
Ingredients
Place the ham in a large slow cooker. Whisk the cider with the brown sugar, bourbon, honey and mustard. Slowly pour over the ham. Scatter the thyme sprigs into the slow cooker.
- Cook, on HIGH for 4 hours or on LOW for 8 hours, or until very tender. Remove ham to rest on a cutting board.
- Pass the remaining cooking liquid through a fine mesh sieve into a saucepan.
- Simmer for 10 minutes or until slightly reduced.
- Cut the ham into chunks or slices.
- Brush the cut pieces with the cooking liquid before arranging on a platter.
- Serve warm or room temperature.
* For a non-alcoholic alternative: replace the bourbon with 1/4 cup water and 1 tablespoon vanilla extract.
** Cooking tips: Use leftover ham to make Ham, Apple & Cheddar Crepes