Slow Cooker Copycat Honey Baked Ham Recipe

I finally cracked a simple trick for a Honey Baked Ham that recreates the signature store glaze, so you can get the same flavor at home with just a few pantry ingredients.

I make this Slow Cooker Copycat Honey Baked Ham because it’s so easy to get the same flavor at home. I can’t resist that glossy, almost burnt-sweet finish that makes people go quiet at the table.

I use honey and light brown sugar in the glaze, and somehow it hits that exact spot between sweet and savory, like someone upgraded the store bought version. I know it sounds simple, but it’s the kinda thing guests will ask you to make again, even if you tell them you just tossed it in the slow cooker.

You’ll want to peek though, I always do.

Ingredients

• Fully cooked spiral ham gives lots of protein, but also sodium and processed meat
• Adds deep caramel sweetness, mostly simple carbs, no real fiber or vitamins
• Pure honey boosts sweetness and flavor, mostly sugar, some antioxidants
• Sharp Dijon adds tang, low calories, gives savory balance to sweetness
• Adds bright acidity and fruitiness, contains vitamin C and natural sugars
• Adds richness and helps glaze set, high in saturated fat, use sparingly
• Warm spices give holiday aroma, tiny amounts add flavor without calories
• Brightens glaze, adds tang and balances sweetness with a little acidity
• Grainy mustard adds texture and deeper mustard flavor, low calorie boost

Ingredient Quantities

• 6 to 8 pound fully cooked spiral sliced bone in ham
• 1 cup packed light brown sugar
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard (optional)
• 1/4 cup pineapple juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons unsalted butter
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/2 cup water
• Pineapple rings and maraschino cherries for garnish (optional)

How to Make this

1. Pat the 6 to 8 pound fully cooked spiral sliced bone in ham dry, trim any loose pieces, then place it cut-side down in the slow cooker; pour 1/2 cup water into the bottom to keep it moist.

2. In a medium saucepan combine 1 cup packed light brown sugar, 1/2 cup honey, 1/4 cup Dijon mustard, 2 tablespoons whole grain mustard (optional), 1/4 cup pineapple juice, 1 tablespoon apple cider vinegar, 2 tablespoons unsalted butter, 1/4 teaspoon ground cloves and 1/4 teaspoon ground cinnamon. Heat over medium stirring until the sugar dissolves and the butter melts, simmer 3 to 5 minutes until glossy and slightly thickened.

3. Brush or spoon about half the glaze over the ham getting it into the slices a little, then pour the rest of the glaze over the top; reserve a couple tablespoons for final glazing.

4. Cover and cook on LOW for 3 to 4 hours (about 3 hours for a 6 lb ham, closer to 4 hours for an 8 lb ham) or on HIGH for 2 to 3 hours, until heated through. Baste every hour with the juices and reserved glaze so it stays sticky.

5. If you want the classic caramelized finish, carefully lift the ham from the slow cooker (use a foil sling or big spatula), place it on a foil-lined baking sheet, brush with more glaze and arrange pineapple rings with maraschino cherries in the centers if using.

6. Bake at 425 F for 8 to 12 minutes until the glaze is bubbling and starting to caramelize, or put under the broiler for 2 to 4 minutes watching constantly so it doesn’t burn. This step is optional but it gives that Honey Baked look.

7. Let the ham rest 10 minutes after glazing so the glaze sets and the juices redistribute, then slice between the spirals to serve; the pre-sliced spiral should come apart easily.

8. While resting, skim fat from the slow cooker juices then simmer them down in a small saucepan a few minutes to concentrate flavors and serve as extra sauce alongside the ham.

9. Garnish with the pineapple rings and maraschino cherries if you like, and store leftovers in an airtight container in the fridge for up to 5 days or freeze portions for longer.

Equipment Needed

1. Slow cooker (6 to 8 quart), big enough to hold a 6 to 8 lb spiral ham
2. Medium saucepan, for making the glaze
3. Small saucepan, to reduce and finish the cooking juices into a sauce
4. Basting brush or large spoon, to get glaze down between the slices
5. Foil-lined rimmed baking sheet, for caramelizing under the broiler or in the oven
6. Heavy-duty aluminum foil or a foil sling, to lift the hot ham out of the slow cooker safely
7. Sharp carving knife and carving fork, for slicing neatly between the spirals
8. Measuring cups and spoons, for accurate glaze ratios
9. Instant-read thermometer and heatproof tongs or a large spatula, optional but super helpful to move and check the ham’s temp

FAQ

Slow Cooker Copycat Honey Baked Ham Recipe Substitutions and Variations

• Light brown sugar:
  • Dark brown sugar, 1:1 — deeper molasses flavor, works straight up.
  • Granulated sugar + molasses: 1 cup sugar + 1 Tbsp molasses (add 2 Tbsp for stronger molasses).
  • Coconut sugar, 1:1 — less moisture and milder caramel notes, still sweet.
  • Maple sugar, 1:1 — dry sweetener, gives a maple note, may not melt as fast.
• Honey:
  • Maple syrup, 1:1 — bright, maple-y flavor, good for glazes, reduce other liquid a tad if needed.
  • Light corn syrup, 1:1 — very neutral, makes a glossy glaze, less flavor.
  • Agave nectar, 1:1 — sweeter than honey, milder flavor, use same amount or a little less.
  • Brown sugar + warm water (to make syrup): 1 cup brown sugar + 2–3 Tbsp water — similar sweetness, more caramel note.
• Dijon mustard:
  • Spicy brown mustard, 1:1 — more texture and bite, good if you like seeds.
  • Whole grain mustard, 1:1 — similar tang, chunkier look and nice texture.
  • Yellow mustard + splash white wine vinegar, 1:1 total — milder, add a little vinegar to up the tang.
  • Stone ground mustard, 1:1 — similar profile to Dijon but grittier, works well in glaze.
• Pineapple juice:
  • Orange juice, 1:1 — citrusy and sweet, pairs great with brown sugar and honey.
  • Apple juice or apple cider, 1:1 — milder, adds sweetness without extra acidity.
  • White grape juice, 1:1 — neutral sweet option, keeps glaze from getting too fruity.
  • Pineapple tidbits drained + a splash of water, use juice from can or 1/4 cup water — if you want fruit bits instead of straight juice.

Pro Tips

1) Let the ham sit at room temp for 20 to 30 minutes before you start so it heats more evenly in the slow cooker, otherwise the outside gets hot long before the middle and you end up overcooking parts.

2) Make the glaze a little thicker than you think you need, simmer it down until glossy, then keep some warm in a small pot for basting. If it’s too thin, a tiny cornstarch slurry (start with 1/2 teaspoon cornstarch + 1 teaspoon water) will thicken without making it gooey, but don’t overdo it or the shine goes away.

3) Work the glaze into the spiral slices with a silicone brush or small spatula, getting some between the layers so every bite has flavor. Use a foil sling to lift the ham out for broiling and toothpicks to hold pineapple rings so they dont slide off when you transfer it.

4) When caramelizing under high heat or the broiler watch it the whole time, it can go from perfect to burnt in seconds. If the edges brown too fast, move the rack down or tent a little foil over the top, and always let the ham rest 8 to 12 minutes so the glaze sets and the juices settle.