You’ve got presents to wrap, relatives arriving soon, and kids bouncing off the walls with holiday excitement. Yet somehow dinner still needs to happen without adding to your already overflowing to-do list. Your slow cooker and a precooked ham are about to become your new best friends for stress-free holiday meals that taste like you spent hours in the kitchen.
Why This Recipe Works
- The slow cooker does all the heavy lifting while you handle everything else on your holiday checklist – no constant monitoring or timing required
- Using a precooked ham means you’re essentially just reheating and flavor-enhancing, eliminating any worry about food safety or undercooking
- Minimal cleanup with just one cooking vessel and easy cleanup of the slow cooker insert means more time enjoying family moments
- The gentle, moist heat keeps the ham incredibly juicy and tender, preventing the dryness that can happen with oven reheating
- You can prep everything in under 10 minutes in the morning and have a spectacular main course ready by dinner time
Ingredients
- 1 (7-8 pound) fully cooked spiral-cut ham
- 1 cup brown sugar, packed
- 1/2 cup pineapple juice
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1 (20 ounce) can pineapple slices in juice, drained
- Whole cloves for studding (optional)
Equipment Needed
- 6-quart or larger slow cooker
- Measuring cups and spoons
- Small mixing bowl
- Whisk or fork for mixing glaze
- Basting brush
- Meat thermometer
- Serving platter
Instructions
Prepare Your Slow Cooker and Ham Base
Start by pouring 1/2 cup of water into the bottom of your slow cooker – this creates steam that will keep your ham moist throughout the cooking process. If your ham came with a plastic disc or bone guard, remove it completely. Place the ham flat-side down in the slow cooker, arranging it so it fits as snugly as possible. If you’re using whole cloves, now is the time to gently press them into the diamond patterns of your spiral-cut ham, spacing them about 2 inches apart. This traditional touch adds visual appeal and subtle flavor without much extra work. The water at the bottom serves double duty – it prevents any scorching on the bottom of your slow cooker while creating a steamy environment that ensures every slice stays juicy.
Create and Apply the Flavorful Glaze
In a small mixing bowl, combine 1 cup packed brown sugar, 1/2 cup pineapple juice, 1/4 cup maple syrup, 2 tablespoons Dijon mustard, 1 teaspoon ground cloves, 1/2 teaspoon cinnamon, and 1/4 teaspoon black pepper. Whisk these ingredients together until you have a smooth, thick glaze with no sugar lumps remaining. Using a basting brush, generously coat the entire surface of the ham with about two-thirds of your glaze mixture, making sure to get the glaze down into the spiral cuts where it can penetrate and flavor the meat. Reserve the remaining glaze for later use. The combination of sweet and savory elements in this glaze will create a beautiful caramelized crust while keeping the interior moist and flavorful.
Arrange Pineapple and Begin Cooking
Take your drained pineapple slices and arrange them around and on top of the ham, tucking some between the spiral cuts where possible. The pineapple not only adds tropical flavor but also helps keep the ham moist during the long cooking process. Place the lid securely on your slow cooker and set it to cook on LOW heat for 5-6 hours. Resist the temptation to cook on high – the low temperature allows the ham to heat through gently without drying out. Tip: If you need to shorten the cooking time slightly, you can cook on high for 3-4 hours, but the texture won’t be quite as tender. The slow, gentle heat is what transforms an ordinary ham into something extraordinary.
Apply Final Glaze and Check Temperature
After 5 hours of cooking, carefully remove the lid – watch for steam! – and brush the remaining glaze over the ham and pineapple. Replace the lid and continue cooking for another 30-60 minutes. At the 5.5 hour mark, insert a meat thermometer into the thickest part of the ham without touching bone; it should read between 130-140°F. Remember, since we’re starting with a fully cooked ham, we’re just reheating it to serving temperature, not cooking it to a specific internal temperature for safety. The glaze should be sticky and caramelized, and your kitchen will smell absolutely incredible by this point.
Rest and Serve Your Masterpiece
Once your ham reaches temperature, turn off the slow cooker and carefully transfer the ham to a serving platter using two large forks or spatulas. Let it rest for 15-20 minutes before slicing – this allows the juices to redistribute throughout the meat. While it rests, you can pour the delicious juices from the slow cooker into a gravy separator or fat separator, then serve them as au jus alongside the ham. Tip: The resting period is crucial for easy slicing and maximum juiciness, so use this time to put finishing touches on your side dishes. Your ham will slice beautifully between the spiral cuts, and each piece will be infused with the sweet and savory glaze flavors.
