Slow Cooker Maple Ham

I can sum up this post simply by saying I’ll never make ham another way again. In the past, I’ve always baked it in the oven according to package directions, occasionally using the sugary glaze that comes with the ham and sometimes not. This time I decided to use a recipe I saw on a Year of Crockpotting. It was fantastic. Really fantastic. The ham was more flavorful than any ham I’ve ever made before and the flavors were so perfect – maple, brown sugar and pineapple. Delicious – not to mention super simple. The only change I will make next time is to significantly reduce the amount of time in the slow cooker. My ham was slightly overdone after cooking for 7 hours and next time I’ll only cook it for 4-5 hours on low. Regardless, it was phenomenal and got rave reviews from the fam – definitely my new go-to way to make me some ham.

Slow Cooker Maple Ham

What To ServeTender biscuits like these Buttermilk Biscuits or Cream Biscuits
Homemade Baked Tater Tots
Classic Deviled Eggs

Slow Cooker Maple Brown Sugar Ham

Slow Cooker Maple Brown Sugar Ham

Ingredients

  • 7-8 pound spiral-cut ham (bone-in or boneless)
  • 1 cup dark brown sugar
  • 1/2 cup pure maple syrup
  • 2 cups pineapple juice

Directions

  1. Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice.
  2. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.
http://www.melskitchencafe.com/slow-cooker-maple-brown-sugar-ham/

Recipe Source: adapted from Year of Crockpotting

220 Responses to Slow Cooker Maple Brown Sugar Ham

  1. Jackie says:

    What can I do about my ham being too tall for the crock pot? The lid doesn’t sit on the top the way it should, so just wondering if I can cut some of it down? Or anyone have any other suggestions?

  2. Mel says:

    Jackie – when my ham is too tall like that, instead of using the slow cooker lid, I just cover the ham and crockpot with several layers of foil, making sure to crimp the edges well around the edge of the slow cooker so that moisture doesn’t escape.

  3. Carleen says:

    Hi… I’m very interested in doing this recipe tomorrow. My only question is, will this
    work with a can ham. Don’t wanna go spend more money on a spiral ham. Let me know.

  4. tanya says:

    I want to make this for xmas eve dinner. Any idea how many people it feeds? I need to feed 12 adults and 7 kids. Not sure if I should do 2 hams or 3.

  5. Mel says:

    Tanya – it depends on if you have a lot of other side dishes but I would think that 2 hams would be plenty. I made this recipe (just one ham) for Thanksgiving and it fed 10 kids and 6 adults with lots of leftovers (but there were many other side dishes there).

  6. Shereeta says:

    This recipe is really good! I made it for Thanksgiving and EVERYONE is still talking about how good it was. We don’t eat pork, so I used two turkey hams instead, and I’m allergic to pineapple, so I substituted OJ instead. Thank you for sharing this recipe. I actually have one in the crockpot now for dinner tonight, and we can’t wait to eat!

  7. tanya says:

    Thank you!!!!!!!!!

  8. Kami E. says:

    If my ham is smaller (5 lbs), should I lower the cooking time? Thanks, this recipe sounds great!

  9. Mel says:

    Kami E. – probably! You’ll just have to keep an eye on it but maybe an hour less will do the trick.

  10. Mellies says:

    I did the bag in the slow cooker with the ham for Thanksgiving. I hadn’t even thought about doing ham in the crockpot till I ran out of room…
    From now on this is the only way I will make a ham!!
    Daisy–The bag did NOT stick to the ham. The ham was incrediblly moist and had the best flavor ever!!
    I will try the rub and juice next time!!

  11. Kristen says:

    Hi! I read somewhere that you only need to cook a ham 15 minutes for every pound. If I follow this recipe, will my ham be over-cooked? I’ll be getting a spiral ham that is pre-cooked already.

  12. Haley says:

    Hey Mel,
    I’m making this ham for Christmas. I can’t figure out how big my slow cooker is. Is a 6-7 quart slow cooker one of the big models? Also, when you cover your slowcooker with foil, do you just place the foil over the crockpot and press it down around the edge of the pot (like you would a casserole dish) and then place the lid on top of tight foil layer? ? I’ve never covered mine with foil before, so I need all the help I can get. :)

    • Mel says:

      Haley – the 6-7 quart slow cookers are the large oval ones. I only use foil to cover the crockpot if my ham is too big and sticks up above the top so that the lid won’t stay on. Does that make sense? If that happens, I cover the entire top of the ham and crockpot with several layers of foil and press tightly around the edges. However, if your ham is small enough to fit in the crockpot insert and the lid still fits on tightly, you don’t need the foil.

