Seeking an impressive Thanksgiving main? Look no further than this hasselback ham. Just make some deep cuts in a hickory smoked ham, pack the spaces with thin slices of jewel-like seasonal citrus, such as blood orange, Cara Cara and Meyer lemon, and let the slow cooker do the rest. An easy marmalade glaze adds a bright finish.
| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1 hickory smoked half ham (3 1/2 to 4 pounds)
- 1/2 Cara Cara orange, thinly sliced
- 1/2 blood orange, thinly sliced
- 1/2 Meyer lemon, thinly sliced
- 1/2 cup orange marmalade
- 1/2 cup packed light brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons stone-ground mustard
- Freshly ground black pepper
Instructions
- Place the ham on a cutting board flat-side down. Make 8 to 10 deep diagonal cuts in the ham crosswise on a slight bias, about 1/2 inch apart. Insert the Cara Cara, blood orange and lemon slices into the cuts, allowing the tops to stick out.
- Whisk together the marmalade, brown sugar, Dijon and stone-ground mustards and 1/4 teaspoon black pepper in a small saucepan. Bring the mixture to a boil over medium-high heat, whisking occasionally to melt the sugar. Reduce the heat to a simmer; cook until the glaze thickens, 2 to 4 minutes.
- Add 3/4 cup water to the insert of a 6-quart slow cooker. Add the ham sliced-side up and brush lightly with the glaze. (Refrigerate the remaining glaze.) Cover and cook on low until the ham is hot throughout, 3 to 4 hours.
- Before serving, reheat the remaining glaze over medium-low heat, stirring frequently, until simmering.
- Transfer the ham to a carving platter and brush generously with the glaze until glossy and sticky. Slice and serve with the remaining glaze on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 501 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 36 g |
| Cholesterol | 125 mg |
| Sodium | 2332 mg |