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
Wow, this was amazing! The best ham I have ever had! I was slightly concerned about how it would turn out because it was a bit too big for my crockpot and I couldn’t fit the lid on. I covered it tightly with many layers of foil and it turned out perfectly. Thank you for a delicious recipe!
I’ve never commented before, but I love your blog and many of your recipes are my go-to. Thank you for all the time and effort you put into this blog!
I’m so happy this ham worked out so well for you, Marisa! Thanks for letting me know!
Thanks, Marisa!
I have made this several times and it’s great. I was planning to make it for a family dinner but my niece has a pineapple allergy. What would you suggest to replace the pineapple juice?
You could try orange juice.
Apple juice is a must try.
Peach juice with ham is de-lish!!
I have done it with apple and with apple orange mix didn’t notice a difference between the two personally maybe it was to long between but both were amazing and had rave reviews
Can you do this with ends and pieces as well? I need to with this before it goes bad
Could certainly try but I’d definitely cut the cooking time way down so they don’t burn.
i have a half spiral ham its 10 pounds and i want to slowcook it how would i do that im a newly wed and my husband is in US. Army and i want to make him a nice dinner i need to know how long to cook it and if it should be on low medium or high temp.?
Will that size of ham fit in your slow cooker? If so, I’d cook it per the recipe instructions.
You can base it it with brown suger , cloves. And pineapples too
My ham wont’ fit in the crockpot. Can I carve it and then warm it in crockpot?
I think that would work fine.
how long do you think it will take to warm 10# of carved ham in a crockpot?
Not completely sure but I would guess 4-5 hours.
Hi Mel. I am making your maple brown sugar ham in the crockpot on Friday night for 26-32 guests. I have purchased four 4 pound boneless smoked hams and I think in the past, I have put two in a crockpot next to each other, with the side of each one up rather than putting them in on top of each other, which may not fit in height. I have two 8 qt fairly new oval crockpots so I think that two will fit in each crockpot. Since it is not one solid 8 pound ham in each one, but two 4 pound ones each, do I still cook on low for 4 to 5 hours. Last year I started them too early and the crockpot that I used, did not have a warm setting so it was hard to keep them hot and yet not overcooked. I bought new crockpots with a keep warm setting this time. I am hoping to cook them about 4 hours, slice them early to keep from having to do it while a ton of people are around me, and then just keep them on warm in the juices, until served. Also last time there seemed to be so much pineapple juice that the maple brown sugar flavor was diluted and the pineapple juice could be tasted (don’t love pineapple with ham). I think I used two cups pineapple juice in recipe. I have two 12 oz cans pineapple juice this time. Would only using 12 ounces per crockpot be enough to keep it moist without drowning out the maple, brown sugar flavoring? I just don’t want to overcook it this time or have it taste too pineapply. Thanks so much for this recipe. Have used it 3 years in a row and guests usually love it. .
Hi Cathleen – I would keep the cooking time the same, especially if the slow cookers are pretty full of ham. Err on the side of four hours instead of five. I’ve found this ham is ok even after 3 1/2 to 4, depending on thickness. You could definitely decrease the pineapple juice or use a combo of pineapple + orange juice to help the flavor and let the brown sugar and maple taste come through.
My comment is not showing up so I will try again. Sources on the internet say to cook a spiral cut ham until an internal temp of 140 F. It took about 4.5 hrs on low for my 8.5 lb to go from cold to 130F, when I took it out. This was in a Hamilton Beach Stay or Go slow cooker with temperature probe. This was far too long and resulted in a very dry ham. I’m not sure what went wrong since it didn’t even reach 140. But I hope this will help anyone else who is trying to guess cooking times! If I try again I think I’ll start checking at 2 hrs and go from there.
More comments for future users of this recipe: I have a Hamilton Beach Stay or Go slow cooker that comes with a temperature probe, so you can set it to cook only until reaching a certain internal temperature. The Wise Internet told me that spiral cut ham should be heated to 140 F, so that’s what I set it on. An 8.5 lb spiral cut ham took about 4.5 hours on low to go from refrigerator-cold (~32 F) to about 130 F, which is when I finally took it out. (Already fully cooked so no issue.) Despite not even reaching the recommended temp, I feel like the ham got way too dry. It was tasty anyway, but I would definitely not cook it that long again. I’m thinking sticking with the 12-15 min/lb the package usually says might work well. Hope this info will help someone else who wants to give it a shot!
