How To Cook Ham In The Crockpot : Maple Dijon Glazed Boneless Ham

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Setting a ham in the slow cooker with pineapple juice creates a sweet and savory main dish. This guide covers exactly How To Cook Ham In The Crockpot for a tender, juicy result every time. You will learn the best ham types, liquid ratios, and cooking times for a foolproof meal.

Slow cooker ham is perfect for holidays, Sunday dinners, or any busy weeknight. The crockpot does all the work while you focus on sides. Let’s get started.

How To Cook Ham In The Crockpot

This method works with pre-cooked, spiral-cut, or bone-in ham. The slow cooker keeps the meat moist and infuses it with flavor. Follow these steps for a perfect ham.

Choosing The Right Ham

Not all hams are the same. For the crockpot, you want a fully cooked ham. This is also called a “city ham.” It is ready to eat but benefits from gentle reheating.

  • Bone-in ham: More flavor and stays moist. Takes longer to cook.
  • Boneless ham: Easier to slice. Cooks faster.
  • Spiral-cut ham: Pre-sliced and convenient. Watch cooking time to avoid drying out.
  • Ham size: Choose one that fits your slow cooker with at least 1 inch of space around it.

Ingredients You Will Need

Keep it simple. The ham provides most of the flavor. You just need a few additions.

  • 1 fully cooked ham (6-8 pounds, bone-in or boneless)
  • 1 cup pineapple juice (or apple juice, orange juice)
  • 1/2 cup brown sugar, packed
  • 2 tablespoons Dijon mustard (optional)
  • 1/4 teaspoon ground cloves (optional)
  • Pineapple rings and maraschino cherries for garnish (optional)

Step-By-Step Instructions

Follow these numbered steps for a flawless slow cooker ham.

  1. Prepare the ham: Remove the ham from its packaging. Pat it dry with paper towels. If your ham has a thick skin or rind, score it in a diamond pattern with a sharp knife. This helps the glaze penetrate.
  2. Place in the crockpot: Put the ham flat-side down in the slow cooker. If it doesn’t fit, you can cut a small piece off the end to make it fit better.
  3. Make the glaze: In a small bowl, mix the pineapple juice, brown sugar, Dijon mustard, and ground cloves. Stir until the sugar dissolves.
  4. Pour the glaze: Pour the mixture over the ham. Try to get some between the slices if it is spiral-cut. Add pineapple rings and cherries on top if using.
  5. Cook low and slow: Cover the slow cooker with the lid. Cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. For a 6-8 pound ham, 5 hours on LOW is usually perfect.
  6. Baste occasionally: If you are home, baste the ham with the juices every hour. This keeps the top moist and adds flavor.
  7. Check temperature: Use a meat thermometer. The internal temperature should reach 140°F (60°C) for a fully cooked ham. Do not overcook.
  8. Rest and serve: Carefully remove the ham from the slow cooker. Let it rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute.

Cooking Times For Different Ham Sizes

Times vary based on ham size and slow cooker model. Use this as a guide.

  • 4-6 pound ham: 4-5 hours on LOW, 2-3 hours on HIGH
  • 6-8 pound ham: 5-6 hours on LOW, 3-4 hours on HIGH
  • 8-10 pound ham: 6-7 hours on LOW, 4-5 hours on HIGH

Always check the internal temperature. The ham is done when it reaches 140°F. If you use a raw ham (rare), cook to 145°F and adjust time accordingly.

Tips For The Best Slow Cooker Ham

These small adjustments make a big difference.

  • Don’t add extra water: The ham releases moisture. Adding water makes the glaze watery.
  • Use a liner: Slow cooker liners make cleanup easy. The glaze can stick and burn.
  • Score the ham: This creates more surface area for the glaze. It also looks nice.
  • Watch the sugar: Brown sugar can burn if cooked too long on HIGH. Stick to LOW heat for best results.
  • Thicken the juices: After cooking, pour the juices into a saucepan. Simmer with a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) for a delicious gravy.

Flavor Variations And Glazes

Change the flavor profile with different liquids and spices.

