Slow Cooker Maple Brown Sugar Ham
A slow cooker ham that is juicy, flavorful, and so simple! The maple, brown sugar and pineapple flavors are perfect for a tasty glaze.
I used to always bake my holiday ham in the oven according to package directions, occasionally using the sugary glaze that comes with the ham and sometimes not.
That’s what my sweet momma did, and I’m not one to veer too far from tradition.
However, when I decided to live on the edge and try my hand at a slow cooker ham years and years ago, I had no idea it would revolutionize my life.
It was fantastic. Really fantastic.
And it has since taken the internet world by storm! This is one of my most popular recipes all year, and it absolutely blows up during Easter, Thanksgiving and Christmas (this Sweet Baked Ham is a very close second).
This slow cooker ham is more flavorful than so many other hams I’ve made before, and the flavors are so perfect – maple, brown sugar and pineapple.
Delicious – not to mention super simple.
I’ve noted this in the recipe below, but over the years, the only change I’ve made is to reduce the amount of time in the slow cooker.
My ham was slightly overdone after cooking for 7 hours, so for me and my slow cooker, 4-5 hours on low is the sweet spot.
I’m definitely not the only one who loves this simple, life-changing slow cooker ham! A quick glance through the comments and you’ll see there are a lot of fans of this best-ever slow cooker ham.
It is simple and delicious, and perfect for any time of the year, not just on holidays.
FAQs for Slow Cooker Maple Brown Sugar Ham
Orange juice should work instead of pineapple.
You’ll want to adjust the time accordingly, and continue to check it throughout.
I’ve never used the broth for anything much because it’s a bit too sweet for my taste but you could definitely experiment.
Yes, the recipe calls for a pre-cooked ham.
What To Serve With This:
Tender biscuits like these Buttermilk Biscuits or Cream Biscuits
Homemade Baked Tater Tots
Classic Deviled Eggs
Slow Cooker Maple Brown Sugar Ham
Ingredients
- 7-8 pound spiral-cut ham, bone-in or boneless
- 1 cup dark brown sugar
- ½ cup pure maple syrup
- 2 cups pineapple juice
Instructions
- 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.
- 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.
Notes
Recommended Products
Recipe Source: adapted from Year of Crockpotting
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.
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.
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.
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?
Thanks for your advice about the pineaapple rings, I think I will throw them in the last hour. Also, thanks for getting back so quickly:)
Update on slicing ham and putting in slow cooker…… I sliced my old-fashioned ham and placed in the slow-cooker and put 1 cup of apple juice with some ginger and brown sugar added. It was very moist but just a little sweet. I would leave out the brown sugar next time but worked perfect for serving!
Chrissi – yes, a precooked a ham is always what I use so that should work just fine.
Daisy – I’ve never used one of the bags you are referring to so I honestly don’t know how it would work on this ham. Sorry!
Hi Mel! This is my first time using a slow cooker and I plan to try your recipe, it sounds yummy. I bought those bags that are suppose to make clean-up faster and I was wondering if the bag will melt on to the ham.
So…the spiral cut ham waiting in my fridge is already cooked. Can I still make this work? I googled crock pot ham because I thought my life would be so much easier if I could find a way NOT to use the oven for everything. I am trying to figure out to do with the turkey breast, too.
Hello!
I have heard of a variation of this ham, but the person sprinkled the bottom of the crock pot with a dusting of brown sugar and laid pineapple rings across the bottom and then placed the ham on top of the pineapples……do you think this would be too much or would the pineapples over cook?
Ashley – I’ve never tried it that way so I can’t say for sure. Good luck if you try it – sounds like it has potential!
Hi Ty – I don’t think the fresh pineapple rings would be too much at all. Sounds delicious! I’d add them for the last hour of cooking time, if it were me.
Hi Mel! I have a few questions if I may. If I wanted to add fresh pineapple rings to my ham would that be too much, would the flavor be too much ? If the answer is no, when should I add them? Thanks in advance!
Paulette – sure, that’s worth a try – just make sure it doesn’t hang out too long and get dried out.
i was wondering if i could cook my ham early slice it and put it back in the slow cooker to reheat so i’m not slicing my ham as the guests arrive.
Jackie – I think orange juice might work, too.
Hi there. I think I’d like to try this recipe for Thanksgiving this year, but I’m deathly allergic to all things pineapple… Just wondering what I can use as a substitute that won’t alter the flavor much??
Tricia – I like to cover the slow cooker with aluminum foil and top with a lid but that’s just a personal preference. It’s fine either way. And yes, I’d cook for about 4-5 hours on low.
I HAVE AN EIGHT POUND PRECOOKED BUTT HAM. HOW LONG SHOULD I COOK SO I WONT GET DRIED OUT. IM GUESSING 4-5 HOURS. ALSO SHOULD I COVER SLOW COOKER WITH ALUMINUM FOIL BEFORE COVERING WITH LID.
