Tulo

Crockpot Ham Recipe

Cooking the ham low and slow in a crockpot keeps it gently steamed in its own juices and the glaze, so it stays moist all the way through instead of drying out the way an oven often does with an already fully-cooked ham. Basting with the sugar-honey-pineapple mixture as it cooks builds a sticky, caramelized coating without ever needing the oven, which also frees it up for side dishes.

Prep
15 min
Cook
270 min
Total
285 min
Servings
12

Ingredients

Servings12
  • 8 lb bone-in spiral-cut ham (fully cooked)
  • 1 cup brown sugar, packed
  • 1/2 cup honey
  • 3 tbsp Dijon mustard
  • 1 cup pineapple juice
  • 1/4 tsp ground cloves
  • 4 tbsp unsalted butter, melted

Nutrition per serving

Calories
258
Protein
14g
Carbs
33g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Trim any thick fat cap on the ham down to about 1/4 inch, then set the ham cut side down in a 6-quart or larger slow cooker (the flat, uncut side faces up).
  2. 2In a bowl, whisk together the brown sugar, honey, Dijon mustard, pineapple juice, ground cloves, and melted butter until the sugar mostly dissolves.
  3. 3Pour the glaze evenly over the ham, working some of it down between the spiral cuts with a spoon.
  4. 4Cover and cook on low for 4-5 hours, or on high for 2.5-3 hours, basting with the pooled liquid every 60-90 minutes.
  5. 5Check the internal temperature with a meat thermometer inserted into the thickest part away from the bone; it's done once it reads 140°F (60°C).
  6. 6Transfer the ham to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes.
  7. 7Meanwhile, pour the remaining slow cooker liquid into a small saucepan and simmer over medium heat for 5-8 minutes until slightly thickened.
  8. 8Slice the ham along the existing spiral cuts, brush with the reduced glaze, and serve the rest of the glaze on the side.
How to Use a Meat Thermometer

Tips & variations

  • A bone-in ham holds its shape and stays juicier over the long cook time than a boneless one, which tends to fall apart in a slow cooker.
  • Swap the pineapple juice for cola or apple cider for a different sweetness profile; both work with the same brown sugar base.
  • If the slow cooker is too small to close the lid fully with a large ham, cut the ham in half crosswise and stand both pieces cut side down.
  • For a thicker glaze without extra stovetop time, whisk 1 tablespoon of cornstarch into the reserved liquid before simmering.

Storage & reheating

Store sliced ham in an airtight container in the refrigerator for up to 4 days, with a little of the reduced glaze spooned over to keep it moist. Reheat gently covered in a 300°F (150°C) oven with a splash of broth or the reserved glaze until warmed through. Ham freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Save the ham bone after slicing and freeze it for making split pea or bean soup stock later.
  • If the glaze tastes too sweet for your taste, whisk in an extra tablespoon of Dijon mustard or a splash of apple cider vinegar before pouring it over the ham.

FAQ

Do I need to add water or broth to the slow cooker?

No. A fully cooked ham releases plenty of its own juices, and the glaze ingredients provide enough liquid on their own; adding extra liquid dilutes the glaze and makes it harder to reduce afterward.

Can I use a boneless ham instead?

Yes, but check it earlier since boneless hams tend to reach 140°F faster and can dry out or shred apart if left the full cook time meant for a bone-in ham.

How big a ham fits in a standard slow cooker?

A 6-quart slow cooker comfortably holds a ham up to about 8-9 pounds; anything larger should be halved crosswise so the lid closes fully and the heat circulates evenly.

Can I make this ahead for a holiday meal?

Yes. Cook and glaze the ham up to 2 days ahead, refrigerate whole or sliced, then reheat covered in a low oven with the reserved glaze spooned over before serving.

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