Hello Mel,
I have a 11 to 11.5 lb. ham that I want to cook in my 8 quart oval slow cooker. It is a bit too big so I will cover it with tin foil. But I have a newer slow cooker that has warm, low and high settings. I don’t want it to be over done or the texture to be dry and want it have lots of the flavor in the ham. Since I have a newer model slow cooker how long do you suggest I leave a 11 to 11.5 lb ham in the slower cooker for with the tin foil on it. Also I don’t have a spiral ham. I have a ham shank that is fully cooked but not spiral cut. Hopefully I can get a quick response from you since I only have 5 days till Xmas to cook it. Thank you
I’ve never cooked a shank ham this way – it will take longer to heat all the way through and so, so much of this depends on how hot/cool your slow cooker warms things up (there’s a vast difference from slow cooker to slow cooker I’m afraid). Because I’m not familiar with your slow cooker, you’ll really have to experiment. Perhaps try the low setting and check on it every few hours. Good luck!
Yesterday was a “triple Mel day” 🙂 I made this ham recipe with your baked garlic mashed potatoes and your Romaine/Light Poppy Seed Salad… all 3 were great! My kids and husband loved it! Do you have any suggestions for a meal that I could use the left over ham in?
Hi Rachelle – here are a few of my favorite dishes for leftover ham:
http://www.melskitchencafe.com/ham-and-pasta-skillet-dinner/
http://www.melskitchencafe.com/cheesy-ham-and-broccoli-quinoa-bites/
http://www.melskitchencafe.com/hawaiian-fried-rice/
http://www.melskitchencafe.com/ham-and-sweet-potato-hash/
I made this for Easter & it was easy, very good & easy cleanup.
Making this for missionaries tonight. Hooray for good deal on ham! Also, making these really really good rolls. =)
I am going to give this a go today for dinner. I have to say 95% of the ham pics on pinterest (which is where I found yours ) show the most overcooked dried out hams I have ever seen. I wouldn’t photograph my ham if it looked that dry. For the life of me I kept thinking why in the world would a precooked ham need 6 to 8 hours? I am so happy to see you admit the time should be cut down to maybe 4 hours. I plan on doing exactly that if even that long. I want flavor but certainly not a dried out ham. I will post how the lower time works out as I am sure that is why everyone’s ham pics look terribly shriveled.
I am worried about the ham being dry! I have a rival crockpot with setting of (4hrs. high 6hrs.high) & (8hrs. low 10hrs. low). I not sure what to do. I think 8 hrs low is to long but do you think 4 hrs high will dry out ham? I have a boneless sliced Kretchmeyer ham.
I also wanted to use dr. Pepper instead of pineapple. I would to hear from you ASAP.
Hi Sandy, I wasn’t available last week due to the holidays and spending time with my family but I hope the ham worked out for you. I would suggest using the 8 hour low setting and checking on it after 4 hours or so. I have never tried Dr. Pepper so not sure how that would sub.
Started with a Carando brown sugar cured spiral cut fully cooked bone-in ham. I also added the usual cloves, pineapple rings and cherries. We did only 4 hrs for a 8lb ham, then removed it, carved it up, put back in crock with only some of the juice it created, left on warm for buffet serving at party. So yummy! Tip: there was a ton of liquid in crock after cooking. Removed ham, lifted bag with liquid. Cut tiny hole in bottom of bag to transfer some good liquids to a measuring cup. Discarded bag and remaining unwanted liquid and fat. New bag in crock with the good wanted liquids and carved up ham for buffet serving. Everyone loved it. They thought I got it from a restaurant!!!
Hi there, how long would you suggest for a 12lb spiral ham?
Probably just follow the recipe and check closely to add time if needed.
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.
I would just go really simple and do fresh fruits/veggies, maybe some baked beans? Chips possibly. Good luck!
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.
Thanks for the heads up, Beth – I’ll have the ziplist folks look into it.
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.
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! 🙂
Hi Mel, the honey cured ham turned out great. Everyone loved it! Thanks for another wonderful recipe to add to the repertoire. 🙂
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!
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!
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.
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!
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
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!
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.
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!
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 🙂
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.
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?
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!
Never mind, I found the solution in older comments… Sorry
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
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!
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!
Barb – I never use the juice at the bottom (It’s a bit too sweet for me) but you could definitely experiment!
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!
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?
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!
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
Christinaj – I’ve never used an oven bag in a crockpot so you’ll have to kind of experiment. Good luck!
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.
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!!!
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.
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.
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.
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!!
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?
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.
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!
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.
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!
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.
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
Angie – it is pure maple syrup.
Instead of pineapple juice could I use apple juice?
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!
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?
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.
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