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A vertical, close-up shot of a spiral-sliced ham cooking in a black slow cooker. The ham has a deep mahogany, caramelized crust and is glistening with a thick brown sugar and maple glaze. The slices are slightly pulled apart, showing the juicy pink meat inside, while the bottom of the pot is filled with bubbling golden juices.

Slow Cooker Brown Sugar Ham

5 from 1 vote
This Slow Cooker Brown Sugar Ham is the ultimate "set it and forget it" holiday main. Glazed with a rich mixture of brown sugar, maple syrup, and warm spices, the ham slow-cooks until it is incredibly juicy and caramelized. It frees up your oven for sides while delivering a centerpiece that looks and tastes like a professional feast.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 12
Course: Main Course
Cuisine: American, brown sugar ham, easy spiral ham
Calories: 310
Ingredients Method

Ingredients
  

  • 8-10 lb spiral-sliced ham
  • 1.5 cups brown sugar packed
  • 1/2 cup maple syrup
  • 1/4 cup pineapple juice or apple cider
  • 2 tbsp Dijon mustard
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp garlic powder

Method
 

  1. Place the spiral-sliced ham in a 6-quart or larger slow cooker, flat-side down.
  2. In a small bowl, whisk together the brown sugar, maple syrup, pineapple juice, mustard, cinnamon, cloves, and garlic powder until a thick paste forms.
  3. Rub the brown sugar mixture over the top and sides of the ham, pulling the slices apart slightly to get the glaze in between.
  4. Cover the slow cooker tightly. If the ham is too tall, use a double layer of foil to create a dome before placing the lid on top.
  5. Cook on the LOW setting for 3 to 4 hours, or until the ham reaches an internal temperature of 140°F.
  6. Every hour, use a spoon to baste the ham with the sugary juices collecting at the bottom.
  7. Once finished, carefully remove the ham and place it on a serving platter.
  8. Optional: Transfer the remaining liquid to a saucepan and simmer over medium-high heat for 8-10 minutes until it thickens into a heavy syrup to pour over the meat.
  9. Let the ham rest for 10 minutes before serving.