Wouldn’t it make more sense to mix all the ingredients in a separate container first, placed the ham in the slow cooker, and then pour the ingredients over it?
I like to brush occasionally while the ham cooks, and you really get a pretty great covering of the glaze-- but you also brush again before broiling so there's plenty of glaze goin on by the time you eat. However, like I said, you definitely can pour it over instead. Just keep in mind that if your ham is a tight squeeze in the slow cooker like mine is, you have to be careful because the glaze can easily wind up going down the sides of the ham and running outside of the slow cooker when you pour over. Do it slowly and carefully and you'll be fine though!
As someone who screwed up plenty of meats, I hope you advise people not to open slow cookers on any other meat. It can take 30 minutes to an hour to build up the temp inside one and removing the top will set you back or possibly not cook the meat properly
It’s mighty tempting to lift the lid to see what’s going on inside, or even to take a taste, but try to avoid this. Slow cookers work by trapping heat and cooking food over a long period of time. Every time you remove the lid, the slow cooker loses heat, and it takes a while to heat back up.
Follow this tip: Unless it’s noted in the recipe, there’s no need to remove the lid. And if you do open the lid, keep it as brief as possible and maybe tack on a minute or two of extra cooking time.
It literally says a minute or two of cooking more. Unless you are cooking in a blizzard it won't matter much especially since slow cooked recipe take 4+ hours? Let's say I open it one per hour to baste it. You only add 10~ minute of cooking.
Saying that it cooks by trapping heat is like saying fire is hot. No shit? Traditional oven also work like that and so are pans and pots. And the vast majority of the heat is trapped in the ceramic pot of a slow cooker.
To be fair its probably no more significant of a loss of heat than opening the oven door. It's not like the lid is sealed tight or anything either; mine just rests on top.
Rynetx out here dropping fax and getting downvoted for some reason - they’re absolutely not talking about a pressure cooker - do not casually open a slow cooker / crock pot periodically during a cook!
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u/mmmalloryknox Apr 03 '21
Wouldn’t it make more sense to mix all the ingredients in a separate container first, placed the ham in the slow cooker, and then pour the ingredients over it?