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This Crockpot Ham gives you juicy, tender spiral ham with a sticky brown sugar and honey glaze, without taking up space in the oven. It cooks low and slow until warmed through, then gets one last layer of glaze for a sweet, savory finish.
If you’ve made my Spiral Ham Recipe, this slow cooker ham uses the same honey brown sugar glaze. The difference is mostly in the method: instead of basting the ham throughout baking, you can let it warm in the crockpot with very little hands-on work, then finish the glaze at the end.
I especially like making ham this way for Christmas, Easter, Thanksgiving, or anytime the oven is already full. Add Baked Macaroni and Cheese, Crockpot Collard Greens, and Hawaiian Dinner Rolls to turn it into an easy holiday meal.
Why You’ll Love This Recipe
- Mostly hands-off: Once the ham is glazed and in the slow cooker, you can leave it alone until it’s time to check the temperature.
- Keeps your oven free: This is especially helpful when casseroles, dressing, rolls, and other holiday sides need oven space.
- Juicy with a sticky finish: The crockpot helps the ham stay moist, while the final glaze and quick broil give the outside a sticky, browned finish.
Ingredients Needed
Here are a few notes about the ingredients you’ll need. Grab the exact amounts from the recipe card at the bottom of the post.
- Spiral-cut ham: Use a fully cooked, bone-in spiral ham. See my tips below for choosing one that will fit your crockpot.
- Butter: I use unsalted butter in the glaze and a small amount to grease the slow cooker.
- Light brown sugar and honey: These make the sweet base of the glaze and help it become thick and sticky.
- Bourbon: Adds deeper flavor to the glaze.
- Apple juice: Thins the glaze just enough to make it easy to brush over the ham. Orange or pineapple juice works too.
- Dijon mustard and apple cider vinegar: Add a little tang to balance the sweetness.
- Fresh thyme: Adds a savory flavor that works well with the sweeter glaze.
- Garlic powder, onion powder, and smoked paprika: Add more savory flavor and a hint of smokiness.
- Cinnamon, cloves, and black pepper: Add warmth and balance the sweeter ingredients.
How to Make Crockpot Ham
The recipe card has the complete directions and cooking times. Use these photos and tips to see what you’re looking for at each stage.
Prep the ham
Pat the ham dry, grease the crockpot, and place it cut-side down. Keep the spiral slices together instead of pulling them apart.
Cook the glaze until thick
Warm the glaze ingredients until everything is smooth and mixed together. It should be thick enough to coat the back of a spoon before you brush it over the ham.
Brush on the first layer of glaze
Coat the top and sides of the ham with some of the glaze, then save the rest for later. You don’t need to brush it between every slice.
Let the crockpot do the work
Cover the ham and leave the lid closed until it’s time for the first temperature check.
When you check it, place the thermometer into the thickest part of the ham without touching the bone. Spoon some of the juices from the bottom of the crockpot over the ham while you have the lid open.
The ham is ready when it reaches 140°F.
Finish with fresh glaze
Move the ham to the prepared baking sheet and brush it well with some of the glaze you saved earlier.
Broil until the glaze bubbles and starts to brown in spots. Keep a close eye on it because the brown sugar and honey can burn quickly.
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How to Choose a Ham That Fits Your Crockpot
Weight isn’t the only thing to look at when you’re choosing a ham for your slow cooker.
I use a 6-quart slow cooker and have fit an 8-pound ham in it. But two hams that weigh the same can have very different shapes. One might be long and fairly low, while another is much taller.
Look for a ham that:
- fits below the top of your slow cooker
- lets the lid close all the way
- is wider instead of very tall when possible
- is fully cooked and spiral sliced
I wouldn’t go much larger than about 9 pounds in a 6-quart crockpot. More importantly, don’t force the ham inside if you can’t close the lid properly.
If you’re using a smaller ham, start checking it sooner since it may heat through faster.
How to Get a Sticky Glaze in the Slow Cooker
A crockpot holds in moisture while the ham warms. The ham also releases quite a bit of its own liquid.
That helps keep the ham juicy, but all that liquid can also make the glaze thinner.
Here are a few things that help:
- Start with a thick glaze.
- Use only part of the glaze before slow cooking.
- Don’t pour extra liquid around the ham.
- Keep the lid closed instead of basting the ham over and over.
- Save some of the glaze before cooking so you still have a thick glaze for the end.
- Finish the ham under the broiler so the glaze can bubble, brown, and become sticky.
If you don’t want to use the broiler, remove most of the liquid from the crockpot first. Brush the ham with the glaze you saved, then let it cook briefly on high. The glaze will thicken, but the outside won’t get quite as browned.
Don’t Toss the Crockpot Juices
You’ll have quite a bit of flavorful liquid left in the crockpot when the ham is done. Don’t pour it out.
- Make a quick sauce: Add some of the crockpot juices to your remaining glaze and gently cook it in a saucepan until it starts to thicken.
- Make it thicker if needed: Mix a little cornstarch with cold water, then stir that mixture into the sauce while it cooks.
