Slow-Cooker Hasselback Ham with Winter Citrus


  • 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


  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

prep time
15 MIN
total time
4 HR 15 MIN