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Bone-In Ham Crockpot
A fully cooked bone-in ham is slow-cooked with a sweet, tangy brown sugar–honey glaze, then broiled briefly for a sticky caramelized crust. It is designed for easy holiday cooking with minimal preparation and no oven space required until the final finishing step.
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Ingredients
- 7 lb bone-in fully cooked ham, shank or butt portion (Use a 7–10 lb ham; spiral-cut ham can be used but may cook faster and dry out more easily.)
- 1 cup brown sugar (Packed)
- 0.5 cup honey
- 0.25 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 0.5 tsp ground cloves
- 0.25 tsp ground cinnamon
- 20 whole cloves (Optional, for studding the ham)
- nonstick cooking spray (For coating the slow cooker)
Steps
- 1
Remove the ham from its packaging and pat it completely dry. If it has a thick skin or rind, carefully cut it off, leaving about 1/4 inch of fat. Score the fat in a diamond pattern about 1/2 inch deep. If desired, stud the scored fat with the whole cloves.
- 2
Whisk the brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, and ground cinnamon together in a small bowl until the glaze is smooth and combined.
- 3
Lightly spray the inside of a 6–7-quart slow cooker with nonstick cooking spray. Place the ham flat-side down in the slow cooker.
- 4
Brush half of the prepared glaze evenly over the ham.
- 5
Cover the slow cooker and cook on LOW for 4–5 hours, until the ham reaches an internal temperature of 140°F. Do not cook on HIGH, because the sugar in the glaze can scorch.
- 6
About 30 minutes before the ham is done, brush the remaining glaze over the ham to build a sticky coating.
- 7
When the ham is heated through, carefully transfer it to a foil-lined baking sheet. Brush on any glaze remaining in the slow cooker.
- 8
Set the oven to broil on high and place the ham on a rack about 6 inches from the heat. Broil for 3–5 minutes, watching closely, until the glaze bubbles and turns dark golden and caramelized. Remove it immediately if the glaze begins to burn.
- 9
Transfer the ham to a cutting board and let it rest for 10–15 minutes so the juices can redistribute.
- 10
Using a sharp carving knife, slice the ham against the grain into approximately 1/4-inch-thick pieces. Arrange the slices on a platter and spoon any remaining slow-cooker juices over the top before serving.
Notes
The recipe is written for a fully cooked bone-in ham, so soaking is not needed. Spiral-cut ham may require only 3–4 hours on LOW; boneless 3–4 lb ham may require 2–3 hours on LOW. Use the internal temperature rather than time alone to avoid drying out the ham. The source also suggests replacing the apple cider vinegar with orange juice and adding 1 tablespoon grated fresh ginger for an orange-ginger variation.
Nutrition per serving
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