  13. Becky says:

    Hi! I’m doing Christmas dinner for the 1st time at my house & am planning to use your recipe. I love the easy aspect as I’ll have my 3 kids opening presents in the morning & I usually barely have time to get pulled together before we have to leave on Christmas. I don’t want this Christmas to be a stress for anyone – as easy as possible! So I have 2 questions 1) do you know what temp you usually cook it on? You said low, just didn’t know if you knew the temp. 2) I have a #9.5 ham, still stick with the 4-5 hr? Thanks so much!

  14. Mel says:

    Becky – I don’t know the exact temperature of a slow cooker. I use the low setting – is there a reason you need to know the exact temp? Are you cooking it in the oven? I think the 4-5 hour range on low in the slow cooker would still be fine for that size of ham.

  15. Lisa says:

    The cover to my crock pot is not fitting – I bought a 10 pd spiral. Would it be ok to just cover it with foil and cook for about 2 hours on high. Then hopefully the ham will reduce a little bit with the cooking and I can cover it for about 4 more hours on low? Or should I just cook it in the oven and keep it warm in the crock pot for about 3 hours?

    Please respond as soon as possible, want to make this tomorrow :)

    • Mel says:

      Hi Lisa – I’ve mentioned this in the comment thread above but I usually ditch the lid to the slow cooker if my ham is too big and cover the ham with a double layer of oil, pressing it tightly against the edges of the slow cooker insert to seal completely. I don’t recommend cooking this on high because the outside of the ham tends to get overcooked. The low setting is best, in my opinion (and should work fine if you use the foil to cover).

  16. Lisa says:

    Thank you so Mel!! I will cook on low for about 6 hours (since it’s 10 pds and not 8). I am so excited to taste it :)

    Thanks again!!!

  17. Becky says:

    Thanks for the info Mel!! The only reason I ask about the temp is my Mom’s large slow cooker has up and down buttons with temps on it. I’ll just use the lowest setting then for the 4-5 hrs. Thanks for the help! Can’t wait to eat this ham!!

  18. Connie says:

    Hi Mel. I tried a recipe similar to this a few years ago. I felt it changed the texture of the ham but everyone loved the flavor. I have had a request for it again this year but I am afraid to risk it because I don’t want the texture to change, I just would like the flavor infused in the ham! Since I bought my ham before I was asked to make his recipe, my ham is 14.67 lbs! If it sticks up a lot out of the crockpot and I cover it in tight foil will it still be okay? Do I cook it longer? Should I bake it in my oven first for a couple of hours and then pull off the slices and put them in the crockpot with the brown sugar and pineapple for a few hours? Any suggestions would be appreciated!! Thanks!

    • Mel says:

      Connie – this ham is great as long as it isn’t overcooked (then the texture does change). Your ham might be a bit too big, though. You could try covering the top with foil, pinching it around the edge of the crockpot, but I’m not sure that the flavor of the pineapple juice will infuse throughout if so much of the ham is sticking above the crockpot unless you tried to flip it mid-cooking, which would be a nightmare, I think. You might try par-baking it in the oven first to warm through, like you suggested and then just keeping it warm in the mixture from the recipe. Good luck!

  19. Jason Cox says:

    I’m making this is my crockpot right now for our Christmas party at lunch. I use your recipe and instead of just juice, I added two cans of pineapple slices in juice. I’m going to grill the slices about 15 minutes before we eat. It’s an Appleton Farms Smoked Honey Ham spiral sliced from Aldi.

  20. Suzanne Felton says:

    OMG…..my oven just quit and I promised my daughter to do the turkey and ham for her Christmas dinner. I always fry the turkey, but came online for help with them ham. You have saved me!!! This sounds wonderful!! Still debating about using cloves and mustard in there, but at least whatever I will have my oven problem solved!!! Bless you!! Merry Christmas!

  21. sarah jane says:

    hi i want to make this but i have a raw ham about 4.5 kg in size it fits in the slow cooker…how do i cook it? the same way as you have? any ideas on how long? do i put extra fluid in the slow cooker? so worried i have 14 ppl for lunch & they are all gagging for a delicious ham…i dont wana screw it up!

    many thanks & Merry Christmas from Sarah In Bahrain.

  22. Mel says:

    Sarah Jane – I have never prepared an uncooked ham, only a cured, fully cooked ham. You might try googling cooking an uncooked ham. Good luck!

  23. Patti says:

    Thank you for your ham blog. I cook in the crock all the time, but I was betwixted and between with what to do with my Christmas ham! It’s now happily in the crock. I cannot go wrong! :) Thank you…Merry Christmas, everyone!