Honey Mustard Glaze

Mix 1/2 cup honey, 1/4 cup Dijon mustard, and 2 tablespoons apple cider vinegar. Pour over the ham.

Maple Bourbon Glaze

Combine 1/2 cup maple syrup, 1/4 cup bourbon, and 2 tablespoons brown sugar. This adds a rich, smoky sweetness.

Brown Sugar And Cola Glaze

Use 1 cup cola (not diet) instead of pineapple juice. Add 1/2 cup brown sugar and 1 tablespoon Worcestershire sauce.

Spicy Pineapple Glaze

Add 1 teaspoon red pepper flakes and 1 tablespoon sriracha to the pineapple juice and brown sugar mixture. Gives a sweet-heat kick.

What To Serve With Slow Cooker Ham

Ham pairs well with many sides. Keep it simple or go all out.

  • Classic sides: Mashed potatoes, green beans, dinner rolls
  • Vegetable options: Roasted carrots, steamed broccoli, glazed Brussels sprouts
  • Starches: Scalloped potatoes, sweet potato casserole, macaroni and cheese
  • Salads: Coleslaw, spinach salad with vinaigrette, fruit salad

Storing And Reheating Leftovers

Leftover ham is versatile. Store it properly to enjoy later.

  • Refrigerate: Place sliced ham in an airtight container. It keeps for 4-5 days.
  • Freeze: Wrap ham tightly in plastic wrap and foil. Freeze for up to 3 months.
  • Reheat: Warm slices in a skillet with a little juice or broth. Or microwave covered with a damp paper towel.
  • Use leftovers: Make ham sandwiches, ham and cheese quiche, ham salad, or add to soups and casseroles.

Common Mistakes To Avoid

Even simple recipes have pitfalls. Avoid these for the best results.

  • Overcooking: Ham dries out if cooked too long. Stick to the time guidelines.
  • Using too much liquid: The ham releases its own juices. Extra liquid makes the glaze thin.
  • Skipping the scoring: Without scoring, the glaze stays on the surface. Scoring lets it soak in.
  • Not checking temperature: Relying only on time can lead to undercooked or overcooked ham. Use a thermometer.
  • Cutting too soon: Let the ham rest before slicing. Cutting immediately releases juices and makes the meat dry.

Can You Cook A Frozen Ham In The Crockpot?

It is not recommended. Cooking a frozen ham in a slow cooker can keep it in the “danger zone” (40°F-140°F) too long. This increases the risk of foodborne illness. Always thaw the ham completely in the refrigerator before cooking. Thawing takes 24 hours per 5 pounds.

How To Make Gravy From The Juices

The leftover liquid is liquid gold. Turn it into a simple gravy.

  1. Pour the juices from the slow cooker into a saucepan.
  2. Skim off any excess fat with a spoon.
  3. Bring the liquid to a simmer over medium heat.
  4. In a small bowl, whisk 2 tablespoons cornstarch with 1/4 cup cold water.
  5. Slowly pour the cornstarch mixture into the simmering juice, whisking constantly.
  6. Cook for 2-3 minutes until thickened. Season with salt and pepper to taste.

Frequently Asked Questions

1. Do I need to add water to the crockpot for ham?
No. The ham releases enough moisture during cooking. Adding water dilutes the glaze and flavor.

2. Can I use a spiral-cut ham in the crockpot?
Yes. Spiral-cut ham works great. Just be careful not to overcook it. Check temperature after 4 hours on LOW.

3. How long does it take to cook a 10 pound ham in a slow cooker?
A 10 pound ham takes 6-7 hours on LOW or 4-5 hours on HIGH. Always verify with a meat thermometer.

4. Can I put the ham in the crockpot without any liquid?
It is not recommended. A small amount of liquid (like pineapple juice) helps create steam and prevents the glaze from burning.

5. Why is my ham dry after cooking in the crockpot?
Dry ham usually means it was overcooked. Use a thermometer and remove it at 140°F. Also, basting helps keep it moist.

Now you know exactly How To Cook Ham In The Crockpot. This method is simple, hands-off, and delivers a tender, flavorful ham every time. Experiment with different glazes and enjoy the compliments. Your slow cooker just became your best holiday helper.