The aroma of glazed ham wafting through your house while you do absolutely nothing sounds like magic, right? That’s exactly what happens when you trust your slow cooker to transform a humble ham into a spectacular centerpiece that tastes like you fussed over it for hours.
This Crockpot Ham Recipe delivers tender, juicy meat with a sweet and tangy glaze that caramelizes beautifully. The hands-off cooking method means you can prep it in minutes and walk away while it works its magic.
Perfect for holiday gatherings or Sunday dinners, this recipe frees up your oven and your time. The result is fork-tender ham with incredible flavor that will have everyone asking for seconds.
Why You’ll Love This Recipe
This slow cooker ham takes all the stress out of serving an impressive main dish. It practically cooks itself while you tackle everything else on your to-do list.
- Requires only 10 minutes of active prep time before the crockpot does the heavy lifting
- Frees up valuable oven space for side dishes and desserts
- Creates tender, moist ham that never dries out like oven-roasted versions can
- The glaze becomes perfectly sticky and caramelized without any babysitting
- Makes incredible leftovers for sandwiches, soups, and casseroles throughout the week
My Experience Making This Recipe
I first tried this method during a chaotic Thanksgiving when my oven was packed tighter than a subway car at rush hour. Desperate for a solution, I tossed a ham in the crockpot with a quick glaze and crossed my fingers.
Six hours later, I lifted the lid to find the most gorgeous, glistening ham I’d ever made. The meat practically fell apart at the touch of a fork, and that glaze had turned into a thick, glossy coating that clung to every slice.
My family devoured it faster than any oven-baked ham I’d ever served. Now I make ham this way even when my oven isn’t full, because frankly, why would I go back to the old stressful method?
Recipe Overview
- Recipe Name: Crockpot Ham
- Servings: 10
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Course: Main Course
- Cuisine: American
- Calories per Serving: 285
Equipment You Will Need
- 6-quart or larger slow cooker
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Sharp carving knife
- Cutting board
- Basting brush
- Aluminum foil
Ingredients for Crockpot Ham
- 1 spiral-sliced ham (6 to 7 pounds), bone-in
- 1 cup brown sugar, packed
- 1/2 cup honey
- 1/2 cup pineapple juice
- 1/4 cup Dijon mustard
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon black pepper
Ingredient Notes and Substitutions
- Spiral-sliced ham: The pre-sliced cuts allow the glaze to seep between layers for maximum flavor. You can use a bone-in unsliced ham, but score it deeply in a diamond pattern first.
- Brown sugar: Creates that classic caramelized coating and balances the saltiness of the ham. Swap with maple syrup or dark corn syrup in equal amounts for a different flavor profile.
- Pineapple juice: Adds acidity and tropical sweetness that cuts through the richness. Replace with orange juice or apple cider for a different fruity note.
- Dijon mustard: Provides tangy depth and helps the glaze cling to the meat. Yellow mustard works fine but offers less complexity.
- Ground cloves: Delivers that distinctive warm spice flavor associated with holiday hams. Substitute with allspice or nutmeg if cloves aren’t your thing.
How to Make Crockpot Ham
Step 1: Prepare the Glaze
Combine the brown sugar, honey, pineapple juice, Dijon mustard, melted butter, cinnamon, cloves, and black pepper in a medium bowl. Whisk everything together until the mixture is smooth and the sugar has mostly dissolved.
This creates a thick, pourable glaze that will coat the ham and intensify during the slow cooking process. Whisking thoroughly prevents any sugar clumps from forming.
Step 2: Position the Ham
Place the spiral-sliced ham in your slow cooker with the cut side facing down. If your ham is too large, you can trim the bone end slightly or angle it to fit.
Positioning it cut-side down protects the exposed meat from drying out during the long cook time. The bone will add extra flavor to the finished dish.
Step 3: Apply the Glaze
Pour about two-thirds of the prepared glaze over the ham, making sure to get some between the slices. Use a basting brush or your hands to spread the glaze evenly across the surface.
Reserve the remaining third of the glaze for basting later. Getting glaze between the slices infuses flavor throughout the ham rather than just on the surface.
Step 4: Cover and Start Cooking
Place the lid on your slow cooker and set it to low heat. Cook for 5 to 6 hours, depending on the size of your ham.
Low and slow keeps the ham moist and allows the flavors to penetrate deeply. Cooking on high will work in a pinch but may dry out the edges.
Step 5: Baste Halfway Through
After about 3 hours, remove the lid and spoon some of the accumulated juices from the bottom of the crockpot over the ham. Add half of your reserved glaze at this point.
