Slow-Cooked Honey Glazed Ham (Printable)

Tender ham slow-cooked and finished with a sweet, spiced honey glaze for flavorful meals.

# Ingredient List:

→ Ham

01 - 1 fully cooked bone-in ham, trimmed (5–6 lbs)

→ 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

# Directions:

01 - Place the ham flat side down in a large slow cooker. Score the surface in a diamond pattern and insert whole cloves into the cuts.
02 - In a medium bowl, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, whole-grain mustard, cinnamon, and ground cloves until smooth.
03 - Pour the glaze evenly over the ham. Arrange the orange slices around the ham inside the slow cooker.
04 - Cover and cook on low heat for 6 hours, basting occasionally with the glaze to keep the ham moist and flavorful.
05 - Transfer the cooked ham to a cutting board once tender and heated through.
06 - Pour the reserved glaze into a saucepan and simmer over medium heat until it thickens, approximately 5 to 7 minutes.
07 - Slice the ham and brush each slice with the thickened glaze before serving.

# Expert Tips:

01 -
  • The slow cooker does all the work while you handle everything else, and the ham stays impossibly moist without any fuss.
  • That honey glaze caramelizes into something almost candy-like on the edges, sweet with just enough tang to keep you reaching for another slice.
  • Leftovers transform into completely different meals for days, from morning scrambles to midnight sandwiches that taste even better cold.
02 -
  • Don't skip scoring the ham because those cuts let the glaze seep into the meat instead of just sitting on top.
  • If your slow cooker runs hot, check at five hours because overcooked ham gets stringy and dry instead of tender.
  • Always reduce the glaze at the end or it will be too thin and run right off the slices onto the plate.
03 -
  • Let the ham sit at room temperature for thirty minutes before cooking so it heats evenly all the way through.
  • Line your slow cooker with parchment paper for easier cleanup, because that glaze hardens like cement if you let it sit.
  • Save the ham bone in the freezer for split pea soup later, it's the secret ingredient that makes it taste like your grandmother made it.
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