Crockpot Thanksgiving Ham

This easy Crockpot Thanksgiving Ham is one of the best quick and simple holiday ideas for a healthy family meal. The secret is the slow glaze that creates a glossy texture and sweet smoky flavor. This recipe works for a holiday dinner, weeknight dinner, meal prep, potluck, brunch, or party. The ham smells amazing as it cooks and the final slices stay tender because the trick is balancing brown sugar with pineapple juice. Search focus: thanksgiving ham recipes crockpot.

Print Pin

Course: Dinner

Cuisine: American

Keyword: Crockpot Thanksgiving Ham, thanksgiving ham recipes crockpot

Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings:

Calories: 265kcal

Ingredients

8 pounds bone-in spiral-cut ham Choose a fully cooked ham with spiral slices for easy serving and better glaze absorption.
1 cup brown sugar Creates the sweet caramelized coating that thickens during slow cooking.
1 cup pineapple juice Adds moisture and fruity acidity to balance the salty ham.
3 tablespoons Dijon mustard Adds sharp flavor and helps the glaze cling to the meat.
1/4 cup maple syrup Adds a smooth sweetness and deeper holiday flavor.
2 teaspoons garlic powder Adds savory flavor without overpowering the glaze.
1 teaspoon black pepper Provides gentle spice against the sweet glaze.

Instructions

Place the 8 pound bone-in spiral-cut ham into the slow cooker and rub the surface with brown sugar, Dijon mustard, maple syrup, garlic powder and black pepper. Work the glaze between the spiral cuts using your fingers for 5 minutes. Keep the cooker on low heat around 200°F for the full cooking process. You’ll see the sugar mixture cling to the ham and turn slightly wet and glossy after 10 minutes. The sweet mustard smell appears first. Miss this coating window and the glaze won't soak into the slices evenly. Apply the glaze before slow cooking, helps the flavors penetrate between the ham layers.
Pour pineapple juice around the ham and spoon extra glaze over the spiral cuts. Cover the surface and cook on low heat around 200°F for 4 to 5 hours until the internal temperature reaches 140°F. Rotate the ham slightly halfway through using gentle tongs. The glaze will become darker and syrupy after 3 hours. You’ll notice the edges look amber and the ham smells sweet and smoky. (I tried rushing this at high heat once, the outside dried before the center warmed.) Cook low and slow for tenderness, protects moisture while the glaze thickens.
Spoon the cooking juices over the ham surface and brush the thick glaze into the spiral cuts. Keep the slow cooker on low heat around 200°F and continue for another 30 to 45 minutes. Use a silicone brush with slow downward strokes to spread the glaze evenly. The surface becomes glossy mahogany and the glaze leaves a sticky coating on the slices. You’ll smell caramelized sugar notes as the juices reduce. Skip this final glaze step and the outside can taste flat. Reduce the glaze before serving, concentrates flavor without drying the meat.
Transfer the glazed ham to a white serving plate and separate one spiral slice for serving. Rest the ham for 15 minutes after removing it from the slow cooker. Use a carving knife to follow the spiral cuts and keep the slices slightly overlapping. The inside stays juicy pink while the outside shows a sticky mahogany glaze. You’ll see uneven homemade slices and a rich sweet aroma. Cutting too soon makes the juices run out quickly. Rest 15 minutes before slicing, keeps the juices distributed through each portion.

Notes

Store your leftover Crockpot Thanksgiving Ham slices in an airtight container and keep them in the refrigerator for up to 4 days. If you want to freeze them, wrap each portion tightly in freezer paper and place the slices in a freezer bag for up to 2 months. When you’re ready to enjoy them again, thaw the frozen slices overnight in the refrigerator. Reheat the ham covered at 325°F for about 15 to 20 minutes, and add 2 tablespoons of reserved glaze or cooking juices to help keep the slices moist. If you notice a sour smell, a slimy texture, or any unusual discoloration after storage, it’s best to discard the leftovers.

Nutrition