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Slow Cooker Holiday Ham

Slow Cooker Holiday Ham

Tender, juicy, and glazed to a glossy, caramelized finish, this Slow Cooker Holiday Ham delivers sweet-savory Christmas flavor with almost no effort. Pineapple juice, maple, warm spices, and Dijon create a perfectly balanced set it and forget it ham.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 14 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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. 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. 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 are warming it gently and infusing flavor.
  4. 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. 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 the ham 10 minutes, then slice thick for the best holiday presentation. Drizzle extra glaze on top.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.