This slow cooker ham delivers a holiday centerpiece with minimal effort and maximum flavor. The hands-off method ensures juicy, tender meat while the glaze develops deep, caramelized sweetness.
I developed this recipe to free up oven space during busy celebrations. The spiced glaze creates a sticky, sweet crust that perfectly complements the salty ham.
What emerges is a showstopping dish that fills your kitchen with irresistible aromas. The meat pulls apart effortlessly, coated in a glossy, spiced glaze.
Serve with classic sides for a complete holiday meal. The leftovers make exceptional sandwiches for days after.
Ingredients for Glazed Ham Recipe Slow Cooker
A fully cooked ham plus pantry staples create this effortless holiday centerpiece with deep caramelized sweetness.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Fully Cooked Ham 🍖 | 6 lb | Spiral-cut preferred for easy serving |
| Brown Sugar 🍚 | 1 cup | Light or dark variety |
| Honey 🍯 | ½ cup | Pure for best consistency |
| Dijon Mustard 🟡 | ¼ cup | Smooth, not whole grain |
| Ground Cloves 🌿 | ½ tsp | Freshly ground for intensity |
| Ground Cinnamon 🌿 | 1 tsp | Ceylon or cassia variety |
| Apple Cider Vinegar 🍏 | 2 tbsp | Balances sweetness in glaze |
| Unsalted Butter 🧈 | 4 tbsp | Melted for glaze base |
| Whole Cloves 🌿 | 20 pieces | For studding ham surface |
| Pineapple Juice 🍍 | ½ cup | Optional for extra moisture |
| Orange Marmalade 🍊 | ¼ cup | Adds citrus depth to glaze |
| Vanilla Extract 🌿 | 1 tsp | Pure extract for best flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
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The ham is the foundation—opt for a bone-in, spiral-cut variety for even cooking and easy serving. Most grocery stores carry these pre-cooked during the holidays. I prefer HoneyBaked Ham or Smithfield brands for consistent quality. Look for hams labeled ‘fully cooked’ to ensure safety with the slow cooker method. The bone adds flavor, so avoid boneless options if possible.
No brown sugar? Coconut sugar or maple syrup work in a pinch (adjust quantities slightly). Out of Dijon? Yellow mustard at half the amount keeps the tang. Skip the cloves entirely if you dislike their intensity—allspice or nutmeg offer milder warmth. For a deeper glaze, reduce the pineapple juice by half before adding to the mixture.
This reheats exceptionally well—store leftovers wrapped tightly in the fridge for up to 5 days or freeze for 2-3 months. The glaze thickens as it cools, so warm individual portions with a splash of water to restore the sticky consistency. Perfect for sandwiches or breakfast hash the next day.
Why You’ll Love This Recipe
- Set It and Forget: The slow cooker does all the work—I just stir together the brown sugar, honey, and Dijon for that sticky-sweet glaze.
- Sweet-Spicy Magic: That clove-kissed glaze with the mustard kick? It turns every bite into a perfect balance of sweet and tang.
- Holiday or Tuesday: I’ve served this for Easter and I’ve served this for a random weeknight. Either way, it’s a hit.
- Leftovers for Days: One ham feeds us for a solid three meals—sandwiches, fried rice, you name it. Honestly, it’s the gift that keeps giving.
Step-by-Step Instructions for Glazed Ham in a Slow Cooker
Master the technique for a perfectly glazed centerpiece with minimal hands-on effort.
Step 1: Prepare the Ham and Create the Clove Pattern
Begin by placing the 6 lb bone-in fully cooked ham flat-side down in the slow cooker, ensuring it fits snugly. If using a spiral-cut ham, position it cut-side down for even cooking. This orientation allows the glaze to penetrate the meat while maintaining its shape.
Stud the surface with the 20 pieces whole cloves, spacing them about 1 inch apart in a decorative pattern. I arrange them in a diamond grid for both visual appeal and consistent flavor distribution. Press each clove firmly into the ham so it stays in place during the long cook.
