Slow-Cooker Ham Recipe: Tender, Juicy Crock Pot Ham Tutorial

This juicy, flavorful Crock Pot ham is simple to prepare and ideal for holiday meals. With just five minutes of prep and a handful of everyday ingredients—pineapple juice, brown sugar, Dijon, balsamic, and honey—you’ll have a tender, glazed ham with minimal effort.

Using a slow cooker keeps the ham moist while freeing the oven and stovetop for side dishes. This method works great for busy gatherings: the ham reheats to a safe serving temperature while the brown sugar glaze develops into a rich, shiny coating.

You can prepare the ham ahead of time and refrigerate it until you’re ready to cook, making this an excellent make-ahead option for holidays or weeknight dinners.

Leftovers are easy to repurpose—see ideas below for soups, casseroles, and breakfast dishes.

Ingredient Notes

Main Ingredients

• Fully cooked bone-in cured ham or spiral-cut ham (7–8 pounds for this recipe)
• Pineapple juice (from concentrate) – 2 cups

Brown Sugar Glaze

• Brown sugar – 2 cups (light or dark)
• Dijon mustard – 1½ tablespoons (or substitute yellow mustard)
• Balsamic vinegar – 1½ tablespoons
• Honey – 1½ tablespoons (pure maple syrup can be substituted)
• Paprika – 1 teaspoon (optional)

Slurry

• Cornstarch – 2 tablespoons
• Water – 2 tablespoons

What size ham

Plan about ¾ to 1 pound per person for a bone-in ham. Increase the amount per person if you want generous leftovers.

If you’d like leftovers, increase the amount per person.

Step-by-Step instructions

This recipe reheats a fully cooked ham to a safe serving temperature (140°F) while building a flavorful brown sugar glaze. Prep is quick—about 5–10 minutes—and the slow cooker does the rest.

1. Remove the ham from its packaging and discard any included glaze packet.
2. Pour 2 cups pineapple juice into a 6-quart or larger slow cooker.
3. In a medium bowl, combine brown sugar, Dijon mustard, balsamic vinegar, and honey to form a paste. Rub the glaze all over the ham and place the ham in the slow cooker with the flat side down.
4. Cover and cook on low for 4–6 hours, until the ham is heated through and tender and an instant-read thermometer reads 140°F. Baste once halfway through and again near the end if desired.
5. When finished, transfer the ham to a platter and tent with foil to keep warm. Strain the cooking liquid into a saucepan and bring it to a low boil for 5 minutes.

For the slurry

1. Whisk the cornstarch and water in a small bowl to make a smooth slurry. Slowly whisk the slurry into the hot cooking liquid, then simmer and stir for 2–3 minutes until the sauce thickens. Add more slurry if you prefer a thicker glaze, cooking a couple more minutes after each addition.
2. Serve the ham warm with the glaze brushed over the top or spooned on the side.

How to keep ham from drying out

A slow cooker helps retain moisture, preventing a dry ham. Add chicken stock or vegetable broth to the bottom of the cooker for extra savory flavor and aromatics—consider adding chopped onion, garlic, or peppercorns. Basting once or twice during cooking also helps keep the surface moist.

Tips and tricks

• Use a 6-quart (or larger) slow cooker for a 7–8 pound ham.
• Adjust cooking time for smaller hams: a 3–4 pound ham will heat faster and may need reduced cook time; scale glaze ingredients accordingly.
• For an uncut ham, score a shallow criss-cross pattern on the surface to help the glaze adhere.
• If the ham is too large for the crock, trim a piece to fit or seal the lid with heavy-duty foil to create a tighter fit.

Note: Slow cookers vary; use internal temperature and tenderness as your guide rather than clock time alone.

Make ahead instructions

To assemble in advance: unwrap the ham and discard the packet, pour juice into the slow cooker, rub the glaze over the ham, then cover and refrigerate. Remove from the fridge about an hour before cooking so the crock and ham come closer to room temperature (placing a cold dish directly onto a hot crock can cause cracking). Cook as directed.

How to store and reheat

Refrigerator: Store leftover ham in an airtight container for 4–5 days. Note that ham may dry a bit the longer it’s stored.

To reheat: Place slices or the whole piece in an oven-safe dish with a little water, cover with foil, and warm in a 275°F oven until heated through.

Freezer: Freeze ham in a freezer-safe container or bag for up to 3 months; thaw overnight in the refrigerator before reheating.

How to use up leftover ham

Leftover ham is versatile: use it in soups, casseroles, frittatas, or a breakfast casserole. Save the bone for flavorful soups like split pea or ham-and-bean soup.

Sides that pair well with ham

Classic accompaniments include deviled eggs, macaroni and cheese, mashed potatoes, scalloped potatoes, roasted vegetables, and soft dinner rolls—perfect for holiday dinners or brunch.

Serve this crock pot ham for Easter, Christmas, or any family celebration.