Slow Cooker Brown Sugar Glazed Ham

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Recipe: Slow Cooker Brown Sugar Glazed Ham

This recipe uses a pre-cooked, spiral-sliced ham, allowing the slow cooker to gently infuse it with moisture and a deep caramel glaze.

  • Prep time: 10 minutes

  • Cook time: 3–4 hours (Low)

  • Servings: 10–12 people

Ingredients

  • 1 (7–10 lb) spiral-sliced bone-in ham

  • 1 ½ cups light brown sugar, packed

  • ½ cup pure maple syrup (or honey)

  • ½ cup pineapple juice (or orange juice)

  • 2 tbsp Dijon mustard (optional, for tang)

  • 1 tsp ground cinnamon

  • ¼ tsp ground cloves

Instructions

  1. Prepare the Ham: Unwrap the ham and discard the plastic disk on the bone (if present). Place the ham cut-side down in a large (6-quart or larger) slow cooker.

  2. The Glaze Layer: Rub the brown sugar all over the top and sides of the ham, pressing it into the slices.

  3. The Liquid: In a small bowl, whisk together the maple syrup, juice, mustard, cinnamon, and cloves. Pour this mixture over the ham.

  4. Cook: Cover and cook on LOW for 3 to 4 hours. Do not use the “High” setting, as it can dry out the exterior before the center is warm.

  5. Baste: Every hour, use a spoon to ladle the juices from the bottom of the pot back over the top of the ham.

  6. Serve: Carefully remove the ham to a platter. Skim the fat from the remaining juices in the slow cooker and serve the liquid on the side as a dipping sauce.

Description & Notes

This ham is characterized by its melt-in-your-mouth texture. Unlike oven-roasting, which can occasionally lead to dry edges, the sealed environment of a slow cooker traps steam, keeping the meat incredibly juicy. The brown sugar creates a sticky, mahogany-colored crust that balances the natural saltiness of the pork.

Note: Most hams sold in grocery stores are already fully cooked. Your goal is simply to heat it to an internal temperature of 140°F (60°C) while infusing it with flavor.

Top Tips for Success

  • Size Matters: Ensure your ham fits your slow cooker before you start. If the lid won’t close completely, cover the top tightly with a double layer of heavy-duty aluminum foil to seal in the heat.

  • Don’t Overcook: Because the ham is already cooked, leaving it in too long will make it mushy. Start checking the temperature at the 3-hour mark.

  • The Broil Finish: For a “cracklin” crust, transfer the cooked ham to a baking sheet and broil in the oven for 3–5 minutes until the sugar bubbles and darkens.

Nutritional Info (Per Serving)

  • Calories: 380 kcal

  • Protein: 32g

  • Fat: 14g

  • Carbohydrates: 28g

  • Sodium: 1,250mg (Variable based on ham brand)

Benefits of This Method

  • Oven Space: Frees up the oven for side dishes like roasted vegetables or rolls.

  • Hands-Off: Once it’s in the pot, you only need to baste it occasionally.

  • Juiciness: Virtually impossible to dry out compared to traditional roasting.

Q&A

Q: Can I use a boneless ham? A: Yes, but bone-in hams generally have better flavor and the bone can be saved to make pea soup or stock later.

Q: What if my glaze is too thin? A: Pour the juices into a saucepan and simmer over medium-high heat for 10 minutes to reduce and thicken it into a syrup before serving.

Q: Can I add fruit? A: Absolutely. Adding pineapple rings or maraschino cherries to the slow cooker adds a nostalgic “retro” look and extra acidity.

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