  24. Jade says:

    I made this tonight for my family’s Christmas dinner and it was a huge success! My mom wasn’t sure how the ham would do in a slow cooker but it turned out wonderfully! I had to use the tinfoil cover method, as our Crockpot was a tad too small but it was still very good. I didn’t have any trouble with the temperature, and the ham was super tender. I would definitely recommend this to anyone wondering how it will turn out, give it a shot!

  25. sarah jane says:

    thank you all for help….let me tell u
    my goodness the ham amazing my first attemp to cook ham.
    into the slow cooker i popped it with brown sugar. maple syrup. honey. cloves and pineapple jice…was nervous as ham here in bahrain not cheap! well after 5 hrs i removed and finished off to brown in oven…everyone went crazy for the ham including my twp muslim guests lol….merry christmas and a happy new year

  26. Angela says:

    I’m trying this recipe now, but I had to substitute regular brown sugar for the dark, and I substituted a five alive mango citrus juice for the pineapple (ingredient list on carton says juices from concentrate: orange, lemon, pineapple, grapefruit, and mango puree, etc).

    I’m hoping this citrus blend works…

  27. Hi Mel! I made this for Christmas dinner using a little, just under 3 lb ham that was not spiral cut. Before I cooked it, I sliced off a big swath of fat that was on the side (in part to get rid of the fat and also because I was curious about whether the flavor would penetrate the cut side better). I also scored the ham. Cooked it on low longer than I should have- about 5 1/2 hours all in all- but it turned out so well! Absolutely delicious. The texture did change some which people have attributed to being overcooked, but we actually liked it? It’s really tender and the texture is more like a roast than a normal ham. Hard to describe. Oh and the flavor definitely did penetrate the cut side better! I plan to experiment with cutting my ham almost all the way through (kind of like DIY spiral cut, but like the pages of a book instead of spiral), then rubbing it with the brown sugar and cooking it so the flavors get into it even more. I do believe we will have this again next Christmas, it’s so easy when there’s lots of other things going on in the kitchen and my oven only has 1 rack.

  28. Herb Klug says:

    Had this for Christmas. Absolutely the best ham I ever ate, and I’m talking about 66 years of eating ham! (Well, the first few years I don’t remember too well…) Next to try is the Spaghetti Pie. Honestly, I can’t wait!!!

  29. Jenna says:

    Hi Mel,

    Came across your blog in July! Just wanted to say thanks for this recipe! I made it on Christmas Day and I don’t think I have received as many compliments from my brother in my whole 27 years than I have received from him in the past week about this ham!! It was wonderful!

  30. Heidi says:

    Thanks for the receipe! I made this with pineapple juice, then with apple juice and loved it both ways.

  31. SV says:

    I have never heard of cooking that much meat in a crock on low for such a short time, but I guess if that is what the recipe says… my ham has been in for 4 hours now and is only 55*. Guess we aren’t having ham for dinner tonight.

  32. Erin says:

    Hi, I am very new to the crock pot life but with two toddlers, a husband, and an 8 year old step son that reports my cooking to my mother-in-law (ahh!), I need all the help I can get to be able to walk away from the kitchen. I have a boneless, 3.16lb ham and am terrified of over-cooking it. I was going to do a 1/4 cup brown sugar rub, sprinkle some of the brown sugar in the bottom with a splash of apple juice…do you think this would work? How long should it cook in the crock pot? Any tips would be greatly appreciated!

    • Mel says:

      Erin – I’ve never used apple juice so I can’t tell you for sure how it will work out that way but if you have time, read through the other comments because many people have made successful adaptations. I’d probably check it after 4 hours on low – if it is well covered and there is enough liquid, it shouldn’t dry out.

  33. Suzie says:

    Thanks for a great recipe! I tried it today and the family loved it. I usually cook my ham in the crock pot but wasn’t really thrilled with my old recipe. Thanks for a new one!

  34. Barb says:

    I’m gonna buy some maple syrup so I can make that crockpot ham of yours. Think I can use some of it in place of maple extract?

  35. Jessica says:

    I really want to make this ham (anything that frees up my oven is a favorite of mine), but I only have a 4 quart crock pot. Will this still work using a smaller ham, and should I decrease the cooking time even more if that’s the case? Is it better to buy a smaller ham, or just a regular sized one and then cut it in half to fit? Just wondering because this looks DELICIOUS and I really want to try it but don’t want to go out and buy a new crockpot either. Thanks for your help!

