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
- Crockpot/Slow Cooker: This is essential for slow cooking the ham.
- Basting Brush: Use this to glaze the ham as it cooks.
- Measuring Cups and Spoons: For accurate measurements of the ingredients.
- Sharp Knife: To slice the ham after cooking.
- Small Bowl: To mix the glaze ingredients.
Ingredients
- 2 Cups Pineapple Juice: The pineapple juice adds a tropical sweetness to the glaze and helps tenderize the ham.
- Fully-Cooked Ham 7-8 lbs: A pre-cooked ham is ideal for this recipe because it’s already tender and only needs to be heated and glazed.
- 1½ Tbsp Honey: Honey adds natural sweetness and a bit of floral flavor that complements the pineapple juice.
- 1½ Tbsp Balsamic Vinegar: Balsamic vinegar adds a tangy complexity that balances the sweetness of the honey and pineapple juice.
- 1½ Tbsp Dijon Mustard: Dijon mustard gives the glaze a sharp tangy kick that contrasts beautifully with the sweet ingredients.
- 2 Cups Brown Sugar: Brown sugar contributes sweetness and a hint of molasses flavor which is key to creating a rich glaze.
- 2 Tbsp Water: This is used to make the slurry that thickens the glaze.
- 2 Tbsp Cornstarch: Cornstarch is used to thicken the glaze to a syrupy consistency.
- Kosher Salt and Cracked Black Pepper to Taste: These seasonings enhance the flavors of the ham and glaze bringing everything together.
Instructions
- Prepare the Ham: Place the fully-cooked ham in the Crockpot, making sure it fits comfortably inside.
- Make the Glaze: In a small bowl, combine the pineapple juice, honey, balsamic vinegar, Dijon mustard, and brown sugar. Stir well until the sugar is dissolved.
- Cook the Ham: Pour the glaze over the ham, ensuring it’s evenly coated. Cover the Crockpot with its lid and cook on low for 5-6 hours, basting the ham with the glaze every hour.
- Make the Slurry: About 30 minutes before serving, combine the cornstarch and water in a small bowl to create a slurry. Stir it into the remaining glaze in the Crockpot and cook for an additional 20-30 minutes, until the glaze has thickened.
- Rest and Slice: Once the ham is done, remove it from the Crockpot and let it rest for 10-15 minutes before slicing.
- Serve: Drizzle some of the glaze over the ham slices and serve with your favorite sides.
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.