Slow Cooker Honey Glazed Ham Recipe

I put a boneless spiral-sliced ham and a simple four-ingredient brown sugar and honey glaze in the slow cooker to make a Crockpot Honey Glazed Ham with almost no fuss.

I didn’t expect a boneless spiral sliced ham to become my go to showstopper, but it did. I’m obsessed with the shine that honey gives, and this Slow Cooker Honey Ham somehow nails that bakery style gloss without the fuss.

It’s the kind of dish that makes people ask if you bought it, because the flavor hits familiar in that Copycat Honey Baked Ham Slow Cooker way, yet it’s a little different, in a good way. I still can’t explain how the meat stays so juicy, and yeah I’ve been known to steal a slice cold from the fridge.

Ingredients

• Boneless spiral ham: rich in protein and fat, salty, provides iron and sodium
• Light brown sugar: deep caramel sweetness, mostly carbs, not much in nutrients
• Honey: natural sweetness, quick sugars for energy, small amounts of antioxidants
• Dijon mustard: sharp tang low calories, helps cut sweetness and balance flavors
• Pineapple juice or apple cider: fruity acidity, brightens glaze with mild tang
• Unsalted butter: optional richness and silky mouthfeel, adds fat and glossy finish, yum
• Whole cloves: aromatic warmth and spice, used for studding, tiny antioxidant boost

Ingredient Quantities

• 1 boneless spiral sliced ham about 4 to 6 pounds thawed if frozen
• 1 cup packed light brown sugar
• 1/2 cup honey
• 2 tablespoons Dijon mustard
• 1/4 cup pineapple juice or apple cider
• 1 tablespoon unsalted butter optional
• about 20 to 30 whole cloves optional

How to Make this

1. Remove all packaging and any netting from the 4 to 6 pound boneless spiral sliced ham, place it cut side down in the slow cooker so the slices stay put.

2. If using whole cloves, stud the ham by pressing about 20 to 30 cloves into the meat evenly, dont overdo it or it gets too clove-y.

3. In a bowl whisk together 1 cup packed light brown sugar, 1/2 cup honey, 2 tablespoons Dijon mustard, 1/4 cup pineapple juice or apple cider, and 1 tablespoon unsalted butter if you want extra shine until smooth.

4. Pour most of the glaze over the ham, letting some seep between the slices but dont pull them apart; reserve about 1/2 cup of glaze for later basting and finishing.

5. Cover the slow cooker and cook on LOW for about 3 to 4 hours, checking after 3 hours; you want the ham hot all the way through and an internal temperature of about 140 F for a pre cooked spiral ham.

6. Every hour or so spoon the cooking juices and a little of the reserved glaze over the ham to keep it moist and sticky, this helps the glaze penetrate the slices.

7. For a caramelized finish remove the ham to a rimmed baking sheet, brush with the reserved glaze and broil on high for 2 to 5 minutes until bubbly and browned, watching it constantly so it doesnt burn. If you dont want to broil you can spoon the reduced juices over the ham and skip this step.

8. Let the ham rest 10 to 15 minutes before serving so the juices settle, then carve along the spiral slices and spoon any pan juices over the slices.

Equipment Needed

1. slow cooker, about 4 to 6 quart, roomy enough for a 4 to 6 pound ham
2. rimmed baking sheet for broiling and catching juices
3. large mixing bowl for the glaze
4. whisk or fork to blend the glaze, you can use a spoon if you need to
5. measuring cups and measuring spoons
6. spoon or baster for spooning juices and glazing every hour
7. instant read meat thermometer to check for about 140 F
8. carving knife and cutting board to rest and slice along the spiral
9. oven mitts or heatproof gloves for handling hot cookware

FAQ

Slow Cooker Honey Glazed Ham Recipe Substitutions and Variations

• Brown sugar: swap with dark brown sugar for a deeper, molassesy glaze, or mix 1 cup granulated sugar with 1 to 2 tablespoons molasses to make brown sugar, or use coconut sugar 1:1 for a less sweet, slightly caramel note.
• Honey: use pure maple syrup 1:1 for a woodsy flavor, agave nectar 1:1 if you want a thinner pourable glaze, or light corn syrup for extra shine and a neutral taste.
• Dijon mustard: whole grain mustard 1:1 gives texture and little bursts of tang, yellow mustard works for a milder tang, or spicy brown mustard if you want more zip.
• Pineapple juice or apple cider: substitute equal parts orange juice for bright citrus, apple juice for a milder apple note, or white grape juice for a neutral sweet option.

Pro Tips

1. Warm the glaze a little before you pour it so the brown sugar melts and the honey thins, that helps it seep between the slices without you forcing them open. Dont boil it, just warm until smooth.

2. If you use whole cloves only do a few and space them out, they get strong real fast. Push them into fattier spots not straight into the lean meat so you can pull most out before serving.

3. Baste smartly with a small spoon or a pastry brush, try to get some of the glaze into the slice gaps rather than smearing it only on top, that keeps the inner edges moist. If the juices are too thin reduce them in a small pan so the glaze becomes syrupy.

4. When you broil for color put the rack a bit lower than the top element and watch it constantly, it goes from perfect to burned in seconds. Line the pan with foil for easy cleanup and brush on the reserved glaze just before broiling.

5. Use an instant read thermometer and aim for about 140 F for a precooked ham, thats enough to heat it through without drying it out. Let it rest 10 to 15 minutes before serving so the juices settle and you wont lose them on the cutting board.