Slow-Cooked Honey Glazed Ham (Printable)

Tender ham with a sweet honey glaze, slow-cooked to juicy perfection and infused with warm spices.

# Ingredient List:

→ Ham

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

→ 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

# How-To Steps:

01 - Place the ham flat side down in a large slow cooker. Score the surface in a diamond pattern and stud with whole cloves.
02 - Whisk honey, brown sugar, Dijon mustard, apple cider vinegar, whole-grain mustard, ground cinnamon, and ground cloves in a medium bowl until combined.
03 - Pour the glaze evenly over the ham, then arrange orange slices around it inside the slow cooker.
04 - Cover and cook on low for 6 hours, occasionally basting the ham with the glaze.
05 - Remove the ham and transfer to a cutting board once heated through and tender.
06 - Simmer the remaining glaze in a saucepan over medium heat for 5–7 minutes until thickened.
07 - Slice the ham and brush with the thickened glaze before serving.

# Expert Advice:

01 -
  • The slow cooker does all the work while you handle everything else on your list.
  • Every slice comes out tender enough to pull apart with a fork, no sawing required.
  • The glaze tastes like it took hours of fussing, but it comes together in one bowl.
02 -
  • Dont skip the basting, even once or twice makes a difference in how the glaze penetrates the meat.
  • If your slow cooker runs hot, check the ham after 5 hours to avoid drying out the edges.
  • Let the finished glaze cool slightly before brushing, it clings better when its not boiling hot.
03 -
  • Score the ham just deep enough to cut through the fat but not into the meat itself, this helps the glaze seep in without drying anything out.
  • If the glaze starts to look too dark toward the end, tent the ham loosely with foil for the last hour.
  • Taste the finished glaze before serving and add a pinch of salt if it tastes flat, it sharpens everything.
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