Crockpot Brown Sugar and Honey Glazed Ham makes a lovely centerpiece with very little hands-on work. Brown sugar and honey bring sweetness, while Dijon mustard adds a gentle tang. The slow cooker keeps the rosy pink spiral slices moist and catches all those tasty juices. Serve it with mashed potatoes and green beans for a simple holiday meal or Sunday dinner.
Why I Love This Recipe
A spiral-cut ham already has the hard work done. The slices stay attached to the bone while the ham heats, so it keeps its shape and is easy to serve. This recipe leaves the oven free for sides and gives you a sweet, savory sauce to spoon over each plate.
- Little prep: Stir the glaze, coat the ham, and close the lid.
- Tender slices: A snug lid and a little water help limit moisture loss.
- Balanced sweetness: Dijon mustard keeps the honey and brown sugar from tasting too sweet.
- Easy serving: The attached spiral slices release from the bone in neat portions.
What You’ll Need
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 5–6 hours on LOW
- Rest Time: 10 minutes
- Total Time: 5 hours 25 minutes–6 hours 25 minutes
- Slow Cooker: Black oval 7–8-quart crockpot, with a lid that closes fully over the ham
- 1 fully cooked bone-in spiral-cut half ham, about 6 lb: Choose a refrigerated ham packaged at a USDA-inspected plant, with a short central bone and an irregular domed shape. Check that it fits your cooker cut-side down with its slices attached and the lid fully closed. Discard any packaged glaze.
- 1/2 cup packed dark brown sugar
- 1/3 cup honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
- 1/4 cup water
Tools You Need
- Black oval 7–8-quart crockpot with a close-fitting lid
- Glass mixing bowl
- Measuring cups and spoons
- Spoon for mixing and basting
- Instant-read meat thermometer
- Two broad serving spatulas for supporting the ham
- Wooden cutting board and carving tools for releasing slices from the bone
- White round ceramic plates for serving
How to Make Crockpot Brown Sugar and Honey Glazed Ham
Keep the ham whole while it heats, then release the spiral slices for serving.
Step 1: Set the Ham in the Crockpot
Remove the wrapping and any plastic bone cap from 1 fully cooked bone-in spiral-cut half ham, about 6 lb.
Place it flat cut-side down in the black oval 7–8-quart crockpot, keeping the short central bone and spiral slices attached.
Check that the lid closes completely without pressing on the ham, then remove the lid.
Pour 1/4 cup water around the base of the ham.
Step 2: Mix and Add the Glaze
Stir 1/2 cup packed dark brown sugar, 1/3 cup honey, 2 tablespoons Dijon mustard, and 1/4 teaspoon ground cloves in a glass bowl until evenly blended.
Spoon all the glaze over the domed ham, gently easing a little between the upper spiral slices without pulling them off the bone.
Leave the ham cut-side down and keep the slices attached.
Step 3: Heat Gently and Check the Center
Cover and heat on LOW for about 5–6 hours, following your cooker’s instructions for a large fully cooked ham.
Start checking the temperature at 4 hours to avoid heating longer than needed.
Insert the thermometer into the thickest meat without touching the bone or slipping into a gap between slices; check a second spot too.
For the plant-packaged fully cooked ham specified here, heat until both spots reach 140°F (60°C), then switch off the cooker.
If it needs more time, replace the lid promptly and continue on LOW, checking every 30 minutes. The temperature decides when it is ready; the time is a guide.
Step 4: Rest and Serve the Slices
Spoon the cooking juices over the ham, then support it underneath with two broad serving spatulas and transfer it to a wooden cutting board.
Rest for 10 minutes before releasing the attached spiral slices from the short central bone.
Arrange the curved slices on white round ceramic plates and spoon a little of the brown sugar, honey, Dijon mustard, and ground clove cooking sauce over them.
Serve with creamy mashed potatoes and cooked green beans as optional sides for a complete meal.
Why This Recipe Works (Quick Science)
The ham is already fully cooked, so the goal is gentle heating rather than cooking raw pork. A closed lid helps retain moisture, and the flat cut-side-down position protects the broad cut face. As the sugar dissolves, the honey and ham juices form a loose glaze that slips between the spiral slices. Dijon adds tang, and a little clove gives the sauce a warm spice flavor.
The moist cooker does not create a new roasted crust. The browned outside comes from the ham’s original smoking and processing. This crockpot-only method takes its cut-side-down setup and short-bone advice from [Hamilton Beach’s honey glazed ham recipe](https://hamiltonbeach.com/slow-cooker-honey-glazed-ham), which uses a separate oven finish. Here, the ham reaches its final reheating temperature in the cooker and stays moist and glossy.
