Spiral Cut Ham in the Crockpot
A spiral cut ham in the crockpot comes out juicy and glazed with almost no work. The slow cooker only needs to warm the ham through, which keeps the slices moist and frees the oven for sides.
12
servings10
minutes5
hoursA pre-cooked spiral ham heats gently in pineapple juice, brown sugar and mustard. The glaze bastes the meat as it warms.
Ingredients
1 fully cooked spiral cut bone-in ham (7 to 8 lb, small enough to fit your cooker)
1 cup packed brown sugar
1 can (8 oz) crushed pineapple with juice
1/2 cup apple juice
2 tbsp Dijon mustard
2 tbsp honey
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp black pepper
2 tbsp butter
Directions
- Check that the ham fits into your slow cooker with the lid closing. Trim the bone end or cut the ham in half if needed.
- Remove the ham from its packaging and discard the glaze packet. Set the ham cut side down in the cooker.
- Stir the brown sugar, pineapple with juice, apple juice, mustard, honey, cinnamon, cloves and pepper in a bowl.
- Pour half the glaze over the ham. Gently pull the slices apart so some glaze runs between them.
- Dot the top with butter.
- Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours. The ham is done when a thermometer reads 140°F in the thickest part.
- Baste with the cooking juices every hour if you are around. Do not cook past 5 hours or the ham dries out.
- Transfer to a platter, spoon over the remaining glaze and rest for 10 minutes before slicing.
Notes
- The ham is already cooked, so you are only heating it to 140°F for serving. Use a thermometer rather than the clock. Leftover ham keeps for 4 days and freezes well, sliced, for 2 months. Reduce the leftover juices in a saucepan for 10 minutes for a thicker sauce. Serve with cheesy potatoes, green beans and rolls.
Why a ham fits the slow cooker
A fully cooked spiral ham only needs to be warmed and glazed, which makes it a poor use of an oven that you need for sides on a holiday. The slow cooker warms it gently, keeps the juices in, and frees up the oven completely.
Cooking with the lid on traps steam, so the slices stay moist instead of drying out around the edges. The brown sugar and pineapple glaze runs down between the slices as it cooks, which a roasting pan rarely manages. Glazing in stages gives you flavor in every slice, and the juices left in the pot turn into a sauce worth spooning over each plate.
Ingredient notes
Spiral cut bone-in ham: A 7 to 8 lb ham is the most you can fit in a 6-quart cooker with the lid closing. Check before you buy, or ask the butcher for a half ham.
Brown sugar: One packed cup melts into a syrupy glaze. Light or dark both work, and dark gives a deeper, molasses flavor.
Crushed pineapple: The juice and the fruit tenderize the surface and balance the salt in the ham.
Dijon mustard: It cuts the sweetness and adds a sharp edge to the glaze.
Cloves and cinnamon: Use just a little. Too much clove turns the glaze medicinal.
Tips for the best result
Fit the ham first: Dry-fit it before you glaze anything. If the lid will not close, trim the bone end or cut the ham in half. A lid that sits crooked loses heat and adds hours.
Use a thermometer: The ham is already cooked, so you are just heating it to 140°F in the thickest part. Check at 4 hours on LOW.
The most common mistake is cooking too long: Past 5 hours on LOW a spiral ham dries out because the slices let moisture escape. Pull it when it hits temperature, and baste with the juices if you are around. Place the ham cut side down in the cooker so the slices stay together and the glaze runs into them as it heats.
Swaps and variations
Swap the apple juice for ginger ale or orange juice for a different sweetness. Maple syrup works in place of honey. For a spicier glaze, add a teaspoon of chili flakes or a spoonful of horseradish mustard.
A ham that is not fully cooked does not work with this timing. Fresh or uncooked hams need a much longer cook and a safe internal temperature of 145°F, so read the label first. A splash of bourbon or a spoonful of orange marmalade stirred into the glaze adds depth if you want something beyond brown sugar.
What to serve with it
Ham goes with scalloped potatoes, green bean casserole, rolls and a simple salad. Slice at the table and spoon the glaze over each portion. Leftovers make excellent sandwiches the next day. For a casual meal, serve slices on slider buns with extra mustard and the juices for dipping. Leave the ham in its juices on WARM for up to an hour while you finish the sides. It holds well, and the slices keep soaking up the glaze, which makes serving easier on a busy day.
Storing, freezing and reheating
Refrigerate leftover ham within 2 hours of serving. It keeps for 3 to 4 days in a covered container with some of the juices.
Freeze sliced ham in portions for up to 2 months. Thaw overnight in the fridge and reheat in a covered skillet with a splash of juice or water so it stays tender. The ham bone makes excellent split pea or bean soup, so wrap it and freeze it before you throw anything away.
Spiral Cut Ham in the Crockpot at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 12 servings
- Ingredients: 10, led by fully cooked spiral cut bone-in ham (7 to 8 lb, packed brown sugar, (8 oz) crushed pineapple with juice, apple juice
Tips for Spiral Cut Ham in the Crockpot
The ham is already cooked, so you are only heating it to 140°F for serving. Use a thermometer rather than the clock. Leftover ham keeps for 4 days and freezes well, sliced, for 2 months. Reduce the leftover juices in a saucepan for 10 minutes for a thicker sauce. Serve with cheesy potatoes, green beans and rolls.
Spiral Cut Ham in the Crockpot FAQ
How long does Spiral Cut Ham in the Crockpot take?
Spiral Cut Ham in the Crockpot takes 5 hours of cooking after 10 minutes of prep.
How many people does Spiral Cut Ham in the Crockpot serve?
This recipe makes 12 servings.
What do I need to make Spiral Cut Ham in the Crockpot?
10 ingredients, led by fully cooked spiral cut bone-in ham (7 to 8 lb, packed brown sugar, (8 oz) crushed pineapple with juice, apple juice. Amounts are in the recipe card above.
