Slow Cooker Brown Sugar Glazed Ham
This slow cooker ham is coated in a simple brown sugar maple glaze made with pineapple juice and Dijon mustard. Just 5 minutes of prep and the crockpot does the work. Perfect for holidays or a low-effort Sunday dinner with leftovers all week.
Servings: 12 servings
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
Calories: 889kcal | Carbohydrates: 16g | Protein: 74g | Fat: 57g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 211mg | Sodium: 4069mg | Potassium: 1024mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg
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