Slow-Cooker Hasselback Ham with Winter Citrus

Ingredients

• 1 hickory smoked Kentucky Legend Half Ham
• 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

Directions

1. 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.

2. 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.
3. 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.
4. Before serving, reheat the remaining glaze over medium-low heat, stirring frequently, until simmering.
5. 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.

Recipe Courtesy of Food Network Kitchen