This Slow Cooker Holiday Ham is the ultimate set-it-and-forget-it meal. Just toss everything in the slow cooker and let it work its magic while you go about your day. When dinnertime rolls around, you'll have an incredibly tender and flavorful dish waiting for you!
About This Recipe
The glaze on your holiday ham isn't just about flavor—it's about creating the perfect balance between sugar caramelization and salt penetration. Most home cooks don't realize that different sugars behave completely differently in slow cooker ham glazes. Brown sugar, my go-to for this recipe, contains molasses which has natural acidity that helps break down the ham's surface proteins while cooking low and slow. This creates that gorgeous lacquered finish we're after. But here's the kicker: light brown sugar versus dark brown sugar makes a huge difference. Dark brown sugar has double the molasses content, which means more acidity and deeper caramelization, but it can also overpower the ham's natural sweetness in a slow cooker environment where flavors concentrate. That's why I always use light brown sugar for slow cooker ham—it gives you that beautiful glaze and subtle molasses complexity without masking the meat's flavor during those long, gentle cooking hours.
Ingredients for Slow Cooker Holiday 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 tablespoon Dijon mustard
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 4 garlic cloves — smashed
- 1 orange (or 1 tangerine) — sliced
- 1 cup ham cooking liquid (from the slow cooker)
- ¼ cup brown sugar
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter
How to Make Slow Cooker Holiday Ham
- 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.
- 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.
- 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.
- 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.
- 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.
- Rest the ham 10 minutes, then slice thick for the best holiday presentation. Drizzle extra glaze on top.
What to Serve With Slow Cooker Holiday Ham
The sweetness of this glazed ham pairs beautifully with tangy, creamy sides that cut through the richness. My Dominican-style yuca mash brings that perfect contrast – the earthy, buttery yuca balances the ham's bold flavors while staying true to our Caribbean roots.
For something fresh and vibrant, try pairing thin slices of this ham with crispy tostones and a bright mojo sauce. The garlic-citrus punch of mojo and the satisfying crunch of twice-fried plantains create this amazing play of textures that'll have your guests coming back for seconds.
Don't sleep on adding some roasted Brussels sprouts with crispy bacon to your holiday spread. The slight bitterness of the sprouts and the smoky bacon create this incredible flavor balance against the sweet, tender ham that just screams comfort food done right.
Frequently Asked Questions
1. What type of ham works best in the slow cooker?
A bone-in, spiral-cut ham is ideal. The spiral cuts allow the glaze to penetrate between every slice, and the bone adds flavor during the slow cooking process.
2. How long does a ham take in the slow cooker?
A 7-9 pound ham takes about 4-5 hours on low or 2-3 hours on high. The goal is an internal temperature of 140°F for a pre-cooked ham.
3. Do I need to add liquid to the slow cooker?
Yes, add about ½ cup of liquid (pineapple juice, apple cider, or ginger ale) to the bottom. This creates steam that keeps the ham moist and helps the glaze caramelize.
4. What makes a good ham glaze?
Brown sugar, Dijon mustard, honey, and a touch of cloves or cinnamon create a classic sweet-savory glaze. Pineapple juice or apple cider vinegar adds brightness.
5. Should I glaze the ham before or during cooking?
Apply the glaze at the start and baste 2-3 times during cooking. This builds up multiple layers of sticky, caramelized flavor on the surface.
6. Can I cook a frozen ham in the slow cooker?
It is not recommended. Thaw the ham completely in the refrigerator for 24-48 hours first to ensure even cooking and food safety.
7. How do I keep the ham from drying out?
Cook on low heat, keep the lid on, and baste with the juices every hour. The slow cooker's sealed environment traps moisture better than an oven.
8. What size slow cooker do I need for a whole ham?
A 6-quart slow cooker fits most half hams (7-9 lbs). For a full ham, you may need an 8-quart or larger oval slow cooker.
9. What are the best side dishes for holiday ham?
Scalloped potatoes, green bean casserole, mac and cheese, roasted sweet potatoes, cornbread, and dinner rolls are all classic holiday ham pairings.
10. How do I use leftover ham?
Make ham and potato soup, split pea soup, ham sandwiches, ham fried rice, or dice it into scrambled eggs and omelets for easy next-day meals.
Slow Cooker Holiday Ham Video
Slow Cooker Holiday Ham
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Rest the ham 10 minutes, then slice thick for the best holiday presentation. Drizzle extra glaze on top.
Nutrition
Notes
Score your ham in a diamond pattern exactly ¼-inch deep—any deeper and you'll lose precious juices during the long cook, any shallower and the glaze won't penetrate properly to create those beautiful caramelized pockets. Choose a ham that's already fully cooked but not spiral-cut for slow cooking because spiral-cut hams dry out during the extended cooking time, while bone-in whole hams retain moisture and develop better flavor. Baste every 2 hours with the accumulated juices—I learned this after making dry hams too many times; the slow cooker creates steam but doesn't continuously coat the surface like oven roasting does. Add the glaze only in the final hour of cooking because applying it too early causes the sugars to burn and turn bitter in the slow cooker's consistent heat environment. Storage & Meal Prep:
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.
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