Mom's Best Recipes
Recipe

Crockpot Ham with Brown Sugar Glaze

A juicy slow cooker ham finished with a sticky brown sugar pineapple glaze and crisp-edged slices if you broil it for 2 to 4 minutes.

Author By Matt Campbell
4.8
A sliced spiral ham in a slow cooker, glossy with brown sugar glaze, with pineapple rings and cherries on top on a warm kitchen counter
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Crockpot ham is one of those magic tricks that makes you look like you planned the whole day. You put a ham in the slow cooker, walk away, and come back to something juicy, warm, and basically impossible to mess up. No oven babysitting. No timing gymnastics. Just a house that smells like sweet-savory victory.

One tiny guardrail: you can still overdo it if you let it go too long, so treat the thermometer like the boss. This version leans into a classic vibe: brown sugar, pineapple, a little Dijon, and a tiny hit of clove to make it taste like the holidays even if it is a random Tuesday. If your ham is already cooked (most are), we are really warming it gently and basting it in glaze so it stays moist and slices like a dream.

Ingredients for crockpot ham on a kitchen counter, including a spiral ham, brown sugar, pineapple juice, Dijon mustard, butter, and spices

Why It Works

  • Moist every time: Slow, gentle heat helps keep the ham from drying out, especially around the edges. Using a thermometer keeps it in the sweet spot.
  • Glaze-friendly: The juices in the bottom of the slow cooker turn into a flavorful sauce. For a thicker, spoon-coating glaze, do the quick stovetop reduction.
  • Low drama for busy days: You can make this for a holiday table or meal prep for the week with the same level of effort.
  • Flexible sizing: Works with a spiral ham or a smaller boneless ham, as long as it fits and the lid closes (8-quart is best for larger spirals).

Pairs Well With

Recommended

Brown Sugar Spiral Ham

Brown Sugar Spiral Ham

Bake a spiral ham that stays juicy, then brush on a sticky honey mustard brown sugar glaze for crisp edges and a shiny, sliceable finish.

Honey Baked Ham

Honey Baked Ham

A relaxed, reliable honey baked ham with a sticky honey butter glaze, crisp edges, and simple steps for juicy slices. Plus storage and leftover tips.

Honey Glazed Ham

Honey Glazed Ham

A foolproof honey glaze that bakes into a shiny, caramelized ham with crisp edges and juicy slices. Simple ingredients, clear steps, and make-ahead tips.

Honey Baked Ham Glaze Copycat

Honey Baked Ham Glaze Copycat

That glossy, sweet, crackly ham coating you love, made at home. A simple honey sugar glaze with warm spices and an easy broil method.

Storage Tips

Cool it fast: Get leftover ham off the bone (or out of the juices) within 2 hours, then refrigerate.

  • Fridge: Store sliced ham in an airtight container for 3 to 4 days. Add a few spoonfuls of the slow cooker juices to keep it extra juicy.
  • Freezer: Freeze in meal-size portions for up to 2 months. Wrap tightly or use freezer bags with as much air pressed out as possible.
  • Reheat: Warm slices in a covered skillet with a splash of water or reserved juices over low heat. Microwave works too, just cover it and use 50 to 70% power so it stays tender.
Sliced leftover ham stored in a glass airtight container with a little glaze pooled at the bottom on a kitchen counter

Common Questions

Do I need to add water to the crockpot?

Usually no. Between the pineapple juice and the ham releasing a little liquid as it warms, you will have plenty of moisture. If your slow cooker runs hot or your ham is very lean, you can add 1/4 cup water around the edges.

Is crockpot ham safe if the ham is already cooked?

Yes. You are reheating it. Many “ready-to-eat” hams are safe to eat cold, but for best serving texture and warmth, heat it until the thickest part hits 140°F (USDA guidance for reheating fully cooked ham). Use a thermometer and aim for tender, not overcooked.

How long do I cook a ham in the crockpot?

It depends on size, starting temperature, and how snugly it fits. A good guideline is about 3 to 5 hours on LOW for a 7 to 9 pound spiral ham, or about 2 to 3 hours on LOW for a smaller 3 to 5 pound boneless ham. You are heating through, not “cooking from raw,” so the thermometer matters more than the clock.

Can I cook it on HIGH?

You can, but LOW is safer for texture. If you must use HIGH, check early, around 1 1/2 to 2 hours, and switch to WARM once it hits 140°F.

What if my ham does not fit?

First, check slow cooker size: a 7 to 9 pound spiral ham usually needs an 8-quart, and a 6-quart can be tight. If needed, trim a small piece off the bottom to create a flat base, or gently wedge it in. If it still will not fit, use a smaller ham or cut it into large sections. Lid closed matters more than perfection.

Do I put the ham cut-side down or up?

Cut-side down is my go-to because it helps protect the sliced surface from drying out. If your ham is very tight to the bottom, you can set it on a couple foil balls (or a thick onion slice) like a tiny rack so heat and juices circulate.

What about the glaze packet that comes with my spiral ham?

You can use it, but this recipe is meant to replace it. Using both can make the ham very sweet and a bit salty. If you really want to use the packet, consider sprinkling on only part of it and skip some of the brown sugar here.

How do I make the outside caramelized if I used a slow cooker?

Optional but very worth it: place slices or chunks on a sheet pan, brush with glaze, then broil for 2 to 4 minutes until you get those crisp, sticky edges. Watch it like a hawk.

I used to think ham was strictly an oven situation. Then I did it in a slow cooker for a family-style dinner, mostly because the oven was already booked for everything else. It came out shockingly juicy, and the glaze pooled in the bottom like a ready-made sauce. Now I treat crockpot ham like my secret weapon for days when I want the table to feel special but I also want to keep my sanity intact.