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Crockpot Ham with Brown Sugar Glaze

This crockpot ham recipe transforms a simple cut of pork into a caramelized, impossibly tender centerpiece with minimal hands-on effort. A sticky-sweet mixture of brown sugar, honey, and warming spices creates a lacquered exterior perfect for any holiday table.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 12 servings
Course: Main Dishes
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Ham
  • 7 to 9 pounds bone-in spiral-cut ham fully cooked
  • 1/2 cup water or apple juice for the bottom of the cooker
For the Brown Sugar Glaze
  • 1 cup brown sugar packed
  • 1/4 cup honey
  • 4 tablespoons unsalted butter
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon black pepper

Equipment

  • 6 to 8 quart slow cooker
  • Small saucepan
  • Basting brush or spoon
  • Sharp carving knife
  • Cutting board
  • Meat thermometer
  • Aluminum foil

Method
 

  1. Pour the water or apple juice into the bottom of your slow cooker. This liquid creates steam that keeps the ham moist throughout the long cooking process and prevents the sugary glaze from scorching on the bottom.
  2. Place the ham flat-side down in the slow cooker. If your ham is too large, you can trim a small portion from the end or choose a slightly smaller cut next time.
  3. Combine the brown sugar, honey, butter, Dijon mustard, cinnamon, cloves, and black pepper in a small saucepan over medium heat. Stir until the butter melts and everything combines into a smooth, pourable glaze.
  4. Pour about half of the warm glaze over the ham, using a basting brush or spoon to spread it into the spiral cuts. Getting glaze between the slices is the secret to flavor in every single bite.
  5. Cover the slow cooker and set it to low for 6 to 8 hours, or high for 3 to 4 hours. Low and slow produces the most tender, evenly heated results.
  6. About halfway through cooking, carefully remove the lid and baste the ham with the juices that have collected at the bottom. Add the remaining glaze at this point to build up that sticky, caramelized exterior.
  7. The ham is ready when it reaches an internal temperature of 140 degrees Fahrenheit at the thickest part.
  8. Transfer the ham to a cutting board and tent it loosely with foil for 10 minutes. This resting period lets the juices redistribute.
  9. Pour the cooking liquid from the slow cooker through a fine mesh strainer into a small saucepan. Simmer for 5 to 10 minutes until slightly thickened, then drizzle over the carved ham or serve alongside.

Notes

Baste the ham at least twice during cooking to build layers of that glossy, sticky glaze. Save the ham bone for making split pea soup or flavoring beans later in the week. Leftover ham keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 2 months.