Crockpot Spiral Ham
Crockpot Spiral Ham—Let Me Tell You a Story
So, here’s the thing. The first time I made crockpot spiral ham, I sort of panicked halfway through. I thought, ‘I’ve totally messed this up,’ then realized the ham basically cooks itself (thank goodness for small mercies). My family still reminds me about the year I “forgot” to baste it—joke’s on them, because it turned out just fine. Anyway, this is the recipe I use all the time. It’s saved my bacon (ha!) more than once, especially on those days when I can’t deal with oven drama or another pan to wash. Ever tried cleaning sticky ham glaze off a roasting pan? Save yourself, friend.
Why I Keep Coming Back to This Ham
I make this when I want a big, impressive dinner with almost zero effort—like holiday brunch or when my in-laws decide to drop by (with about 12 hours’ notice). My kids go nuts for it, mostly because the edges get all caramelized and sticky—hard to say no to that. Plus, I can throw it together before work and come home to dinner basically done. Sometimes I forget to buy pineapple rings and use apple juice instead; no one’s noticed yet. Oh, and it’s saved me from kitchen disasters more than once; something about the crockpot just forgives all sins.
What You’ll Need (But Not All at Once)
- 1 fully cooked spiral-cut ham (about 2-3kg, but I’ve wedged a bigger one in when relatives stayed over)
- 1 cup brown sugar (light or dark—my grandmother swore by dark, but I honestly grab whatever’s handy)
- 1/2 cup maple syrup (or honey if you ran out like I did last Easter)
- 1/2 cup pineapple juice (or apple juice, or even orange juice if you’re feeling wild)
- 2 tablespoons Dijon mustard (stone ground works too; I’ve even used yellow in a pinch)
- Optional: Cloves, a handful, for studding (but sometimes I skip it because who has time)
- About 1/4 cup water (if the ham seems a bit dry—usually I eyeball it)
Honestly, the exact measurements aren’t law here. I’ve doubled or halved the glaze and never had a disaster.
So, How Do You Make It?
- Unwrap your ham and plop it (gently, if you can, but it’s not a big deal) into your crockpot. If it sticks up a bit and the lid won’t quite close, just put some foil over the top and press the lid down. It always works out.
- Mix up the glaze: Whisk together the brown sugar, maple syrup, pineapple juice, Dijon, and a splash of water in a bowl. I usually taste it at this stage—sometimes a bit more sugar if I want it sweeter. Or less, if I’m feeling virtuous.
- Pour the glaze right on top of the ham. Try to get it in between the slices, but don’t stress if it dribbles everywhere. “Messy is tasty,” as my aunt says.
- Add some cloves, if you like them. I did it once, but the kids just picked them out and made faces, so now I skip it.
- Cover and cook on low for 4-6 hours. Or on high for about 2-3 if you’re running late (happens to the best of us). About halfway through, I spoon some glaze over the top—unless I forget, which, honestly, has happened, and it was still great.
- When it’s all glossy and heated through, you can set the crockpot to warm until you’re ready to eat. This is where I sneak a taste. Quality control, right?
Stuff I Figured Out the Hard Way
- If your ham is too big, take a slice or two off the bottom. No one will know. Except maybe you, when you snack on it.
- Don’t use too much water or juice. One time I did, and it turned into ham soup. Not my finest moment.
- Leftover glaze makes epic sandwiches. I stumbled on this accidentally—best accident ever.
Things I’ve Tried (Some Better Than Others)
- Using honey instead of maple syrup: Yummy, but a bit less “deep” flavor, you know?
- Adding orange zest: Actually, not bad! Really brightens things up.
- Once tossed in a splash of bourbon: It smelled great but the flavor was a bit much for my crowd. Maybe save that for an adults-only dinner?
- Left out the mustard once and didn’t even miss it (but maybe that’s just me)
Do You Really Need a Crockpot?
Okay, I say crockpot, but one time mine died mid-cook and I just stuck everything in a Dutch oven at 120C (about 250F) with foil for a few hours. Worked a treat. So, don’t let missing gear stop you. In a pinch, even a big stock pot with a lid and low heat does the job—just keep an eye on it so it doesn’t scorch.
Storing Leftovers (If You Even Get Any)
Tuck leftovers in a container and pop it in the fridge—should be fine for 3-4 days, though honestly, in my house it never lasts more than a day! I like it cold, straight from the fridge with a bit of mustard. Or, make a next-day grilled cheese with ham slices (life-changing, really). You can freeze it too, though I always forget about the stuff I freeze.
How I Serve It (The Real Way)
We usually pile slices onto a big platter, and there’s always a bit of glaze on the side for dunking. I love it with cheesy potatoes (here’s my favorite cheesy potato recipe), and sometimes, if I’m feeling extra, I’ll do roasted carrots. My family thinks it’s a rule to have Hawaiian rolls too. No complaints here.
If I Could Give Only One Tip—Well, Maybe Two
- Don’t rush the cooking time. I once cranked it to high to “save time” and the ham dried out. Not worth it—learn from my impatience!
- If you want those sticky edges, take the lid off the crockpot for the last 30 mins. The glaze thickens and gets all, well, sticky.
Questions People Actually Ask Me
- Can I use a boneless ham? Yep! I do it sometimes—makes slicing a breeze. But bone-in feels fancier for holidays.
- What size crockpot do I need? Honestly, bigger is easier, but I’ve made it work in a 5-quart by smushing the ham a bit. Just be careful when you put the lid on—it might not fit perfectly, but foil helps.
- Should I slice before or after cooking? If it’s spiral-cut, it’s already sliced! Just pull the slices apart gently when serving. Don’t try cutting before cooking—it gets messy fast.
- Can I make this ahead? Sure thing. Warm it up gently the next day with a splash of juice or water. I think it tastes even better the next day, honestly.
- Do I really have to use cloves? Ha, nope. I skip them more often than not. But if you’re a cloves person, go for it!
- Is there a way to get crispy edges without the oven? You can, kind of. Take the lid off for the last bit and crank it to high. Or, transfer slices to a hot skillet for a minute if you’re feeling fancy (and have the patience).
Oh, and if you’re looking for more slow cooker ideas, Dinner at the Zoo’s slow cooker recipes are a goldmine. I’ve pinched more than one idea form there, not gonna lie.
That’s it. If you try this, let me know how it turns out—unless it’s a disaster, in which case, tell me anyway so we can laugh about it over coffee (or leftover ham sandwiches). Cheers!
Ingredients
- 1 (8-10 lb) spiral-cut ham, fully cooked
- 1 cup brown sugar, packed
- 1/2 cup honey
- 1/2 cup pineapple juice
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
- 1/4 cup maple syrup
- 1/2 teaspoon black pepper
Instructions
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1Unwrap the spiral ham and place it flat side down in the crockpot.
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2In a medium bowl, whisk together brown sugar, honey, pineapple juice, Dijon mustard, ground cloves, maple syrup, and black pepper until well combined.
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3Pour the glaze mixture evenly over the ham, making sure to get some between the slices.
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4Cover and cook on low for 4 hours, basting the ham with the juices every hour if possible.
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5Once heated through and caramelized, carefully transfer the ham to a serving platter. Spoon some of the glaze over the top before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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