    • Mel says:

      Jessica – it really boils down to if your ham can fit in your size of crockpot. But yes, if it is a significantly smaller ham than in the recipe, I’d cook it for at least 30 minutes less (although after checking, you may find that it needs more time so just keep checking).

  36. beggindog says:

    Add some cloves to this recipe–heaven!

  37. beggindog says:

    Erin, you almost can’t overcook something in a crock pot–:)

  38. Rachel says:

    I love cooking with my crockpot, ever since I got one 30 years ago! However, I never thought to put my Easter ham in one….don’t know why I didn’t think of it. What a great idea! It works for every other type of meat, e.g. western ribs, beef stew meat, etc. I’m certainly going to try out this recipe! Thanks!

  39. shelly says:

    I have a small ham…4.5 lbs. How long to cook?

    • Mel says:

      Shelly, you’ll have to adjust as needed and watch cooking time. I’ve never made a ham that small in the slow cooker…probably around the 4 hour mark but you’ll need to keep an eye on it to be sure.

  40. Jana Whitens says:

    My question is the same as Kristen’s that you didn’t answer lol! I have a fully cooked spiral ham, 7lbs. I’ve read conflicting times in my search. Any where from 4 hours to 1 and 1/2 hours. I LOVE your blog! Thanks for your help.

    • Mel says:

      Jana – each slow cooker can vary in temp believe it or not which is why the times are all over the place. You’ll really just have to use your best judgment and check the ham. I’d recommend somewhere between 3 and 4 hours.

  41. Jana Whitens says:

    Hahaha, was just going over the recipe before going to the store and I must have missed the word spiral before. So that certainly clears things up. Silly me!!

  42. Tiffany says:

    How long would you cook a 4.5 lb ham? I’m making this recipe for Easter dinner tomorrow for my small family

  43. Mel says:

    Hi Tiffany – I addressed this question with Shelly just a few comments above yours so check the blue box above for times. Good luck!

  44. Suzanne says:

    Made this for Christmas and it was great! I
    Am setting my timer on my crockpot so it will hopefully be done in the morning. Cross your fingers.

  45. Vicki says:

    I rarely ever leave comments on sites, but this time I just had to say that this is the BEST ham ever! It was so easy and so delicious! I made a 10 pound ham for Easter and everyone raved about it…even my sister who doesn’t like ham was eating it! I used a slow cooker liner with no problems whatsoever. I cooked it for 4 hours (basted it at 3 hours) and it turned out perfectly. There was so much juice and liquid that we had plenty to make gravy, and still enough to cut the ham and set it back in the juice left in the crockpot to keep it moist until we served it. I will never make ham any other way again! Thanks, Mel!

  46. Julie says:

    Mel, you weren’t kidding when you said this is the best way to make ham. I used an easy cut and did it in my Nesco and it was amazing! I, too, will never make it any other way again. Also freed up my oven for other side dishes. Thanks for the recipe!

  47. shawne says:

    happy Easter, Mel ~ i haven’t commented yet, but i’ve made a dozen or so of your recipes and loved every one. i made this ham for our cozy Easter dinner tonight (even though it meant going to the grocery store for a needed ingredient on a holiday!) & the whole family (husband & 4 kids…1 or 2 of which can be more than a bit picky) raved about it. thank you for such simply good recipes….I love how enthusiastically you describe them, & the site and pictures are just as simply good:)

  48. Susan says:

    I made this ham for Easter dinner and it was absolutely delicious! I will never make ham any other way! It was moist and the flavors were perfect. My husband is not normally a fan of ham because of how dry it usually ends up, but he raved about this slow cooker ham and had two and three servings of it. What is interesting is that I did not have the pineapple juice, so I just went with the brown sugar and maple syrup and it was still so awesome. I can only imagine what it’ll taste like with the sweetness of the pineapple juice and I can’t wait to try it that way! Thank you for a wonderful recipe! It has been added to the family cookbook. :)

  49. Mel, made this again for Easter dinner! This time I used a small 1 1/2 lb ham, halved the other ingredients, cut the ham in 1/2 inch slices almost all the way down to the bottom (like the pages of a book), rubbed brown sugar between all the slices and on the outside, then topped with the syrup and pineapple juice and cooked on low 5 hours. Turned out even better than last time! Loved it so much :)

  50. Anne says:

    What a lovely recipe! I honestly forgot to comment on it last year, sorry about that.
    This year, I knew I have to adjust times & liquids for the Ninja. After placing the spiral ham into the crock pot, I poured the juice next [1 C only] rubbed sugar, poured the syrup and covered tightly with foil since the lid wasn’t sealing well [8lb spiral], covered with lid and cooked for 2 1/2 hours. While the ham was resting, juices were simmering on stove setting-high in the crockpot. OMG, pouring that hot/ thick gold over carved ham was amazing! NO leftovers this year =-(
    Hope adjustments help crop potters with newer models as they run a bit hotter.
    Thank You!

