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Slow Cooker Honey-Glazed Ham

Slow Cooker Honey-Mustard Glazed Ham

Recipe At-A-Glance

Slow Cooker, Gluten-Free

8 hours

Think cooking a delicious, moist, and tender ham has to be a difficult task? Not so with this Slow Cooker Ham recipe with a honey-mustard glaze.

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Here’s a little holiday week confession for you: I’ll take ham over turkey any day of the week. I know turkey is tradition and everything, but I love ham so much more. I like ham sandwiches and ham ‘n’ beans. I like the way ham is rich and flavorful. And I like that you can plop a ham in the slow cooker and pretty much call it donesies.

Slow Cooker Honey-Mustard Glazed Ham

Now, I know what you’re thinking. You’re thinking, but Cassie, 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—love this slow cooker), 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.

Slow Cooker Honey-Mustard Glazed Ham

You could just cook the ham in the slow cooker in the glaze, serve it, and call it that. 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.

Slow Cooker Ham with Honey-Mustard Glaze

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 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.

Slow Cooker Honey-Mustard Glazed Ham

I know a lot of you are hitting the road (or the air) over the next few days, so here’s me sending lots of wishes of headache-free, safe travels—in the form of ham. Have a wonderful holiday, friends!


Slow Cooker Ham with Honey-Mustard Glaze

  • Author: Cassie Johnston
  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 4-6 servings 1x


Think cooking a delicious, moist, and tender ham has to be a difficult task? Not so with this slow cooker ham recipe with a honey-mustard glaze.



  • 1 quarter, spiral-sliced, fully-cooked ham
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon ground cloves
  • 1/4 cup water


  1. Place the ham in the basin of a slow cooker.
  2. In a small saucepan, combine the brown sugar, honey, mustard, cloves, 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. Cook on low for 6-8 hours or high for 4-6, basting with the cooking juices every few hours. Serve immediately, or, preheat the broiler, transfer the ham to a oven-safe dish, and 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.

Cassie Johnston

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.

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51 thoughts on “Slow Cooker Honey-Glazed Ham

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  • Amy SAYS

    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)?


    • Cassie SAYS

      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. :)

    • Margaret SAYS

      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.

  • Sierra SAYS

    Love this! Love making ham in a crock pot. So easy and frees up the oven.

  • Shauna SAYS

    This is awesome! I don’t know why I’ve never thought to make ham in the slow cooker! We love ham here. :)

  • My boyfriend is obsessed with hoarding ham from Thanksgiving so I can make him ham gravy haha.

  • Cassie, this ham looks fantastic! That glaze is just perfect. Can you send me some leftovers of this??

  • Love the photography. We aren’t that big on Thanksgiving in Bombay, but this is definetly going on my to-do list


  • This looks PERFECT!! I wish I had some slices for lunch today.

  • Pat Conklin SAYS

    We’ve never tried this before. How much liquid should be added? Enough to cover the ham?

  • This is beyond delicious! So easy and moist and a big bonus for me: frees up the oven to cook other things (like the cheesy potatoes that MUST be served alongside). So very glad I found this recipe!

  • Mitch SAYS

    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 :)

  • Liz SAYS

    I’m going to try it thanks.

  • Abby SAYS

    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.

  • Lou Berezo SAYS

    Cassie, my ham is not spiral cut. Should i slice it before following your recipe?

  • Carrie SAYS

    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!!!

  • Deborah Hayes SAYS

    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.

  • Stephanie SAYS

    I was just wondering if I could put the ham in frozen or do i have to thaw it first?

  • Linda H. SAYS

    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 ?

    • Margaret SAYS

      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

  • Candace SAYS

    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.

    • Rick Rohn SAYS

      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.

    • Linda SAYS

      If baking – at what temperature?

  • Gabi SAYS

    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?

  • Jodi SAYS

    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.

  • Gerry SAYS

    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.

  • KMag SAYS

    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!

  • Luekeyish Temple SAYS

    This glaze is amazing a big hit with my family ?

  • Ronnie London SAYS

    Can i slow cook in an oven?

  • Elke SAYS

    My ham turned mushy… very unappetizing… and disappointing…

  • Ginny SAYS

    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.

  • Kathy Guinn SAYS

    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.

  • Looks delish im trying it right now but the way glaze tasted its gonna come out FABULOUS thank you

  • joyce rubotham SAYS

    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?

    • Julie @ Wholefully SAYS

      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.

  • Katy SAYS

    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!

  • C.R. SAYS

    Great and simple recipe. Thank you !

  • jessica SAYS

    Is the ham thawed or frozen?

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