Common Mistakes to Avoid
- Choosing a ham that is too tall: Check the shape and bone length, not just the weight. The lid must close fully.
- Using the wrong kind of ham: Fresh ham or ham labeled “cook before eating” needs a different recipe. Use the fully cooked spiral-cut half ham specified here.
- Pulling the slices apart early: Keep them attached while heating so the ham stays together and the exposed meat does not dry out.
- Relying only on the clock: Cookers and ham shapes vary. Check the thickest meat with a thermometer.
- Adding salt: Smoked ham and Dijon already bring plenty of salt.
- Expecting a crisp crust: This glaze stays soft and moist. It is not an oven-roasted sugar shell.
What to Serve With Crockpot Brown Sugar and Honey Glazed Ham
- Creamy mashed potatoes: They catch the sweet, savory cooking sauce.
- Cooked green beans: Their fresh flavor balances the rich ham and glaze.
- A crisp green salad: A tangy dressing gives the meal a refreshing contrast.
- Dinner rolls: Use them to soak up a little sauce or make leftover ham sandwiches.
Serve the ham with mashed potatoes and green beans. Prepare these separately; they are optional and are not included in the ingredient list or nutrition estimate.
Leftovers and Storage
Refrigerate leftover ham and juices in shallow airtight containers within 2 hours of serving, or within 1 hour if the room is above 90°F (32°C). Keep in the refrigerator for 3–4 days, or freeze portions for 1–2 months for best quality.
Reheat slices with a little saved sauce in a covered oven-safe dish or in the microwave until they reach 165°F (74°C). Use short microwave intervals to limit drying. Do not use the slow cooker to reheat leftovers; [USDA guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/slow-cookers-and-food-safety) recommends reheating them in an oven, microwave, or on the stove.
Macros Information
Estimated per serving, based on 12 servings, about 5 oz of edible ham per serving, and an equal share of the glaze. Actual values vary with the ham brand, bone weight, fat trimmed, and sauce eaten. Sides are excluded.
- Calories: 310
- Protein: 28 g
- Carbohydrates: 20 g
- Fat: 13 g
- Saturated Fat: 4 g
- Fiber: 0 g
- Sugar: 19 g
- Sodium: 1,600 mg
Frequently Asked Questions (FAQ)
Q: What kind of ham should I buy?
A: Choose a fully cooked bone-in spiral-cut half ham, about 6 lb, packaged at a USDA-inspected plant. Look for a short central bone and a domed shape that fits under your cooker’s lid.
Q: What if the lid will not close?
A: Use a larger suitable cooker or choose a smaller half ham. Do not balance the lid on the meat or rely on a loose cover for this method.
Q: Should I separate the spiral slices before heating?
A: No. Keep them attached to the bone. Gently open only the upper gaps enough to let a little glaze slip between them.
Q: What temperature should the ham reach?
A: The plant-packaged fully cooked ham used here should reach 140°F (60°C). [USDA ham guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/hams-and-food-safety) calls for 165°F (74°C) for cooked ham repackaged outside the inspected plant and for leftovers. This recipe is written for the original plant-packaged ham.
Q: Can I start with a frozen ham?
A: Thaw it fully in the refrigerator first. Keep it refrigerated until you are ready to put it in the cooker, and follow the package’s thawing directions.
Q: Will the glaze become crisp?
A: No. Crockpot Brown Sugar and Honey Glazed Ham has a soft, glossy glaze and a naturally browned smoked exterior. The cooker does not make a roasted or charred crust.
Q: Can I use the glaze packet that comes with the ham?
A: Leave it out for this recipe. Adding it would change the sweetness, salt, and amount of sauce.
Q: Can I make the glaze ahead?
A: Yes. Mix it up to 2 days ahead and refrigerate it in a covered container. Stir before spooning it over the ham.
Q: Why is the sauce thinner than a bottled glaze?
A: Water and juices from the ham loosen the sugar and honey. That thin sauce helps keep the slices moist and is lovely spooned over the served ham.
Final Thoughts
Crockpot Brown Sugar and Honey Glazed Ham brings tender slices and a sweet, tangy glaze to the table with simple prep. Choose a half ham that fits, keep its slices attached while heating, and use a thermometer for the best result. Leave a comment with your favorite side to serve alongside it. Happy cooking!