Tips and Tricks
If you’re really pressed for time in the morning, you can mix your glaze ingredients the night before and store them in an airtight container in the refrigerator. Just give it a good stir before using. When selecting your ham at the store, look for one labeled “fully cooked” or “ready to eat” – these are perfect for slow cooker preparation since they just need reheating. Spiral-cut hams work beautifully because the glaze penetrates between the slices, but if you can only find a traditional precooked ham, that works too – you’ll just need to slice it after cooking. For easier cleanup, consider using a slow cooker liner – these disposable bags prevent any sticky glaze from baking onto your slow cooker insert. If your ham seems to be browning too quickly on one side, you can rotate it halfway through cooking, though this usually isn’t necessary with most modern slow cookers that heat evenly. Don’t discard the delicious juices left in the slow cooker! After removing the ham, pour the liquid into a measuring cup and let the fat rise to the top. Skim off the fat, then heat the remaining juice to serve as a light sauce, or use it as a base for gravy by thickening it with a cornstarch slurry. If you have leftovers (and you probably will!), store sliced ham in an airtight container with a few tablespoons of the cooking juices poured over to keep it moist. The ham will keep for 3-4 days in the refrigerator and makes incredible sandwiches, breakfast scrambles, or can be diced for soups and casseroles.
Recipe Variations
- For a honey mustard twist, replace the maple syrup with 1/4 cup honey and increase the Dijon mustard to 3 tablespoons. Add 1 tablespoon of apple cider vinegar to balance the sweetness. This version pairs particularly well with roasted potatoes and green beans.
- Create a brown sugar bourbon glaze by substituting 1/4 cup bourbon for the pineapple juice and adding 1 tablespoon of soy sauce for depth. The alcohol cooks off during the long heating process, leaving behind rich, complex flavors that adults particularly appreciate.
- For a tropical vacation vibe, use orange juice instead of pineapple juice and add 1/4 cup shredded sweetened coconut to the glaze. Arrange both pineapple and orange slices around the ham, and sprinkle with toasted coconut before serving for extra texture.
- Make it savory with an herb crust by omitting the brown sugar and spices. Instead, mix 1/2 cup Dijon mustard with 1/4 cup olive oil, 2 tablespoons chopped fresh rosemary, 1 tablespoon thyme leaves, and 3 minced garlic cloves. This creates a more dinner-party appropriate main course.
- For a spicy kick that cuts through the sweetness, add 1-2 teaspoons of chipotle pepper powder to your glaze mixture and include 1/4 cup of cola for depth. The subtle heat and smoky flavor will have people asking for your secret ingredient.
Frequently Asked Questions
Can I use a frozen precooked ham in the slow cooker?
While it’s technically possible, I strongly recommend thawing your ham completely in the refrigerator for 24-48 hours before slow cooking. Starting with a frozen ham means the exterior will be cooking much longer than the interior, potentially leading to dry, overcooked outer slices while the center remains cold. If you’re in a true pinch, you can cook from frozen, but plan on extending your cooking time by 1-2 hours and be prepared for less consistent results. The safest approach is always proper thawing to ensure even heating throughout.
How do I prevent my ham from drying out in the slow cooker?
What size slow cooker do I need for a 7-8 pound ham?Can I make this recipe with a ham steak or smaller portion?
Absolutely! The method adapts beautifully to smaller portions. For a 2-3 pound ham steak or portion, reduce all glaze ingredients by half and cook for 3-4 hours on low. The same principles apply – liquid in the bottom, glaze application, and gentle heating. This is perfect for smaller families or when you want ham flavor without massive leftovers. Just adjust your expectations for cooking time based on the thickness rather than weight of your ham piece.
What’s the best way to store and reheat leftovers?
Store sliced ham in an airtight container with some of the cooking juices poured over to maintain moisture. It will keep for 3-4 days refrigerated. For reheating, avoid the microwave if possible as it can make the ham rubbery. Instead, place slices in a baking dish with a splash of water or additional glaze, cover with foil, and heat at 325°F for 15-20 minutes until warmed through. The gentle oven heat preserves the texture much better than microwave radiation.
Summary
This slow cooker precooked ham transforms holiday stress into effortless elegance. With minimal morning prep, your crockpot delivers a juicy, flavorful centerpiece while you handle everything else. The hands-off approach means more family time and less kitchen chaos, proving that impressive meals don’t require complicated techniques or constant attention.
