This Crockpot Honey Mustard Glazed Ham recipe is oozing with delicious flavors and a must for the holidays! A handful of ingredients and made in a crockpot, this glazed ham couldn’t get any easier to prepare!
Hams are probably easier to make for Thanksgiving than turkeys are. These spiral cut hams are beautiful and require very little effort to prepare. Plus you can prepare them in the crockpot which frees up your oven, and we all know that oven is precious on Thanksgiving day or any holiday.
Hams are really easy because they’re already cooked and basically all we need to do is add a yummy glaze over them, put them in a slow cooker and forget about them until ready to serve.
Ingredients You’ll Need
When you have your hands full with a big family dinner, keeping the main event nice and simple is key. This recipe only uses a few ingredients, minimal prep, and you’re rewarded with some of the best ham you’ll ever have.
- Brown sugar – You can use granulated sugar, but I find the flavor you get from brown sugar with that hint of molasses is unmatched.
- Honey – Check out the organic aisle at your local grocery store! I’ve found so many hidden honey gems there. You can really amp up the flavor of this ham if you find a good quality honey.
- Dijon mustard – I used dijon that had tarragon in it which was so amazing. You can add a bit of fresh tarragon if you can’t find that flavor, I highly recommend it. I know some people really don’t like dijon so you can use regular yellow mustard if you like!
- Water – This is what will turn out sauce from a syrup to a glaze. By thinning it out we’ll be able to get into all the little crevices of the ham.
- Cloves – The cloves add a really nice festive flavor to your ham and the glaze. If you aren’t a clove fan, you can leave them out. You can add a cinnamon stick as well.
- Spiral cut ham – If you can’t find a spiral cut ham, see if the butcher at your grocery store will slice it for you. The glaze will have an opportunity to flavor the ham so much more. You’ll never want to go back to regular ham!
I will say, as amazing as a spiral cut ham is, it’s not cheap. I have used an uncut ham before and that works just as well, it’s just that it’s a bit more work required because you have to slice it up yourself. Hams that don’t come pre-sliced are a bit cheaper and you can find them pretty much year round, so sometimes that might be the best option.
What Type of Ham Should I Buy?
Whole spiral cut hams with bone in are probably the best hams to use. These are pre-cooked and can be found in almost every major grocery store or at your local butcher.
Butt-end hams tend to fit into your slow cooker more. I once bought a spiral-cut leg of pork that did not fit in my crockpot and my husband had to cut most of the bone out so we can fit it. So consider your slow cooker size when purchasing a ham.
There are 3 main types of ham that you’ll find:
Fresh Ham – This is uncured leg of pork and it is uncooked pork roast which must be cooked before serving. Note that it must have “fresh” as part of its name.
Cured Ham – This is a leg of pork which can be cured in one of two ways; brined or cured with a dry rub and hung to dry. These hams can be ready to eat or may require cooking. If they require cooking, they must be labeled with cooking instructions.
Cured and Smoked Ham – These hams are the same as cured hams except they have an extra step where they’re smoked.
How To Make Crockpot Honey Mustard Glazed Ham
- Make the glaze: Add the brown sugar, honey, mustard, water, and cloves to a saucepan and bring it to a boil. Turn the heat down to medium and let it cook for about 5 minutes, stirring occasionally.
- Cook the ham: Make sure your crockpot is big enough for the ham you are cooking. Place the ham in the crockpot and pour all the glaze over the ham. Cook on low for 4-6 hours or on high for 2-3 hours. Baste the ham every hour or so. Reserve the glaze and serve it with the ham.
Boom! That’s it. Who says you need to slave away for hours to prepare a beautiful meal?
Can I Make This Without a Crockpot?
Yes you can! Add the ham and the glaze to a large roasting pan. If the lid doesn’t fit over the ham, you can cover it with foil. Bake at 325F for 15-20 minutes per pound. The internal temperature should read 140F when it’s all done. Baste the ham every hour or so, and you can leave the foil off for the last 15-10 minutes to let the exterior crisp up a bit if you’d like.
How To Serve Ham
Plan on at least 1/3 to 1/2 pound of ham per person and buy according to how many you’re serving. My recipe bases nutrition information for 3/4 pound per person. However, if you buy more than you need, that’s always great for leftovers.
Ham is great because it will go with any side you have. Try it with:
- Mashed Potatoes
- Loaded Scalloped Potatoes
- Old Fashioned Green Beans
- Scalloped Sweet Potatoes
- Garlic and Herb Roasted Carrots
- Sweet Potato Casserole
- Green Bean Casserole
- Italian Roasted Mushrooms and Veggies
How To Store Leftover Ham
Store the ham in an airtight container in the fridge and it will last for 3-5 days. You can also freeze it for 3-4 months. You can reheat it in the microwave, in your crockpot, or covered over medium heat on the stove. Save that glaze and reheat your ham with it!
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Crockpot Honey Mustard Glazed Ham
Ingredients
- ¾ cup brown sugar firmly packed
- ½ cup honey
- ¼ cup Dijon mustard I used Tarragon Dijon Mustard
- ½ cup water
- 10 cloves
- 10 pound spiral cut ham
Instructions
- In a small saucepan add the brown sugar, honey, mustard, water and cloves and bring to a boil stirring occasionally. Cook for about 5 minutes over medium heat. The glaze should be fragrant from the cloves and mustard.
- Place the ham in a large slow cooker, make sure it’s large enough so that you can put the lid on it. Pour the glaze over the entire ham. Close the lid and cook on low for 4 to 6 hours or high for 2 to 3 hours. Baste the ham every hour with the glaze. Don’t stress if you forget.
- The ham will be ready when it reaches an internal temperature of 140 F degrees. Serve with the remaining glaze.
Video
Recipe Notes
- My ham was a bit too tall for the slow cooker so I had to trim a couple inches from the top, so make sure the ham will fit your slow cooker. Sometimes placing it on its side will also work.
- Store leftover ham in its juices in an airtight container in the fridge for up to 5 days. I usually just store it in the crockpot with the lid on in the fridge. My crockpot has a locking lid.
- Baking instructions: Add the ham and the glaze to a large roasting pan. If the lid doesn’t fit over the ham, you can cover it with foil. Bake at 325F for 15-20 minutes per pound. The internal temperature should read 140F when it’s all done. Baste the ham every hour or so, and you can leave the foil off for the last 15-10 minutes to let the exterior crisp up a bit if you’d like.
- Instant Pot instructions: Place the ham in the instant pot and pour the glaze over the ham. Close the lid and cook on high pressure for 7 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Nutritional information assumes about 3/4 lb of ham per person. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Equipment needed:
Is there a per pound time for the crockpot? Our ham is 8 pounds and I fear drying it out but really like this idea. Especially in warmer weather where you don’t want the stove on for hours!
It really depends on the ham, but for this ham it’s about half hour per pound, but I would cook it to 145F degrees if it’s a cooked ham, that’s probably your best bet.
I’ve made this in the crockpot and the oven and LOVED it (despite usually not liking ham). Any idea if I could make it in an Instant Pot? I recently got one and would prefer the quicker cooking time if it’s possible.
Yes you can! You’ll want to add some water to the IP, and then use your trivet. Wrap some foil around the ham (make sure the ham fits in the IP first) then close the IP and you’ll want to cook about 2 min per pound plus a 10 min to account for the foil.