Crock Pot Orange Marmalade Ham Recipe

This crock pot orange marmalade ham is a fully cooked ham warmed slowly beneath a sweet-tangy glaze of orange marmalade, Dijon mustard, brown sugar, and a little vinegar. The slow cooker keeps the meat moist while the citrus glaze turns it into an easy centerpiece for a holiday meal or Sunday dinner.

Ingredients

1 fully cooked boneless ham, 3 1/2 to 4 lb (1.6 to 1.8 kg), sized to fit your slow cooker
3/4 cup orange marmalade (about 240 g)
1/4 cup packed light brown sugar (50 g)
2 tablespoons Dijon mustard (30 g)
1 tablespoon apple cider vinegar (15 ml)
1/2 cup orange juice (120 ml), preferably unsweetened
1/2 teaspoon ground ginger (about 1 g)
1/4 teaspoon ground black pepper (about 0.5 g)
1 tablespoon cornstarch (8 g), optional, for thickening the sauce
1 tablespoon cold water (15 ml), optional, to mix with the cornstarch
1 medium orange, thinly sliced (about 130 g), optional for serving

Instructions

Check the fit and prepare the ham. Use a slow cooker of at least 5 quarts (4.7 L), or choose a smaller ham if needed; the lid should close without pressing hard against the meat. Remove all packaging, including any plastic disk or netting, and pat the ham dry. If it has a flat cut end, plan to set that end down so it is less exposed to dry heat. The ham should be fully cooked, not raw or labeled cook-before-eating.
Mix the marmalade glaze. In a bowl, stir together the orange marmalade, brown sugar, Dijon, cider vinegar, ginger, and black pepper until evenly combined. Marmalade can have pieces of peel, which soften as the ham warms and give the glaze its characteristic bittersweet citrus flavor. Measure out about 1/3 cup (80 ml) of the mixture and refrigerate it in a covered container for finishing the ham; keeping this portion separate avoids contact with raw meat juices.
Add the ham and liquid. Place the ham in the slow cooker, cut side down if applicable. Spoon the remaining glaze over the top and sides, then pour the orange juice around the ham rather than washing all the glaze off its surface. The juice creates steam and helps keep the cooking liquid from becoming overly concentrated. Cover with the lid. Do not add extra water unless your slow cooker instructions require it; the ham and juice will release additional liquid as they heat.
Warm gently and check the temperature. Cook on LOW for about 4 hours, keeping the lid on as much as possible. Begin checking around 3 1/2 hours because slow cookers and ham shapes vary. Insert an instant-read food thermometer into the thickest central area without touching the cooker or a bone. Since this is cooked ham being reheated, USDA FSIS guidance for reheated leftovers is 165°F (74°C); heat it to that temperature. If it has not reached 165°F, cover and continue cooking, checking again in 15-minute intervals. Avoid relying on the clock alone, and do not cook it for hours after it reaches temperature, as that can make it dry and crumbly.
Rest the ham and finish the sauce. Transfer the hot ham to a cutting board or warm platter, tent loosely with foil, and rest for 10 minutes. Meanwhile, pour the cooking liquid into a small saucepan, taking care with the hot crock. Bring it to a steady simmer over medium heat and cook for about 10 minutes, stirring occasionally, until it looks slightly thicker and glossy. Stir in the reserved marmalade mixture for the final 1 to 2 minutes. For a thicker sauce, whisk the cornstarch with the cold water until smooth, stir the slurry into the simmering sauce, and cook for 1 to 2 minutes until thickened. Add the slurry gradually; you may not need all of it.
Slice and serve. Cut the ham across the grain into slices about 1/4 inch (6 mm) thick, or follow its natural seams if it separates easily. Arrange the slices on a platter, spoon some glaze over them, and pass the remaining sauce at the table. Add orange slices as a fresh-looking garnish if desired. The ham is ready to serve once it has rested; do not leave it at room temperature for more than 2 hours.

Tips

Choose the right ham. A fully cooked, boneless ham is straightforward to fit and slice. A bone-in ham can be used if it fits with the lid closed, but the shape may leave less room for sauce and may affect how quickly it heats. Check the package label carefully: this timing is for ham that is already cooked.
Keep the lid closed. Lifting the lid releases heat and slows the warming time. Use the thermometer when you check rather than repeatedly opening the cooker to baste. The sauce will circulate around the ham, and spooning it over the meat after cooking gives a brighter glaze.
Adjust the glaze without losing its balance. If your marmalade is very sweet, use 2 teaspoons of vinegar instead of 1 tablespoon; if it is especially bitter, keep the listed amount and avoid adding more zest. Dijon gives a gentle savory edge. Whole-grain mustard works too, though the sauce will have a more textured appearance.
Prevent a watery sauce. Slow cookers trap moisture, so the liquid may be thinner than a stovetop glaze. Simmer it uncovered in a saucepan to concentrate it, then use the optional cornstarch slurry only if you want a more clingy finish. Do not put cornstarch directly into the crock, where it can clump.

