Save Last Easter, my oven broke three hours before dinner, and I had twelve people arriving with empty stomachs and high expectations. I stared at that massive ham sitting on the counter and felt panic rising until my neighbor suggested her slow cooker. I'd never thought of cooking ham that way, but desperation makes you creative. Six hours later, that ham emerged so tender it practically fell off the bone, glazed in a mahogany coating that had everyone asking for the recipe. I've never gone back to the oven since.
I remember watching my aunt baste a ham every twenty minutes one Thanksgiving, her face flushed from opening the oven door repeatedly. When I served this version at my first holiday as a host, I spent those same hours on the couch with my family instead of chained to the stove. The slow cooker kept that ham warm and ready while we laughed and told stories, and nobody missed the production. Sometimes the best cooking happens when you're not hovering over it.
Ingredients
- Fully cooked bone-in ham (2.5 to 3 kg): The bone adds flavor as it cooks and makes carving easier later, plus you get that gorgeous bone for soup afterward.
- Honey (1 cup): This is the backbone of the glaze, providing sweetness that balances the saltiness of the ham without overwhelming it.
- Brown sugar (1/2 cup, packed): Adds deeper molasses notes and helps create that shiny, sticky coating everyone fights over.
- Dijon mustard (1/4 cup): Cuts through the sweetness with sharp tang and helps the glaze cling to the meat instead of sliding off.
- Apple cider vinegar (1/4 cup): Brightens everything and keeps the glaze from becoming cloying, adding a subtle fruity note.
- Whole-grain mustard (2 tablespoons): Those little seeds add texture and pops of flavor that make each bite a tiny surprise.
- Ground cinnamon (1/2 teaspoon): Warm spice that makes the whole house smell like a holiday without tasting like dessert.
- Ground cloves (1/4 teaspoon): Use a light hand here, it's powerful but magical when balanced properly.
- Orange slices (1 orange): They infuse the glaze with citrus perfume and look beautiful nestled around the ham.
- Whole cloves (6): Studded into the scored surface, they release oils that scent the meat from the inside out.
Instructions
- Prepare the ham:
- Nestle your ham flat side down in the slow cooker and use a sharp knife to score the surface in a diamond pattern about half an inch deep. Press a whole clove into the center of each diamond, spacing them evenly so every slice gets a hint of that warm spice.
- Make the glaze:
- Whisk together the honey, brown sugar, both mustards, vinegar, cinnamon, and ground cloves until completely smooth and the sugar dissolves. The mixture should look glossy and smell like Christmas morning.
- Glaze and arrange:
- Pour that beautiful glaze all over the ham, making sure it runs into the scored lines. Tuck the orange slices around the base wherever they fit.
- Slow cook:
- Cover with the lid and set it to low for six hours, lifting the lid every couple hours to spoon some of that pooled glaze back over the top. The kitchen will smell incredible by hour three.
- Rest the ham:
- When the ham is heated through and the glaze has darkened to deep amber, carefully transfer it to a cutting board. Let it rest for ten minutes while you deal with the glaze.
- Thicken the glaze:
- Pour all that liquid from the slow cooker into a saucepan and bring it to a simmer over medium heat. Let it bubble and reduce for five to seven minutes until it coats the back of a spoon and looks syrupy.
- Slice and serve:
- Carve the ham into thick slices, arrange them on a platter, and brush each piece with the reduced glaze using a pastry brush. Serve it warm with extra glaze on the side for people who want more.
Save The first time I made this, my brother-in-law who claims to hate ham asked for seconds, then thirds, then showed up the next day hoping for leftovers. He still texts me every December asking if I'm making the sticky ham again. Food that converts the skeptics is the kind worth keeping in your rotation.
What to Do with Leftovers
Cold ham sliced thin on a buttered roll with sharp cheddar is my favorite next-day lunch, but it also dices beautifully into scrambled eggs with peppers. I've stirred it into white bean soup, tucked it into quesadillas, and even tossed it with pasta and peas in a cream sauce. The bone simmered with water, carrots, and celery makes a stock so flavorful you'll wonder why you ever bought it in a box.
Serving Suggestions
This ham shines alongside roasted Brussels sprouts with bacon, creamy scalloped potatoes, or a simple arugula salad with lemon vinaigrette to cut the richness. I like setting out a basket of soft dinner rolls and good butter so people can make little sandwiches at the table. A slightly sweet Riesling or a dry sparkling wine balances the glaze perfectly without competing with it.
Make It Your Own
A splash of bourbon in the glaze adds smoky depth if you're feeling fancy, or swap the orange for pineapple slices for a more tropical vibe. I've used maple syrup instead of honey when that's what I had, and it worked beautifully with a little extra mustard to balance the sweetness. Some people like adding a pinch of cayenne for heat, which I love when serving a crowd that likes a little kick.
- Try studding the ham with pineapple rings and maraschino cherries for a retro twist that tastes better than it sounds.
- Use the leftover glaze as a dipping sauce for roasted vegetables or brushed on grilled chicken later in the week.
- If you don't have whole cloves, a little extra ground cloves in the glaze works in a pinch.
Save This ham has saved me more than once when I needed to feed a crowd without losing my mind, and it always gets compliments that make me feel like a much better cook than I actually am. I hope it becomes your secret weapon too.