Instructions
- Prepare the Ham: If your ham is a whole ham, gently score the fat cap in a diamond pattern using a sharp knife, making cuts about ¼ to ½ inch deep. This allows the glaze to penetrate better and creates an attractive crust. If using a spiral-cut ham, no scoring is necessary.
- Prepare the Glaze: In a medium bowl, whisk together the brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, and ground ginger (if using) until well combined and the sugar has largely dissolved.
- Set Up the Slow Cooker: Place the ham, cut side down if it’s a half ham, into your large slow cooker. If your slow cooker is a bit smaller, you might need to trim a small portion off the bottom of the ham to ensure it fits snugly.
- Glaze the Ham: Pour about half of the prepared brown sugar glaze evenly over the ham. Use a basting brush to ensure the glaze coats all visible surfaces. Reserve the remaining glaze for basting later.
- Cook the Ham: Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, or until the internal temperature of the ham reaches 140°F (60°C). The cooking time will vary depending on the size and shape of your ham and your slow cooker.
- Baste During Cooking: During the last hour of cooking, open the slow cooker and baste the ham generously with the remaining reserved glaze every 20-30 minutes. This helps build up the beautiful, sticky, caramelized crust.
- Check for Doneness: Use a meat thermometer inserted into the thickest part of the ham (avoiding the bone if bone-in) to ensure it has reached the safe internal temperature of 140°F (60°C).
- Rest and Serve: Once the ham is heated through and beautifully glazed, carefully remove it from the slow cooker and transfer it to a large cutting board or serving platter. Tent it loosely with foil and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, ensuring a more tender and flavorful ham.
- Optional Glaze Thickening: If you desire a thicker glaze to drizzle over individual servings, carefully pour the liquid remaining in the slow cooker into a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until it reduces and thickens to your desired consistency. Be careful not to let it burn.
Cooking Tips and Variations
For the best Slow Cooker Brown Sugar Glazed Ham, start with a good quality fully cooked ham. Most hams sold in stores are pre-cooked, which means your goal is simply to heat it through and develop that incredible glaze. When scoring the ham, make sure your knife is sharp, and the cuts are not too deep, just enough to open up the surface for the glaze. If you don’t have pineapple juice, apple juice works wonderfully as a substitute, offering a similar sweetness and acidity to balance the richness of the ham. For an extra layer of flavor, consider adding whole cloves directly into the scored diamonds of the ham before glazing. This traditional touch adds a beautiful aromatic quality.
To ensure your ham fits in the slow cooker, measure your ham and your slow cooker’s interior before purchasing. If it’s a tight squeeze, you can sometimes gently press the ham down or trim a small portion from the bottom. Basting is key to building that gorgeous, sticky crust, so don’t skip those last-hour basting sessions. For a more pronounced tangy note in your glaze, a tablespoon of yellow mustard can be added. If you love a touch of heat, a pinch of cayenne pepper or red pepper flakes can be incorporated into the glaze for a sweet and spicy kick. For a tropical twist, add a few pineapple rings to the bottom of the slow cooker before placing the ham, allowing their juices to infuse into the meat. Another delicious variation is to add a quarter cup of maple syrup to the glaze for a deeper, richer sweetness. Always remember to check the internal temperature of the ham with a reliable meat thermometer; this is the most accurate way to ensure it’s perfectly heated without overcooking.
Storage and Reheating
To store leftover Slow Cooker Brown Sugar Glazed Ham, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze sliced or diced ham in freezer-safe bags or containers for up to 2-3 months. When reheating, it’s best to do so gently to prevent the ham from drying out. For individual servings, microwave on medium power, checking every 30 seconds until heated through. For larger portions, place the ham slices in a baking dish with a splash of water, chicken broth, or leftover glaze, cover tightly with foil, and reheat in an oven preheated to 300°F (150°C) for 20-30 minutes, or until warmed through. You can also reheat it gently in a skillet on the stovetop over low heat, adding a little liquid to keep it moist.
Frequently Asked Questions
Can I use a boneless ham for this recipe?
Absolutely! This recipe works beautifully with both bone-in and boneless fully cooked hams. Boneless hams often cook a little faster and are easier to slice, while bone-in hams can offer a slightly richer flavor. Adjust cooking times as needed and always rely on a meat thermometer to confirm doneness.
How do I make the glaze thicker?
If you prefer a thicker glaze to drizzle over your ham, you have a couple of options. After removing the ham from the slow cooker, carefully pour the remaining liquid from the slow cooker into a small saucepan. Bring it to a simmer over medium heat and allow it to reduce, stirring occasionally, until it reaches your desired consistency. Be mindful not to over-reduce it, as it can become too sticky or burn. You can also mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering glaze and cook for another minute or two until thickened.
My slow cooker isn’t large enough for my ham. What should I do?
If your ham is too large for your slow cooker, you have a few options. You can try to find a smaller ham that fits, or if it’s a half ham, you can sometimes trim a small portion off one end to make it fit. Another trick is to use heavy-duty aluminum foil to create a “sling” or “collar” around the top edge of the slow cooker liner, allowing the lid to sit more securely on top of the ham, even if it’s peeking out a bit. Just ensure the lid is as snug as possible to trap the heat and moisture. Alternatively, consider cutting the ham in half if it’s a whole ham, and cooking it in two batches or in two separate slow cookers if you have them.
Can I prepare the glaze ahead of time?
Yes, you can definitely prepare the brown sugar glaze up to 2-3 days in advance. Simply whisk all the glaze ingredients together and store it in an airtight container in the refrigerator. When you’re ready to cook, give it a good stir before pouring it over the ham and proceeding with the recipe instructions.