Slow Cooker Honey Ham Recipe

Slow Cooker Honey Ham earned a spot in my regular rotation because it asks so little of me on a busy afternoon. I layer the water with the fully cooked bone-in ham, set the crockpot, and let time handle the rest. By evening it tastes like I spent hours at the stove, which I did not.

Using a slow cooker allows the ham to become tender and flavorful without much effort, making it an ideal choice for busy cooks.

Easy Slow Cooker Honey Ham Recipe

This recipe features a fully cooked ham glazed with a mixture of honey, brown sugar, and mustard, cooked slowly to enhance its natural flavors. The process takes about 6 hours on low heat and serves approximately 8-10 people.

Ingredients

• 1 fully cooked bone-in ham (about 6-8 pounds)
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/4 cup water

Instructions

1. Prepare the Ham: Score the surface of the ham in a diamond pattern and place it in the slow cooker.
2. Make the Glaze: In a bowl, mix together honey, brown sugar, Dijon mustard, ground cloves, black pepper, and cinnamon until well combined.
3. Glaze the Ham: Pour the honey mixture over the ham, ensuring it gets into the scored areas.
4. Add Water: Pour the water into the bottom of the slow cooker to help keep the ham moist during cooking.
5. Cook: Cover and cook on low for 6-8 hours, basting the ham with the glaze every couple of hours.
6. Serve: Once heated through and caramelized, remove the ham from the slow cooker, let it rest for a few minutes, then slice and serve with the remaining glaze.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Total Time: 6 hours 15 minutes

Nutrition Information

• Servings: 8-10 servings
• Calories: 350kcal
• Fat: 15g
• Protein: 25g
• Carbohydrates: 30g

Whenever I make Slow Cooker Honey Ham, I set aside a portion for lunch the next day since it seems to taste even better then. Feel free to swap in whatever vegetables you have on hand. Small changes like that are how this became a recipe I actually rely on.