Slow Cooker Brown Sugar Honey Glazed Ham (Easy Christmas Ham Recipe)

Every year I tell myself Christmas dinner is going to be simple, and every year the oven fills up anyway — a casserole here, rolls there, someone's sweet potatoes needing "just twenty more minutes." A few years ago I got tired of playing oven Tetris and started making my Christmas ham entirely in the slow cooker, and I haven't looked back since. This slow cooker honey glazed ham has become the one dish I don't stress about on the big day.

The idea is simple: a fully cooked spiral ham, a sticky brown sugar and honey glaze, and low, slow heat that does all the work while the oven is busy with everything else. What comes out is a ham that's ridiculously moist, glazed in a deep caramel-colored coating, and easy enough that even a first-time host can pull it off without a hitch. If you're looking for an easy Christmas dinner idea that doesn't involve babysitting a roasting pan, this is it.

Why This Slow Cooker Ham Recipe Works

A few things make this crockpot ham recipe worth adding to your holiday rotation:

•It frees up your oven. On a day when oven space is the most valuable real estate in the kitchen, this dish doesn't need it at all.

•The low, moist heat is nearly foolproof. Ovens can dry out a ham fast if you're not watching closely. A slow cooker traps steam and keeps the meat tender for hours without much attention.

•The glaze actually caramelizes. Because the ham simmers gently in its own glaze and juices, the sugars have time to break down and thicken into something glossy and rich, rather than just sitting on the surface.

•It's genuinely low effort. Once it's in the slow cooker, your only job is an occasional baste. That's a rare thing to say about a holiday centerpiece.

This is one of those Christmas ham recipes that looks like it took real effort but actually asks very little of you — which, if you've hosted a holiday dinner before, you know is exactly the kind of recipe worth keeping.

Ingredients for Honey Glazed Ham

For the ham:

•1 fully cooked, bone-in spiral-cut ham (7–9 pounds)

•For the brown sugar honey glaze:

•1 cup brown sugar, packed

•1/2 cup honey

•1/4 cup unsalted butter, melted

•1 tablespoon Dijon mustard

•1/2 teaspoon ground cinnamon

•1/4 teaspoon ground cloves

•1/4 cup pineapple juice (optional, but adds nice moisture and a subtle tang)

A quick note on the ham itself: buy a fully cooked ham, not a raw one. Nearly everything sold as a "spiral ham" or "holiday ham" at the grocery store is already cooked and just needs to be warmed through and glazed, which is exactly what this method does.

How to Make Slow Cooker Ham

1. Place the ham cut-side down in the slow cooker. This helps it hold its shape and keeps the juices from running straight out as it warms. If your ham is too large for a standard 6-quart cooker, trim a portion off the end or switch to a larger oval slow cooker — most 7- to 8-quart ovals will comfortably fit a 9-pound ham.

2. Whisk the glaze. In a medium bowl, combine the brown sugar, honey, melted butter, Dijon mustard, cinnamon, cloves, and pineapple juice if you're using it. Whisk until smooth — the glaze should be thick but pourable, similar to warm caramel sauce.

3. Pour half the glaze over the ham, working it gently between the spiral slices with a spoon or brush so it doesn't just sit on top. This is the step that determines whether every slice tastes glazed, or just the outside layer does, so don't rush it.

4. Cover and cook on low for 4 to 5 hours. Baste with the remaining glaze every hour or so if you're around to do it — it's not mandatory, but it builds deeper flavor and a shinier finish. Resist the urge to cook on high; low heat is what keeps a fully cooked ham from drying out or turning rubbery.

5. Broil for a deeper crust (optional). If you like a bit of char and stickiness on the outside, carefully transfer the ham to a rimmed baking sheet using oven mitts and sturdy tongs, then broil for 3 to 5 minutes, watching it the entire time — broilers work fast, and this step goes from perfect to burnt in under a minute. The ham is fully ready to eat straight from the slow cooker if you'd rather skip this.

