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A spiral ham coated in a brown sugar maple glaze and cooked low and slow in the crockpot is one of those meals that looks like you made a real effort. You didn’t. Five minutes of prep, a simple glaze, and your slow cooker handles the rest. Fancy enough for Easter or Christmas, easy enough for a Sunday when you just want great leftovers all week.
If you prefer a baked version, this Pineapple Glazed Ham is just as easy and just as impressive. Bacon Wrapped Pork Tenderloin is another great option if you’re looking for a smaller holiday roast.
3 Tips for Getting This Slow Cooker Ham Just Right
- Use a 6-quart or larger slow cooker. A 7-9 lb bone-in spiral ham is a big cut. If the lid doesn’t sit perfectly because of the bone, seal it with foil over or under the lid. Since you’re heating a fully cooked ham rather than cooking it from raw, this is fine — just confirm the center reaches 140F with a meat thermometer.
- Use canned pineapple juice, not fresh. Fresh pineapple juice contains bromelain, an enzyme that breaks down protein and can turn your ham mushy as it cooks. The canning process destroys the enzyme, so canned is the right call here. One 6-oz can of Dole 100% pineapple juice is the exact right amount for this recipe.
- Use real maple syrup. Pancake syrup won’t give you the same depth of flavor. If you don’t have maple syrup on hand, honey is a good swap and works just as well in the glaze.
RECIPE WALK-THROUGH
How To Make Slow Cooker Spiral Ham
See the recipe card below for full, detailed instructions
This slow cooker ham recipe is as simple as it gets! Here’s how it comes together.
Step 1: Place the ham in the slow cooker
Put the spiral ham, cut-side down, in a large slow cooker.
If the ham is too big, trim or slice off a piece to make it fit. If the lid does not close because of the bone, cover the top tightly with foil to keep the heat in.
- Note: Placing the ham cut-side down keeps the slices intact and helps retain moisture during the long cooking time.
Step 2: Make the glaze
Whisk the brown sugar, maple syrup, Dijon mustard, pineapple juice, black pepper, and a pinch of cloves together in a small bowl until smooth.
Step 3: Apply the glaze
Pour or brush about a third of the glaze over the ham, making sure to get some between the slices.
- This small step makes a big difference. It helps season the ham all the way through instead of just coating the outside.
Step 4: Cook low and slow
Cover and cook on low for 3 to 4 hours. Baste the ham once or twice with the rest of the glaze as it cooks.
- Start checking the internal temperature near the 3-hour mark. The ham is ready when the center reaches at least 140°F.
Step 5: Thicken the glaze
Transfer about 2 cups of the cooking liquid and any leftover glaze into a saucepan and bring it to a boil.
For each cup of liquid, whisk 1 teaspoon of cornstarch with a little water until dissolved. Stir the slurry mixture into the boiling liquid and simmer for 1 to 2 minutes until it thickens slightly.
- Why so little cornstarch? The glaze is sweet, so keeping it thin is intentional. If it is too thick (like a gravy consistency), it will overpower the ham. The goal is a glossy, pourable sauce, not a thick coating.
Step 6: Slice and serve
Slice the ham and put it back in the slow cooker on warm, or place it on a serving platter. Drizzle some glaze over the top before serving, and serve the rest on the side.
Serving Suggestions
This glazed ham pairs well with many sides, especially ones that can cook in the crockpot or oven while the ham is going. Here are a few classic sides, perfect for holidays or Sunday dinner.
- Boiled Potatoes with Garlic Herb Butter
- Cheesy Mashed Potatoes
- Candied Yams
- Honey Butter Roasted Carrots
- One Hour Dinner Rolls
- Creamy Cornbread Casserole
Storage Tips
Storage and Reheating Tips
- Storage: Keep leftover ham in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat it until it reaches 165°F. You can warm slices in the microwave, cover them in the oven with a little extra glaze, or heat them gently in a skillet.
- Freezing: You can freeze cooked ham for up to 3 months if you wrap it tightly or use a freezer-safe container. The glaze can be frozen too! Just remove as much air as you can to help prevent freezer burn.
