pan.

Use a sharp knife and some tongs to remove the skin and all but a thin layer of fat. Use a knife to score the fat (diamonds, squares, lines – whatever you like).

Stir all of the glaze ingredients together until well combined, then spread the glaze over the scored fat and slide into preheated oven for 25 minutes.

Remove ham from oven and let rest for at least 15 minutes before slicing.

 

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Quick tip: Can’t find lingonberry jam? Use cranberry instead.