Let Me Tell You About Slow Cooker Ham (And That One Time…)
Okay, so, slow cooker ham. If you’d told me ten years ago that I’d be singing the praises of ham cooked in a crockpot, I probably would’ve laughed and offered you a cheese toastie instead. But here we are! The first time I made this for a holiday dinner, I honestly expected some sort of disaster. My mum had her doubts too — she gave me that raised eyebrow thing she does, like, “You sure about this?” Turns out, it was such a hit my uncle asked for it on his birthday (the one who usually just eats bread at gatherings — go figure!). And, not gonna lie, the leftovers might be the best part. Oh, and fair warning: my dog once tried to swipe the bone when I wasn’t looking. Disaster narrowly avoided, but honestly, I can’t blame him.
Why You’ll Love This (Trust Me, I Do)
I make this when I want something that looks fancy but is secretly the easiest thing ever. My family goes a bit bonkers for it — especially when I do the honey-mustard glaze — and I love that there’s basically no hovering over the stove. (Once, when I was feeling a bit lazy, I tossed everything in and went to watch the footie. Came back and it was perfect.) Plus, it smells so good, even my usually-grumpy teen comes downstairs to check what’s cooking. If you’ve ever felt like ham is too much fuss, this recipe will change your mind — or at least save you at Christmas.
What You’ll Need (But I’m Not Judging If You Swap Stuff)
- 1 fully cooked ham (about 2-3kg, bone-in or boneless — I usually just grab whatever’s on sale honestly)
- 1/2 cup brown sugar (sometimes I use maple syrup, or even white sugar if that’s all I’ve got)
- 1/4 cup Dijon or yellow mustard (my grandmother was adamant about Maille, but I think any mustard does the trick)
- 1/2 cup honey (agave syrup works if you’re out, or even a spoonful more brown sugar in a pinch)
- 1/2 cup apple juice or pineapple juice (I’ve also used orange juice, which sounds weird but is actually great!)
- 1/4 teaspoon ground cloves (optional, but I love the smell — skip if it’s not your thing)
- Pepper, to taste
How I Make It (So You Can, Too)
- Unwrap the ham and plop it right into your slow cooker. If it doesn’t fit (and believe me, I’ve wedged a few in there), you can trim off a bit or just let the lid sit a bit askew — worked fine for me.
- In a little bowl, mix up your brown sugar, mustard, honey, and juice until it’s a gloopy sort of sauce. Stir in the cloves if you’re using them. Pour this dreamy stuff all over the ham, using a spoon to coat the sides. It’ll look like a sticky mess, but don’t stress — that’s what you want.
- Pop the lid on. Cook on low for 5–6 hours, or high for about 3 hours. (I usually do low because I can’t resist peeking every hour. If you’re gone all day, it’s totally fine on low for even 7 hours.)
- This is where I usually sneak a taste of the syrupy sauce — be careful, it’s hot! Baste the ham with the sauce a couple times if you remember. If not, no biggie.
- When your ham is gloriously glazed and heated through, take it out (I use two big forks and a lot of hope) and let it rest on a chopping board for about 10 minutes. Slice and serve with the juices spooned over. Don’t worry if it looks funny when you cut into it — mine always does, but it tastes amazing.
Stuff I’ve Learned — Aka Notes
- Don’t stress if your ham is a different shape than mine. Round, oval, mutant — they all work.
- If you get a ham with a lot of salt, giving it a quick rinse first actually helps. Or don’t. I’ve done both; both turned out fine.
- I used to worry about the glaze being too thin, but it thickens as it cools. If you want it stickier, zap it in a saucepan for a few mins after cooking.
Variations I’ve Tried (And One That Flopped)
- Spicy kick: Toss in a spoonful of sriracha or chili flakes. I liked it, my kids not so much.
- Fruity twist: Chopped canned pineapple goes great in the slow cooker. Actually, I think this tastes better the next day.
- BBQ vibe: Once, I tried a splash of BBQ sauce instead of mustard. It wasn’t my finest hour. Edible though!
What If I Don’t Have Fancy Equipment?
Honestly, any slow cooker will do. Mine’s a no-name brand from Wilko that’s older than my eldest. If you don’t even have that, you can roast it low and slow in a Dutch oven (though it won’t have quite the same lazy-day charm). A roasting tray covered with foil works too; just check it every so often.
Stashing the Leftovers (If You Have Any…)
Store leftovers in a sealed container in the fridge for up to 4 days. Or so they say — in my house it never lasts more than a day! Slices are fab for sandwiches or chopped up in fried rice. You can even freeze chunks if you’re feeling organized (I rarely am, but it’s good to know, right?).
How We Love to Serve It Around Here
Honestly, I just pile slices on a big platter and let people dig in. On special occasions, we do creamy mash and roasted carrots on the side. My cousin swears it’s best with coleslaw and crusty bread (she’s not wrong). Oh, and don’t forget the mustard — it’s practically a law here.
Things I Learned the Hard Way (Pro Tips)
- Don’t try to cook this on high and leave it. I once did, thinking “quicker is better” — nope, it went a bit dry and weird around the edges.
- If you use a boneless ham, it cooks a bit faster. Actually, I find it works better if you check it an hour early just in case.
- Give yourself enough time for the ham to rest before slicing. I rushed this step once — big mistake, juices everywhere.
FAQ (Because Friends Always Ask Me!)
- Can I use a spiral-sliced ham? Yep! Just be gentle taking it out, as it’s a bit more delicate. The slices soak up the glaze like magic.
- Does it matter what size slow cooker I use? Not really — if your ham fits, you’re good. If not, slice it up or use foil to cover.
- Can I make this ahead? Absolutely. It’s actually even better the next day. Just reheat gently with a splash of water or juice.
- What if I don’t have any juice? Water works. Or try chicken stock — not traditional, but saves a trip to the shop.
- Ham too salty? I get this a lot; just rinse it before cooking, or soak it in water for an hour if you’ve got time.
- How do I stop it from drying out? Don’t overcook, and keep the lid on tight. I once left the lid ajar for too long, and, well, it wasn’t pretty.
By the way, if you want to see some clever serving ideas, BBC Good Food’s leftover ham guide is brilliant. And if you’re a bit of a kitchen gear nerd like me, Serious Eats reviews all sorts of slow cookers (I’m still using my trusty old one, but maybe someday). Also, if you’re into quirky food stories, The Kitchn’s slow cooker ham has a fun write-up (good for a laugh, too).
I guess that’s it! If you give this slow cooker ham a whirl, let me know how it went — or if your family managed to leave any leftovers. Cheers!
Ingredients
- 1 (6-8 pound) fully cooked bone-in ham
- 1 cup brown sugar, packed
- 1/2 cup honey
- 1/2 cup pineapple juice
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch (optional, for thickening glaze)
Instructions
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1Unwrap the ham and place it flat side down in the slow cooker.
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2In a medium bowl, whisk together brown sugar, honey, pineapple juice, Dijon mustard, ground cloves, and black pepper.
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3Pour the glaze mixture evenly over the ham, making sure to coat all sides.
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4Cover and cook on low for 6 hours, basting with the juices occasionally.
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5Optional: For a thicker glaze, remove 1 cup of the cooking liquid, whisk in cornstarch, and simmer in a saucepan until thickened. Serve over sliced ham.
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6Slice the ham and serve warm with the glaze.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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