If you want a holiday main that tastes like you fussed—but cooks while you live your life—this is it. Misty’s family recipe turns a fully cooked ham into something glossy, tender, and deeply flavored with The Olive Leaf Vermont Maple Balsamic. The slow cooker keeps everything juicy, and the maple-balsamic glaze adds that sweet-tangy finish people go back for.

Ingredients

• 1 fully cooked smoked ham, about 7 lb (Kentucky Legend if you can find it; spiral or whole both work)
• 2 cups brown sugar
• 1 1/2 cups The Olive Leaf Vermont Maple Balsamic Vinegar
• 2 cups water

Directions

1. Mix the glaze. In a bowl, stir together the brown sugar and 3/4 cup Maple Balsamic until syrupy.
2. Load the crock. Place the ham cut-side down in a large slow cooker. Pour the remaining 3/4 cup Maple Balsamic plus the water into the bottom (around the ham, not over it).
3. Glaze & cook. Spoon the brown-sugar glaze over the top of the ham. Cover and cook on LOW 8–9 hours, turning once or twice, until heated through and glossy.
4. Slice & serve. Transfer to a board, slice, and spoon the crock juices over the top.

For food safety, aim for an internal temp of ~140°F for a pre-cooked ham.

Make it extra

• Caramelized finish: After slicing, spread on a sheet pan, brush with juices, and broil 2–3 minutes.
• Citrus twist: Add the zest of 1 orange and 2 Tbsp orange juice to the glaze.
• More heat: Stir in a pinch of chili flakes or black pepper.
• Herby note: Finish with chopped rosemary or thyme.

Plan ahead

Cook the day before, slice, and refrigerate in the juices. Rewarm covered in the oven at 300°F or in the slow cooker on LOW until hot.

Serve it with

Garlic Mashed Potatoes, Maple Balsamic Glazed Carrots, or a simple salad dressed with Tuscan Herb Olive Oil + Red Wine Vinegar. Leftovers make unbelievable sliders or breakfast hash.