You guys! When my family tried this recipe, they said, “I think that’s one of the best things you’ve ever made! ” I have to admit, it’s become one of my favorite holiday dishes. What started as a simple Thanksgiving dinner experiment turned into the best Crockpot Thanksgiving Ham ever!
It has the tender, juicy texture everyone hopes for in a holiday ham, but it’s made with a sweet brown sugar glaze and easy ingredients. The ham is covered with brown sugar, honey, pineapple juice, and warm spices that slowly soak into every slice as it cooks. You already know I love cozy holiday meals, and after making so many slow cooker dinners, this one quickly became a special favorite. If you enjoy comforting dinners too, try our Crockpot Honey Garlic Chicken for another family-loved recipe.
These Thanksgiving ham recipes crockpot ideas are perfect when you need to keep your oven free for other dishes. It makes plenty for a holiday gathering, and the leftovers are great for sandwiches or easy meal prep throughout the week.
Ingredients
Here’s what I use for this recipe and you can always make substitutions if you prefer.
- bone-in spiral-cut ham: Use a fully cooked ham with spiral cuts to help the glaze reach between slices.
- brown sugar: Creates the caramelized glaze and sweet coating.
- honey: Adds shine and a smooth sweetness to the glaze.
- pineapple juice: Adds acidity and moisture while balancing the sugar.
- Dijon mustard: Adds gentle tang and depth to the glaze.
- ground cinnamon: Adds warm holiday spice.
- ground cloves: Provides classic ham seasoning notes.
- orange slices: Adds fresh citrus aroma for serving.
- fresh rosemary: Adds herbal flavor and holiday color.
Tools You’ll Need
- 6-quart slow cooker: A 6-quart slow cooker holds the ham evenly and keeps the glaze moist, while a smaller cooker can crush the slices and cook unevenly.
- Instant-read thermometer: An instant-read thermometer confirms the ham reaches 140°F safely, while guessing can leave the center cold or overheat the outer slices.
- Small saucepan: A small saucepan reduces the glaze evenly, while a thin pan can scorch sugars before they thicken.
Instructions
Step 1: Coat the spiral ham with glaze
Place the 8-pound bone-in spiral-cut ham into the slow cooker and spread brown sugar glaze over the cut surfaces. Work at room temperature for 30 minutes before cooking. Use a spoon to press the glaze between slices with gentle downward motions.
(I tried skipping this resting time once and the glaze stayed mostly on top instead of soaking in. ) Then check the surface after 10 minutes of coating. You’ll see the brown sugar mixture turn glossy and cling to the ham ridges.
The honey smell should appear before the cooking starts. Miss this step and the flavor stays uneven through the slices. Coat every spiral layer before cooking, the glaze needs contact with the meat fibers.
Tip: Let the ham sit uncovered for 20 minutes after adding glaze so excess moisture doesn’t dilute the flavor.
Step 2: Slow cook the glazed ham
Cover the glazed ham and cook at 325°F equivalent slow cooker heat for 4 to 5 hours until the internal temperature reaches 140°F. Rotate the ham once at the 2-hour mark using gentle lifting motions so the glaze redistributes. Keep the spiral side facing upward while the juices collect below.
Meanwhile, the ham surface will become deeper amber and the glaze will look thick and shiny after about 3 hours. You’ll smell the caramel notes as the sugar melts into the juices. Miss the timing window and the outer slices can dry before the center warms.
Cook slowly at 325°F equivalent, gentle heat keeps the ham moist while the glaze develops.
Tip: Use a spiral-cut ham with even slices because thick uneven cuts heat at different speeds.
Step 3: Thicken and apply the finishing glaze
Remove the cooking juices and reduce them at medium-low heat about 4 on a 10-dial for 8 to 12 minutes. Stir with a whisk in slow circles until the glaze coats the back of a spoon. Add the thickened glaze over the ham using a spooning motion across the spiral cuts.
Next, the surface should look lacquered with darker caramel edges. You’ll notice a sweet roasted aroma and a sticky finish on the outside. Go past 12 minutes and the sugars can become bitter from over-reduction.
