Slow cooker ham is the ultimate set-it-and-forget-it centerpiece for holidays, Sunday dinners, or any day you want a big, impressive meal without babysitting the oven. A fully cooked ham is gently reheated in the crock pot with a sweet and savory glaze, which keeps it incredibly moist and infuses every slice with flavor. This method frees up your oven for side dishes and delivers a juicy, caramelized ham that tastes like you spent hours on it.
Ingredients
- 1 fully cooked bone-in spiral-cut ham, 8–10 lb (3.6–4.5 kg)
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (170 g) honey
- 1/4 cup (60 ml) Dijon mustard
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 teaspoon ground cloves (optional)
- 1 cup (240 ml) pineapple juice or apple juice, for the bottom of the crock
Instructions
- Place the ham in the slow cooker. If it doesn’t fit, trim a little off the top or buy a smaller ham. Add the pineapple juice or apple juice to the bottom of the crock.
- In a small bowl, whisk together the brown sugar, honey, Dijon mustard, apple cider vinegar, and ground cloves (if using). This glaze will be thick.
- Brush or spoon about half of the glaze over the entire surface of the ham, getting it into the spiral cuts as much as possible. Reserve the remaining glaze for later.
- Cover the slow cooker and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours. Since the ham is already fully cooked, you are just heating it through and letting the flavors meld. The internal temperature should reach 140°F (60°C) for best texture, but it is safe to eat once it reaches 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for reheating cooked ham.
- About 30 minutes before serving, brush the remaining glaze over the ham. If you want a stickier, more caramelized exterior, you can turn the slow cooker to HIGH for the last 30 minutes, or transfer the ham to a baking sheet and broil for 3–5 minutes, watching closely to avoid burning.
- Remove the ham from the slow cooker and let it rest for 10–15 minutes before carving. This allows the juices to redistribute. Use the juices from the bottom of the crock as a natural gravy or to spoon over the sliced ham.
Tips
- Don’t overcook: Since the ham is already cooked, you’re just warming it. Overcooking on HIGH for too long can make it dry and mushy. Stick to the recommended times.
- Glaze substitutions: No Dijon? Use yellow mustard or 1 teaspoon of dry mustard powder. No honey? Use maple syrup or agave nectar. The flavor will shift slightly, but it will still be delicious.
- Too salty? If your ham is very salty, you can soak it in cold water for 4–8 hours in the refrigerator before cooking, then pat it dry and proceed. This is optional and not usually needed for spiral-cut hams.
- Keep it warm: After the ham is done, you can keep it on the WARM setting for up to 2 hours. Just check that it stays above 140°F (60°C) for food safety.
Serving Suggestions
Slice the ham and serve it with the pan juices spooned over the top. Classic sides include scalloped potatoes, green bean casserole, roasted asparagus, or a simple green salad. The leftover ham bone is perfect for making split pea soup or ham and bean soup the next day.
Variations
- Brown Sugar & Pineapple: Replace the apple juice with pineapple juice, and add 1 cup of crushed pineapple to the bottom of the crock. Omit the Dijon mustard and use 1/4 cup (60 ml) of pineapple juice in the glaze instead.
- Maple-Dijon: Swap the honey for maple syrup and use whole-grain mustard instead of Dijon. Add 1 teaspoon of dried thyme to the glaze.
- Spicy Brown Sugar: Add 1/2 teaspoon of cayenne pepper or 1 tablespoon of sriracha to the glaze for a sweet-heat kick.
- Cola Ham: Pour 1 can (12 oz / 355 ml) of cola into the bottom of the crock instead of juice. The cola adds a subtle caramel flavor and helps tenderize.
Storage and Reheating
Store leftover ham in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly in plastic wrap and foil, or place in a freezer-safe bag, for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, place slices in a covered baking dish with a little broth or water and warm in a 325°F (163°C) oven for 10–15 minutes, or microwave individual portions for 30–60 seconds. Always reheat leftovers to an internal temperature of 165°F (74°C) as recommended by the USDA FSIS.
Frequently Asked Questions
Can I use a bone-in ham that is not spiral-cut? Yes, any fully cooked ham works. Just score the surface in a diamond pattern before glazing so the flavors penetrate. Cooking times may be slightly longer for a thicker ham.
Do I need to add liquid to the bottom? Yes, a little liquid (juice, water, or broth) helps create steam and keeps the ham moist. Without it, the glaze may burn on the bottom and the ham may dry out.
Can I cook a fresh (uncooked) ham this way? No, a fresh ham needs to be fully cooked to 145°F (63°C) with a 3-minute rest, and slow cooking a fresh ham on LOW is not recommended because it may not reach a safe temperature quickly enough. Stick to a fully cooked ham for this recipe.
Why is my ham dry? Overcooking is the most common cause. Since the ham is already cooked, you only need to heat it through. Also, make sure you have enough liquid in the bottom and that the lid is sealed properly to trap steam.
Can I use the leftover glaze as a sauce? Yes, but if you’ve brushed it on the ham, it contains raw meat juices. Bring it to a rolling boil for at least 1 minute before serving, or just use the juices from the crock after skimming off excess fat.
What size ham fits in a 6-quart slow cooker? A 6-quart slow cooker fits an 8–10 lb (3.6–4.5 kg) spiral-cut ham comfortably. If you have a larger ham, you may need to cut it in half or use a larger slow cooker.
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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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