Slow Cooker Honey Dijon Ham
This Slow Cooker Honey Dijon Ham is made easy in the crockpot with a bold and fragrant honey dijon and rosemary glaze. A ham recipe perfect for a special occasion or a busy weekday!
I love making a holiday ham. It is the perfect dinner for any family gathering and goes perfectly with pretty much all sides! This year I have been testing out my ham recipe in the slow cooker to make it even easier and save oven space.
This ham is made with an aromatic honey dijon glaze and slowly roasted for the perfect burst of flavor in every bite! You will want to make it for every holiday and on busy weekdays where the crockpot is your best friend.
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What do I need to get started?
- 8-10lb spiral cut ham.
- Dark brown sugar.
- Dijon Mustard.
- Sprigs of fresh rosemary. Dried rosemary can be used in its place, but only about ½ tsp. We don’t want an overpowering taste of rosemary, only a slight scent within the honey dijon glaze.
How to make a Honey Ham in the Slow Cooker
This recipe starts with making a delicious herbal honey mustard ham glaze. Place the brown sugar, honey, mustard, and water into a saucepan or skillet and whisk until it forms a smooth sauce. Put on the stove over medium-high heat, then add the fresh sprigs of rosemary.
Bring the sauce to a simmer and cook until all the sugar has dissolved and the glaze has thickened slightly.
Remove from the heat, and take out the fresh rosemary using tongs.
Place ham in the slow cooker (at least 8 quarts) and pour three-quarters of the glaze over the ham. Reserve the other quarter.
Cover and cook on low for 5-6 hours, basting the ham every hour with the reserved glaze. When the ham is fully cooked and has reached an internal temperature of 145F, carefully remove it from the slow cooker with tongs.
Reserve the leftover juices from the slow cooker for serving. To thicken, cook over medium heat with cornstarch and water.
How to cut a spiral ham
With a spiral-cut bone-in ham, most of it will already be cut for you. With a carving knife and fork, cut around the sides of the ham, following the cuts already made around the bone. The ham slices will start to fall off. So easy to cut and serve!
Storage and Freezing
The leftover ham can be stored at room temperature in an airtight container for 1 day. It can be stored in the fridge for up to 5 days. To save time on the day of cooking, the glaze can be made up to five days in advance and stored in the fridge in an airtight container.
To freeze a cooked ham, carve the entire ham into slices and store it in a freezer-safe container or bag. Freeze for up to 2 months. To cook after frozen, bring to room temperature and cook in the oven until completely warmed through.
Side Dishes to Serve with Honey Ham
- This ham pairs perfectly with my Instant Pot Mashed Potatoes!
- Asparagus (which can be made easy in the air fryer!)
- Green beans, also made in the air fryer.
Tips and Tricks
- If your ham is a bit too big for the slow cooker, it can easily be trimmed to fit.
- For some extra flavor, you can brush some melted butter in between slices.
- Hams straight out the bag from grocery stores are usually a bit wet. Pat dry with a paper towel.
- To make in the oven, cover the glaze ham with foil and bake for 20 minutes per pound at 325.
Slow Cooker Honey Dijon Ham
This Slow Cooker Honey Dijon Ham is made easy in the crock pot with a bold and fragrant honey dijon and rosemary glaze. A ham recipe perfect for a special occasion or a busy week day!
- 1 Cup Packed Dark Brown Sugar
- ½ Cup Honey
- ½ Cup Water
- ¼ Cup Dijon Mustard
- 2-3 Sprigs Fresh Rosemary
- 8-10lb Spiral Cut Ham
- To make the glaze, add the brown sugar, honey, water, and dijon mustard to a saucepan. Whisk until fully incorporated. Place your saucepan on the stove over medium-high heat and add the sprigs of fresh rosemary.
- Simmer and stir your glaze until all sugar has dissolved and the glaze has slightly thickened.
- Remove from heat. Using tongs remove the rosemary from the glaze and discard.
- Place the spiral cut ham into an 8-quart slow cooker.
- Pour ¾ of the glaze all over the ham. Reserving the other ¼ for basting.
- Cover and cook on LOW heat, basting the ham every hour with the reserved glaze. Cook ham for 5-6 hours or until an internal temperature of 145℉
- When done, remove ham from the slow cooker with tongs. Save juices for serving.
The Glaze can be made ahead of time and stored in the refrigerator for up to 5 days in an airtight container.
Dried Rosemary can be used in place of fresh. When adding to the glaze do not remove it later.
The cooked ham can be stored in an airtight container for up to 5 days in the refrigerator.