Nothing beats a tender, savory ham with a hint of sweetness—especially when it’s stress-free in the slow cooker. This maple-brown sugar version is foolproof, perfect for family dinners or special occasions, and requires minimal prep time. Let your slow cooker do all the heavy lifting while you sit back, relax, and anticipate the mouthwatering aroma.
Ingredients
- 1 fully cooked spiral-cut ham (4–5 pounds)
- 1 cup pure maple syrup
- ½ cup brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground cinnamon
- Pinch of ground cloves (optional)
Instructions
First, select a ham that fits comfortably into your slow cooker. Pat it dry with paper towels to help the glaze adhere, then place it in the cooker, spiral-cut side down. In a small bowl, whisk together the maple syrup, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and a light sprinkle of ground cloves if you want a little extra warmth.
Pour the glaze evenly over the ham, making sure to coat all sides. If any of the glaze pools in the bottom, you can spoon it back over the top. Cover the slow cooker and set it to low for about 4 to 5 hours. Baste the ham occasionally with the glaze as it cooks to maximize flavor. Once done, carefully transfer the ham to a serving platter and drizzle any remaining glaze on top. Slice, serve, and enjoy the succulent slices.
Whether you’re making this for holiday gatherings or a cozy weekend feast, the sweet and tangy flavors transform everyday ham into a memorable centerpiece. The recipe works for many dietary considerations—simply choose a ham that fits your dietary needs (low-sodium or nitrate-free, for instance). You can swap the maple syrup for honey or add a bit of pineapple juice to lighten the sweetness.
The slow cooker method is ideal for anyone who loves a no-fuss approach and tender, pull-apart ham. With just a handful of ingredients and minimal effort, you’ll have a crowd-pleasing main dish that leaves you free to enjoy the rest of the day.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
