Baked Ham Recipes for the Crockpot
This baked ham in the crockpot is an easy way to cook a holiday ham without taking up oven space. The slow cooker keeps it moist, and a brown sugar and honey glaze gives it a sticky, sweet finish.
10
servings15
minutes4
hours30
minutesA fully cooked ham warms slowly with a honey, brown sugar and mustard glaze. A quick broil sets the glaze at the end.
Ingredients
1 fully cooked bone-in ham, 6 to 8 lb, that fits your cooker
1 cup packed brown sugar
1/3 cup honey
1/4 cup Dijon mustard
1/2 cup pineapple juice
2 tablespoons apple cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon black pepper
2 tablespoons butter, melted
1 cup water
Directions
- Check that the ham fits your slow cooker with the lid closed. Trim if needed.
- Place the ham cut side down in a 7 or 8-quart slow cooker. Pour in the water.
- Whisk the brown sugar, honey, mustard, pineapple juice, vinegar, cinnamon, ginger, cloves, pepper and butter.
- Brush about half of the glaze over the ham and into the cuts.
- Cover and cook on LOW for 4 to 5 hours, or about 30 minutes per pound, until the center reads 140 degrees F.
- Baste with the pot juices every 1.5 hours.
- Transfer the ham to a foil-lined baking sheet. Brush with the remaining glaze.
- Broil 3 to 5 minutes until the glaze bubbles and caramelizes. Watch it closely.
- Rest 15 minutes, then slice against the bone.
- Simmer the pot juices in a saucepan for 5 minutes and serve alongside.
Notes
- Use a fully cooked ham only. Spiral hams cook faster, so check them at 3 hours. A 10 pound ham will not fit most cookers. Leftovers keep 4 days and freeze for 2 months. Use the bone for soup.
Why baked ham is better in the slow cooker
Most hams on the market are fully cooked, so the job is to warm it without drying it out. A slow cooker is ideal because a sealed pot holds moisture in, and the low heat warms the ham evenly from the edge to the bone. The best part is that the glaze does its job without any babysitting. The sugar melts into the juices at the bottom, and each time you baste, the ham picks up another layer of flavor.
It also saves your oven for the sides on holidays. A ham takes up the whole rack, while a slow cooker sits on the counter, so you can bake rolls, potatoes and casseroles without juggling the temperature. A ham fresh from the cooker is also easier to carve, because it has relaxed and the meat lifts cleanly away from the bone.
Ingredient notes for a sticky ham glaze
Bone-in ham: It has more flavor and stays juicier. Pick a size that lets the lid close completely. Most grocery store hams are labeled fully cooked. Check the package. If it says cook before eating, it needs a different method and a higher internal temperature.
Brown sugar: It melts into the juices and makes a deep, caramel-like glaze.
Honey: Adds shine and a light floral taste.
Dijon mustard: Cuts through the sweetness. It also helps the glaze cling to the ham.
Pineapple juice: Adds a fruity acid that keeps the glaze from tasting heavy.
Cinnamon, ginger and cloves: Together they give the glaze a warm, holiday spice. Use ground, not whole, so they blend into the sauce.
Tips for a juicy ham
Use a thermometer: The most common mistake is cooking until the ham is dry. A ham only needs to reach 140 degrees F in the center. Check it early. If your cooker has a hot spot, rotate the ham halfway through, and keep it cut side down so that surface does not dry.
Baste often: Spooning the juices over the top every hour or so keeps the surface moist and builds flavor. Keep the lid on between bastes. Each time you lift it, you lose heat and add about 15 minutes to the cook.
Finish under the broiler: The glaze stays soft in the slow cooker. Two or three minutes under high heat sets it into a sticky, shiny coating.
Swaps and variations
For a maple ham, use maple syrup in place of honey. Orange juice or cola can replace the pineapple juice. Add a spoonful of bourbon for a warmer flavor. For a spicy-sweet glaze, stir in a little chipotle in adobo. Cherry preserves or orange marmalade can replace some of the honey for a fruitier glaze.
A ham that is not fully cooked is not a good match here. It needs a much longer cook and a higher internal temperature. If you want less sugar, cut the brown sugar to 1/2 cup and let the honey and pineapple juice carry the sweetness.
What to serve with it
Serve with scalloped potatoes, green bean casserole, roasted carrots, macaroni and cheese and warm dinner rolls. A bowl of mustard and a pitcher of pot juices let guests season their own plates. A tray of deviled eggs or a simple spinach salad goes well beside the ham too. Set the pot juices in a small pitcher so each person can spoon some over the meat, which keeps slices moist on the plate.
Storing and reheating
Store sliced ham in the fridge for up to 4 days, and freeze in portions for up to 2 months.
Reheat slices in a covered skillet with a splash of water or juice. Do not microwave on high, which dries the meat. Leftover ham bones make a rich base for split pea soup or beans, so freeze the bone.
Baked Ham Recipes for the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 10 servings
- Ingredients: 12, led by fully cooked bone-in ham, packed brown sugar, honey, Dijon mustard
Tips for Baked Ham Recipes for the Crockpot
Use a fully cooked ham only. Spiral hams cook faster, so check them at 3 hours. A 10 pound ham will not fit most cookers. Leftovers keep 4 days and freeze for 2 months. Use the bone for soup.
Baked Ham Recipes for the Crockpot FAQ
How long does Baked Ham Recipes for the Crockpot take?
Baked Ham Recipes for the Crockpot takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Baked Ham Recipes for the Crockpot serve?
This recipe makes 10 servings.
What do I need to make Baked Ham Recipes for the Crockpot?
12 ingredients, led by fully cooked bone-in ham, packed brown sugar, honey, Dijon mustard. Amounts are in the recipe card above.
