Perfect for Easter, Christmas, Thanksgiving or Sunday dinner, this 2-ingredient recipe for Crock-Pot Orange Soda Ham is super easy to make & tastes fantastic too!
Slow Cooker Orange Soda Ham
Thanks to CPL reader Kim J. for sending us over this fantastic recipe for orange soda ham. I love that there are just two ingredients – a bone-in ham and orange soda. But what I also love is that you can let this ham recipe cook away pretty much all day.
Perfect for busy families that need something they can toss in the slow cooker in the morning and go off to work or activities all day and come home to dinner ready!
Kim says you can use any kind or brand of orange soda in this recipe. You can even use diet orange soda if that is what you want.
This would be a great recipe for dinner any night of the week but it also would be great for holiday meals like Christmas or Easter!
Equipment Needed For Crock-Pot Orange Soda Ham Recipe:
Yes, slices of ham can easily be frozen for use later. Either to use in other recipes that call for ham or to just prepare your ham ahead of time for a holiday meal.
Can I Use Diet Orange Soda In This Recipe?
Yes, diet orange soda can easily be used in this recipe. In fact I usually cook this recipe using diet orange soda as that is the kind of soda I like to drink.
Can I Use Other Flavors Of Soda Besides Orange?
If orange soda is not your thing you can also use lemon-lime soda, rootbeer, Dr. Pepper or cola instead of the orange flavored soda.
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Crock-Pot Orange Soda Ham Recipe
Heidi Kennedy
All you need is two ingredients (a ham and some of your favorite orange soda) for this fantastic and EASY recipe. The ham comes out sweet and tender when cooked in your slow cooker. Make this ham for Sunday dinner or a special occasion like Easter or Christmas!
Pour enough orange soda over the slow cooker until the soda reaches about 2/3 of the way up the sides of your slow cooker. You may have soda left over.
Cover and cook on LOW for 8 to 10 hours or until the internal temperature of the ham reaches 165° F (74°C) on an instant read meat thermometer.
Using oven mitts, carefully remove the slow cooker insert from the base and drain off and discard the liquid.
Place ham on a platter and tent the ham with aluminum foil. Allow the ham to rest for 10 to 15 minutes.
Carve the ham and serve. Reserve the ham bone to use in soups for later if desired.
Serve and enjoy!
Notes
*When purchasing your ham at the grocery store look for a smaller sized bone-in ham that will fit inside your slow cooker. If your ham is a little bit too big when you get it home you can always cut some of the meat off to make it fit. But ideally you just want the ham to fit.
Our bone-in, fully cooked hams are slow brined and brown sugar cured to make serving up a delicious feast a breeze. Place the ham in the slow cooker. Cover and cook on low for 5-8 hours until ham is thoroughly heated.
Allow 20 minutes per pound when calculating how long to bake a fully cooked ham. For example, if the ham weighs 8 pounds, the cooking time would be 2 hour and 40 minutes. A fully cooked half ham will weigh approximately 3 to 4 pounds. Cooking time for a 3 pound ham would be 1 hour.
How to Prepare the Most Tender, Juicy Ham With Apple Juice or Pineapple | Livestrong.com. If you want to prepare pre-cooked ham so it's tender, juicy and flavor, the key is in the glaze. Here's how to bake the best ham with apple juice or pineapple.
Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn't necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..
If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.
Preheat the oven to 350 F. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.
Place the ham, cut-side-down, on heavy-duty aluminum foil and wrap the ham thoroughly. Or use an oven roasting bag; follow instructions on the bag for preparation. Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 135F.
It is already cooked so to warm up preheat oven to 325 degrees. Place ham in baking dish and add a cup of water to pan. Cover with foil. Bake for about 15 minutes per pound.
Ham is traditionally baked in the oven. Cook for approximately 15 to 20 minutes per pound at 300 F. No matter the size of the ham and the temperature of the oven, it should be cooked until the internal temperature reaches 140 F.
Baste with broth or stock: One way to add moisture to a dried out ham is to baste it with a flavorful liquid such as broth or stock. Use a brush or spoon to apply the liquid over the ham periodically during cooking, or place the ham in a roasting pan with a layer of broth or stock at the bottom of the pan.
Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.
Preheat the oven to 325°F. You don't need to wash a ham before baking. If you ask us, baked ham is delicious even when you leave it plain; however, scoring a diamond pattern with a chef's knife in the outer layer and brushing on a glaze during baking makes the ham a showy centerpiece and adds flavor.
While baking a show-stopping ham is simple and easy, be sure to leave yourself plenty of time to bring the ham to room temperature for an hour (for even heat distribution) as well as up to 2 1/2 hours to bake it long, low and slow, depending on your ham's size.
Make sure that the ham will fit into your slow cooker. Place the ham in the appliance and add the glaze ingredients. You can also just add some co*ke or Pepsi, chicken broth, or water; about 1 cup will do it. Cover and cook on low for 5-8 hours, until ham is thoroughly heated.
For hams that are fully cooked (again, check the label) and not spiral sliced, first cut off any skin. Score the through the fat layer, making diamond crosshatch marks. Place in a 325-to-350-degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees.
Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.
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