When it comes to holiday feasts or comforting Sunday dinners, nothing steals the show like a perfectly glazed ham—and with this Crockpot Ham recipe, you’ll master the art of tender, juicy, and flavor-infused ham with minimal effort.
Slow cooking does all the heavy lifting here, transforming a simple bone-in ham into a caramelized masterpiece while leaving you plenty of time to focus on sides, desserts, or just enjoying the day.
I’ll admit, I first turned to this recipe during a chaotic Thanksgiving when oven space was scarce, and the idea of slow-cooking the main dish felt like a gamble. But the moment I opened the lid and caught that aroma—a mix of sweet brown sugar, tangy pineapple, and savory ham—I knew it was a winner.
The meat practically fell off the bone, infused with rich flavors, and the glaze added a glossy, golden finish that looked like it belonged on the cover of a food magazine.
What makes this recipe special? The slow cooker locks in moisture, creating a melt-in-your-mouth texture while letting the glaze seep into every bite. Plus, it’s practically foolproof: just set it, forget it, and bask in the compliments.
Whether you’re preparing for Easter brunch, a cozy family dinner, or even meal prep (leftovers are amazing in sandwiches and soups!), this Crockpot Ham recipe is your secret weapon.
Flavor Bomb Alert!
- A rich brown sugar glaze that caramelizes beautifully during cooking.
- Hints of pineapple juice for a tangy, fruity contrast.
- Melt-in-your-mouth texture, thanks to slow cooking.
- A golden, glossy finish that wows at the dinner table.
- Delivers a perfect balance of savory and sweet flavors with these irresistible elements.
Crockpot Ham Recipe
This Crockpot Ham recipe creates a tender, juicy, and flavorful main dish perfect for any gathering. Sweetened with brown sugar, honey, and pineapple juice, it pairs beautifully with a thickened glaze made from its own cooking juices. An easy, fuss-free delight!
Equipment
- 6- to 9-quart slow cooker
- Cutting board
- Saucepan
- Sharp knife
- Whisk
- Medium mixing bowl
Ingredients
- 2 cups pineapple juice
- Fully-cooked ham, approximately 7 to 8 pounds
For the paste/glaze:
- 1½ tbsp honey
- 1½ tbsp balsamic vinegar
- 1½ tbsp Dijon mustard
- 2 cups brown sugar
For the slurry
- 2 tbsp water
- 2 tbsp cornstarch
Instructions
Step 1: Add sliced onions to the bottom of a 6-quart slow cooker and layer chicken breasts on top.
Step 2: Unwrap the ham and discard any flavoring packet.
Step 3: Check for and remove any plastic caps on the bone, if applicable.
Step 4: Pour pineapple juice into the bottom of a large oval slow cooker (6-9 quarts).
Step 5: In a bowl, mix brown sugar, Dijon mustard, balsamic vinegar, and honey to form a paste.
Step 6: Coat the ham evenly with the paste and place it flat-side down into the slow cooker.
Step 7: Cover with the lid and cook on LOW for 4-6 hours, or until the internal temperature reaches 140°F.
Step 8: Optional: Flip the ham and baste it halfway through cooking, and again about an hour before it finishes.
Step 9: Once cooked, transfer the ham to a platter, tent with foil, and let it rest for 15 minutes.
Step 10: Skim the fat from the cooking juices and strain them into a saucepan over medium heat.
Step 11: Bring the juices to a simmer.
Step 12: Mix cornstarch and water to create a slurry, then whisk it into the simmering juices.
Step 13: Stir until thickened; add more slurry if needed.
Step 14: Serve the ham warm with the thickened glaze on the side or drizzled on top.
Crockpot Ham Recipe
Equipment
- 6- to 9-quart slow cooker
- Cutting board
- Saucepan
- Sharp knife
- Whisk
- Medium mixing bowl
Ingredients
- 2 cups pineapple juice
- Fully-cooked ham, approximately 7 to 8 pounds
For the paste/glaze:
- 1½ tbsp honey
- 1½ tbsp balsamic vinegar
- 1½ tbsp Dijon mustard
- 2 cups brown sugar
For the slurry
- 2 tbsp water
- 2 tbsp cornstarch
Instructions
- Add sliced onions to the bottom of a 6-quart slow cooker and layer chicken breasts on top.
- Unwrap the ham and discard any flavoring packet.
- Check for and remove any plastic caps on the bone, if applicable.
- Pour pineapple juice into the bottom of a large oval slow cooker (6-9 quarts).
- In a bowl, mix brown sugar, Dijon mustard, balsamic vinegar, and honey to form a paste.
- Coat the ham evenly with the paste and place it flat-side down into the slow cooker.
- Cover with the lid and cook on LOW for 4-6 hours, or until the internal temperature reaches 140°F.
- Optional: Flip the ham and baste it halfway through cooking, and again about an hour before it finishes.
- Once cooked, transfer the ham to a platter, tent with foil, and let it rest for 15 minutes.
- Skim the fat from the cooking juices and strain them into a saucepan over medium heat.
- Bring the juices to a simmer.
- Mix cornstarch and water to create a slurry, then whisk it into the simmering juices.
- Stir until thickened; add more slurry if needed.
- Serve the ham warm with the thickened glaze on the side or drizzled on top.
Notes
- For added flavor, stud the ham with whole cloves before spreading the brown sugar paste.
- Use freshly squeezed pineapple juice for a brighter, tangier glaze.
| Nutrition | Value |
| Calories | 667kcal |
| Carbohydrates | 29g |
| Fibre | 1g |
| Fat | 38g |
| Protein | 49g |
| Cholesterol | 141g |
Tips To Ease Your Job!
- Pre-Slice the Ham: If your ham is spiral-cut, it will absorb the glaze better and make serving easier. No spiral-cut? Slice lightly before cooking.
- Prep Ahead: Mix the glaze and chop the onion the night before, so you can assemble the dish quickly in the morning.
- Use a Liner: Slow cooker liners make cleanup a breeze, especially with sticky glazes.
- Temperature Check: Use a meat thermometer to ensure the ham reaches 140°F without overcooking.
- Enhance the Sauce: For extra flavor, add a splash of orange juice or a pinch of cinnamon to the glaze.