  51. [...] I made a ham in the crock pot. I adapted a recipe that I found online. I love this particular website as I have found several recipes that have worked successfully for [...]

  52. Ria says:

    This is a dumb question, it really is. But when recipes call for spiral cut ham (like yours) should I look for raw ham, partially cooked ham, or cooked ham? Thanks! Can’t wait to try this!

    • Mel says:

      Ria – most ham recipes are calling for a fully cooked, cured ham (they are the most common types of hams you can find in the grocery store).

  53. Mike S. says:

    I’ve been wanting to try this recipe for quite some time now, today I finally had a chance. The ham I had was an 11 pound bone in / spiral sliced. The ham barely fit down into the crock pot, and I had to cover the tip of it with foil. The liquid filled the pot to the brim leaving the ham almost completely submerged.

    I’m picking at it now while it cools and MY GOODNESS, it is indeed the best ham I have ever tasted. Thank you so much for sharing this simple and amazing recipe. I look forward to trying your Sweet Baked Ham next time around as it looks like it will be even more of a treat (if that is even possible).

  54. maddy says:

    Hi, for my husband and I a 4lb ham is plenty if I use half the ingredients how much time should I cook it for?

    • Mel says:

      Hi Maddy – you’ll have to experiment on cooking times or read through the comments (I know several others have cooked smaller hams) – just be sure to check it after a couple of hours so it doesn’t cook too long.

  55. Kathy B says:

    Just got done eating this – it was awesome – I never thought of doing a ham in the crockpot – but it did free me up to finish the stuff that never gets done

    Being in Michigan – I used Vernors Ginger Ale instead of water and OMG OMG – to die for

    Thank you for this

  56. Kathy B says:

    Just got done eating this – it was awesome – I never thought of doing a ham in the crockpot – but it did free me up to finish the stuff that never gets done

    Being in Michigan – I used Vernors Ginger Ale instead of water and OMG OMG – to die for

    Thank you for this- it’s my new “go to” recipe

  57. Melinda says:

    I’m pretty inexperienced with big hunks of meat of all kinds. I noticed when trying to purchase a ham that they all say things like “water added” or “cured in natural juices”. I bought the cheapest ham I could find, cooked it in the crock pot following your recipe, and was dismayed by how much it shrunk. Is that because there was a lot of water in the ham I bought? I didn’t notice anywhere that gave the percentage of water, etc., added to the various brands of ham. So besides just avoiding the very cheapest brands, how do you know you’re getting mostly ham rather than mostly water when you buy a ham?

    • Mel says:

      Hi Melinda – I think that’s pretty normal with hams, although I’ve heard others say that you get what you pay for in a ham. Apparently higher quality/better brand name hams have less water added. I’m not really sure how to avoid buying a ham that is injected with a lot of solution other than trying to find an organic ham (like at Trader Joe’s/Whole Foods). I don’t have those stores near me so I try to go for higher-quality hams.

  58. Sara says:

    Instead of pineapple juice could I use apple juice?

    • Mel says:

      Sara – I’ve never tried that so I can’t say for sure how it would work out. I think the acidity of the pineapple juice definitely helps with flavor but feel free to experiment!

  59. angie C says:

    Hello,
    Was wondering if anyone could tell me if this is pure maple syrup or is it maple flavored pancake syrup…. or maybe it doesn’t matter.
    Thanks

  60. Mike says:

    Absolutely the best ham I have ever eaten bar none (and luckily for me, I’ve got one simmering in the crockpot as I type this!)

    This ham absolutely rocks and is virtually foolproof, which is a great thing indeed for a “chef boyardee” like myself. For me, an evening spent with one of these delicious hams goes something like this:

    Get up from my desk and make a trip to the fridge for “just one more small slice, just a taste is all…” Sit back down and get comfortable. Get up from my desk and make a trip to the fridge for “just one more small slice, just a taste is all…” Sit back down and get comfortable. Get up from my desk and make a trip to the fridge for “just one more small slice, just a taste is all…” Sit back down and get comfortable.

    This is pretty much the rest of the evening until I collapse into a slumbering pork fat and sugar fueled dream of bliss and everything that is good. It’s going to be one of those nights….and I’m so excited.

