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This crockpot honey ham is sweet, juicy, and ridiculously easy to make! It’s made with honey, brown sugar, pineapple juice, and a little Dijon mustard for the perfect sweet and savory combination.
And the best part? You can keep it warm in the crockpot until you’re ready to serve!
Love ham? Check out this apple cider glazed ham!
Table of Contents
I absolutely love making ham in the crockpot, especially during the holidays when my oven is already working overtime.
Now, I know some of you are probably thinking, “Julie, what’s the point of making ham in the crockpot if you’re still putting it in the oven?”
Hear me out! It only goes under the broiler for about 3 minutes to caramelize that delicious glaze. That’s it! You’re not taking up precious oven space for hours when you’ve got a turkey, casseroles, and a million side dishes to cook.
PLUS, my favorite part is the keep warm function. You can make this ham earlier in the day, and once it’s ready, just pop it back into the crockpot with all those delicious juices and keep it warm until dinner.
And just so you know, my ham was a whopping 10.25 pounds and barely fit in my crockpot! I placed it cut side down and made it work. So if yours is a little too big, you’re not alone. Just make sure the lid closes securely.
Ingredients You’ll Need
See the recipe card below for ingredient quantities and complete instructions.
- Ham: I used a 10.25-pound fully cooked spiral-sliced ham. You can use a smaller one if that’s what fits in your crockpot.
- Brown sugar: One cup adds sweetness and helps create that delicious caramelized glaze. Light or dark brown sugar works.
- Honey: One cup gives the ham its signature sweetness and makes the glaze nice and glossy.
- Pineapple juice: One cup adds a little tanginess and balances out the sweetness.
- Dijon mustard: One tablespoon adds just enough savory flavor to balance everything out without making the ham taste like mustard.
- Cornstarch and water: Two teaspoons of each to make a slurry that thickens the cooking liquid into a beautiful glaze.
FAQs
Do I have to broil the ham?
Nope! You can skip that step if you want to keep everything in the crockpot. However, I highly recommend broiling it for a few minutes because it gives the glaze that beautiful caramelized finish.
Can I make this ahead of time?
Yes! That’s one of my favorite things about this recipe. You can prepare it earlier in the day and keep it warm in the crockpot until you’re ready to serve. Just don’t leave it on the keep warm setting indefinitely. Follow your slow cooker’s instructions and make sure the ham stays at 140°F or above.
Top Tips
- Place the ham cut side down. This helps keep the cut surface moist while it warms up.
- Use a fully cooked ham. This recipe is intended for reheating a fully cooked ham, not cooking a raw ham.
- Don’t skip the broiler! Those few minutes make such a difference. The glaze gets beautifully caramelized and tastes amazing.
- Watch the ham closely while broiling. The glaze contains plenty of sugar and honey, so it can burn quickly. Don’t walk away!
- Don’t throw away the cooking liquid. That’s where so much of the flavor is! I like to thicken it in a skillet and pour it right back over the ham.
- Keep it warm until serving. I love using the crockpot’s keep warm setting for holiday meals. Just be sure the ham stays at a food-safe temperature of at least 140°F.
Storage
Allow the ham to cool slightly, then refrigerate it in airtight containers within 2 hours of serving. It will keep for 3–4 days in the refrigerator or up to 2–3 months in the freezer for best quality. Store it with some of the sauce to help keep it moist.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Crockpot Honey Ham
Equipment
- Slow Cooker
Ingredients
- 1 fully cooked spiral-sliced ham, about 8-10 pounds
- 1 cup honey
- 1 cup pineapple juice
- 1 tablespoon Dijon mustard
- 1 cup brown sugar, packed
- 2 teaspoons cornstarch
- 2 teaspoons water
Instructions
- Place the fully cooked ham in a large crockpot, cut side down. If the ham is a little too big, position it as best you can while making sure the lid closes completely.
- In a bowl, whisk together the honey, pineapple juice, and Dijon mustard until well combined.
- Pour the honey mixture all over the ham. Rub the brown sugar over the ham, coating it as evenly as possible.
- Cover and cook on LOW for about 3 hours, or until the ham is heated through. Check the internal temperature; fully cooked ham packaged in a USDA-inspected facility should generally be reheated to 140°F. Other cooked hams may require 165°F.
- Carefully transfer the ham to an oven-safe baking dish. Pour the cooking liquid from the crockpot into a large skillet.
- In a small bowl, mix the cornstarch and water until smooth. Add the slurry to the skillet and cook over medium-high heat, stirring frequently, for about 10 minutes or until the sauce thickens slightly. Taste and adjust the seasoning if needed.
- Pour the thickened glaze over the ham. Place the ham under the broiler for about 2–3 minutes, watching it closely, until the glaze is beautifully caramelized.
- Transfer the ham back to the crockpot along with the remaining juices and glaze. Serve immediately or use the keep warm setting, making sure the ham stays at 140°F or above.
Notes
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Make sure you’re using a fully cooked ham, not a fresh or uncooked ham.
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Cooking time will vary depending on the size of your ham and your slow cooker. Three hours worked for my 10.25 pound ham, but always verify the internal temperature.
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The glaze should be slightly thickened but still pourable.
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Keep a close eye on the ham while broiling because the honey and brown sugar can burn quickly.
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If making the ham ahead, keep it at 140°F or above on the warm setting.
Nutrition information is automatically calculated, so should only be used as an approximation.
