Slow-Cooked Honey Glazed Ham (Printable Version)

Succulent ham with sweet, spiced honey glaze, slow-cooked for tender, flavorful results.

# Ingredient List:

→ Ham

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

→ Glaze

02 - 1 cup honey
03 - 1/2 cup packed brown sugar
04 - 1/4 cup Dijon mustard
05 - 1/4 cup apple cider vinegar
06 - 2 tablespoons whole-grain mustard
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves

→ Aromatics

09 - 1 orange, sliced
10 - 6 whole cloves

# How-To Steps:

01 - Place the ham flat side down in a large slow cooker. Score the surface in a diamond pattern and embed whole cloves into the scores.
02 - In a medium bowl, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, whole-grain mustard, ground cinnamon, and ground cloves until smooth.
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 periodically with the glaze to enhance flavor and moisture.
05 - Once tender and heated through, transfer the ham to a cutting board to rest.
06 - Pour the reserved glaze into a saucepan and simmer over medium heat until it thickens, about 5 to 7 minutes.
07 - Slice the ham and brush each portion with the thickened glaze before serving.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you handle everything else on your holiday to-do list.
  • The glaze transforms into a sticky, spiced coating that tastes like it came from a high-end steakhouse.
  • Leftovers reheat beautifully and make the best sandwiches you'll eat all week.
02 -
  • Don't skip basting—it keeps the surface from drying out and builds up that gorgeous caramelized crust.
  • Let the glaze reduce in the saucepan or it will be too thin and slide right off the meat when you serve it.
03 -
  • Use a slow cooker liner for the easiest cleanup—sticky glaze can be a pain to scrub off the bottom.
  • Let the ham rest for 10 minutes after cooking so the juices redistribute and every slice stays moist.
Go Back