Slow Cooker Honey-Glazed Ham

A hand bastes ham with a white brush. The dish sits on a white tablecloth.
Recipe At-A-Glance
Slow Cooker, Gluten-Free3 hours
Use this amazing ham glaze recipe to make a juicy, flavorful ham anytime! This Slow Cooker Ham is so simple to make, you can even serve it on a weeknight.

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We tend to reserve cooking juicy, tender ham for holidays, and while I love a good ham on Easter, I’m here to tell you that by using the slow cooker, making a ham is easy enough for even the busiest of weekdays!

My method for slow cooker ham results in a tender, juicy, über-flavorful ham with just a few minutes of hands-on time. The secret: an amazing homemade honey ham glaze that whips up using ingredients you have on hand. This rich and thick glaze adds tons of moisture and flavor!

Sliced ham is glazed on a white dish. A silver fork and a sprig of rosemary also sit on the dish.

Should I buy a boneless or a bone-in ham?

There are some pros and cons to going either way, so it’s more of a personal decision than anything. Here’s some info that might help you make a decision:

  • Boneless hams are…easier to work with (no bone to cut around) and smaller (making them easier to fit in a slow cooker), but they also tend to dry out more easily.
  • Bone-in hams are…larger and slightly harder to carve, but they hold moisture better, and as a bonus, you get a great ham bone that is perfect for Ham and Beans!

I’ve made this recipe with both boneless and bone-in hams, and I do prefer the flavor and moisture you get from a bone-in ham—but it’s hard to beat the convenience of a boneless. It’s really up to you, whichever you prefer.

Do I need to get a spiral-sliced ham?

Having a pre-sliced (or spiral-sliced) ham will save you a lot of headache when it comes time to carve, and it also has the added benefit of allowing you to get all the flavorful glaze in between all the slices. A pre-sliced ham is less important if you are getting a boneless ham, as those are much easier to carve than a bone-in ham.

Ham is thinly sliced. A silver fork sits in the bottom right corner.

What size ham should I look for?

The general recommendation for ham serving sizes is that you need about 1/2 pound of boneless ham per person, or 3/4 pound bone-in ham per person. I have found that a boneless quarter ham (about three pounds), is plenty to serve my family of three for dinner, and still have plenty of yummy leftovers for next-day sandwiches.

Wait, will a ham really fit in my slow cooker?

Now, I know what you’re thinking—there is no way my slow cooker will hold a ham. And, well, that’s true if you have a small slow cooker. But if you have a larger one (like my six quart one), you can absolutely fit a quarter ham with the lid on, and you can even fit a half ham if you make a fake lid with aluminum foil—it works perfectly.

I’ve found that most smaller hams (quarter hams) fit in a slow cooker pretty well. The largest ham I was able to fit in my slow cooker was a 7-pound ham. If you end up going bigger, you might have to trim off some of the end to fit it well.
Slow cooker ham sits on a white dish. Juices from the glaze surrounds the ham.

So how do I cook ham in the slow cooker?

The great thing about slow cooker ham is that if you absolutely must serve turkey for all your holiday meals, this ham is so simple that you can make it for pretty much any meal. It doesn’t have to be a totally special holiday dinner. Heck, this is even fast enough prep time-wise to work for a weeknight dinner! And then you could have really amazing sandwiches for lunch at your desk the next day. Here’s how to make it:

  1. Place the ham in the basin of your slow cooker.
  2. Whisk together the honey mustard glaze, and pour it over the ham.
  3. Cover the slow cooker, and set it for 2-3 hours on the low setting.
  4. Reduce the glaze for five-ish minutes on the stovetop, pour it back over the ham, and stick the whole thing under the broiler for a few minutes.

Seriously, that’s all it takes! A few minutes of prep in the morning, and a few minutes of perfecting everything right before dinner. You can do this.

Okay, but wouldn’t it be faster to just warm the ham up in the oven?

Yes, you can absolutely warm up a fully-cooked ham in the oven, and have dinner on the table in a shorter amount of time. But not only does the slow cooker keep the whole process so beautifully hands-off, it also keeps the ham from drying out. In the slow cooker, the ham is kept covered, and is cooked slowly at a low temperature. All this comes together to help retain moisture, so you end up with a juicy, delicious ham. Doesn’t that sound better than dry ham?

Sliced ham sits in a white rectangular dish. A small bowl of honey is on the side.

Is the glaze really necessary for slow cooker ham?

