If you’re looking for the easiest, juiciest, and most flavorful ham recipe to wow your family, this Crockpot Honey Glazed Ham is the one. Sweet, sticky, and perfectly tender, it practically cooks itself while you tackle everything else on your to-do list.
Whether it’s a holiday feast or a cozy Sunday dinner, this recipe is a guaranteed hit – because nothing brings everyone to the table faster than the smell of a honey-glazed ham!
Why you’ll love this recipe
- It’s ridiculously easy: Just toss everything in the slow cooker and let it do its magic. No oven stress, no constant basting – you can actually relax while it cooks.
- The flavor is unbeatable: That sticky-sweet honey glaze with a hint of orange and mustard? It’s what makes everyone go back for seconds (and thirds!).
- Perfect for any gathering: Whether it’s a holiday dinner or a lazy Sunday meal, this ham feels fancy but couldn’t be simpler to make – and trust me, everyone will rave about it.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Ham: I don’t recommend using a spiral ham in the crockpot – they tend to dry out way too easily. Instead, I always go for a boneless, fully cooked ham. It stays juicy, and slicing it yourself after cooking makes all the difference.
- Honey: Stick to a mild, runny honey since it’s the star of the glaze. If your honey is too earthy or bitter, the heat can amplify those flavors, and let’s be honest – picky eaters will notice! Use a variety you already love.
- Mustard: I prefer smooth and mild Dijon for a little tang without overpowering the glaze. Don’t have Dijon? Whole grain mustard, yellow mustard, or even honey mustard will work – just pick one you enjoy.
- Orange juice: Trust me, orange juice takes the glaze to a whole new level with its bright, sweet flavor. If OJ isn’t your thing, try pineapple juice for a tropical twist or cranberry juice for a festive, slightly tart variation.
- Cloves (optional): Adding a few whole cloves gives a subtle holiday warmth to the ham. If you’re not a fan or don’t have any on hand, feel free to skip them – the glaze is still amazing without.
- Cornstarch: This is the key to thickening up that sticky, glossy glaze. If you’re out of cornstarch, you can try arrowroot powder as a 1:1 substitute, just don’t skip thickening if you want that glaze to really shine.
How to cook a glazed ham in the slow cooker
Alright, let’s get cooking! I promise, this ham is as easy as it gets, and the result will have your family practically lining up in the kitchen. Here’s how to do it, step by step – you’ve got this!
1. Make the glaze: Start by grabbing a small saucepan and adding the brown sugar, honey, Dijon mustard, orange juice, cornstarch, a pinch of salt, and those optional cloves (they give a lovely holiday flavor, but no worries if you’re skipping them).
Now whisk it all together really well. Place the pan on the stove over medium heat and bring it to a boil while whisking constantly. This step is key to making sure everything melts and combines beautifully – no lumps, just smooth, glossy glaze!
Once it boils, turn the heat down and let it simmer for about 5 minutes. You’ll notice it thickens just a little – that’s perfect! Go ahead and give it a quick taste; if you love it, you’re golden.
You can remove the cloves now for a milder taste, or remove them after slow cooking for a stronger taste.
2. Get the ham ready: Now for the star of the show – the ham! Place your fully cooked, boneless ham in the slow cooker. (Quick tip: Make sure your ham fits comfortably with the lid on before you get too far. I’ve learned this lesson the hard way!)
Once the ham is cozy in there, pour that glorious glaze all over the top. Don’t worry if it seems like a lot – the ham will soak up all that flavor as it cooks.
3. Cook the ham: Put the lid on your slow cooker and set it to LOW for 4-6 hours or HIGH for 2-3 hours, depending on how much time you have. If you can, try to baste the ham with the glaze every hour or so – it’s not strictly necessary, but it makes the final result extra glossy and delicious.
Oh, and your kitchen is about to smell amazing – fair warning, the kids might come wandering in asking, “Is dinner ready yet?”
4. Check and rest the ham: Once the cooking time is up, check to make sure the internal temperature of the ham has reached 140°F in the middle of the ham. This ensures it’s heated all the way through.
Carefully lift the ham out of the slow cooker (I use two big forks or tongs) and place it on a chopping board. Let it rest for 10 minutes – I know, it’s hard to wait, but this step is crucial for keeping the ham juicy and tender. Plus, it gives you time to prep the glaze!
5. Thicken the glaze (optional but worth it!): If you want that thick, sticky glaze to drizzle over the ham, here’s what you do: Pour the remaining glaze from the slow cooker into a small saucepan.
