Let Me Tell You Why My Crockpot Spiral Ham Saves the Day
Alright, so last Easter I had all these plans to make a gorgeous, oven-roasted ham. Only, halfway through, my oven decided it wanted a day off (bad timing, mate). Enter: my slow cooker, which hadn’t seen this much action since chili season. Tossed the spiral ham in there, crossed my fingers, and honestly—the result? Massive hit. Meat so juicy it practically fell off the bone, glazes all caramelized but not burnt (looking at you, oven disasters). Plus, my kitchen stayed cool. Now, this is my go-to ham trick for any big family meal—especially when I’m too scatterbrained to fuss over basting every hour.
Why I Keep Making This Ham (And You Might Too)
I make this when I’m expecting a house full (or when I just want leftovers for days). My family goes absolutely nuts for it because it’s downright easy—set it and forget it. And I swear the thing gets more delicious the next day, though for real, it rarely survives past dinner. The best part? No wrestling with huge roasting pans or keeping an eye out for burning edges. (Actually, I tried moving the ham halfway through once to make it more even, but honestly, it just made a mess—don’t bother.)
Also, it’s kind of perfect when you need to feed a crowd but want to sneak away for a quick nap. Not that I’d ever admit to that out loud… Well, anyway.
Here’s What You Need (With Substitution Secrets)
- 1 fully cooked spiral-sliced ham (about 6-8 pounds). I’ve picked up the cheapy store brands and the fancy butcher ones, and honestly? It all tastes good in the crockpot.
- 1 cup brown sugar, packed. Sometimes I use a half white/half brown mix if I’m running low. My gran always swore by dark brown sugar for ‘extra oomph.’
- 1/2 cup pure maple syrup. If you only have pancake syrup, it’ll work—just, erm, maybe dial it back a smidge.
- 1 cup apple juice or pineapple juice. Odd fact: orange juice in a pinch is lovely too, but a bit sharper.
- 2 tablespoons Dijon or yellow mustard (I use Dijon when I want to feel a bit posh—most times it’s just regular yellow squirty mustard from the fridge.)
- Pinch or two of ground cloves (not strictly necessary, but I like the hint of spice)
- Optional: a handful of whole cloves to stud if you want to feel all retro-fancy
How to Make Crockpot Spiral Ham—My Way
- Unwrap your spiral ham and plop it in your slow cooker, cut side down. If it doesn’t fit, you can kind of squish it, or in dire cases, slice off a bit for a snack.
- In a measuring jug, stir together the brown sugar, maple syrup, juice, mustard, and ground cloves. Pour it all over the ham—don’t worry if it doesn’t seem like enough liquid; the ham will release loads as it cooks.
- If you want, poke a few whole cloves into the ham for classic holiday flair. I skip it when I’m short on time (or patience).
- Pop the lid on, set your crockpot to LOW, and let it go for about 4-5 hours. Check it around the 3-hour mark and baste some of those lovely juices over the top—this is where I usually sneak a bite just to ‘test.’
- If you’re a caramelization fan, you can crank it to HIGH for the last 30 minutes (but honestly, don’t walk away if you do—I’ve scorched it before. Not fun.)
- Once it’s heated through and the slices are pulling away, it’s done. You can serve it straight from the pot, but I like to let it rest on a board for 10 minutes so it slices nice and pretty—not that anyone in my family waits for that.
A Few Notes Because I’m Not Perfect
- The first time I made this, I forgot to peel off the little plastic bit the ham comes with (who does that??). So, double-check the packaging before it goes in.
- If the ham is too big for your cooker, just wrap some foil over the top and kind of mash the lid down. Works just fine.
- Sometimes the slices kind of unravel in the juice—that’s okay. Ugly ham still tastes amazing.
Variations I’ve Tried (And One I Regret)
- Pineapple rings on top—gorgeously sweet, but the texture gets weird if left too long. Good for a party!
- Adding a splash of bourbon to the glaze? Oh, yes. Deep flavor, but don’t use too much or it’s a little, um, boozy for grandma.
- I once tried a honey sriracha version. Let’s just say…not every experiment is a winner. (Too spicy for my crew.)
What If I Don’t Have a Huge Slow Cooker?
Honestly, you can use a large dutch oven and keep it on super low in your oven (if your oven works better than mine, ha!). As long as you can keep the ham covered and basted, it’ll be tasty. But yes, the crockpot does make it basically foolproof.
How I (Try to) Store the Leftovers
If, by some miracle, you have leftovers, just pop ’em in an airtight container in the fridge. Good for a couple of days—just don’t forget it behind other stuff (I’m definitely guilty of this). Freezes well, too. But, full disclosure, it barely ever makes it to the next day around here.
How I Like to Serve It (But Do You!)
My personal favorite: thick slices, some of that sticky glaze, with mustardy potato salad on the side. My cousin swears by leftovers on soft rolls with pickles. At Christmas, I serve it with roasted veg, though my kids just want Mac and Cheese. Traditions, y’know?
Things I’ve Learned the (Sometimes) Hard Way
- Don’t try to crank the heat to speed things up unless you want tough ham. I did once—everyone just sort of chewed politely and avoided eye contact.
- If you forget to baste, no biggie. But actually, when I do remember, it gets wonderfully glossy.
- The glaze is seriously hot—let it cool or you’ll burn your tongue (speaking from painful experience).
FAQ With Real Questions From Real People (And Me)
Q: Can I cook a frozen ham in the crockpot?
A: Oh gosh, I’ve tried (once) and it was, eh, kind of uneven. Defrost it first if you can—cooks better and safer, too.
Q: My ham won’t fit! What now?
A: Hack off the chunk that doesn’t fit and snack on it (just joking…kind of). Or wrap everything tightly in foil and weigh the lid down. Works a treat.
Q: Does it matter what kind of mustard I use?
A: Nope! Fancy Dijon, yellow, the weird spicy kind—I’ve used them all. It just adds a tang.
Q: Can I skip the cloves?
A: Sure can. They’re nice but honestly, I skip them if I’m low or just can’t be bothered.
Q: Can you double the glaze?
A: Sure, but then you might end up with a very sweet ham. Depends on your sweet tooth—I go back and forth myself.
Okay, Last Ramble—I Promise
Honestly, Crockpot Spiral Ham is my kind of cooking: bit of this, bit of that, come back later and dinner’s done. Possible bonus? Your home smells amazing for hours. Plus, you get that lovely holiday vibe even on a random Tuesday night. Anyway, try it and let me know if you come up with a variation that actually works—unlike my last attempt with chili powder (trust me, just don’t).
Ingredients
- 1 (8-10 lb) fully cooked spiral ham
- 1 cup brown sugar, packed
- 1/2 cup pure maple syrup
- 1 cup pineapple juice
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground cloves
- Cooking spray
Instructions
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1Spray the inside of the crockpot with cooking spray.
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2Place the spiral ham in the crockpot, flat side down. If needed, trim the ham to fit.
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3In a bowl, whisk together brown sugar, maple syrup, pineapple juice, honey, Dijon mustard, and ground cloves until combined.
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4Pour the glaze mixture evenly over the ham, making sure it seeps between the slices.
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5Cover and cook on LOW for 4 hours, basting occasionally with the juices from the bottom.
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6Carefully remove the ham from the crockpot and serve with extra glaze.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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