I bought a little ham just so I could try this recipe tomorrow for supper. I usually wrap a few potatoes in foil and put them in the slow cooker as well. Yum!
You’re right–this IS the best ham! I’m not a huge pork lover, but this is definitely the best ham I have ever had in my entire life. It was delicious. And it couldn’t have possibly been any easier to prepare! Thank you!
I made this with a hickory smoked butt ham, about 5-6 lbs. I had a hard time finding one I could fit into my 25 year old, round, slow cooker, but I finally did. Not spiral cut, around here those tend to be very pricey. I scored the ham crosswise at about 1 inch intervals, about 1/4″ deep, before rubbing in the brown sugar (I only had regular brown sugar, and 1/2 cup was plenty!). I mixed the maple syrup (again, I reduced that to only 1/4 cup) and the two cups pineapple juice, then poured it over the ham/brown sugar. After 4 hours in the slow cooker on low, I removed the lid and basted, then covered and cooked for about 45 more minutes. I then removed the ham from the slow cooker, put it on a plattter and covered loosely with foil and let it rest for about 1/2 an hour. Absolutely delicious! I tasted the “juice” in the pot and decided it was so good I couldn’t waste it, so I poured it into a pot and boiled it for about 15 -20 minutes to reduce it and make it kind of syrupy… we used it as a dipping sauce, it was excellent. DH made a point of telling me to save the rest for tomorrow night’s supper…
Served with mashed potatos and fiddleheads (springtime “wild” food in New Brunswick, Canada – tastes sort of like asparagus). And New Brunswick is also a major maple syrup producing region, so that’s good too!
This was the best ham I’ve ever made! I had a houseful so made two hams in a Nesco. It was the first time using a Nesco as a slow cooker. Three hours at the slow cook level would be enough. The hams were so moist and flavorful. I used a can of frozen pineapple juice. Didn’t bother to mix with water. Again, thanks for the terrific recipe.
I made this ham for easter i followed this recipe step by step and the hole family loved it. I made a 10 lb ham and it was gone in a matter of minutes. I normal not like ham but i thought this ham was really good. I am definly making this ham again next year for easter.
I made the slow cooker ham and cheesy au gratin potatoes for our Easter dinner along with rolls and a green salad. Delicious! Thanks so much for sharing these recipes and tips!
Hi Sarah – sorry for the delay in responding. Dark brown sugar isn’t the same as light brown sugar – it has a bit more depth of flavor but you could probably use light brown sugar in a pinch. Hope it worked out if you tried it!
Renee – you know, to be honest, I so desperately need to retake the picture for this recipe. I made it again this Easter and was too busy to snap a new one but in the picture above, I had really overcooked the ham, which is when I realized this ham does so much better with a shorter cooking time. So to answer your question, I don’t get a crunchy glaze on my ham either. I think the ham in the photos was just really overdone!
Made this for Easter. It was the best ham I ever cooked. Thanks!
Mel – you are my hero! I successfully planned and cooked my first ever Easter dinner for my family using all your recipes. Actually it was my first holiday dinner ever cooking entirely by myself. I made the slow cooker ham, cheesy au gratin potatoes, fruit salad with honey dressing, biscuits and the two layer carrot cake. Everything turned out amazing! Thank you so much!
Hello and Happy Easter!
I tried this recipe and our ham was moist and so tender. I usually make brown sugar carrots with ham, but instead threw some carrots into the crock pot as there was plenty of extra liquid and the carrots came out yummy too.
My only question is – the ham in the picture above looks (at least to me) like it has a crunchy brown sugar coating which I guess I thought I would have. I rubbed the ham with the brown sugar, but it melted off. Did I do something wrong or am I interpreting the picture incorrectly? Just wondering. Thanks again for sharing the recipe.
This was the recipe I used yesterday for a family dinner. The ham turned out very well!
(I did end up with an inordinate amount of liquid, however. The ham stuck up over the top so I double-foiled it, and that could be why. I may cut back a little on the pineapple juice next time.)
My husband said this was better than the ham we had at the restaurant Easter buffet today, so this recipe is definitely a keeper. Thanks!
I am trying the crockpot today. However I am using my tried and true glaze of d.brown sugar and coke with a dash of cinnamon. Yum. I hope it turns out well in the crock pot. I like the idea of not heating up my kitchen
I only have brown sugar, not dark brown sugar….assuming they’re not the same thing…is that a big deal? or should i run to the grocery store in the morning?
Jennifer – I always use a cured, precooked ham.
Do you use a pre-cooked or an un-cooked ham for this recipe? It sounds wonderfule!
Love your blog! I have already learned so many helpful hints. This is my first Easter in our new home, and our oven is not that reliable so making a ham in a slow-cooker is a great alternative. I plan on cooking an 11 lb. ham and was wondering how long do I cook it for?
