Sweet, sticky, and effortlessly tender
Slow Cooker Ham with Brown Sugar Glaze
Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Servings
12
1 ham
Difficulty
Easy
Cost
Moderate
$$
Slow Cooker Ham with Brown Sugar Glaze
Sweet, sticky, and effortlessly tender
★4.7(22)
A bone-in ham slow-cooked until tender and glazed with brown sugar, mustard, and cloves. Perfect for holidays and family gatherings.
10m
Prep Time
300m
Cook Time
310m
Total Time
12
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A slow cooker ham is one of the easiest impressive meals you can make. The low, moist heat keeps the ham incredibly juicy while the brown sugar glaze caramelizes into a sticky, sweet coating.
This is a holiday hero recipe — it feeds a crowd, requires almost no effort, and fills your home with the most incredible aroma for hours.
We developed this Slow Cooker Ham with Brown Sugar Glaze recipe to be approachable without sacrificing depth of flavor. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 1 bone-in spiral-cut ham (7-8 lbs)
- 1 cup brown sugar, packed
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tbsp apple cider vinegar
- 1 tsp ground cloves
- 1/2 cup pineapple juice
Instructions
- 1
Place ham cut-side down in a large slow cooker. Pour pineapple juice around the base.
- 2
Mix brown sugar, Dijon mustard, honey, apple cider vinegar, and cloves into a thick paste.
- 3
Spread the glaze generously over the top and sides of the ham, getting some between the spiral slices.
- 4
Cover and cook on low for 4-5 hours until the ham reaches 140°F internally.
- 5
Carefully transfer ham to a cutting board. Pour the pan juices into a saucepan and simmer for 10 minutes to reduce into a glaze.
- 6
Slice ham and drizzle with the reduced pan glaze. Serve warm.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Brown sugarMaple sugar
Maple sugar adds a richer, more complex sweetness.
Pineapple juiceApple juice
Apple juice is more subtle but keeps the ham moist.
Ground clovesGround allspice
Allspice has a similar warm, spicy flavor.
Tips & Storage
Pro Tips
Spiral-cut ham makes slicing a breeze and allows the glaze to penetrate between slices.
Place the ham cut-side down so the juices stay between the slices.
Reduce the pan drippings for an amazing sauce to drizzle over the sliced ham.
Leftover ham makes incredible sandwiches, omelets, and split pea soup.
Storage
Refrigerate sliced or whole for up to 5 days. Freeze portions for up to 2 months.
Reheating
Reheat slices in a 325°F oven with a spoonful of glaze for 10-15 minutes, covered with foil.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (4 oz ham) · 12 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates22g
Fat14g
Fiber18g
Sugar0g
Sodium1200mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need to cook a pre-cooked ham?
- Most hams are pre-cooked. You are essentially reheating and glazing it. Just bring it to 140°F.
- Can I bake it in the oven?
- Yes, bake covered at 325°F for about 15 minutes per pound, glazing in the last 30 minutes.
- What can I do with leftover ham?
- Ham sandwiches, ham and bean soup, ham fried rice, omelets, and scalloped potatoes with ham.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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