Slow Cooker Ham
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This Slow Cooker Ham is the easiest way to serve a juicy, flavorful main dish without hovering over the oven all day. A mix of brown sugar and pineapple juice caramelizes into the most irresistible sweet glaze while the slow cooker does all the work. Whether you’re using a spiral-cut, bone-in ham, or boneless ham, this foolproof method guarantees perfectly tender results every time.
Serve with a side of cheesy potato casserole, mashed potatoes, baked mac and cheese, or garlic butter green beans for a meal everyone will talk about for years to come!
What Makes This Recipe a Win
- Easy holiday main dish: Let your slow cooker handle the hard work while you focus on sides or dessert.
- Minimal prep time: Just a few ingredients and five minutes of prep for a show-stopping meal.
- Make-ahead friendly: You can set it, forget it, and have dinner ready right when guests arrive.
- Versatile leftovers: Turn extras into sandwiches, casseroles, or breakfast hash the next day.
There’s something about a crock pot ham that instantly feels like the holidays. The scent of brown sugar and pineapple filling the kitchen while everyone starts asking, “When’s dinner?” makes this recipe one of my favorites to pull out for any gathering. It’s the kind of meal that looks impressive but couldn’t be easier. Just layer, pour, and let the slow cooker do its thing.
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I’ve fine-tuned this method to get the best flavor and texture every time. Whether you’re using a spiral, bone-in, or boneless ham, this recipe guarantees juicy, tender slices with a caramelized glaze that rivals anything baked in the oven. It’s the kind of no-stress main dish you’ll come back to year after year.
Before You Start Cooking
A recipe this simple really comes down to using a quality ingredient list. Each one plays a big role in the final flavor. Here’s what you’ll need and a few quick tips to help you get the best results:
- Brown sugar: Light or dark both work. Dark brown sugar adds a deeper molasses flavor if you like a richer glaze. We tested maple syrup and, while it does change the flavor, it was still delicious.
- Ham: Use a 7–8 pound cured bone-in picnic ham or spiral ham for the most flavor. Boneless works too, just reduce the cooking time slightly.
- Pineapple juice: Canned or bottled juice adds natural sweetness and helps caramelize the glaze. You can substitute orange juice in a pinch for that liquid needed.
- Ground cloves (optional): Just a pinch adds cozy warmth and depth. Especially nice for holiday meals.
All of these ingredients are easy to find at any grocery store and require almost no prep. With just a few pantry staples and a little patience, you’ll have a tender, perfectly glazed savory ham that tastes like it came straight from a holiday spread. No glaze packet needed!
Jesseca’s Recipe Review
This Slow Cooker Ham recipe has become one of those I look forward to making every year. It’s the perfect mix of low effort and big payoff. The kind where you walk into the kitchen a few hours later and can’t believe how good it smells. The glaze turns glossy and sweet, the ham stays juicy, and everyone always goes back for seconds. It’s easily one of my favorite “set it and forget it” holiday recipes that saves on oven space.
Tip from Jesseca:
Don’t skip basting once or twice during cooking. It takes less than a minute and makes a huge difference in giving the ham that caramelized, flavor-packed finish. Perfection.
Substitutions and Variations
This is my favorite way to cook ham. It’s super forgiving and easy to customize to fit your taste or what you have on hand. Here are a few simple ways to switch it up:
- Different juices: Swap pineapple juice for apple or orange juice for a slightly different sweetness. Apple cider gives a cozy fall flavor that pairs perfectly with the brown sugar glaze.
- Spice it up: Add a pinch of cinnamon, nutmeg, or allspice for a warmer holiday ham twist.
- Use bone-in ham: Boneless works just as well. You’ll need to reduce the cooking time by about an hour to prevent it from drying out.
- Low-sugar option: Cut the brown sugar in half or use a brown sugar substitute. The glaze will still caramelize nicely. You can even try honey for an Easter twist.
- Add a savory touch: Mix in a tablespoon of Dijon mustard or a splash of maple syrup for more depth and balance.
- Gluten-free friendly: Most hams and ingredients here are naturally gluten-free, but double-check labels if needed.
Don’t stress about making it perfect. This is one of those slow cooker recipes that is designed to work for you. A few simple tweaks can turn it into something new every time while keeping that same delicious, slow-cooked flavor.
Finding the Perfect Cook Time
Not all hams cook the same, and choosing the right time makes all the difference between dry slices and melt-in-your-mouth perfection. Here’s a quick guide to help you get it just right:
- Bone-in ham: Cook on Low for 6–8 hours. Start checking around the 6-hour mark. It should be warmed through and tender.
- Spiral-cut ham: Cook on Low for 3–4 hours. These hams are already sliced, so they heat faster and can dry out more easily.
- Boneless ham: Cook on Low for 3–4 hours, or until the internal temperature reaches 145°F. They’re usually smaller and more compact, so they need less time.