Karen – will a ham that big fit in your slow cooker? Just checking since I’ve bought huge hams before and they didn’t want to stuff their way into my slow cooker. 🙂 I wouldn’t change the cooking time, mostly because you really just want the ham warmed through – the ham can overcook in the slow cooker leaving it a bit dry so I’d just shoot for the recommendation in the recipe. Good luck!
Hi there! I’m looking forward to making this for Easter this year! I was wondering though, how many servings you think this would make? I’m going to have around 15-18 people over. Craziness, but would you recommend making two hams or would one cover it? Thanks so much!
Lisa – it really depends on the size of your ham but I’m planning on making this basic recipe to serve 6 adults and 6 kids. I think with the number of people you have coming over, I would go for the two-ham approach.
Michele – I think the ham may not be as flavorful with those changes but if you really dislike pineapple than it is probably worth a try. Good luck!
What do you think about using water and honey rather then pineapple juice. I very much dislike pineapple. =)
Sarah – 1) yes, use a ham that is already cooked, 2) I think a slightly smoked ham would work great and 3) a bone-in ham tends to be a bit more moist than one that doesn’t have a bone in it.
Hi Mel,
I seriously thinking about making this for Easter. I just to to ask:
1 – is the ham already pre-cooked?
2 – If so, can I use a ham that is slightly smoked? I think the smokiness will compliment the sweetness of the maple nicely.
3 – Is there a reason why the ham needs to be bone-in?
Thanks so much.
I have been making “simmered ham” for over 40 years now. Thats the way they cooked them in the lumbercamps to rid the salts used in curing. I use apple juice, water, brown sugar and 3-5 cloves, to make a sweet broth. Simmer on stove top approx 3-4 hours. Crock pot is certainly an idea, but back then, living in the bush, with no hydro, stove top was only option. It definetely changes the texture of the ham and makes it more roast like. Being on my own now, my favourite is a simmered picnic ham with fat skin removed before simmer, served with scalloped potatoes. Excellent in sandwiches or with a side of homemade potatoe salad. And use the bone and leftover ham for home made pea soup. (whole yellow peas)
This was soooooooo good! Even my harshest critic (3 year old daughter) approved! So I definitely had to share with my 4 faithful readers, but I totally linked back to you because you get the kudos for this one! Thanks again and cheers!
This was so yummy! Had no idea ham could be so full of flavor.
I made this for New Year’s Eve, and it was wonderful. My ham was not pre-cut but the recipe worked fine anyway. Thank you for the work you do to make our lives easier.
I made 4 ham steaks in my crockpot. I first trimmed all the fat and bone off, cut them into pieces. I rubbed dark brown sugar on each piece, both sides. I put them in the crockpot with 2 cups Dole pineapple juice on low for 4 hours. Basted it a couple times while cooking. I didn’t use maple syrup. We loved it. My next family reunion I will be bringing this. Thank You for a great recipe. I will alway make my ham this way……. Very Easy….
I have the Ham in the slow cooker now as recipe suggests by you, hope it turns out well as this is the 1st time doing it this way, will let you know, Happy Christmas ….
Annette – you could use a ham that isn’t precut as long as you are fine carving it yourself already. I think it would work just fine. This recipe is for a cured ham that is already cooked through. Hope that helps!
Mel, I really want to try to cook a ham for guests on Christmas Eve and both your recipes look delish but I can’t do the other one because I can’t find apple jelly over here in the UK and I am not sure I can do this one because I can’t find a spiral cut ham of any sort! Do you have any idea what I can use as a substitute? Do you think there is a way I could use this recipe but do a whole ham that isn’t pre-cut? Is this recipe for a ham that is completely raw or one of those that is already cooked? Sorry I am so dumb! I am a very nervous cook, so any pointers you’ve got would be great 🙂
I’ve made this before when I first saw it on Stephanie’s site, but I felt like it ended up really dry. Seeing your comments about reducing the cooking time made me decide to try it again (with a 10 lb ham at a party for 40 people – why? :)) I made two other adjustments…1) I used cranberry juice instead of pineapple because it’s all I had (I think this was a great substitution) and 2) I placed the ham flat side up in the slow cooker instead of flat side down (because it’s the only way a 10 POUND HAM! would fit in my slow cooker – haha) and I think that might have really helped to keep it nice and juicy because the sliced part of the ham wasn’t touching the hot crock and overcooking/drying out. However you slice it (har-de-har-har), the ham was delicious and SO easy I’d definitely do it this way forever. Thanks for encouraging me to try it again!
Tried this recipe yesterday and it was delicious!
I enjoy your blog very much and I appreciate all of the time and hard work that goes into sharing so many great recipes with all of us 🙂
I don’t usually leave messages on blogs but something prompted me to write.
May you and your family have a wonderful Thanksgiving!