Reviewed: Oct. 18, 2008

I made this for Thanksgiving this year (along with a turkey). It was a huge hit! However, it was a bit strong in the cloves. Next time I will just use the whole cloves instead of also adding the ground cloves. Great recipe!

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JenRM

Cooking Level: Expert

Home Town: Coaldale, Alberta, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 11, 2008

I made this yesterday. I did not turn out well at all. I used a smithfield pre cooked ham. 10lbs. It cooked for the 8 hours in receipe. It turned to mush. Sorta like pulled ham. I'll go back to the old fashion reheating in the oven.

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sellersndy

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Reviewed: Sep. 13, 2008

I rated this 5 stars, because i'm sure that if i had the apple cider it would have been even more delicious! BUT, lol...i didn't know what to use, (and i'm NOT a cook, nor do i even have a clue!)soo , i used 1/2 and 1/2 of water and gingerale..and surprisingly it turned out awesome!!.and i didn't use the orange. But i will surely use this recipe again! thanks

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ashleighelliott

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Reviewed: Aug. 4, 2008

This ham was really moist, easy and good. The meat was very tender. I think I'd cut down on the spices, but that's due to my family's personal tastes. I got rave reviews on this one.

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KROBINETT

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Reviewed: Aug. 3, 2008

This is wonderfully easy, and made the house smell wonderful on Easter!

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CJ in Texas

Home Town: Lubbock, Texas, USA

Living In: Amarillo, Texas, USA

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Reviewed: Jul. 24, 2008

This will be the only recipe our family uses for ham. It was also good when cooking the ham in the oven. My whole family loved it.

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Michelle

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Reviewed: Jun. 20, 2008

My picky family loved this! All of them. I did decrease the cooking time to 5 hrs though as suggested by others. I used a 5 lb picnic precooked, not raw. I also cut the amount of cloves to around 15...less to pluck out. This will be finding it's way to our Thanksgiving table alongside the turkey!

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Micky Johnson

Home Town: Chula Vista, California, USA

Living In: Jefferson, Texas, USA

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Reviewed: Jun. 13, 2008

I must have done something wrong, since everyone else loves this. My whole family shunned it, and I was left putting another meal together. All the spices were just too much for us.

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MandeP

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Reviewed: Apr. 15, 2008

I liked this recipe a lot. I'm on my second try and still trying to get the cooking time/temp right. Last time it was overcooked and fell apart -- not that I've ever complained about incredibly tender and delicious meat -- but it wasn't exactly what we were expecting for Easter dinner. Still very good, though and I used the leftovers mixed with a little honey bbq sauce from Fresh-n-Easy for the best BBQ sandwiches I've ever eaten!

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Nettie's Sister

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Reviewed: Apr. 2, 2008

Love this! I added 1/4cup mustard to the apple juice. It's a trick I learned many years ago to tenderize the ham. Thank you Queen Jessica!

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NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Mar. 24, 2008

A great way to do ham....this recipe inspired me to join Allrecipes so I could leave a comment thanks REINEJESSICA for a wonderfully easy original recipe! I used a 5lb picnic bone-in precooked smoked ham cooked for 5 hours on low. I reduced the cloves to 10 due to the size of the ham and omitted the orange peel (due to personal preference). The combo of sweet and smoke was perfect and the ham was very tender. This will not be one just for the Holidays.

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BigChiefG

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Reviewed: Mar. 24, 2008

I used an 8 lb. spiral-cut smoked ham. 8 hours in the slow-cooker was too long for this type of ham. It turned out a little dry around the edges, 5-6 hours on low would do the trick since it is already cooked and just needs to heat. I love the concept though, it freed up my oven and I'll definitely be making my ham like this all the time. I omited the whole cloves and cut the rest of the spice amounts in half, it just seemed like way too much and I'm glad I did.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 24, 2008

Made this for Easter yesterday, and it was SOOO good! My 5 year old thought I gave him sweet bacon! The only thing I changed was the number of cloves--used approx. 15. Made with a 7.5 lb spiral ham. I would definately make this again, but cook it only for about 5 hours.

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ALEXIS3700

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Mar. 24, 2008

Very flavorful and easy! I cut back the spices in half and flavors still came through very strong. I used an 8.5 fully cooked spiral ham on low for 4 hours. I'll use this as my easter ham in years to come b/c I can put it in before church and its ready when I come home. Everyone loved it!

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Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 23, 2008

Tasty, fork tender, and wonderfully moist! Delicious recipe!! As suggested by some others, I decreased the seasonings by half. Using a spiral sliced bone in ham, I sliced the ham from the bone before placing in slow cooker. I also topped the ham with sliced pineapple and cherries. The ham was cooked on low for 7 hours, next time I will be decreasing that time to 5 hours. Lots of rave reviews from my family at Easter dinner!! Thanks so much for sharing!!

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Mar. 23, 2008

Like 94S girl, my ham turned out very dry. I halved the amount of cloves, and it still tasted like nothing but cloves. Very disappointed since this was our family's Easter ham.

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cookiegal

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Mar. 23, 2008

This was a great recipe! I made this for my first Easter dinner, it is the first ham I have ever made. It came out wonderful. I was slightly worried about what others said about it being dry, so I cooked it on low for 6 hours. It was on warm the rest of the time (about 2 hours) until I served it. During that 2 hours I basted it every 30 minutes or so. I used a semi-boneless ham that was fully cooked. It was so tender it fell apart as I moved it to the platter. I mixed a ladle full of the juices with 2 heaping tablespoons of apricot preserves to make a glaze. This is how my mom always served ham. It was great and very tasty. I will be sure to make this again!

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MOONMYST17

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Mar. 23, 2008

We loved this recipe! I used a fully cooked kentucky legend smoked ham. Only used about 15 whole cloves and omitted the ground cloves as other suggested. Followed the rest of the recipe exactly. It turned out wonderful! I had a hard time finding Apple Cider this time of year. I asked the produce manager if they had any - and luckily they had just gotten a shipment in. He went to the back and brought me some. :-) The ham was moist and perfect. I will make this again. It is a simple worry free - no fail recipe!

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Brambleberries

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 23, 2008

I made this for Easter dinner. It was pretty good, not the best I have ever had. I personally think it was the ham itself and not this recipe. My husband and kids LOVED it though. I put it in the crockpot with all the ingredients and soaked it overnight in the fridge.I omitted all the whole cloves and added an extra tsp of ground cloves instead. I also inserted a cinnamon stick into the center of the ham to keep a slight barrier between the top of the crock and the meat. (My ham was floating from the apple cider) Hubby doesn't like orange peel so that was also left out. Overall I'd make this again, however I will add more brown sugar and less maple syrup.

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Princess Palemoon

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

I made this but cooked it longer than I was supposed too, but I loved the way it just shredded in big chunks. So tender. Now I am thinking about making BBQ with the leftovers. Thanks for the recipe.

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