Shank Ham in the Crockpot
A shank ham in the crockpot comes out juicy, glazed and easy to carve, with no oven space needed. A pineapple and brown sugar glaze sweetens the outside while the slow cooker keeps the meat moist.
10
servings15
minutes6
hoursA fully cooked bone-in shank ham heats low and slow with a pineapple, brown sugar and mustard glaze. The pan juices make a sweet sauce for serving.
Ingredients
1 bone-in fully cooked shank ham, 7 to 8 lb, trimmed to fit
1 can (20 oz) pineapple slices in juice, undrained
3/4 cup packed light brown sugar
1/4 cup honey
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp black pepper
1/2 cup apple juice
1 tbsp butter
whole cloves, for studding, optional
Directions
- Use a ham that fits in a 7-quart slow cooker with the lid on. Trim off any extra skin and score the fat in a diamond pattern about 1/4 inch deep.
- Stir the brown sugar, honey, mustard, vinegar, ground cloves, cinnamon and pepper together in a small bowl.
- Pour the apple juice and about 1/2 cup of the pineapple juice into the cooker.
- Set the ham in the slow cooker, cut side down.
- Spread about two thirds of the glaze over the ham, working it into the scores.
- Arrange the pineapple slices over the top and sides, securing them with toothpicks if needed.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the ham reaches an internal temperature of 140°F.
- Brush the remaining glaze over the ham halfway through the final hour.
- Move the ham to a platter and tent with foil for 15 minutes.
- Whisk the butter into the pan juices, simmer 5 minutes in a saucepan, then serve with the sliced ham.
Notes
- Buy a ham labeled fully cooked, since you are only reheating it. If the shank does not fit with the lid closed, ask the butcher to cut it down. Leftover ham keeps 4 days and freezes well, and the bone makes great soup.
Why shank ham is a good fit for the slow cooker
A shank ham is already cooked, so you are really heating it gently and adding flavor. The slow cooker excels at this. The steady, humid heat brings the ham up to serving temperature without drying out the outside, which tends to happen in a roasting pan.
It also gives you the oven back. On a holiday when the oven is full of casseroles and rolls, a ham that sits in a cooker on the counter is a real gift. The juices and glaze mingle into a sweet pan sauce you can spoon over the slices. Ham is also a good value. One shank feeds ten people with leftovers for sandwiches, omelets and soup, so it stretches over several meals.
Ingredient notes for a glazed shank ham
Shank ham: Choose a bone-in, fully cooked, spiral-free shank portion with a decent fat cap. The bone keeps the meat moist and adds flavor, and the shank end is easy to carve.
Pineapple: Slices packed in juice add sweetness and acidity, and the juice goes into the pot as a braising liquid. Skip pineapple in heavy syrup.
Brown sugar and honey: Together they create a sticky glaze that clings. The sugar caramelizes lightly even without direct heat.
Dijon mustard: A little mustard cuts the sweetness so the ham does not taste like candy. It also helps the glaze stick.
Cloves and cinnamon: They give classic holiday flavor. Use ground spices in the glaze, because whole cloves are hard to find once the meat is cooked. Apple juice: Half a cup in the bottom of the pot makes steam, which keeps the ham from drying and adds a light fruit flavor. Butter: A spoonful whisked into the pan sauce makes it glossy and rounder in taste.
Tips for a juicy, well-glazed ham
Check the size first: The lid must close. Set the ham in the empty cooker before you start, and trim if it presses against the lid. A loose lid lets heat escape and adds hours.
Score the fat: Diamond cuts let the glaze sink in and make the ham look special when it is carved. Cut through the fat but not into the meat.
Do not overheat it: The most common mistake is cooking a pre-cooked ham for 10 hours. It only needs to reach 140°F. Past that, the meat shrinks and turns dry and stringy. Baste once: Brushing on the last third of the glaze late in the cook gives a glossy, sticky coat. Add all of it at the start and it thins and runs off into the juices.
Swaps and variations
Replace the pineapple with sliced oranges and a splash of orange juice for a citrus ham, or use maple syrup in place of honey for a deeper flavor. For a spicy ham, stir a teaspoon of chipotle powder into the glaze.
One swap that does not work is using a raw, uncured ham. It needs different timing and a higher final temperature, so it does not match this recipe.
What to serve with it
Scalloped potatoes, green bean casserole and warm dinner rolls are the usual holiday sides. A simple spinach salad with apples adds freshness. Carve the ham across the grain and drizzle some of the glazed juices over each plate. Warm pineapple slices from the pot make a tasty garnish. Spoon extra pan sauce into a gravy boat so guests can add more at the table.
Storing, freezing and reheating
Wrap leftover ham tightly and refrigerate for up to 4 days. Slice and freeze in portions for up to 2 months.
Reheat slices in a covered skillet with a splash of water or apple juice over low heat. Save the bone for split pea soup or beans.
Shank Ham in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 10 servings
- Ingredients: 12, led by bone-in fully cooked shank ham, (20 oz) pineapple slices in juice, packed light brown sugar, honey
Tips for Shank Ham in the Crockpot
Buy a ham labeled fully cooked, since you are only reheating it. If the shank does not fit with the lid closed, ask the butcher to cut it down. Leftover ham keeps 4 days and freezes well, and the bone makes great soup.
Shank Ham in the Crockpot FAQ
How long does Shank Ham in the Crockpot take?
Shank Ham in the Crockpot takes 6 hours of cooking after 15 minutes of prep.
How many people does Shank Ham in the Crockpot serve?
This recipe makes 10 servings.
What do I need to make Shank Ham in the Crockpot?
12 ingredients, led by bone-in fully cooked shank ham, (20 oz) pineapple slices in juice, packed light brown sugar, honey. Amounts are in the recipe card above.
