Slow Cooker Holiday Ham (Set It & Forget It Christmas Dinner)

Tender, juicy, sweet-savory ham slow-cooked in a pineapple-maple spice bath, then finished under the broiler for a glossy, caramelized glaze.

Why you’ll love this recipe

• Slow cooker does the heavy lifting (easy Christmas dinner, low stress)

• Bone-in ham stays juicy and looks impressive on camera and on the table

• Quick stovetop glaze gives that sticky, shiny, holiday finish

Recipe details

Prep time: 10 minutes
Cook time: 4 to 6 hours (LOW)
Glaze + broil time: 8 to 10 minutes
Rest time: 10 minutes
Total time: about 4 hours 30 minutes to 6 hours 30 minutes
Yield: about 14 servings
Skill level: Easy

Equipment

• 6 to 8-quart slow cooker (bigger is better for an 8–10 lb ham)

• Small saucepan

• Fine mesh strainer (optional, for a smooth glaze)

• Sheet pan + foil/parchment (for broiling)

Ingredients

For the ham

• 1 fully cooked bone-in ham (8–10 lb)

• 1 cup pineapple juice

• ½ cup apple cider vinegar

• ½ cup brown sugar

• ¼ cup maple syrup

• 1 tbsp Dijon mustard

• 1 tsp ground cloves

• 1 tsp cinnamon

• 1 tsp black pepper

• 4 garlic cloves, smashed

• 1 orange (or 1 tangerine), sliced

For the glaze

• 1 cup ham cooking liquid (from the slow cooker)

• ¼ cup brown sugar

• 2 tbsp maple syrup

• 1 tbsp Dijon mustard

• 1 tbsp unsalted butter

Step-by-step instructions

1) Build the flavor bath

Add to the slow cooker:
Pineapple juice, apple cider vinegar, brown sugar, maple syrup, Dijon mustard, ground cloves, cinnamon, and black pepper.
Add the smashed garlic cloves and a few orange (or tangerine) slices. Whisk well.

2) Prep and place the ham

If your ham has a fat cap, score it in a diamond pattern (shallow cuts).
Place the ham flat-side down in the slow cooker with the scored fat facing up. Spoon some of the liquid over the top.

3) Slow cook

Cover and cook on LOW for 4–6 hours, until the ham is heated through and tender.
Do not overcook—this is a fully cooked ham, so you’re warming it gently and infusing flavor.

4) Make the glossy glaze

Carefully remove the ham to a sheet pan.
Strain 1 cup of the cooking liquid into a saucepan (straining is optional but makes the glaze smoother).
Add the brown sugar, maple syrup, Dijon, and butter. Simmer 3–5 minutes until thick and glossy.

5) Broil for caramelized shine

Brush the glaze all over the ham, getting into the scored cuts.
Broil 2–5 minutes, rotating as needed for even caramelization. Watch closely—sugar can burn fast.

6) Rest, slice, serve

Rest the ham 10 minutes, then slice thick for the best holiday presentation. Drizzle extra glaze on top.

Pro tips for the best slow cooker ham

• Bone-in is the move: better flavor, stays juicier, and looks premium on the platter.

• Score the fat: those diamonds catch glaze and caramelize beautifully.

• Pineapple + vinegar = balance: sweetness tastes clean, not syrupy.

• Don’t rush it on HIGH: LOW keeps the texture tender and prevents dryness.

• Broiler = the “wow” factor: slow cooker gives tenderness; broiler gives color and shine.

Storage and make-ahead

• Refrigerator: Store sliced ham in an airtight container with a little cooking liquid, up to 4 days.

• Freezer: Freeze slices (with a bit of liquid) up to 2–3 months.

• Reheat: Warm covered in the oven at 300°F with a splash of liquid, or gently in a skillet. Avoid blasting it dry.

Nutrition facts (estimate, per serving)

(Varies by brand of ham and how much glaze you use.)

• Calories: ~290

• Protein: ~35g

• Carbs: ~13g

• Sugar: ~10g

• Fat: ~12g

• Sodium: ~1400mg