6. Rest, slice, and serve. Let the ham rest for about 10 minutes before slicing along the existing spiral cuts. Spoon the glaze drippings left in the bottom of the slow cooker over the top before serving — that pooled glaze is often the best part.

The Science Behind a Better Glaze

A lot of glazed ham recipes fail in one of two ways: the glaze stays thin and watery, or it never penetrates past the surface. Both come down to heat and time. Brown sugar and honey need sustained, gentle heat to actually break down and thicken — that's why a quick oven glaze at the very end of cooking often just sits on top instead of soaking in. In a slow cooker, the ham spends hours surrounded by warm glaze and its own rendered juices, which gives the sugars time to reduce naturally and cling to every layer of the spiral cuts. The Dijon mustard isn't just for flavor either — its acidity helps cut through the sweetness and keeps the glaze from tasting one-note.

Pro Tips for the Best Slow Cooker Ham

•Don't skip the basting if you can help it. Each baste adds another thin layer of glaze that caramelizes further, which is what builds those deep amber layers of flavor.

•Check your slow cooker's temperature. Some run hotter than the dial suggests. If yours tends to run hot, start checking the ham around the 3.5-hour mark so it doesn't dry out.

•Save every drop of the drippings. The liquid left in the bottom of the slow cooker is essentially a finished glaze — strain it and serve it warm in a small pitcher alongside the ham.

•Use a meat thermometer if you have one. Since the ham is already cooked, you're really just warming it through. Pulling it at 140°F keeps it from overcooking and drying out.

Variations to Try

•Maple bourbon glaze: Swap the honey for maple syrup and add a tablespoon of bourbon to the glaze for a deeper, boozy-sweet flavor.

•Spiced orange glaze: Replace the pineapple juice with fresh orange juice and add a pinch of orange zest for a brighter, citrus-forward version.

•Spicy-sweet glaze: Stir in a pinch of cayenne or a spoonful of hot honey for a glaze with a little kick against the sweetness.

Storage and Reheating

Refrigerator: Store sliced ham in an airtight container for up to 5 days.

• Freezer: Ham freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Warm slices covered in a 300°F oven with a splash of the reserved glaze or a little broth to keep them from drying out, about 10–15 minutes. A quick reheat on the stovetop over low heat with a spoonful of glaze also works well for smaller portions.

• Leftover ideas: Leftover glazed ham is excellent chopped into breakfast hash, folded into a ham and cheese quiche, or stirred into a pot of split pea or bean soup for a smoky, sweet backbone.

Frequently Asked Questions

Do I need to use a spiral-cut ham?

A spiral-cut ham makes slicing effortless and lets the glaze work its way into every layer, which is why it's the easiest option for a crockpot ham recipe like this one. A regular bone-in ham will work too — just score the surface in a diamond pattern before glazing so the glaze has somewhere to cling.

How long does it take to cook a ham in a slow cooker?

Generally 4 to 5 hours on low for a fully cooked ham, or until it reaches an internal temperature of about 140°F. Since the ham is already cooked, you're only warming it through, not cooking it to 165°F the way you would raw meat.

Can I make this in the oven instead?

Yes. Bake covered at 325°F for roughly 15–18 minutes per pound, basting with the glaze every 20 minutes, then uncover for the final 15 minutes to let the top caramelize.

What size ham fits in a standard slow cooker?

A standard 6-quart slow cooker comfortably fits a ham up to about 8–9 pounds. For anything larger, an oval 7- to 8-quart slow cooker gives you more room to work with.

Can I prep this ahead of time for Christmas?

You can mix the glaze up to 3 days ahead and store it in the fridge, which shaves a few minutes off your morning. The ham itself is best glazed and cooked the day you plan to serve it.

Why is my glaze too thin?

This usually means the ham was basted too late in the cooking process, or too much liquid built up in the slow cooker. Simmering the collected drippings in a small saucepan on the stove for a few minutes after cooking will thicken it back up nicely.