Slow Cooker Ham Recipes: Lazy-Night Brown Sugar Ham

• A boneless, fully cooked ham removes trimming and browning from the schedule. Its compact shape fits common oval cookers, and sliced pieces lift out easily with a broad spatula. The slow heat lets dinner wait without an oven timer demanding attention.
• Brown sugar, maple syrup, Dijon, and vinegar build a glossy glaze from four measured ingredients. Stirring them separately prevents dry sugar patches and puts the mustard evenly across the ham.
• Cut-side down placement keeps the exposed slices near the cooking liquid, while the rounded side supports the ham.

• 1 fully cooked boneless spiral ham, about 3 pounds (1360 g)
• 1 cup packed light brown sugar (220 g)
• 1/2 cup pure maple syrup (160 g)
• 1/4 cup Dijon mustard (60 g)
• 2 tablespoons apple cider vinegar (30 g)
• 2 tablespoons unsalted butter, melted (28 g)
• 1 medium orange, zested and juiced (140 g)
• 1/2 teaspoon ground cloves (1 g)
• 1/4 teaspoon freshly ground black pepper (1 g)
• 1/2 teaspoon fine kosher salt (3 g)

Ingredient notes

• Choose a fully cooked, boneless spiral ham weighing about three pounds. A half ham should fit flat inside a six-quart oval cooker without forcing the lid upward. Save the packet glaze for another use later.
• Light brown sugar brings molasses flavor and dissolves into the ham juices. Dark brown sugar works too, though it creates a deeper color and slightly more pronounced caramel note around each slice during cooking.
• Use pure maple syrup for a thinner glaze with clear maple flavor. Pancake-style syrup can make the mixture sweeter and thicker, so add it slowly and stop once the glaze remains spoonable before cooking begins.
• Dijon mustard cuts through the sugar and adds a sharp, savory edge. Whole-grain mustard is acceptable, but its seeds leave a visibly speckled glaze and a less smooth finish on the slices after cooking too.
• Apple cider vinegar gives the sweet glaze a needed acidic edge. Use white wine vinegar if necessary, but avoid balsamic here because its dark color and heavier sweetness change the finished sauce noticeably in texture.

1. 1Clear the cooker

   Use a six-quart oval slow cooker for a three-pound boneless ham. You'll dirty 2 dishes total: the cooker insert and a small mixing bowl. There is no pan rack position here; leave at least one inch around the ham’s sides when possible, never packing it tightly.

2. 2Mix the glaze

   Whisk brown sugar, maple syrup, Dijon, apple cider vinegar, melted butter, and cloves in the bowl. Stir until no dry sugar remains. The mixture will look thick, which is useful; ham juices loosen it as the cooker warms. Do not add water. Keep it ready beside the cooker.

   

3. 3Coat the ham

   Remove any plastic disk and packaging. Put ham cut-side down in the insert. Spoon half the glaze across the top and into some slice gaps. Reserve the rest for later, keeping it covered in the refrigerator until the final hour. Do not separate the slices.

   

4. 4Cook gently

   Cover and cook on low for three to four hours, until hot throughout and easy to separate. Avoid lifting the lid during the first three hours. The cooker retains heat, and repeated peeking extends the schedule without helping the glaze. Check at three hours.

5. 5Finish the glaze

   During the final hour, spoon reserved glaze over the ham. Cover again and let the sauce thicken against the warm meat. If the ham seems dry, spoon cooking liquid over exposed slices instead of adding more syrup. This keeps the flavor balanced.

6. 6Slice and serve

   Transfer the ham carefully to a cutting board, using two large spatulas if needed. Rest it for ten minutes, then slice along the existing cuts. Spoon the cooker juices over each portion. Serve remaining juice separately for people who want extra glaze.

• Measure your cooker before buying the ham. A ham touching the lid cooks awkwardly and makes lifting difficult. Choose boneless meat that sits below the rim with room for the lid to close flat.
• Keep the ham cut-side down from start to finish. The exposed face absorbs juices, while the rounded top holds glaze instead of allowing it to slide into the insert too early.
• Do not pour in water, soda, or broth. The ham releases liquid, and extra liquid dilutes the sugar and mustard. Spoon liquid over slices near the end only if the surface appears dry.
• For cleaner slices, rest the ham briefly after cooking. Follow spiral cuts with a thin knife, then lift portions using tongs.

Serve thick ham slices with mashed potatoes, green beans, and warm rolls. Spoon the sweet cooking juices over potatoes, then add a sharp side such as vinegar-dressed cabbage or mustardy greens. For a simpler plate, use bagged salad and roasted frozen vegetables. Leftover slices also work in sandwiches with Swiss cheese, grainy mustard, and pickles. Put extra glaze in a small pitcher, since some portions will need more than others.