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Crock Pot Ham

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This easy crock pot ham is coated in a sweet and simple orange brown sugar glaze and cooks perfectly tender and juicy right in the slow cooker. This crowd-pleasing main dish is perfect for your next holiday get-together!

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 12-14 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Ingredients

Units Scale
  • 8 pound spiral cut ham
  • 8 ounces orange juice or pineapple juice
  • 1 cup brown sugar
  • 1/3 cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons cornstarch

Instructions

  1. Pour juice into the bottom of a 7-8 quart crock pot.
  2. Combine brown sugar, honey, Dijon mustard, and balsamic vinegar in a small bowl until smooth.
  3. Pour the glaze over the top of the ham, using a spatula to gently guide it and spread it over the surface of the ham. Put ham into the slow cooker, flat side down.
  4. If the ham sticks out of the crock pot a bit, cover the crock pot insert with a triple layer of foil and tuck it under the edges of the crock pot insert. Then place the insert into the slow cooker and gently place the lid on top. Give the insert a little push so that it’s all the way inside the slow cooker. 
  5. Cover and cook on high for 2-3 hours or on low for 4-6 hours or until tender.
  6. Transfer ham to a large platter and tent with foil.
  7. Strain juices from the crock pot into a saucepan over medium heat.
  8. Combine cornstarch with 3 tablespoons cold water until smooth. Add cornstarch slurry to the saucepan once the juices come to a simmer.
  9. Simmer glaze for 4-5 minutes or until it thickens to your liking.
  10. Brush glaze over the ham and serve!
  11. If you loved this recipe, be sure to leave a 5-star rating and review below!

Notes

  • The cooking time will vary depending on your slow cooker. All crock pots cook slightly differently so keep a close eye on the ham and check it throughout the cooking process to ensure it’s cooked through without drying out. Most hams come fully cooked so you’re really just heating it through but it does take a while to heat an 8-pound ham, especially if it still has the bone in it.
  • Let the ham rest for a bit after cooking. This is the perfect time to simmer that glaze and let the juices in the ham redistribute to keep it moist and juicy. 

Find it online: https://midwestfoodieblog.com/crock-pot-ham/