one
6-pound fully cooked country ham (read the label closely)
6 cups
unsalted vegetable broth, or water
2 teaspoons
fennel seed, crushed
1 teaspoon
freshly ground black pepper
1 teaspoon
dried thyme, crushed
3/4 cup
honey
1 tablespoon
Dusseldorf or Dijon mustard
1 teaspoon
unsalted butter
Directions
To make the glaze, combine the fennel, thyme, black pepper, butter, mustard, and honey in a small sauce pan. Bring it to a boil then turn down the heat to simmer and let the glaze thicken for 10 minutes or so.
Nestle the ham into a 6 1/2-quart crockpot. Add the vegetable broth. Set the heat to low, and set the timer for 4 hours.
At about 3 1/2 hours, check the internal temperature of the ham. It should read around 135? F. Once it does, heat the oven to 375? F.
Remove the ham and place it cut side-down onto a foil-lined sheet tray. Coat it with the glaze. Bake the ham in the oven for 30 minutes, making sure to coat it with a fresh coat of glaze every 10 minutes. When you are happy with the glaze, remove the ham from the oven. Slice and serve.
Made this today for a Mother's Day brunch. Making the ham in the crockpot keeps it super moist, while glazing and finishing in the oven creates a nice crust. Love the combination of fennel with the glaze.
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