  61. Elle says:

    I made this last week and it was delicious! However, I just rubbed the ham with brown sugar rather than measuring out 1 cup. Truthfully I was afraid of all that sugar (for me, anyway). It still turned out plenty sweet enough, and it was delicious, thanks for the recipe!

  62. Kristy says:

    I used a 3 kilo bone-in shoulder cut ham (on sale for $10) Put it on low for 4 hours per other people’s comments and it wasn’t enough time for this cut of ham. It took 7 hours and came out juicy and moist. Will be eating it for dinner tomorrow seeing as how it wasn’t ready until late tonight.

  63. Ms. Hill says:

    I am definitely going to try the Maple Sugar Ham tomorrow for Thanksgiving.
    Does it matter if I use Dark Brown, Golden Brown, or Regular sugar? or can I mix a little of each into 1 Cup? Your advise or suggestion is welcomed.

    • Mel says:

      Ms. Hill – this recipe is fairly flexible but I’d say using light or dark brown sugar will give the best results. I always use a fully cooked ham so all that needs to happen is the ham needs to be warmed through. If you are using a completely raw ham (those are nearly impossible to find where I live) you’ll have to google cooking temperatures and probably use a thermometer to check for doneness. Good luck!

  64. Ms. Hill says:

    Considering this is my first time cooking a ham or using my crock pot, how do I determine when my ham is fully cooked/done?

  65. Jaime says:

    I made this for Thanksgiving, and everyone raved! I put this in the slow cooker for 5 hours, and just kept it on warm for the approx. 3 additional hours until serving time, and it was perfect. I also took the delicious juice from the slow cooker, put into a sauce pan to thicken it into a glaze that I poured over the ham – it was amazing! I will be using this recipe for every Thanksgiving from here on out – as my family was already asking me if I could do this again next year :)

    Thank you so much for all your delicious recipes, I am so hooked on your website!!

  66. Chrisitna says:

    I made my Thanksgiving ham in the crock pot this past year and everyone loved it, but I also made my turkey breast in the crock pot to, my family don’t like the dark meat so I just buy the breast, it just fell off the bone, so no more oven for me.

  67. Debi says:

    I tried this recipe about a year ago. My husband and I were both hooked immediately! It’s fabulous! I made is this Thanksgiving and even my grandson who doesn’t like anything LOVED this ham. I have made it several times. I don’t usually like ham, but I LOVE it this way. One note: Our grocery stores (Texas) say spiral sliced hams are a seasonal item, so stock up during the holidays and put a few in your freezer so you can cook them this way later in the year.

  68. Susan says:

    Hi Melanie: I’m making this for Christmas (tomorrow my time), but the ham is not thawed. If it is not thawed completely in the morning, how much longer would I need to cook it? Thanks in advance!!!

    • Mel says:

      Hi Susan – sorry for the late response; I took some time off from the computer to enjoy the holidays. I hope this ham worked out for you! I suppose you could add an hour or so onto the cooking time if the ham is partially frozen and check occasionally to see if it is warming through.

  69. lynnmarie says:

    I am going to try this using BEER on the bottom of the crock pot. My mother used to cook all her spiral hams this way and i have got to tell everyone, if you have not tried beer baked spiral ham, you need to, it is the most flavorful – delicious meat you will EVER put in your mouth. I will still glaze this as the recipe says to; but also i am going to use pineapple rings all over the ham. I may omit the maple syrup since i don’t have any and use something else, honey maybe….Talk about a yummilicious smell in your home… smells like bread and meat baking at the same time…. oh my.

  70. Christinaj says:

    Hi !
    I have a 9 lb smoked spiral cut ham and I am wondering if I would be able to use a oven bag instead of aluminum foil to cover the ham while cooking in the crock pot. This is my very first time using a crock pot to cook a ham. Thank you for in advance

  71. Theresa says:

    Made this for Christmas eve. Everyone loved it. Would like to know what I can do with the broth that it was cooked in. Any suggestions?

    • Mel says:

      Theresa – I’ve never used the broth for anything much because it’s a bit too sweet for my taste but you could definitely experiment. Good luck!

  72. Beth W. says:

    I have made this at least 4x and every time I get such great compliments. Especially from my mother. I will never cook ham any other way. I am making it tomorrow for my husband’s side of the family when we have our Christmas get together. Thanks!

  73. Barb says:

    Hi Mel – I just happened upon your site today & spent a rainy afternoon going over your recipes. Beautiful! I want to try your Slow Cooker Brown Sugar Ham. A question regarding the “juice” in the bottom of the cooker after ham is done. Do you thicken it and use it as a sauce to serve over sliced ham? It just seems it would be too tasty to throw out!!