This mid-cook basting builds up layers of flavor and helps create that glossy exterior. The juices at the bottom have concentrated flavor that you don’t want to waste.
Step 6: Final Glaze Application
During the last 30 minutes of cooking, brush the remaining reserved glaze over the ham. Leave the lid slightly ajar for these final minutes if you want a slightly thicker, more caramelized coating.
This final layer of glaze creates a beautiful sheen and intensifies the sweetness. Leaving the lid ajar allows some moisture to evaporate and concentrates the glaze.
Step 7: Check for Doneness
Insert a meat thermometer into the thickest part of the ham without touching the bone. It should read at least 140°F for a fully cooked ham that you’re reheating.
Most store-bought spiral hams are pre-cooked, so you’re really just heating them through and adding flavor. The low temperature prevents the meat from becoming tough or stringy.
Step 8: Rest and Serve
Turn off the slow cooker and let the ham rest for 10 to 15 minutes before transferring it to a cutting board. Tent it loosely with aluminum foil during this time.
Resting allows the juices to redistribute throughout the meat for maximum moisture. The ham will also be easier to handle and carve after it cools slightly.
Pro Tip: Line your slow cooker with aluminum foil before adding the ham for incredibly easy cleanup. The sugary glaze can become stubbornly stuck to the ceramic insert, but foil makes it a non-issue.
Tips for the Best Crockpot Ham
- Choose a ham that fits comfortably in your slow cooker with the lid closing fully. A gap in the lid will release moisture and heat, affecting cooking time.
- Don’t skip the pineapple juice or substitute it with water. The acidity is what keeps the ham from tasting one-dimensionally sweet.
- If your ham comes with a flavor packet, taste it before using. Many are overly salty and can overpower your homemade glaze.
- Pour the leftover cooking liquid into a small saucepan and simmer it down to create an extra glaze for drizzling. It becomes incredibly concentrated and flavorful.
- For extra caramelization, transfer the cooked ham to a broiler pan and broil for 3 to 5 minutes after slow cooking. Watch it carefully so the glaze doesn’t burn.
- Save the ham bone for making split pea soup or bean soup later. Toss it in a freezer bag with any meat scraps and it will keep for months.
Common Mistakes to Avoid
- Using a slow cooker that’s too small forces you to cram the ham in, which prevents even heating and proper glaze distribution. Size up if you’re anywhere close to the limit.
- Cooking on high heat to save time results in dried-out edges and less tender meat. The low setting is worth the patience.
- Forgetting to baste means you miss out on building layers of flavor and that gorgeous glossy coating. Set a timer so you don’t forget.
- Adding too much liquid at the start creates a watery glaze that won’t caramelize properly. The ham and glaze will release plenty of moisture on their own.
- Slicing the ham before it rests causes all those flavorful juices to run out onto your cutting board instead of staying in the meat. Give it time to settle.
Serving Suggestions
This glazed ham shines as the centerpiece of any meal, from casual family dinners to elegant holiday spreads. Pair it with classic sides that complement its sweet and savory profile.
- Creamy scalloped potatoes or cheesy au gratin potatoes balance the saltiness beautifully
- Roasted Brussels sprouts with bacon add a crispy, savory contrast
- Buttery dinner rolls for making incredible ham sandwiches right at the table
- Green bean casserole or glazed carrots for traditional holiday appeal
- Mac and cheese for a crowd-pleasing comfort food combination
Variations to Try
- Maple Bourbon Glaze: Replace the honey with pure maple syrup and add 2 tablespoons of bourbon to the glaze mixture. The smoky, complex sweetness takes this in a more sophisticated direction.
- Orange Marmalade Ham: Swap the pineapple juice for orange juice and stir in 1/2 cup of orange marmalade for a citrusy twist. The bits of orange peel add texture and bright flavor.
- Spicy Brown Sugar Ham: Add 1 teaspoon of cayenne pepper and 1 tablespoon of hot sauce to the glaze for heat. The sweet-spicy combination is addictive.
- Cherry Cola Ham: Use cherry cola instead of pineapple juice and add a can of cherry pie filling during the last hour. It sounds wild but tastes amazing.
- Pineapple Studded Ham: Pin pineapple rings to the ham with toothpicks and add maraschino cherries for a retro presentation. The fruit caramelizes beautifully in the glaze.
Dietary Adaptations
- Gluten-Free: Check that your Dijon mustard is certified gluten-free, as some brands use wheat as a thickener. Most spiral hams are naturally gluten-free, but verify with the manufacturer.
- Dairy-Free: Replace the butter with coconut oil or additional pineapple juice. The flavor will be slightly different but still delicious.
