Glazed Crock-Pot Ham: Slow-Cooker Recipe for Tender, Juicy Ham

This juicy, tender Crock Pot ham is effortless to make and ideal for holidays, family dinners, or any time you want a hands-off main course. Prep takes about 5–10 minutes and the simple brown sugar glaze—made with pineapple juice, brown sugar, Dijon mustard, balsamic vinegar, and honey—adds bright, sweet, savory flavor.

Using a slow cooker keeps the ham moist while freeing the oven for side dishes. You can also prepare the ham ahead of time and refrigerate it until you’re ready to cook, making this recipe ideal for busy holiday schedules. Leftovers are easy to repurpose into soups, casseroles, or breakfast dishes.

Ingredient Notes

Main Ingredients

• 7–8 pound fully cooked bone-in cured ham or spiral-cut ham
• 2 cups pineapple juice (from concentrate)

Brown Sugar Glaze

• 2 cups brown sugar (light or dark)
• 1 1/2 tablespoons Dijon mustard (or prepared yellow mustard)
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons honey (or pure maple syrup)
• 1 teaspoon paprika (optional)

Slurry

• 2 tablespoons cornstarch
• 2 tablespoons water

What Size Ham

If you’re serving a crowd, a 7–8 pound bone-in ham typically serves about 10 people. If you want leftovers, plan for a little extra per person. Adjust cooking time for smaller hams.

Step-by-Step Instructions

Because the ham is fully cooked, you are reheating it to a safe serving temperature of 140°F while building the glaze and sauce. This method yields a moist, flavorful result.

1. Remove the ham from its packaging and discard any flavoring packet.
2. Pour pineapple juice into a 6-quart (or larger) slow cooker.
3. In a medium bowl, combine the brown sugar, Dijon mustard, balsamic vinegar, and honey to form a paste. Rub this glaze all over the ham. Place the ham in the slow cooker with the flat side down.
4. Cover and cook on LOW for 4–6 hours, until the ham is heated through, tender, and the internal temperature reaches 140°F. Baste once or twice while cooking if desired.
5. When done, transfer the ham to a platter and tent loosely with foil to keep warm. Strain the cooking liquid into a saucepan and bring to a low boil for about 5 minutes.

For the Slurry

1. Whisk the cornstarch and water together in a small bowl. Slowly whisk the slurry into the simmering cooking liquid and cook, stirring occasionally, for 2–3 minutes until thickened. Add more slurry a little at a time if you prefer a thicker sauce.
2. Serve the ham warm with the thickened sauce spooned or brushed over the top, or served on the side.

How to Keep Ham from Drying Out

Slow cooking locks in moisture, but you can take extra steps to preserve juiciness:

• Cook the ham in pineapple juice or substitute chicken stock or vegetable broth for a savory base.
• Enhance the cooking liquid with chopped onion, garlic cloves, and whole peppercorns for added flavor.
• Baste the ham once or twice during cooking to redistribute the glaze and juices.

Erin’s Tips and Tricks

• Use a 6-quart or larger slow cooker for a 7–8 pound ham.
• For smaller hams (3–4 pounds), reduce cooking time and halve the glaze ingredients if needed.
• For an uncut ham, score a criss-cross pattern on the top before glazing to help the flavors penetrate.
• If the ham is too large for your slow cooker, trim it or tent the lid with a few layers of foil to create a snug seal.

Note: Slow cooker temperatures vary; use a thermometer to confirm the ham reaches 140°F and adjust times as needed.

Make-Ahead Instructions

1. Unwrap the ham and discard any glaze packet.
2. Pour pineapple juice into the slow cooker, make the glaze, and rub it over the ham.
3. Place the ham in the crock, cover, and refrigerate. Remove from the fridge about an hour before cooking so the crock and ham can warm slightly—this helps prevent cracking if your crock is cold.
4. Cook as directed.

How to Store and Reheat

Refrigerator: Store leftover ham in an airtight container for 4–5 days. The longer it sits, the drier it may become.

To reheat: Place ham in an oven-safe dish with a splash of water or stock, cover tightly with foil, and reheat at 275°F until warmed through.

Freezer: Freeze leftovers in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Ways to Use Leftover Ham

Leftover ham is versatile: add it to soups, casseroles, omelets, or a hearty ham-and-bean soup. The ham bone is excellent for flavoring split pea or bean soups.

Side Dish Suggestions

Classic pairings include deviled eggs, macaroni and cheese, mashed potatoes, scalloped potatoes, roasted vegetables, and soft dinner rolls. These sides complement the sweet-savory glaze nicely.

Enjoy this easy slow-cooker ham at your next holiday or family meal—it’s a simple way to serve a delicious, impressive centerpiece with minimal fuss.

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