    Thanks!

  74. Debi says:

    The juice is so awesome! I haven’t tried it yet, but the next time I make the Crock Pot Maple Brown Sugar Ham, I’m going to save the juices and use them to cook carrots and/or sweet potatoes. I think it would be an excellent “broth” for cooking either carrots or sweet potatoes.
    Also, I was just reading some recipes on Pinterest for baked sliders. Most of the recipes call for a liquid to be poured over the sliders before baking them. I think this broth would be great poured over the sliders – especially if they are ham sliders!

  75. Martin says:

    I bought a much smaller ham… 3 or 4 pounds is my guess. How should I adjust the recipe? Should I cut everything in half or should I keep everything as it is?
    Thanks

  76. Martin says:

    Never mind, I found the solution in older comments… Sorry

  77. kelly says:

    hi, I’m fairly new at cooking and was wondering what kind of ham you could use. I picked up an 8lb ham from taste of inspirations that says fully cooked and to warm in over 10 to 12 mins per pound at 250. I looked for a spiral ham uncooked and I couldn’t find any. Help?

    • Mel says:

      Kelly – I think the ham you have should work just fine. You’ll have to carve it since it isn’t spiral sliced but I always use a fully cooked ham for this recipe, too. Good luck!

  78. Sylvie says:

    Hi, I bought half a pig this past fall and I got 3 hams out of it and I had the ham smoked. I haven’t opened the butcher wrap yet so I’m not sure if it is pre cooke dor not. It is bone in. I’m thawing it out inthe fridge right now to have it ready to put in the slow cooker tomorrow. How will I tell if it is pre cooked ? does smoking mean it is pre cooked? I am very new at pork cuts and cooking. if it is not pre cooked how long would i leave it in the slow cooker.
    thanks :)

    • Mel says:

      Sylvie – I’ve never used an uncooked ham so I don’t know how long you would need to cook it; I’d try googling cooking temps/times for that. Most hams that are smoked are considered fully cooked so I’m guessing your ham is fully cooked but of course I can’t be 100% sure.

  79. Valerie says:

    Delicious! I went with Cook’s “Carved Off the Bone” Ham (about 6 lbs.) which is yummy on its own — but over the top with this glaze! I substituted apple juice for the pineapple as my husband isn’t a big fan. {grin} At the end of cooking I transferred the ham to a serving platter and tented with foil, then poured the juices into a saucepan and reduced them by about half. Served this on the side — it was surprisingly NOT salty, which was nice!

  80. Suzi Burton says:

    Love this recipe!!! And it will help make room in the oven for all the wonderful casseroles to go with this delicious ham. Thank you.

  81. Cara says:

    Hi Mel,
    I’m probably far too late to get an answer to this by tomorrow, but that’s what I get for late recipe-planning… I want to try this recipe but had been planning to make gravy to go with mashed potatoes. Do you normally/have you ever made gravy when making ham this way? Does it already have so much flavor it would be too much, or not match, and does cooking it this way produce the same kind of meat juices that could be turned into gravy?
    And thanks for your wonderful blog! I haven’t commented much (sorry) but I use your recipes all the time as well as recommending them to others and you are on a first name basis for my husband and I. :-)

    Cara

    • Mel says:

      Hi Cara – glad I saw your question before I shut down my computer! I think someone else asked this in the comments before but I can’t remember (and I know there are a ton of comments to read through). I personally wouldn’t recommend making gravy from the liquid from this ham. It’s on the sweet side of things and I guess my personal preference is that it wouldn’t make for a well-balanced, savory gravy. However, if anyone else is reading this thread and has tried it, feel free to correct me. I’d probably just whip up a gravy by making a roux with equal parts butter and flour (let the butter melt and then stir in the flour, letting it cook for a good 2-3 minutes until lightly browned) then whisk in chicken broth slowly until the gravy is smooth. Let it simmer until thick and add salt and pepper to taste. Be sure to use a good-quality chicken broth (or homemade) if you decide to do that. I usually use about 2 cups broth for 4 tablespoons flour/butter. Hope that helps! I suppose you could try using part of the liquid from the ham for the gravy – but I’d err on the side of just little to start and taste to see what it needs. Happy Easter!

  82. Cara says:

    Thanks Mel, you are the best! I thought I had read all of the comments but now I see that I only read the first page and didn’t realize there were several more pages;-) Well, with ham this popular, who needs gravy right? Or, you’re right, chicken broth would work and I have some homemade stock hanging out in my fridge needing to be used or frozen. Thanks for the tips!