In a little bowl, whisk together 2-3 teaspoons of cornstarch with 1-2 tablespoons of orange juice to make a slurry.
Stir that into the glaze, bring it to a simmer on the stove, and cook until it thickens to your liking. If it’s not quite there, just let it simmer a little longer – it works every time.
6. Serve and enjoy: Now for the fun part – slice up that ham (as thick or thin as you like), drizzle it with the glaze, and serve it up.
It’s sticky, sweet, savory perfection, and it’s going to look absolutely stunning on the table. Whether it’s a big holiday dinner or a regular weeknight meal, this ham is guaranteed to make everyone feel extra spoiled.
And there you have it! A gorgeous, honey-glazed ham that’s easy enough for busy days but impressive enough for special occasions. Go ahead and take the credit – you totally earned it!
Tops tips for recipe success
- Use the right ham: I always go for a boneless, fully cooked ham – it stays juicier and is so much easier to slice yourself after cooking. Avoid spiral-cut hams in the slow cooker; they dry out way too fast, and nobody wants dry ham on their plate!
- Test your slow cooker size first: Before you start, make sure your ham fits comfortably in the slow cooker with the lid on. If it’s too big, you’ll end up in a panic trying to cram it in. If needed, you can trim off a little of the bottom or sides to make it fit.
- Don’t skip basting: If you’re around, baste the ham with the glaze every hour or so. It keeps the ham extra juicy and gives that gorgeous, shiny finish we all love. But don’t stress if you can’t – the glaze works its magic either way!
- Rest the ham before slicing: Let the ham rest for at least 10 minutes after cooking. This little pause lets the juices settle back into the meat and makes slicing so much easier. Plus, it gives you time to thicken up that glaze if you want to!
- Thicken the glaze for extra wow factor: If you love a sticky, pourable glaze, don’t skip thickening it at the end. Just whisk in a cornstarch slurry and simmer until it’s glossy and thickened to perfection – it makes a big difference when serving.
- Taste the glaze before cooking: A quick taste of the glaze after you mix it ensures it’s just how you like it. If you want it sweeter, add a touch more honey; for tang, a little extra mustard works wonders. This way, you know it’ll hit the spot when the ham is done.
Helpful recipe hints
Recipe variations
- Pineapple honey glaze: Swap the orange juice for pineapple juice to give the ham a tropical twist. Pineapple pairs perfectly with the honey and adds a delicious sweet-tangy flavor. Or, make my very fruity Crockpot Brown Sugar Pineapple Glazed Ham!
- Cranberry glaze: Replace the orange juice with cranberry juice for a festive twist that’s perfect for the holidays. You’ll get a slightly tart, fruity glaze that feels extra special!
- Spiced glaze: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the glaze for a warm, spiced flavor that screams “cozy holiday dinner.” We’re huge fans over here!
- Maple-mustard glaze: Use maple syrup in place of honey for a slightly earthier sweetness, and add an extra tablespoon of mustard for a punch of tang. It’s a little more savory but so good!
- Herb-infused glaze: Add a sprig of rosemary or thyme to the slow cooker for a subtle, herby note in the glaze. Just remove it before serving!
Oven instructions: When I make this recipe in the oven instead, I cook the ham in a large Dutch oven (just follow the glaze recipe above, then place the ham and glaze in a Dutch oven and close the lid).
Bake it at 325°F for 1 h 30 mins, or until the ham is cooked through (baste it every 15 minutes and check for the internal temperature). The Dutch oven lid will help to get a nice crust on top.
Make sure to check it every 15 minutes though to keep the ham from overcooking or turning black at the top, depending on your exact size ham.
Leftovers and make-ahead tips
- Make ahead: If you’re prepping for a big meal, you can make the glaze up to 2 days ahead. Just store it in a jar in the fridge, then warm it up before pouring it over the ham in the slow cooker.
- Storing leftovers: Leftover ham keeps beautifully! Slice it up and store it in an airtight container in the fridge for up to 3 days. Keep any leftover glaze too – it makes for a great sauce when reheating. I reheat it in a pan on the stove with the lid closed, or use it diced up in casseroles and soups.
- Freezing: Yes, you can freeze this ham! I like to slice it first, then portion it into freezer bags (with a little glaze added in) for easy reheating later. It’ll keep for up to 3 months. Thaw it overnight in the fridge and reheat gently in a covered pan with a little glaze or broth to keep it moist.
