• 1 fully cooked spiral ham (8–10 lbs)
• ¾ cup sugar free peach preserves
• ½ cup Mike’s Hot Honey
• 2 tbsp apple cider vinegar
• 2 tbsp 0 calorie brown sugar
• 1 tsp garlic powder
• ½ tsp smoked paprika (optional)
• (optional) splash of bourbon or orange juice for extra depth
• 1–2 yellow onions, sliced into thick rings (for under the ham)

✨Crockpot Instructions✨

1. Slice onions and place them in the bottom of the slow cooker to create a bed for the ham.
2. In a small saucepan, combine peach preserves, Mike’s Hot Honey, apple cider vinegar, brown sugar, garlic powder, and paprika.
3. Heat over medium heat for about 5 minutes, stirring until smooth and slightly thickened. Remove from heat.
4. Place the ham cut-side down on top of the onions. Brush or pour about half of the glaze over the ham, letting it run between the slices.
5. Cover and cook on Low for 4–6 hours, or until the ham is heated through and tender.
6. About halfway through cooking, baste with more glaze from the slow cooker.
7. During the last 30 minutes, brush on the remaining glaze and cook uncovered (if your lid can vent slightly) to help it thicken and caramelize.
8. Remove the ham carefully and let it rest 10–15 minutes before serving.



✨Oven instructions✨

1. Preheat oven to 325°F. Line a roasting pan with foil and place sliced onions on the bottom to create a bed for the ham.
2. In a small saucepan, combine peach preserves, Mike’s Hot Honey, apple cider vinegar, brown sugar, garlic powder, and paprika.
3. Heat over medium heat for about 5 minutes, stirring until smooth and slightly thickened. Remove from heat and let cool slightly.
4. Place ham cut-side down on top of the onions. Brush about ⅓ of the glaze all over the ham, getting it between slices if possible.
5. Cover loosely with foil and bake for 10–12 minutes per pound, or until heated through (usually 1½–2 hours).
6. Every 20–30 minutes, baste the ham with more glaze.
7. During the final 15 minutes, remove the foil, increase oven temperature to 400°F, and brush on the remaining glaze. Bake uncovered until caramelized and sticky.
8. Let rest 10–15 minutes before serving.



✨Notes✨
• The onions under the ham absorb the glaze and juices — serve them alongside the ham, use them in a quick pan sauce, or save them for sandwiches or baked beans.
• You can warm the glaze briefly if it thickens too much while basting.
• For extra tang, add 1–2 tsp Dijon mustard to the glaze (optional).
• The same glaze works great for a slow cooker ham — cook on Low for 4–6 hours, basting once or twice.