Reduce the glaze carefully, concentrated sugars create the signature glossy finish.
Tip: Add the glaze in thin layers instead of one heavy pour for better flavor coverage.
Step 4: Slice and plate the holiday ham
Rest the glazed ham for 15 minutes at room temperature before serving. Use a carving knife to separate the spiral slices with slow pulling motions while keeping the layers together. Arrange slices on a white plate with natural overlaps and irregular spacing.
Finally, the cut side should show a moist pink center with glossy caramel edges. You’ll see juices resting between slices and smell the warm holiday glaze. Skip the rest and the juices run out immediately when you cut.
Rest 15 minutes before slicing, gives juices time to redistribute so each slice stays moist.
Tip: Keep leftover slices attached until serving because larger pieces retain moisture longer.
Pro Tips
- Choose a fully cooked spiral-cut ham between 7 and 9 pounds because the slices absorb the glaze better without overcrowding a 6-quart slow cooker.
- Warm the glaze ingredients together for 5 minutes before coating the ham because the melted sugar spreads into the spiral cuts more evenly.
- Keep the slow cooker lid closed for the first 3 hours because opening it repeatedly releases heat and can extend the cooking time.
- Use an instant-read thermometer at the thickest section and remove the ham at 140°F to avoid dry outer slices.
- Save 1 cup of cooking juices and brush it over leftovers before reheating because the added moisture keeps slices tender.
- Add fresh orange slices and rosemary sprigs only at serving time because their aroma stays brighter without long cooking.
- Add 2 tablespoons bourbon to the glaze for a richer holiday version with deeper caramel notes and a warmer finish.
- Mix 1 teaspoon smoked paprika into the glaze for a sweet and smoky ham that pairs well with roasted vegetables.
- Replace pineapple juice with 1 cup orange juice and add extra orange zest for a citrus-forward seasonal variation.
- Use 1/4 teaspoon cayenne pepper in the glaze for a sweet heat version that balances the brown sugar.
Storage Instructions
Store Crockpot Thanksgiving Ham leftovers in an airtight glass container in the refrigerator for up to 4 days. For freezing, wrap individual slices tightly with freezer paper or foil and store them for up to 2 months.
Label the package with the date so the texture stays at its best. Reheat slices at 325°F for 20 to 25 minutes with 2 tablespoons of reserved juices added back.
The ham should stay moist and glossy after warming. Discard leftovers if you notice sour smells, slimy texture or unusual color changes.
Print
Crockpot Thanksgiving Ham
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
This easy Crockpot Thanksgiving Ham recipe is one of the best holiday ideas for a quick and simple meal. The secret is the slow glaze that creates a glossy caramelized outside while keeping every slice tender and juicy. It’s a healthy choice for a balanced holiday dinner, meal prep, potluck, brunch or party table. The warm brown sugar smell fills the kitchen and the final texture stays soft without drying out. Search focus: thanksgiving ham recipes crockpot.
Ingredients
- 8 pounds bone-in spiral-cut ham
- 1 cup brown sugar
- 1/2 cup honey
- 1 cup pineapple juice
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 orange orange slices
- 3 sprigs fresh rosemary
Instructions
- Place the 8-pound bone-in spiral-cut ham into the slow cooker and spread brown sugar glaze over the cut surfaces. Work at room temperature for 30 minutes before cooking. Use a spoon to press the glaze between slices with gentle downward motions. (I tried skipping this resting time once and the glaze stayed mostly on top instead of soaking in.) Then check the surface after 10 minutes of coating. You’ll see the brown sugar mixture turn glossy and cling to the ham ridges. The honey smell should appear before the cooking starts. Miss this step and the flavor stays uneven through the slices. Coat every spiral layer before cooking, the glaze needs contact with the meat fibers.
- Cover the glazed ham and cook at 325°F equivalent slow cooker heat for 4 to 5 hours until the internal temperature reaches 140°F. Rotate the ham once at the 2-hour mark using gentle lifting motions so the glaze redistributes. Keep the spiral side facing upward while the juices collect below. Meanwhile, the ham surface will become deeper amber and the glaze will look thick and shiny after about 3 hours. You’ll smell the caramel notes as the sugar melts into the juices. Miss the timing window and the outer slices can dry before the center warms. Cook slowly at 325°F equivalent, gentle heat keeps the ham moist while the glaze develops.
