Cooking a delicious, tender and moist ham doesn’t need to happen in your oven. You can get great results by “cooking” the ham in the slow cooker. In addition to being large enough to serve a crowd, hams require little prep work, since they are sold fully cooked and, in this case, sliced. On Thanksgiving, I cook this while the turkey is in the oven, which gives another option to those that aren’t a fan of turkey. Besides, I like having leftover ham for sandwiches.
When choosing a ham, make sure it is one that can fit in your slow cooker (about 6 -8 lbs. for a 6 quart slow cooker). The ham is pre-cooked, so you are slowly reheating the ham and then glazing it (which is the best part).
- 6 to 8 pound bone-in spiral cut ham
- 1/4 cup water
- 1/2 cup honey
- 1/3 cup packed dark brown sugar
- 1/3 cup Dijon mustard
- 1/2 teaspoon ground cloves
- Place ham cut-side down in slow cooker crock. Pour water around ham.
- Cover and cook on HIGH for 3 1/2 to 4 hours or LOW for 5 1/2 to 6 hours.
- In the last ten minutes of cooking, preheat oven to 425°F. In small bowl, combine honey, brown sugar, mustard and cloves.
- Transfer ham to a foil-lined roasting pan. Spoon 1/2 of glaze mixture over cut slices.
- Bake for 8 minutes. Spoon remaining glaze over ham. Bake an additional 8 to 10 minutes.
- TEST KITCHEN TIP: Choose a ham that has a short bone in order to fit in the slow cooker crock. The USDA recommends a precooked reheated ham should be 140°F. We suggest cooking the ham to 120°F in the slow cooker before glazing in the oven. Let stand 10 to 15 minutes before serving.