fall slow cooker recipe
- The Best fall slow cooker recipe
- Slow Cooker Apple Cider Glazed Ham with Root Vegetables
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Slow Cooker Apple Cider Glazed Ham with Root Vegetables Works
- ❓ Frequently Asked Questions About Slow Cooker Apple Cider Glazed Ham with Root Vegetables
The Best fall slow cooker recipe
Slow Cooker Apple Cider Glazed Ham with Root Vegetables
A tender, fall-inspired ham glazed with sweet apple cider and paired with crisp roasted root vegetables. Perfect for a cozy weeknight dinner.
🥘Ingredients
- 1 (8–10 lb) boneless ham, bone-in
- 1 cup apple cider
- 1 cup chicken broth
- 1 tbsp brown sugar
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 2 lbs carrots, peeled and chopped
- 2 lbs parsnips, peeled and chopped
- 2 lbs potatoes, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
👨🍳Directions
-
1
Preheat oven to 375°F. Place the ham bone-side up in a roasting pan. Pour apple cider, broth, brown sugar, salt, pepper, and thyme over the ham. Cover and refrigerate overnight. -
2
In a slow cooker, combine carrots, parsnips, potatoes, olive oil, garlic powder, and onion powder. Stir to coat evenly. -
3
After chilling the ham, remove it from the pan and transfer it to the slow cooker. Pour the liquid from the pan over the ham. Cook on LOW for 5–6 hours or HIGH for 3–4 hours until the ham is tender and the glaze thickens. -
4
Remove the ham from the slow cooker and let it rest for 10 minutes before slicing. Serve the ham with the root vegetables and any remaining glaze.
🔧Equipment
- Slow cooker
- Cutting board
- Large pot
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Apple Cider Glazed Ham with Root Vegetables Works
❓ Frequently Asked Questions About Slow Cooker Apple Cider Glazed Ham with Root Vegetables
How do I adjust the cooking time for a large crowd?
Slow cookers cook at a lower temperature than a stovetop, so if you’re serving more people, check the recipe’s original time and add an extra 15–20 minutes. Stir or check the dish halfway through if it’s thick or dense, like stews or chili. If the recipe calls for a specific serving size, double or triple the ingredients and cook for the same duration—just increase the liquid slightly to prevent drying out.
—
Can I make this recipe ahead of time?
Yes! Most slow cooker recipes taste even better the next day because flavors meld. Store ingredients separately in airtight containers until you’re ready to combine them. For dishes like soups or stews, cook them fully, then cool and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
—
What if my slow cooker isn’t big enough?
If the recipe calls for a 6-quart slow cooker but you have a 4-quart, reduce the liquid by 1/4 to 1/3 and trim the cooking time by 10–15 minutes. For example, if the recipe says to cook for 6 hours on low, aim for 4–5 hours and stir occasionally. If the dish is thick (like a casserole), you may need to add a splash of broth or water to prevent sticking.
—
Do I need to pre-cook anything?
Not always—but it depends on the recipe. For proteins like chicken or beef, browning or searing them in a pan first adds depth to the flavor. If the recipe includes veggies like potatoes or carrots, you can parboil them briefly to soften them before adding them to the slow cooker. Always follow the original instructions, though—some recipes are designed to work with uncooked ingredients.
