Crockpot Ham
This Crockpot Ham is a fully cooked spiral ham warmed low and slow with a homemade honey brown sugar glaze. Finish it with more glaze under the broiler for a sticky, caramelized coating without taking up the oven for hours.
Servings: 12
Calories: 476kcal
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.
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
Calories: 476kcal | Carbohydrates: 16g | Protein: 33g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1850mg | Potassium: 464mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