- Low-Sugar: Cut the brown sugar in half and use a sugar-free sweetener blend for the rest. The glaze won’t caramelize quite as deeply but will still taste good.
- Low-Sodium: Look for a low-sodium ham variety and reduce the cooking time slightly since they tend to be more delicate. Skip any added salt in the glaze.
Storage and Reheating
Refrigerator
Store leftover ham in an airtight container or wrapped tightly in aluminum foil for up to 5 days. Keep any extra glaze in a separate container.
- Slice only what you need and keep the rest in larger pieces to prevent drying out
- Pour a little of the reserved cooking liquid over the ham before sealing to maintain moisture
Freezer
Freeze cooked ham for up to 3 months in freezer-safe bags or containers. Portion it into meal-sized amounts for easier thawing.
- Wrap individual slices in parchment paper before freezing to prevent them from sticking together
- Label containers with the date and thaw in the refrigerator overnight before using
- Frozen ham works great in soups, casseroles, and scrambled eggs
Reheating
Reheat ham gently to prevent it from drying out or becoming tough. Add a splash of liquid to help restore moisture.
- Microwave individual portions with a damp paper towel on top for 30 to 60 seconds
- Reheat larger portions in a 325°F oven covered with foil until warmed through
- Add sliced ham to a skillet with a bit of butter or glaze for a quick stovetop option
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Carbohydrates | 28g |
| Fiber | 0g |
| Sugar | 26g |
| Protein | 26g |
| Sodium | 1450mg |
| Cholesterol | 75mg |
Nutritional values are estimates based on standard ingredients and may vary based on the specific ham brand and exact glaze measurements used. Ham is naturally high in sodium, so adjust other meal components if you’re watching salt intake.
Frequently Asked Questions
Can I use a fresh ham instead of a pre-cooked spiral ham?
Fresh ham requires much longer cooking times and different temperatures to reach food-safe internal temps of 145°F. You’d need to cook it on low for 8 to 10 hours and use a meat thermometer to verify doneness throughout.
Can I make this recipe ahead of time?
You can prepare the glaze up to 3 days in advance and store it in the refrigerator. The actual ham cooks best the day you plan to serve it, though you can reheat fully cooked ham the next day with good results.
Why is my glaze too thin and runny?
The ham releases moisture as it cooks, which can thin out the glaze. Remove the ham when done and simmer the liquid in a saucepan for 5 to 10 minutes to thicken it back up before serving.
What if my ham is frozen?
Thaw it completely in the refrigerator for 24 to 48 hours before cooking. Cooking a frozen ham in the slow cooker will result in uneven heating and potentially unsafe internal temperatures.
How do I know what size slow cooker I need?
A 6-quart slow cooker handles hams up to 7 pounds comfortably. For larger hams, use a 7 or 8-quart model or cut the ham into two pieces that you stack in the cooker.
Can I cook this on high instead of low?
You can cook on high for 3 to 4 hours if you’re short on time. The texture won’t be quite as tender, and you’ll need to watch it more carefully to prevent the edges from drying out.
Final Thoughts
This crockpot ham proves that impressive main dishes don’t require hours of hands-on work or advanced cooking skills. The slow cooker does all the heavy lifting while you focus on everything else that makes a meal special.
Give this recipe a try for your next gathering and watch how quickly it disappears. Your secret about how little effort it took stays safe with me.
Crockpot Ham
Ingredients
Equipment
Method
- Combine the brown sugar, honey, pineapple juice, Dijon mustard, melted butter, cinnamon, cloves, and black pepper in a medium bowl. Whisk everything together until the mixture is smooth and the sugar has mostly dissolved.
- Place the spiral-sliced ham in your slow cooker with the cut side facing down. If your ham is too large, you can trim the bone end slightly or angle it to fit.
- Pour about two-thirds of the prepared glaze over the ham, making sure to get some between the slices. Use a basting brush or your hands to spread the glaze evenly across the surface. Reserve the remaining third of the glaze for basting later.
- Place the lid on your slow cooker and set it to low heat. Cook for 5 to 6 hours, depending on the size of your ham.
- After about 3 hours, remove the lid and spoon some of the accumulated juices from the bottom of the crockpot over the ham. Add half of your reserved glaze at this point.
- During the last 30 minutes of cooking, brush the remaining reserved glaze over the ham. Leave the lid slightly ajar for these final minutes if you want a slightly thicker, more caramelized coating.
- Insert a meat thermometer into the thickest part of the ham without touching the bone. It should read at least 140°F for a fully cooked ham that you're reheating.
- Turn off the slow cooker and let the ham rest for 10 to 15 minutes before transferring it to a cutting board. Tent it loosely with aluminum foil during this time. Slice and serve.
