Orange-Braised Ham

Directions

1. Using a large, sharp knife, remove the skin from the ham if necessary and shave away all but a 1⁄2-inch (12-mm) layer of the fat. Score the top and sides of the ham at 1-inch (2.5-cm) intervals to form a diamond pattern.

2. In a saucepan over medium heat, combine the orange juice and zest, brown sugar, cinnamon, cloves, and peppercorns. Cook, stirring frequently, until the mixture is thick and syrupy, about 15 minutes. Set aside.

Oven: Preheat the oven to 350°F (180°C). Place a flat rack in a large roasting pan. Transfer the ham to the rack, arranging it fat side up. Bake the ham, basting it every 20 minutes with the orange mixture, until the ham is warmed through and the fat is glistening, about 1 hour.

Slow cooker: Place the ham, fat side up, in a slow cooker. Cover and cook for 6 hours on the low-heat setting. Uncover and remove some of the fat in the bottom of the cooker. Pour the glaze over the ham, cover, and cook until the juices in the cooker are bubbling and the top of the ham is glistening, about 2 hours longer.

3. Transfer the ham to a cutting board, cover loosely with aluminum foil, and let rest for 15 minutes. Using a sharp knife and working against the grain, cut the ham into thin slices, arrange on a warmed platter, and serve at once.

Excerpted from Essentials of Slow Cooking: Delicious New Recipes for Slow Cookers and Braisers.  Copyright (c) 2008 by Weldon Owen Inc. and Williams-Sonoma, Inc. Excerpted with permission of the publisher.