- Remove the cooking juices and reduce them at medium-low heat about 4 on a 10-dial for 8 to 12 minutes. Stir with a whisk in slow circles until the glaze coats the back of a spoon. Add the thickened glaze over the ham using a spooning motion across the spiral cuts. Next, the surface should look lacquered with darker caramel edges. You’ll notice a sweet roasted aroma and a sticky finish on the outside. Go past 12 minutes and the sugars can become bitter from over-reduction. Reduce the glaze carefully, concentrated sugars create the signature glossy finish.
- Rest the glazed ham for 15 minutes at room temperature before serving. Use a carving knife to separate the spiral slices with slow pulling motions while keeping the layers together. Arrange slices on a white plate with natural overlaps and irregular spacing. Finally, the cut side should show a moist pink center with glossy caramel edges. You’ll see juices resting between slices and smell the warm holiday glaze. Skip the rest and the juices run out immediately when you cut. Rest 15 minutes before slicing, gives juices time to redistribute so each slice stays moist.
Notes
Pro Tips:
- Choose a fully cooked spiral-cut ham between 7 and 9 pounds because the slices absorb the glaze better without overcrowding a 6-quart slow cooker.
- Warm the glaze ingredients together for 5 minutes before coating the ham because the melted sugar spreads into the spiral cuts more evenly.
- Keep the slow cooker lid closed for the first 3 hours because opening it repeatedly releases heat and can extend the cooking time.
- Use an instant-read thermometer at the thickest section and remove the ham at 140°F to avoid dry outer slices.
- Save 1 cup of cooking juices and brush it over leftovers before reheating because the added moisture keeps slices tender.
- Add fresh orange slices and rosemary sprigs only at serving time because their aroma stays brighter without long cooking.
Storage: Store Crockpot Thanksgiving Ham leftovers in an airtight glass container in the refrigerator for up to 4 days. For freezing, wrap individual slices tightly with freezer paper or foil and store them for up to 2 months. Label the package with the date so the texture stays at its best. Reheat slices at 325°F for 20 to 25 minutes with 2 tablespoons of reserved juices added back. The ham should stay moist and glossy after warming. Discard leftovers if you notice sour smells, slimy texture or unusual color changes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 378g
- Calories: 295
- Sugar: 36g
- Sodium: 2993mg
- Fat: 16g
- Carbohydrates: 38g
- Fiber: 1g
- Cholesterol: 194mg
Frequently Asked Questions
Yes, prepare the ham up to 2 days before serving and store it covered in the refrigerator. Reheat slices gently at 325°F for 20 to 25 minutes with reserved juices added back to prevent drying.
Store leftovers in an airtight container for up to 4 days. Keep slices together when possible because larger pieces hold moisture better than thin separated slices.
Yes, wrap cooled slices tightly and freeze them for up to 2 months. Thaw overnight in the refrigerator, then reheat at 325°F with a few tablespoons of cooking juices.
A watery glaze usually happens when too much cooking liquid mixes with the sugar. Reduce the glaze over medium-low heat for 8 to 12 minutes until it coats a spoon before brushing it over the ham.
You can increase the amount of glaze, but don’t stack two large hams in one slow cooker because heat circulation changes. Cook separate hams and check each one reaches 140°F internally before serving.
Serve it with roasted vegetables, mashed potatoes or fresh salads for a complete meal. For a lighter side option, try our Butternut Squash Hummus as an appetizer before dinner.
Final Thoughts
If you make this on a weekend afternoon with some music playing, just like I do, you’ll see why Crockpot Thanksgiving Ham has been a family favorite for years. The little trick of letting the glaze soak between the slices is honestly what takes it from good to amazing.
I love how this version keeps the holiday meal simple while still giving you one of the best Thanksgiving ham recipes crockpot ideas for a busy gathering. If you make it, tag me because I always love seeing what you’re cooking in your kitchen.
