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Slow Cooker Cranberry-Orange Glazed Ham with Scalloped Potatoes
Print Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Mixing Bowl

Ingredients
  

  • 2 lb boneless ham
  • 1 cup whole berry cranberry sauce
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 5 medium Yukon gold potatoes, thinly sliced
  • 1 small onion, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1 cup heavy cream
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Layer the sliced potatoes and onion evenly in the bottom of the slow cooker.
  • Drizzle the melted butter and heavy cream over the potatoes. Sprinkle half the salt, half the pepper, and half the cheddar cheese on top.
  • Place the ham directly on the potato layer.
  • In a small bowl, stir together the cranberry sauce, orange juice, and orange zest. Pour this mixture over the ham so it coats the surface.
  • Sprinkle the remaining cheese, salt, and pepper over everything.
  • Cover and cook on low until the ham is heated through and the potatoes are fork-tender.
  • Let the dish rest for a few minutes before slicing the ham. Garnish with chopped parsley and serve the potatoes alongside.

Notes

Slice the potatoes as evenly as possible so they cook at the same rate and stay creamy rather than mushy. If the glaze tastes too tart, stir in a teaspoon of brown sugar before pouring it over the ham. Leftovers reheat well in the microwave with a splash of cream to loosen the potatoes. This recipe does not work well with spiral-cut ham because it can dry out during the long cook.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Mixing Bowl