You could just cook the ham in the slow cooker in the honey mustard mixture, serve it, and call it there. It would be delicious! But I like to go the extra step and simmer down the cooking liquid, glaze the ham, and then put it in the oven for a quick trip under the broiler. It gives it that glossy, glazed, sticky, delicious coating that is pretty much the thing dreams are made of.
A silver serving spoon pours glaze into a small cast iron dish.

How do I reheat the leftovers?

Unless you’re having a huge gathering, you’re bound to have some leftover ham. You can certainly eat it cold, but if you want to heat it up, you have two options. For heating up just one or two servings, you can warm up individual pieces in a skillet over medium heat. To warm a larger batch of slices, place the ham in a baking pan, add ½ cup of water, and cover with foil. Heat in a 350°F oven for 15 minutes.

Warm or cold, you can use your leftover ham in sandwiches or salads, serve it for breakfast, or stir it into soups.

Sliced slow cooker ham rests in a white dish. A sprig of rosemary sits in the top left corner of the dish.

What should I serve with slow cooker ham?

I typically make slow cooker ham in the colder parts of the year, so I like to serve it with sides that are either 1) comfort food, or 2) made with fall or winter produce. If you have access to a second slow cooker, serve this ham alongside some mashed potatoes. Yeast rolls are a classic option (don’t be scared—cooking with yeast isn’t that hard!), or you can try something different with some butternut squash basmati rice. To get some colorful produce on your plate, try a pomegranate persimmon salad or glazed beets.

 
A hand bastes ham with a white brush. The dish sits on a white tablecloth.

Slow Cooker Ham with Honey-Mustard Glaze

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Use this amazing ham glaze recipe and your slow cooker to make a juicy, flavorful ham anytime!

Ingredients

  • 1 spiral-sliced, fully-cooked boneless ham (between 4-7 pounds)
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 2 tablespoons Dijon or spicy brown mustard
  • 1/4 teaspoon ground cloves
  • 2 cloves garlic, minced
  • 1/4 cup water

Instructions

  1. Place the ham in the basin of a slow cooker.
  2. In a small saucepan, combine the brown sugar, honey, mustard, cloves, garlic, and water over high heat. Heat until just warm enough to dissolve the sugar. Pour the mixture over the ham, making sure to separate the slices to let the glaze get between.
  3. Cover the slow cooker tightly with the lid, or, if the ham is too large, make a tight cover with aluminum foil.
  4. Cook on low for 3-4 hours, or high for 2-3—just until warmed through. 
  5. Preheat the broiler, transfer the ham to an oven-safe dish, and set aside. Pour the cooking liquid into a small saucepan. Heat cooking liquid on medium-high for 5-7 minutes, or until thick and bubbly. Brush onto ham, and broil for 4-5 minutes, removing to baste with additional glaze every minute or so.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 369mgCarbohydrates: 39gFiber: 0gSugar: 38gProtein: 5g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

51 Responses
  1. Amy

    Yum! I’ve done ham in the slow cooker too and it’s awesome. I can’t wait to try this.

    One quick question, if I wanted to make a half ham, would I double the glaze or no? Also, I’ve never done a makeshift foil lid. Is it as simple and self explanatory as it sounds (cover crock pot with foil)?

    Thanks!

    1. Cassie

      Go ahead and double the glaze for a half ham. And yup, the foil lid is pretty self explanatory. It doesn’t need to be air-tight, you’re just looking to keep the heat in. I just kinda wedge it along the edges and then twist it together at the top. Like making the slow cooker a tin foil hat. 🙂

    2. Margaret

      No! I did a half ham and this amount of glaze almost went over the lip of the cooker at the end! I cooked mine on low for 5 hours and it was way way over done. To the point of being brown. Never had over cooking issues before.

  2. Mitch

    Awesome recipe! thank you for sharing. I use whole yellow mustard seeds between the slices to hold them apart so the sauce covers every part 🙂

  3. Abby

    I’ve never cooked ham this way but it seems so easy! I’m wondering though if the ham is fully cooked why does it need so long in the slow cooker? Just curious, thanks.

  4. Carrie

    Can I make this with a whole bone in smoked ham? It is not spiral cut. I am wanting to make the day before, cut it up and put back in the crockpot on low with the glaze to serve the following day, will this work? Thanks!!!

  5. Deborah Hayes

    Could I put pineapple slicess and juice like my mother used to do in the oven with the maraschino cherries? Or, should I do that when warming on Christmas morning? My ham is bone in and do you think honey mustard can substitute Dijon as I don’t care for the taste.

