Slow-Cooked Honey Glazed Ham (Printable)

Tender ham slow-cooked and finished with a sweet, spiced honey glaze ideal for gatherings.

# What You Need:

→ Ham

01 - 1 fully cooked bone-in ham, trimmed, weighing approximately 5 to 6 pounds

→ Glaze

02 - 1 cup honey
03 - ½ cup packed brown sugar
04 - ¼ cup Dijon mustard
05 - ¼ cup apple cider vinegar
06 - 2 tablespoons whole-grain mustard
07 - ½ teaspoon ground cinnamon
08 - ¼ teaspoon ground cloves

→ Aromatics

09 - 1 orange, sliced
10 - 6 whole cloves

# How To Make It:

01 - Place the ham flat side down in a large slow cooker. Score the surface in a diamond pattern and stud with whole cloves.
02 - Whisk honey, brown sugar, Dijon mustard, apple cider vinegar, whole-grain mustard, cinnamon, and ground cloves together in a medium bowl until well combined.
03 - Pour the glaze evenly over the ham. Arrange orange slices around the ham inside the slow cooker.
04 - Cover and cook on low heat for 6 hours, basting occasionally with the glaze to maintain moisture and flavor.
05 - Once heated through and tender, transfer the ham to a cutting board to rest.
06 - Pour the remaining glaze into a saucepan and simmer over medium heat for 5 to 7 minutes until thickened.
07 - Carve the ham into slices and brush with the thickened glaze before serving.

# Helpful Tips:

01 -
  • It frees up your oven completely, which is a lifesaver during holidays when youre juggling three side dishes and a dessert.
  • The slow cooker keeps the ham unbelievably moist while the glaze caramelizes into something almost candy-like.
  • You can walk away for hours without worrying, no basting every twenty minutes or hovering by the stove.
02 -
  • Dont skip the basting, those few spoonfuls of glaze every hour make the difference between a good ham and one that glistens like it came from a magazine.
  • If your slow cooker runs hot, check the ham at the 5-hour mark to avoid drying it out, especially if its on the smaller side.
  • Let the ham rest for at least 10 minutes before slicing or the juices will run everywhere and the slices wont hold their shape.
03 -
  • Score the ham deeply enough that the glaze seeps into the meat, but not so deep that you hit the bone and make carving difficult.
  • Simmer the leftover glaze until its thick and glossy, then store it separately to brush on reheated slices or drizzle over roasted vegetables.
  • If the glaze starts to darken too much in the slow cooker, tent the ham loosely with foil for the last hour to protect the surface.
Go Back