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Crockpot Ham

A bone-in ham slowly cooked in a crockpot with a sweet and tangy brown-sugar pineapple glaze, resulting in tender, juicy slices perfect for holidays or family dinners.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 14 people
Course: Main Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 bone-in ham 8 to 10 pounds, preferably a half ham
  • 1 cup brown sugar packed
  • 1/2 cup pineapple juice or orange juice
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1/2 cup water or broth for the crockpot base
  • 20 to 30 whole cloves optional, for studding

Equipment

  • 6-quart (or larger) crockpot
  • Sharp knife
  • Cutting board
  • Meat thermometer
  • Small mixing bowl
  • Pastry brush
  • Tongs or meat fork
  • Measuring cups and spoons
  • Serving platter

Method
 

  1. Pour 1/2 cup water or broth into the bottom of the crockpot to create a moist cooking environment.
  2. Place the ham on a cutting board and score the fat cap in a 1-inch crosshatch pattern, cutting about 1/4 inch deep.
  3. If desired, stud each scored diamond with a whole clove for extra spice.
  4. Position the ham cut-side down in the crockpot so the flat surface sits in the liquid.
  5. In a small bowl whisk together brown sugar, pineapple juice, Dijon mustard, honey, apple cider vinegar, ground cloves, and black pepper until smooth.
  6. Brush or pour half of the glaze over the ham, making sure it seeps into the scored cuts.
  7. Cover and cook on LOW for 5 hours (or HIGH for 3 hours) until the internal temperature reaches 140°F (60°C).
  8. Thirty minutes before the end of cooking, lift the lid quickly and brush on the remaining glaze; re-cover and finish cooking.
  9. When the ham reaches 140°F, turn off the cooker and let it rest, uncovered, for 15 minutes to set the glaze before carving.
  10. Transfer to a serving platter, slice around the bone, and serve with the collected pan juices.

Notes

Use the leftover pan drippings as a base for gravy by whisking in a cornstarch slurry and simmering until thickened.