- Make Ahead: This recipe is also easy to make ahead. You can put the ham in the slow cooker insert the night before and keep it in the fridge overnight. In the morning, place the insert in the slow cooker and cook as usual, adding about 20 extra minutes if it is still very cold.
Frequently Asked Questions
How long does a spiral ham take in the slow cooker?
It takes about 3-4 hours on LOW for a 7-9 lb fully cooked bone-in ham. The goal is just heating to 140F, since it is not cooking raw. I do recommend checking with a meat thermometer at the 3-hour mark since slow cookers vary.
Do I need to add water to the slow cooker with ham?
No. The glaze provides plenty of liquid, and the ham releases its own juices as it heats. Adding water would dilute the glaze and reduce flavor.
How do I keep spiral ham from drying out?
Baste with the remaining glaze once or twice during cooking. The slow cooker’s low, moist heat does most of the work. Overcooking is the main culprit for a dry ham, so make sure to start checking the temperature at 3 hours.
Why do I have to use canned pineapple juice?
Fresh pineapple juice contains bromelain, an enzyme that breaks down protein and can make the ham mushy. The canning process destroys the enzyme.
Can I make this with a boneless ham?
Yes, but the texture will be different. A boneless ham is not quite the same as a bone-in spiral ham, so it may not have the same presentation or flavor, though it will still work.
What to Make with Leftover Ham
- Garlic Butter Ham and Cheese Sliders
- Cheesy Scalloped Potatoes and Ham
- Ham and Navy Bean Soup
- Cheesy Ham Casserole
- Ham Fried Rice
- Mashed Potato Croquettes
- Ham and Cheese Tortellini
For even more ideas, check out our full collection of Leftover Ham Recipes.
Slow Cooker Brown Sugar Glazed Ham
Ingredients
- 1 (7-9 pound) fully cooked bone-in spiral ham
- 1/2 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 3/4 cup canned pineapple juice (do not use fresh — see notes)
- 1/2 teaspoon black pepper
- Pinch ground cloves
- Cornstarch for thickening the glaze
Instructions
- Place the ham cut-side down in a large slow cooker.
- In a small bowl, whisk together the brown sugar, maple syrup, Dijon mustard, pineapple juice, and black pepper until smooth.
- Pour or brush about one-third of the glaze over the ham, spreading it between the slices.
- Cover and cook on LOW for 3 to 4 hours, basting with the remaining glaze once or twice during cooking. The ham is ready when the internal temperature at the center reaches 140F.
- Transfer about 2 cups of the cooking liquid and any remaining glaze to a saucepan. Bring to a boil. Whisk 1 teaspoon of cornstarch with just enough cold water to dissolve it per cup of liquid you want to thicken. Whisk the slurry into the boiling liquid and simmer for 1-2 minutes until thickened.
- Slice the ham and arrange on a platter, or return it to the slow cooker on warm until ready to serve. Drizzle with glaze just before serving and pass extra glaze at the table.
Notes
- Slow cooker size: Use a 6-quart or larger slow cooker. If the lid doesn’t sit perfectly because of the bone, seal it with foil over or under the lid. Confirm the center of the ham reaches 140F with a meat thermometer.
- Canned pineapple juice only: Fresh pineapple juice contains bromelain, an enzyme that breaks down protein and can make the ham mushy. One 6-oz can of Dole 100% pineapple juice is the right amount.
- Real maple syrup: Do not substitute pancake syrup. Honey works as a swap if needed.
- Cloves: Optional. Leave them out if you’re not a fan.
- Cornstarch ratio: Use 1 teaspoon per cup of liquid. The glaze is sweet, so keeping it thinner than a gravy is intentional — too thick and it will overpower the ham.
- Ham doesn’t fit? Trim or slice the ham to fit before placing in the slow cooker. It will still turn out great.
- Boneless ham: Works with thick-cut boneless ham, but keep in mind it’s a different product than a bone-in spiral. Texture and quality will differ.
- Make-ahead: Assemble the night before and refrigerate the slow cooker insert. Add about 20 minutes to cook time when starting cold.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat to 165F.
- Freezer: Freeze cooked ham and glaze separately, tightly wrapped, for up to 3 months. Remove all air to prevent freezer burn.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