Serving ideas
This honey-glazed ham is so versatile – it shines as the centerpiece of a holiday feast or even as part of a cozy weeknight meal. Here’s how I like to serve it:
- For a classic holiday dinner: I love pairing this ham with my Mashed Potatoes and these perfectly sweet Honey Glazed Carrots. It’s a spread that feels fancy but couldn’t be simpler to pull together.
- For a festive brunch: When I make this ham for a holiday brunch, I slice it up and serve it alongside my fluffy Buttermilk Pancakes and some Homemade Biscuits. Add a fruit salad and some scrambled eggs, and you’ve got a brunch spread everyone will rave about!
- For an easy weeknight dinner: This ham isn’t just for special occasions – I love serving it with my Sautéed Green Beans and simple Roasted Fingerling Potatoes for a no-fuss, comforting meal.
- Leftover magic: I’m a big fan of using leftovers creatively. Try slices of this ham in my Ham and Cheese Sliders for a quick lunch, dice it up to add to a batch of Instant Pot Potato Soup on a chilly day, or toss it into a breakfast scramble.
- For a festive holiday buffet: If you’re hosting a holiday party, this ham looks gorgeous as the centerpiece of a buffet table. I like to serve it with a batch of instant pot mashed potatoes, a big tray of roasted broccoli and Roasted Brussels Sprouts plus a bowl of winter fruit salad – it’s low-effort, colorful, and completely crowd-pleasing.
More easy holiday main dishes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crock Pot Honey Glazed Ham
Recipe details
Ingredients
- ¼ cup brown sugar packed
- ¾ cup runny honey
- 1 tablespoon Dijon mustard
- ½ cup orange juice no pulp
- 1 tablespoon cornstarch
- 5 whole cloves optional
- 1 pinch of salt
- 1 (~5 lb) ham boneless & fully cooked
Instructions
- Make glaze: To a small saucepan add ¼ cup brown sugar, ¾ cup runny honey, 1 tablespoon Dijon mustard, ½ cup orange juice, 1 tablespoon cornstarch, 5 whole cloves (optional) and 1 pinch of salt and whisk well. Bring to a boil while whisking constantly. Simmer for about 5 minutes over medium heat. The glaze should have slightly thickened. Remove cloves now for a milder taste.
- Slow cook ham: Place 1 (~5 lb) ham in a large slow cooker (make sure the cooker is large enough so that you can put the lid on!) and pour the glaze on top. Close the lid and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Baste the ham every hour with the glaze, if you can.
- Serve: Check the ham to make sure the internal temperature has reached 140°F. Rest it on a chopping board for 10 minutes, then slice to serve.
- Thicken glaze: If the remaining glaze is too thin for your liking, place it in a small saucepan on the stove (remove cloves if not done already). Whisk together 2-3 teaspoons cornstarch and 1-2 tablespoons orange juice in a small bowl, then whisk this slurry into the glaze. Bring to a simmer and cook until thickened to your liking. Serve over the ham.
Notes
Ingredient notes
- Ham: Use a boneless, fully cooked ham – spiral hams dry out too quickly in the slow cooker.
- Honey: Choose a mild, runny honey to avoid strong, bitter flavors when heated.
- Mustard: Dijon works best, but yellow, whole grain, or honey mustard are great substitutes.
- Orange juice: Adds bright flavor to the glaze. Swap with pineapple juice for a tropical twist or cranberry juice for a festive vibe.
- Cloves: Optional but add a subtle holiday warmth.
- Cornstarch: Thickens the glaze.
Recipe tips
- Check the fit: Make sure your ham fits in the slow cooker with the lid on before starting.
- Baste if you can: Basting every hour gives the ham a glossy, flavorful finish.
- Rest before slicing: Let the ham rest for 10 minutes to keep it juicy and easier to slice.
- Thicken the glaze: Simmer the remaining glaze on the stove with a cornstarch slurry for a sticky, glossy finish.
- Taste the glaze: Adjust sweetness (add honey) or tang (add mustard) before cooking.
Storage tips
- Make ahead: Prepare the glaze 2 days in advance. Store in fridge, warm before adding to ham to slow cook.
- Leftovers: Store sliced ham in an airtight container in the fridge for up to 3 days with extra glaze for reheating.
- Freezing: Slice and freeze ham in portions with a little glaze for up to 3 months. Thaw overnight and reheat gently.
Nutrition
More recipe information
Recipe first published on 12/18/2020. Updated with new photos and new text on 12/17/2024. The recipe has remained the same.
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