Smoked Ham in Crockpot
A smoked ham in the crockpot comes out juicy and sliceable with almost no work. The slow cooker only has to warm a fully cooked ham gently, and a brown sugar and mustard glaze does the rest.
10
servings15
minutes5
hoursA fully cooked bone-in smoked ham warms slowly in pineapple juice and brown sugar until juicy. A mustard glaze is brushed on and spooned over during the last hour.
Ingredients
1 fully cooked bone-in smoked ham, 7 to 8 lb, small enough to fit your cooker
1 cup packed light brown sugar, divided
1 can (8 oz) pineapple slices in juice, juice reserved
1/2 cup apple juice
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 tablespoon butter, melted
8 whole cloves (optional)
Directions
- Check that your ham fits a 6 to 8-quart slow cooker with the lid closed. Trim off a little fat if needed. If it is too tall, ask the butcher to cut it down.
- Remove the ham from its packaging and discard any plastic disk over the bone. Pat it dry and place it cut side down in the cooker.
- Whisk 1/2 cup of the brown sugar with the pineapple juice, apple juice, mustard, honey and vinegar. Stir in the ground cloves, pepper, garlic powder and melted butter.
- Pour half of the glaze over the ham and press the remaining brown sugar onto the surface. Tuck in the pineapple slices and the whole cloves if using.
- Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Plan about 30 minutes per pound on LOW, not more.
- Baste with the juices in the bottom of the pot every hour. Spoon the juices into the cuts and over the top.
- The ham is ready when the center reads 140 degrees F on an instant-read thermometer. Do not cook past this point or it will dry out.
- Lift the ham onto a cutting board with two spatulas. Tent with foil and rest 15 minutes.
- While it rests, pour the pot juices into a saucepan and simmer 5 to 8 minutes until slightly thick.
- Slice against the bone and serve the glaze alongside.
Notes
- Use a fully cooked ham, labeled that way on the package. A spiral cut ham also works but cook it on LOW for 3 to 4 hours, because it dries out sooner. Swap the pineapple juice for orange juice or ginger ale. Leftover ham keeps 4 days in the fridge or 2 months in the freezer, and the bone makes a great base for bean soup.
Why a slow cooker suits smoked ham
A smoked ham is already cooked, so you are only reheating it. That is exactly what a slow cooker does best. Gentle, steady heat inside a sealed pot keeps the moisture in, while an oven at 325 degrees often leaves the outer slices dry before the center is warm. A bone-in ham also gives you a free bonus. The bone, once picked clean, is the start of a pot of split pea or navy bean soup, so nothing goes to waste.
The glaze collects at the bottom of the pot and turns into basting liquid. Each time you spoon it over the top, the ham picks up more sweetness and a little tang, so the flavor goes deeper than a glaze brushed on at the end. Because the ham sits cut side down in the liquid, the exposed surface stays moist instead of drying and curling at the edges.
Choosing the ham and glaze ingredients
Bone-in ham: The bone adds flavor and keeps the meat moist. Choose a shank or butt portion that is small enough to let the lid sit flat. A lid propped open lets out heat.
Brown sugar: It melts into the juices and gives the glaze body. Light brown works fine, dark brown gives a deeper molasses taste.
Dijon mustard: It balances the sweet glaze with a sharp note. Skip honey mustard here since the glaze already has honey.
Pineapple juice: The acid helps keep the surface of the ham tender and adds a fruity edge. Look for juice, not syrup, in the can.
Honey and spices: Honey adds shine and a floral sweetness. Ground cloves are strong, so measure carefully; too much tastes medicinal. Whole cloves pushed into the fat are mostly for looks.
Apple cider vinegar: Just a spoonful brightens the glaze and keeps it from tasting too sugary. White wine vinegar is a fine substitute.
Tips for juicy smoked ham
Do not add water: A ham gives off juice and the glaze adds more. Extra water just dilutes the flavor and makes a thin sauce.
Use a thermometer: The most common mistake is cooking by hours alone. Ham only needs to reach 140 degrees F in the center. Start checking at 3 hours on LOW. If the ham is large and your cooker runs hot, check it an hour early. Models vary a lot.
Rest before slicing: Fifteen minutes under foil lets the juices settle back into the meat instead of running out on the board.
Swaps and variations
For a maple version, replace the honey and half of the brown sugar with maple syrup. For a spicy-sweet ham, whisk in a spoonful of chipotle in adobo. Cherry cola can replace the apple juice for a classic Southern glaze. A drizzle of bourbon in the glaze adds warmth, and orange marmalade in place of honey gives a bittersweet edge.
A ham that is not fully cooked, such as a fresh ham, does not work in this recipe. It needs a much longer cook and a higher internal temperature.
What to serve with it
Serve the ham with cheesy scalloped potatoes, green bean casserole, roasted carrots and warm rolls. Set the pot juices in a small pitcher at the table so everyone can spoon some over their plate. For brunch, serve thin slices on biscuits with mustard and pickles.
Storing and reheating leftovers
Slice leftover ham and store it in an airtight container for up to 4 days. Freeze portions in freezer bags with a spoonful of juices for up to 2 months.
To reheat, warm slices in a skillet with a splash of water or apple juice, covered, for 3 to 4 minutes. The steam keeps them from drying out. A cold slice also works in sandwiches with sharp cheddar and mustard.
Smoked Ham in Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 10 servings
- Ingredients: 12, led by fully cooked bone-in smoked ham, packed light brown sugar, (8 oz) pineapple slices in juice, apple juice
Tips for Smoked Ham in Crockpot
Use a fully cooked ham, labeled that way on the package. A spiral cut ham also works but cook it on LOW for 3 to 4 hours, because it dries out sooner. Swap the pineapple juice for orange juice or ginger ale. Leftover ham keeps 4 days in the fridge or 2 months in the freezer, and the bone makes a great base for bean soup.
Smoked Ham in Crockpot FAQ
How long does Smoked Ham in Crockpot take?
Smoked Ham in Crockpot takes 5 hours of cooking after 15 minutes of prep.
How many people does Smoked Ham in Crockpot serve?
This recipe makes 10 servings.
What do I need to make Smoked Ham in Crockpot?
12 ingredients, led by fully cooked bone-in smoked ham, packed light brown sugar, (8 oz) pineapple slices in juice, apple juice. Amounts are in the recipe card above.
