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A vertical, close-up shot of a spiral-sliced ham inside a black slow-cooker pot. The ham is glistening with a thick, dark mahogany brown sugar and mustard glaze. A large sheet of crinkled aluminum foil is draped over the top to trap steam. The bottom of the pot is filled with bubbling, syrupy golden juices and caramelized bits of glaze.

Slow Cooker Brown Sugar Mustard Glazed Ham

This Slow Cooker Brown Sugar Mustard Glazed Ham is the ultimate stress-free holiday main. A spiral-sliced ham is slow-cooked in a rich, bubbling pool of maple syrup, tangy Dijon mustard, and sweet brown sugar. The result is a glistening, caramelized masterpiece that stays incredibly juicy while freeing up your oven for all those important side dishes.
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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
Calories: 315
Ingredients Method

Ingredients
  

  • 8-10 lb spiral-sliced ham
  • 1.5 cups brown sugar packed
  • 1/2 cup maple syrup
  • 1/4 cup Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/4 tsp smoked paprika
  • Fresh parsley for garnish

Method
 

  1. Place the spiral-sliced ham into a 6-quart or larger slow cooker, ensuring the flat side is facing down.
  2. In a medium bowl, whisk together the brown sugar, maple syrup, Dijon mustard, apple cider vinegar, and spices until a thick, grainy paste forms.
  3. Spread the glaze generously all over the top and sides of the ham, using a spoon to nudge some of that sweet mixture between the slices.
  4. Tent the slow cooker with a double layer of aluminum foil to create a dome, then place the lid on top to seal in the moisture.
  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 large spoon to baste the ham with the syrupy juices collecting at the bottom of the pot.
  7. Once heated through, carefully transfer the ham to a serving platter.
  8. Optional: Pour the remaining juices into a saucepan and simmer over medium-high heat for 10 minutes to create a thick, pourable glaze.
  9. Garnish with fresh parsley and let it rest for 10 minutes before serving.