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Slow Cooker Ham Recipe

Slow Cooker Ham

Wholesome Cove
This Slow Cooker Ham is a fuss-free holiday centerpiece that delivers incredibly juicy, tender meat bathed in a rich brown sugar, honey, pineapple juice, and Dijon mustard glaze. A bone-in spiral-cut ham goes straight into the crockpot with just 10 minutes of prep, freeing up your oven for sides while producing results that rival anything made in the oven — no basting, no monitoring, just pure set-it-and-forget-it magic.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Course Main Course
Cuisine American
Servings 10 servings
Calories 400 kcal

Equipment

  • Large oval slow cooker (7–8 quart) - A large oval shape is required to fit a whole spiral ham
  • Mixing bowl - For whisking together the glaze ingredients
  • Whisk or fork - To blend the glaze smoothly
  • Instant-read meat thermometer - For confirming internal temperature of 140°F / 60°C
  • Silicone basting brush - (optional) For painting glaze between spiral-cut slices
  • Medium saucepan - (optional) For reducing leftover cooking liquid into a thicker glaze
  • Large serving platter - For presenting the ham at the table
  • Sharp carving knife and fork - For slicing if ham is not pre-cut

Ingredients
  

For the Ham

  • 1 bone-in spiral-cut ham - 7–8 lbs / 3.2–3.6 kg, fully cooked; discard any included glaze packet

For the Glaze

  • 1 cup dark brown sugar - 200g, packed; dark brown sugar gives a deeper caramel flavor than light
  • 1/3 cup honey - 80ml; raw honey preferred for best flavor
  • 1/2 cup pineapple juice - 120ml; adds a subtle tang that balances the richness of the ham
  • 2 tablespoons Dijon mustard - Adds a sharp savory note to balance the sweetness
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cloves - Optional but recommended; gives the glaze a classic holiday aroma
  • 1/4 teaspoon ground cinnamon - Adds warmth and depth to the glaze
  • 1/4 teaspoon black pepper

Instructions
 

  • Remove the ham from all packaging, discard any plastic bone cap and included glaze packet. If using a spiral-cut ham, gently fan the pre-cut slices apart with your hands, then pat the outside dry with paper towels.
  • In a medium mixing bowl, whisk together the dark brown sugar, honey, pineapple juice, Dijon mustard, garlic powder, ground cloves, cinnamon, and black pepper until the sugar is mostly dissolved and the glaze is smooth. Taste and adjust sweetness or tanginess to your preference.
  • Lightly spray the inside of a 7–8 quart oval slow cooker with non-stick cooking spray. Place the ham flat-side down (cut-side down) into the cooker, ensuring the lid can close fully; tilt or trim slightly if needed.
  • Pour about two-thirds of the glaze over the ham, working it between the spiral slices with a basting brush or spoon. Reserve the remaining glaze for basting midway through cooking, then place the lid on the slow cooker.
  • Cook on LOW for 4 to 5 hours (check at 4 hours for smaller hams). Around the 2-hour mark, quickly lift the lid and brush or spoon the reserved glaze over the top of the ham, then replace the lid immediately.
  • The ham is ready when an instant-read thermometer inserted into the thickest part (not touching the bone) reads 140°F / 60°C. Transfer the ham carefully to a large serving platter and tent loosely with foil to rest for 10 minutes.
  • Pour the cooking liquid from the slow cooker into a medium saucepan and bring to a boil over medium-high heat. Simmer for 8–10 minutes until reduced and glossy, then drizzle over the ham before serving or offer on the side.
  • Let the ham rest at least 10 minutes before serving to allow juices to redistribute. Slice between the pre-cut layers and serve with the reduced glaze drizzled generously on top.

Notes

  • Always use a fully cooked (ready-to-eat) ham. Most grocery store hams are pre-cooked — check the label before buying.
  • Bone-in hams produce the most flavorful results because the bone adds depth to the cooking liquid during slow cooking.
  • A spiral-cut ham absorbs the glaze far more effectively than a whole unsliced ham because of the exposed slice surfaces.
  • Do not cook a frozen ham directly in the slow cooker. Thaw completely in the refrigerator first (allow 24 hours per 5 lbs / 2.3 kg).
  • Avoid lifting the lid frequently during cooking — every time you open the slow cooker you lose approximately 15–20 minutes of cooking time.
  • For a Maple Bourbon variation, replace the pineapple juice with 1/4 cup bourbon and add 2 tablespoons of pure maple syrup to the glaze.
  • Store leftovers wrapped tightly in foil or in an airtight container in the refrigerator for up to 4–5 days, or freeze for up to 3 months.
  • To reheat, place slices in a covered baking dish with a splash of broth or leftover glaze at 325°F / 165°C for 10–15 minutes.
  • The leftover cooking liquid from the slow cooker makes an excellent base for soups — especially Ham and Potato Soup.
  • Cooking time varies by ham size: a 5 lb ham may be ready in 3.5 hours; a 9 lb ham may need up to 5.5 hours. Always use a thermometer to confirm doneness.

Nutrition

Serving: 1ServingCalories: 400kcalCarbohydrates: 30gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 1250mgPotassium: 480mgSugar: 28gVitamin C: 4mgCalcium: 2mgIron: 10mg
Keyword brown sugar glazed ham, crockpot ham, easy spiral ham, holiday ham recipe, slow cooker ham
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