No matter which type you use, baste once or twice during cooking for that glossy, flavorful finish, and let the ham rest about 10 minutes before slicing to lock in the juices.
Helpful Tools
A few simple tools make this Crock Pot Ham nearly effortless to pull together. These are the items I use in my own kitchen to guarantee stress-free cooking and easy cleanup:
- 6–7 Quart Slow Cooker: The perfect size for a 7–8 pound ham and even heat distribution.
- Meat Thermometer: Essential for checking that perfect 145°F internal temperature without overcooking.
- Basting Spoon or Ladle: Makes it easy to spoon those sweet juices over the ham while it cooks.
- Carving Knife: For clean, picture-perfect slices when it’s time to serve.
Each of these tools helps make the process smoother and ensures your ham turns out juicy, flavorful, and impressive with minimal effort. (You can link your favorite versions here for easy shopping or recommendations.)
Reader Questions (That You Might Have Too)
Yes! Boneless hams work great. They cook a little faster—usually about 3 to 4 hours on low—so start checking the temperature early to keep it juicy.
If the lid won’t close, cover the top tightly with a double layer of heavy-duty foil. It traps steam just like the lid and cooks the ham evenly.
Nope! The pineapple juice and ham’s natural juices create plenty of liquid as it cooks. Adding water can dilute the flavor.
The ham should reach an internal temperature of 140–145°F. Spiral hams will warm faster than bone-in versions.
Absolutely. Apple cider, orange juice, or even cola make great swaps for pineapple juice. You can also mix in honey or Dijon for extra flavor.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat with a bit of the glaze to keep it moist.
Storage and Make-Ahead Instructions
This recipe holds up perfectly for make-ahead meals or next-day leftovers. A little care in storage keeps that same juicy, sweet flavor you started with.
- Make ahead: You can cook your ham a day in advance and store it right in the slow cooker insert (once cooled). Cover tightly and refrigerate overnight. When ready to serve, reheat on Low until warmed through—about 2 hours—basting with the glaze as it heats.
- Refrigerate: Store leftover ham slices and glaze in an airtight container in the refrigerator for up to 4 days. The sauce helps keep everything moist and flavorful, so don’t toss it!
- Freeze: Fully cooked ham freezes beautifully. Slice it first for easier reheating, then wrap tightly in foil or freezer bags and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm individual portions in the microwave with a spoonful of glaze or a splash of juice to keep them tender. For larger portions, cover with foil and reheat in a 300°F oven until warmed through.
Slow Cooker Ham with Brown Sugar and Pineapple Glaze
Ingredients
- 2 cups packed brown sugar
- 1 (7–8 pound) boneless cured ham (see notes)
- 6 ounces pineapple juice
- Optional: pinch of ground cloves for warmth
Instructions
- Sprinkle about 1½ cups of brown sugar evenly across the bottom of your slow cooker. This forms a caramelized base that gives the ham a glossy, sweet glaze as it cooks.
- Place a boneless cured ham (around 7–8 pounds) flat side down on top of the sugar. If your ham is taller than the slow cooker, don’t worry—a snug layer of heavy-duty foil will seal it in perfectly.
- Pour ¾ cup of pineapple juice evenly over the ham, letting it trickle down the sides. Rub the remaining ½ cup of brown sugar all over the top and sides of the ham, pressing gently so it sticks.
- Cover with the slow cooker lid or tightly with foil. Cook on Low for about 3½ hours, or until the ham reaches 145°F internally. Boneless hams heat faster than bone-in, so keep an eye on the temperature toward the end.
- About halfway through cooking, carefully spoon some of the melted glaze from the bottom of the slow cooker over the top of the ham. This helps build that sweet, sticky coating everyone loves.
- Once done, let the ham rest for 10 minutes before slicing. This allows the juices to redistribute and keeps every slice tender. Spoon some of the warm glaze from the slow cooker over the top just before serving for that perfect, glossy finish.
Notes
- Bone-in ham: Cook on Low for 6–8 hours. Start checking around the 6-hour mark. It should be warmed through and tender.
- Spiral-cut ham: Cook on Low for 3–4 hours. These hams are already sliced, so they heat faster and can dry out more easily.
- Boneless ham: Cook on Low for 3–4 hours, or until the internal temperature reaches 145°F. They’re usually smaller and more compact, so they need less time.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I don’t have a dutch oven. Could you possibly do this just wrapped in foil and set on the grate above coals and rotate often? Or other ideas of how we could heat this while camping?
Great ideas. I don’t use aluminum foil, but saw the idea of using cabbage leaves and plan to try those as an alternative, perhaps doing several layers.
Hi! Saw this post on pinterest and I’m considering it for a girls camp I have to cook for this summer. How long did the ham take to heat?
about half an hour. But we let it slightly thaw before