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
- 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.