Step 2: Make the Sweet and Spiced Glaze
In a saucepan over medium heat, melt the 4 tbsp unsalted butter, then add the 1 cup brown sugar, 0.5 cup honey, 0.25 cup Dijon mustard, 2 tbsp apple cider vinegar, 0.5 tsp ground cloves, 1 tsp ground cinnamon, 0.5 cup pineapple juice, 0.25 cup orange marmalade, 1 tsp vanilla extract, 0.5 tsp salt, and 0.5 tsp black pepper.
Whisk constantly for 3-4 minutes until the mixture thickens slightly and the brown sugar fully dissolves. The glaze should coat the back of a spoon and have a deep, glossy appearance. Remove from heat immediately to prevent scorching.
Step 3: Apply the Glaze and Slow Cook
Pour half of the prepared glaze over the ham in the slow cooker, allowing it to pool at the bottom. This creates a flavorful braising liquid that infuses the meat as it cooks. Reserve the remaining glaze for later use.
Cover the slow cooker and cook on low for 4-5 hours or on high for 2.5-3 hours. The ham is done when an instant-read thermometer inserted into the thickest part (not touching bone) reaches 140°F. Baste with the juices from the bottom of the slow cooker every 90 minutes to ensure even glaze distribution.
Step 4: Finish with Final Glazing and Rest
Transfer the ham to a serving platter and brush with the reserved glaze. For a caramelized finish, place under a preheated broiler for 2-3 minutes, watching closely to prevent burning. The surface should become deeply golden and sticky with visible glaze bubbles.
Let the ham rest for 15 minutes before slicing to allow the juices to redistribute. This resting period ensures each slice is moist and tender, not dry or tough. Serve with the remaining glaze spooned over the top.
Pro Tips For Making Glazed Ham Recipe Slow Cooker
- Score the Ham: Cut a diamond pattern into the fat cap, about 1/4-inch deep, so the glaze can penetrate and flavor the meat—I learned this the hard way after my first few hams tasted sweet but bland.
- Warm the Glaze: Mix the brown sugar, honey, and Dijon mustard, then heat it for 30 seconds in the microwave before spreading. Cold glaze just slides off instead of sticking where it matters.
- Skip the Overcrowding: If your slow cooker is too small, the ham will steam instead of glaze. Use at least a 6-quart for a standard bone-in ham, or trim the ham to fit with room to spare.
- Add Cloves Last: Stir the ground cloves into the glaze just before applying—adding them too early makes the flavor sharp and overpowering, and I ruined a ham that way once.
Perfect Pairings for These Flavors
Classic Sides
I love serving this with creamy mashed potatoes to soak up that sticky glaze. Use Yukon Golds for the perfect texture. Roasted Brussels sprouts with a touch of balsamic vinegar add a nice contrast to the sweetness.
Bread Options
Warm dinner rolls from my local Italian bakery are a must for sandwiches later. For something special, try cornbread with honey butter—it pairs beautifully with the spiced glaze. The sweetness complements without competing.
Fresh Salads
A simple green salad with my grandmother’s vinaigrette cuts through the richness. Toss mixed greens with olive oil, lemon juice, and a pinch of salt. The acidity balances the dish perfectly.
Holiday Favorites
Sweet potato casserole with pecans is a classic match for ham. I like adding a sprinkle of brown sugar on top for extra caramelization. Green bean casserole is another crowd-pleaser that rounds out the meal.
Drink Pairings
For beverages, I recommend sparkling apple cider for a non-alcoholic option. The bubbles cleanse your palate between bites. A dry Riesling wine also pairs wonderfully with the sweet and salty flavors. 🍷
Nutrition Facts
Frequently Asked Questions
Can I use a boneless ham instead?
Yes, but bone-in gives better flavor. For boneless, reduce cook time to 3-4 hours on low and add 1/2 cup extra pineapple juice to prevent drying.
How do I prevent the glaze from burning?
Cook on low heat and baste every 90 minutes. If using high heat, check at 2 hours and tent with foil if browning too fast.
What if my slow cooker is too small?
Cut the ham in half and stack pieces. Use 6-7 quart cooker for a 6 lb ham. Trim fat if needed to fit.
Can I make the glaze ahead?
Prepare glaze up to 2 days early. Store in an airtight container in the fridge. Reheat gently before using.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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