  6. Linda H.

    Mine was delicious! I made it for Christmas Eve. But Wais mine the only one that came out so dark in color? It nearly looked like beef. Maybe because I had used a Honey-baked ham? Any answers? I’m making it again tomorrow ?

    1. Margaret

      If you read most of the other comments, they had not made it yet, just thought it looked delicious! I cooked mine 5 hours on low! And it came out brown. Threw it out into the woods

  7. Candace

    I tried this and what started out as a succulent ham, turned into a tasteless, dry, boiled ham. It not only lost its color, but became tough, since it lost most of the juices.. Try using the same glaze and just bake the ham for the recommended amount of time for baking. This actually only takes a couple hours versus the 4-6 hours to boil it. Baking it gives the meat a chance to warm up, retaining the natural juices, enhancing the flavor and allows the glaze to form a beautiful crust on the outside. So, the finished product is a moist, tender, flavorful and beautifully glazed ham.

    1. Rick Rohn

      I too, was not happy with how the ham came out; although the flavor from the glaze was fine. The ham was very dark and the texture was like soft jerky.(for lack of a better descriptive term) It fell apart like a slow cooker meat will do but it just was not nice to eat. Every bit of the moisture in the ham must have cooked out because the cock pot was 3/4 full of liquid after the 8 hours on very low setting. I surely must have done something very wrong. We and company ate it, but I was embarrassed to serve it. I had no other meat for back up for Easter dinner. I think I would just use the glaze and do the ham in the oven the next time. I used this crock pot method to free up the oven for other things that had to be baked or roasted before the meal. If I could find out what went wrong, I would maybe try the method again.

  8. Gabi

    Hi, Looks yummy… Can the ham be uncooked for this? Just longer cooking time in the crock pot? Not sure what you mean by fully cooked and If I need to pre cook before crock pot how would I do that?
    Thanks!

  9. Jodi

    It was a hit ! I prepared a 10lb bone in ham. I have never been able to pull the bone away from the meat so when it was finished I pulled the bone an it lifted away from the meat with ease. The flavor was amazing. Thank you.

  10. Gerry

    I made this tonight. I had a small ham, no bone. I loved it but it was too sweet for my hubby, but he still ate it. If you don’t like sweet sauce for ham you won’t like this. I think the cooking times are too long and would reduce them. I cooked my ham on low for about 3 1/2 hours and that was a little long. But the recipe calls for phone-in and that usually takes longer.

  11. KMag

    6-8 hours on low was way toooooo loooong. My ham was entirely dried out, bordering on burnt. Additionally, every Tim you remove the lid to baste your ham, the crock pot pot heats up again to counter the lost heat. I will not be making this again. Found a similar recipe where the cook time was exact,y half and there is no periodic basting. Sorry!

  12. Ginny

    I’ve prepared ham in the crockpot many times and it always turned out moist, flavorful, and delicious. After reading several comments here stating that the ham turned out dry and brown I realized the one simple action that made the difference for my hams. I always wrapped the ham in heavy duty aluminum foil and then placed it in the crock pot. I cut 2 long strips of foil, laid them crosswise one strip over the other in a + formation, then laid the ham on top of the crossed foil strips. Next I brought the strips up around the sides of the ham, then added the glaze (the foil strips pulled up around the sides form a bowl type structure to hold any glaze that runs off), then pulled the foil strips on up and over the ham and folded the edges down to seal in the juices and moisture. . I never had a dried out, browned ham when I used this method. I plan to make a ham and follow this recipe except use the foil as described here. I hope this technique is helpful for those who ended up with a brown, burned ham.

  13. Kathy Guinn

    I have put ham in a crock pot for years and used tin foil to wrap it in because I put mustard (cover it with mustard and then I put brown sugar on the mustard and ham and then put pineapple slices all over it). Cook on low until done. Cooking time will vary depend on the size of the ham.

  14. joyce rubotham

    This recipe looks amazing, just one question, is this recipe instructing to cook an already cooked ham for 8 hours? Surely 8 hours in a slow cooker wud be sufficient to cook a raw joint of ham?

    1. Julie @ Wholefully

      I haven’t tried it with a raw ham. I would guess that the time would be sufficient, but I can’t guarantee that or how it would affect the flavor.

  15. Katy

    This may be a silly question, but after you wrap the ham in foil, you put the lid on the crockpot, right? And if the lid doesn’t fit, I can use foil to cover it, right? Planning on cooking this tomorrow!

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