Serving Suggestions

Serve the sliced ham with sides that can balance its sweet citrus coating. Roasted potatoes, mashed potatoes, rice, or buttered noodles are useful for catching extra sauce. For vegetables, try green beans, roasted carrots, Brussels sprouts, or a crisp cabbage slaw; their savory or lightly tangy flavors sit well beside the marmalade. A simple green salad also adds freshness to a rich holiday plate.

For a buffet, keep the ham in slices on a warmed platter and serve the sauce separately so guests can choose how much they want. If you need to hold it briefly, use a covered, prewarmed serving dish rather than leaving the meat in a turned-off slow cooker for an extended period. Put out a clean serving utensil and replenish the platter in smaller batches. Leftover slices are also good in sandwiches with sharp cheddar, or tucked into a breakfast hash with potatoes and onions.

Variations

Use honey instead of brown sugar: Replace the 1/4 cup brown sugar with 3 tablespoons honey (about 63 g). The glaze will be a little softer and more floral, so simmer it until it coats a spoon. You can also use maple syrup in the same amount for a deeper, woodsy sweetness.

Make it more mustard-forward: Increase Dijon to 3 tablespoons (45 g) and reduce the brown sugar to 2 tablespoons (25 g). The finished sauce will taste sharper and less candy-sweet. Taste the reduced sauce before adding salt; ham is usually salty enough already.

Add warm spice: Use 1/4 teaspoon ground cloves or allspice in place of the ground ginger, or add a small pinch of cinnamon. Keep the amount modest because ground spices become pronounced as the sauce reduces. This gives the glaze a holiday-style aroma without changing the slow-cooker method.

Use another citrus preserve: Apricot preserves can replace marmalade in equal measure for a smoother, less bitter glaze. Add 1 teaspoon finely grated orange zest (about 2 g) if you want to bring back some citrus character. The texture and flavor will differ, but the preserve still gives the sauce body and sweetness.

Storage and Reheating

Refrigerate leftover ham and sauce within 2 hours of cooking. Store them in separate shallow, airtight containers so the slices cool promptly and do not become overly soft in the sauce. Cooked ham keeps for 3 to 4 days in the refrigerator at 40°F (4°C) or colder. For longer storage, freeze portions in airtight freezer-safe packaging for about 1 to 2 months for best quality; thaw them in the refrigerator rather than on the counter.

Reheat only the amount you plan to serve. Warm slices with a spoonful of sauce, covered, in a 325°F (163°C) oven until hot, or heat them in a covered skillet over low heat with a splash of water or orange juice. Microwave portions in short intervals, turning or rearranging the slices so they heat evenly. Use a food thermometer and bring reheated leftovers to 165°F (74°C), the USDA FSIS safe temperature. Repeated heating can dry out ham, so avoid reheating the same batch more than once.

Frequently Asked Questions

Can I use a spiral-cut ham in the crock pot?

Yes, if it fits in the cooker with the lid fully closed. Spiral-cut slices can dry more quickly because more surface is exposed, so keep the ham cut side down, use the orange juice, and start checking its temperature early. Spoon sauce over the slices after warming rather than repeatedly lifting the lid to baste.

Can I cook this ham on HIGH instead of LOW?

LOW is preferable because it warms the ham more gently and gives the glaze time to mingle with the cooking juices. HIGH may heat it faster, but the timing varies considerably by cooker and ham shape, and sugary glaze can become overly concentrated at the edges. If you choose HIGH, monitor the internal temperature closely and stop once it reaches 165°F (74°C).

Can I put a frozen ham directly in the slow cooker?

No. Thaw the ham completely in the refrigerator before using this recipe. A frozen or partly frozen ham can warm too slowly in a slow cooker, leaving it for too long at temperatures where bacteria can multiply. Allow several hours or overnight in the refrigerator depending on size, and keep the raw package contained while it thaws.

Why is my orange glaze runny?

The ham releases moisture while it warms, so a thin cooking liquid is normal. Transfer the liquid to a saucepan and simmer it uncovered for about 10 minutes to reduce it. If it is still thinner than you like, stir in a small amount of cornstarch slurry and simmer briefly. Marmalade brands also vary in peel and pectin content, which affects how quickly the sauce thickens.

Can I make the glaze ahead?

Yes. Stir together the marmalade, sugar, mustard, vinegar, ginger, and pepper up to 2 days ahead and refrigerate it in a covered container. Bring it out while you prepare the ham, then use it as directed. Keep the portion reserved for the finish separate from the glaze that goes onto the ham, and refrigerate any leftover sauce promptly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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