  83. Melissa says:

    Hi Mel, I’m planning on making this for Easter dinner tomorrow and was only able to find a honey cured ham. Will that work or do you think it will end up way too sweet? This will be my first attempt making a ham so I have no idea!

    • Mel says:

      Melissa – Sorry for the delay in getting back with you. Did the ham turn out ok? I’ve never used a honey cured ham with it but my guess was that it would work out just fine so hopefully it did.

  84. Lisa says:

    I make this ham with either the brown sugar & maple, or the glaze, or 3 cups of Dr. Pepper in the crockpot too, and cover it with foil. I make a homemade mac n’ cheese, mashed potatoes, corn, and a pineapple and cheese casserole that compliments the ham perfectly…and of course biscuits and sweet tea. Thanks for sharing!

  85. Melissa says:

    Hi Mel, the honey cured ham turned out great. Everyone loved it! Thanks for another wonderful recipe to add to the repertoire. :)

  86. Tanya says:

    I found this website last week on Tuesday and I tried this recipe on Sunday as well as the Roasted Garlic and Parmesan Potatoes for my Easter supper and OMG both were amazing!!! This ham is to die for! It is so easy and takes no prep time at all and the results are magnificent! The potatoes were creamy and so flavorful, I can’t imagine having mashed potatoes any other way now! Thank you so much for the recipes and I can’t wait to try many more recipes on this site! :)

  87. Sandra says:

    Hi! I tried this recip and it was good but the ham was still a little dry-ugh :-( But that could be due to operator error;-) I tired the below recipe as I was a little desperate to NOT have another dry ham. This recipe is amazing and it is nice that it uses the sugar and spice packet that is included with the ham. The recipe is from the food.com site. Enjoy!

    Savory Spiral Cut Ham”
    Ingredients
    1 tablespoon flour
    1 (7 lb) spiral cut ham
    honey glaze mix ( packet that came with the ham)
    1 (14 ounce) cans swansons chicken broth
    1 tablespoon prepared yellow mustard
    2 tablespoons orange juice concentrate
    Directions
    You will also need: 1 large Reynolds Oven Cooking Bag (turkey size).
    Heat the oven to 325°F.
    Put the flour into the cooking bag and shake the bag until it is completely covered with the flour.
    Do not remove remaining flour from the bag (I didn’t anyway).
    This prevents the bag from exploding in the oven while baking.
    Place the bag in a large cake pan or a roasting pan.
    Open the bag and put the ham in it, cut side down.
    Set aside.
    In a small sauce pan mix the chicken broth, honey glaze mix, mustard and orange juice over medium heat until the glaze mix and orange juice concentrate are dissolved.
    Pour it over the ham.
    With a tie that came with the bag, tightly seal the bag.
    Page 2 of 3Savory Spiral Cut Ham (cont.)
    Directions
    Cut 6-1 inch slits into the top and upper sides of the bag to allow steam to escape.
    Make sure the bag is completely inside the pan.
    Do not allow any of it to hang over the sides of the pan.
    Place on middle rack of the oven, allowing enough room for the bag to expand without touching the top heating coil.
    This prevents the bag from melting.
    Bake for approximately 1 hour or until the ham slices begin to separate and the top of the ham starts to brown.
    Lower the oven temp to 200°F and let the ham sit in the oven until the rest of the meal is ready.
    You could probably lower it to 175°F if you want to.
    Spiral cut ham is precooked so it does not have to reach a certain temperature.
    You are just warming it or making it hot for a hot meal.
    When you are ready, remove the ham from the oven.
    Allow it to cool enough to touch the bag.
    Remove the tie from the bag and slowly tear the bag open at the top of it.
    Remove ham and place it on a large plate or a platter.
    Allow to cool slightly before cutting it.
    Pour the juices from the baking/roasting into a saucepan and make gravy with it or pour it into a container and save it for soup.
    Taste the juice from the ham.
    If it is very strong tasting, (mine was) you may need to add water, a little at a time until it is at your desired strength.
    Save the ham bone to make ham stock or soup with, leaving some of the meat on the bone.

  88. Beth W. says:

    Hey Mel. This recipe not working quite right with Ziplist. Doesn’t list the recipes…at least for me. Thought I would let you know.

  89. Melissa says:

    Hi Mel,

    I plan on making this for a Sunday lunch for my husband’s informal birthday party. I was just going to serve with buns and was wondering what sides that are no fuss – no muss – you can suggest. I am also making your classic cheesecake for the first time, so I am trying to minimize side dish stress. Any suggestions you can make would be so appreciated. Thank you.

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