- Serve it with the ham: Spoon the sauce over the sliced ham or lightly brush it between the spiral slices before serving.
- Save the ham bone: Keep it for Crockpot Ham and Bean Soup or another pot of beans.
What to Serve With Crockpot Ham
For a classic holiday plate, serve this with Baked Macaroni and Cheese, Southern Candied Yams, Crockpot Collard Greens, and Hawaiian Dinner Rolls.
For a Thanksgiving meal, add Cornbread Dressing, Sweet Potato Casserole with Marshmallows, and Green Beans with Bacon or Roasted Brussels Sprouts with Bacon.
You can also keep dinner simple with Browned Butter Mashed Potatoes or Mashed Potatoes with Cheese, Creamed Corn, and your favorite green vegetable.
For even more ideas, browse my Side Dish Recipes.
Storage & Reheating
- Store: Keep leftover ham covered in the refrigerator for up to 4 days.
- Freeze: Freeze sliced ham in a freezer-safe container. Smaller portions make it easier to thaw only what you need.
- Reheat: Warm smaller portions when you can so the ham doesn’t dry out. Microwave individual servings or gently warm larger portions in the oven until heated through.
FAQs
For a fully cooked 6–8 pound spiral ham, start checking the temperature after about 2 1/2 hours on low. Smaller hams may be ready sooner. Remove the ham once the thickest part reaches 140°F.
No extra cooking liquid is needed for this recipe. The glaze already has a small amount of juice, and the ham releases plenty of liquid as it warms.
Yes. A fully cooked spiral ham works well in the crockpot as long as it fits inside and the lid closes all the way.
I don’t recommend it. Once the ham reaches 140°F, remove it from the slow cooker. Keeping it hot for too long can dry out the slices.
No. Broiling gives the glaze its stickiest, most browned finish, but you can finish the ham in the crockpot instead. Remove most of the liquid first, brush on the glaze you saved earlier, and cook briefly on high.
Crockpot Ham
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Recommended Equipment
- 6-quart or larger slow cooker
- Medium saucepan
- Instant-read thermometer
- Baking sheet with wire rack
Ingredients
Ham
- 6 lb Spiral Cut Ham, bone-in spiral-cut ham, fully cooked, 6–8 pounds
- 1 tbsp Butter, unsalted, for greasing the slow cooker
Honey Brown Sugar Glaze
- 1 cup Brown Sugar, packed light brown sugar
- ½ cup honey
- ½ cup Butter, 1 stick, unsalted
- ¼ cup Bourbon
- ¼ cup apple juice, orange juice, or pineapple juice also work
- 2 tbsp Dijon mustard
- 1 tbsp Apple Cider Vinegar
- 1 tbsp fresh thyme, the leaves off the sprigs
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Smoked Paprika
- ¼ tsp Ground Cinnamon
- ⅛ tsp ground cloves
- ¼ teaspoon Black Pepper
Instructions
- Prepare the ham: Remove the ham from the packaging and pat it dry with paper towels. Grease the slow cooker insert with the butter, then place the ham cut-side down.
- Make the glaze: Add all of the glaze ingredients to a medium saucepan over medium heat. Cook until the butter melts, stirring to combine. Reduce the heat to low and simmer for 1–2 minutes, or until the glaze is smooth, thick, and syrup-like.
- Glaze the ham: Brush about one-third of the glaze over the top and sides of the ham without separating the spiral-cut slices. Reserve the remaining glaze.
- Slow cook: Cover and cook on low for about 2 1/2 hours without opening the lid. Check the internal temperature in the thickest part of the ham without touching the bone. Spoon some of the juices from the slow cooker over the ham, then continue cooking as needed until it reaches 140°F.
- Glaze and broil: Transfer the ham to a wire rack set over a baking sheet. Brush generously with reserved glaze. Broil for 4–5 minutes, watching closely, until the glaze is bubbling and caramelized in spots.
- Rest and serve: Let the ham rest for a few minutes. Transfer it to a serving platter and brush with additional reserved glaze, if desired.
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Recipe Notes
- Choose a ham that fits: I use a 6-quart slow cooker with an 8-pound ham. Shape matters as much as weight, so choose a ham that is wider rather than especially tall and make sure the lid closes completely. I would not go much larger than 9 pounds.
- Check smaller hams sooner: If your ham is smaller than 6–8 pounds, start checking the internal temperature around the 2-hour mark. Remove the ham once it reaches 140°F and do not leave it on warm.
- Skip extra liquid and frequent basting: The ham releases plenty of juices as it heats, so you do not need to add extra liquid or repeatedly open the lid. One baste when you first check the temperature is enough.
- No broiler: Remove most of the liquid from the slow cooker, brush the ham with reserved glaze, then cook on high for about 15 minutes with the lid loosely in place. The glaze will thicken, but it will not get as caramelized.
- If the ham starts separating: Secure loose sections around the bone with a few large toothpicks before transferring it.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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