Slow-Cooker Ham with Brown Sugar Glaze

Sweet, sticky, and fall-apart tender — this Slow-Cooker Ham with Brown Sugar Glaze is the ultimate set-it-and-forget-it centerpiece. A whole bone-in ham cooks low and slow until it’s impossibly juicy, while a glossy brown sugar glaze bastes into a caramelized, lacquered crust. Minimal effort, maximum wow — this is the holiday ham that practically makes itself.

Ingredients

• 1 bone-in smoked ham (7 to 9 lbs), shank or butt portion
• 1 cup packed dark brown sugar
• 1/3 cup Dijon mustard
• 1/4 cup honey
• 3 tbsp unsalted butter, melted
• 2 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup apple cider or pineapple juice
• 2 tbsp cornstarch (optional, for a thicker glaze)
• 2 tbsp cold water (optional, for a thicker glaze)
• Whole cloves, for studding (optional)
• Fresh rosemary sprigs, for garnish (optional)

Instructions

1. Score the ham: Pat the ham dry and score the rind in a diamond pattern with a sharp knife, cutting about 1/4 inch deep. If using, press whole cloves into the intersections.
2. Set up the slow cooker: Pour the apple cider (or pineapple juice) into the bottom of a large slow cooker and nestle the ham in cut-side down.
3. Mix the glaze: In a bowl, whisk together the brown sugar, Dijon, honey, melted butter, apple cider vinegar, cinnamon, cloves, ginger, garlic powder, and black pepper into a thick, fragrant glaze.
4. Coat the ham: Spread about two-thirds of the glaze all over the ham, working it into the scored cuts. Reserve the rest for basting.
5. Cook low and slow: Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 1/2 to 3 hours), basting with the pan juices and remaining glaze every 90 minutes, until the ham is heated through to 140°F and the glaze is sticky.
6. Caramelize the crust: For a deeper lacquer, transfer the ham to a foil-lined sheet pan, brush with the pan juices, and broil 3–5 minutes until the glaze bubbles and caramelizes. Watch closely so it doesn’t burn.
7. Thicken the sauce (optional): Skim the cooking juices into a saucepan. Whisk the cornstarch with cold water, stir into the juices, and simmer 3-4 minutes until glossy and slightly thickened.
8. Rest and slice: Tent the ham loosely with foil and rest 15 minutes. Carve into thick slices, drizzle with the warm glaze sauce, and garnish with rosemary.

Pro tip: Don’t skip scoring the rind — those diamond cuts let the glaze seep deep into the ham instead of sliding off, and they’re what give you that gorgeous caramelized crust.

Estimated nutrition per serving: 420 calories, 32g protein, 28g carbs, 18g fat.