Slow Cooker Honey Mustard Glazed Ham

BY Emily Parker December 28, 2025

Preparing a centerpiece for a major gathering often brings a certain level of stress to the kitchen, but utilizing a slow cooker transforms the process into something manageable and highly rewarding. This Slow Cooker Honey Mustard Glazed Ham offers a sophisticated balance of sweetness and tang, utilizing a dual-glaze method that ensures every slice is permeated with flavor. By cooking the ham slowly in a bath of honey, butter, and citrus, the meat remains incredibly succulent while developing a rich, mahogany exterior. This method is particularly effective for large family dinners or celebratory weekend brunches where oven space is at a premium.

The beauty of this preparation lies in the interplay between the sharp bite of Dijon and whole grain mustards against the floral sweetness of honey and the acidity of tropical juices. As the ham renders, it creates a savory base that is later reduced into a concentrated syrup, providing a professional finish to a home-cooked meal. Whether you are hosting a formal lunch or a relaxed buffet, this dish provides a reliable, high-quality protein that pairs effortlessly with a wide variety of side dishes.

Table of Contents

Ingredients

Primary Infusion

1 cup liquid honey
1/2 cup unsalted butter, melted
2 tablespoons Dijon mustard
1 (8 pound) fully cooked spiral-cut ham

Citrus Reduction Glaze

1/2 cup pineapple juice
1/2 cup orange juice
3 tablespoons whole grain mustard
1/4 cup light brown sugar, packed
3 tablespoons liquid honey
1/2 cup reserved ham drippings (collected during the cooking process)

Instructions

Combine the honey, melted butter, and Dijon mustard in a small mixing bowl until the texture is uniform and smooth.
Position the spiral-cut ham on a clean work surface and generously apply the honey-butter mixture, ensuring the glaze reaches deep between the individual pre-cut slices.
Transfer the seasoned ham into the slow cooker insert, placing it with the cut side facing downward to retain moisture.
Secure the lid and set the appliance to the low heat setting, allowing the meat to cook for seven to eight hours.
Carefully extract half a cup of the accumulated liquid from the bottom of the slow cooker and set it aside for the final glaze.
In a small saucepan over medium-high heat, whisk together the pineapple juice, orange juice, whole grain mustard, brown sugar, additional honey, and the reserved drippings.
Simmer the liquid mixture for approximately ten to fifteen minutes, or until it has reduced by half and achieved a thick, syrupy consistency.
Pour the thickened reduction over the ham in the slow cooker, re-cover, and continue cooking on low for one final hour.
Lift the ham onto a serving platter and brush with any remaining glaze from the pot before carving.

Culinary Details and Sensory Cues

When applying the initial coating, focus on the “shingling” of the spiral slices. You want the fats and sugars to penetrate the interior, not just sit on the surface. As the ham cooks, the aroma in your kitchen will transition from the sharp scent of raw mustard to a mellow, caramelized fragrance. By the six-hour mark, the meat should begin to feel tender when pierced with a fork, but it should not be falling apart yet.

The reduction phase is the most critical for texture. Watch for the bubbles in the saucepan; as the water evaporates from the juices, the bubbles will become larger and slower to pop. This indicates the sugars have concentrated enough to coat the back of a spoon. When you apply this final layer, it should cling to the ham rather than running straight to the bottom. The finished ham should have a glossy, translucent sheen with visible specks of mustard seeds from the whole grain variety, providing a slight textural contrast to the tender meat.

Avoid the temptation to cook on the high setting. High heat can cause the exterior of the ham to become tough and fibrous before the center is heated through. Since the ham is already fully cooked, the goal is gentle rethermalization and flavor infusion.

Pro Tips for the Best Results

Temperature Check: Even though it is a slow cooker recipe, use a meat thermometer to ensure the internal temperature reaches one hundred forty Fahrenheit. This is the standard for food safety and optimal juisiness for pre-cooked hams.
Foil Shielding: If your ham is too tall for the slow cooker lid to close tightly, create a “tent” using a double layer of heavy-duty aluminum foil to seal the steam in, then place the lid on top of the foil.
The Rest Period: Allow the ham to sit on the serving platter for at least fifteen minutes before serving. This allows the internal juices to redistribute, ensuring the meat doesn’t dry out immediately upon slicing.
Liquid Gold: Never discard the leftover liquid in the bottom of the slow cooker after the meal. It can be strained and used as a flavor base for navy bean soup or split pea stew.
Mustard Choice: Use a high-quality Dijon for the first step. The acidity in the mustard acts as a tenderizer for the ham fibers during the long cook time.
Citrus Freshness: If possible, use juice with pulp. The natural pectins in the orange juice help the glaze thicken more naturally during the reduction process.

Variations and Substitutions

If you prefer a deeper, more earthy sweetness, replace the light brown sugar with dark brown sugar or even maple syrup. The molasses content in dark brown sugar adds a hint of caramel that complements the honey beautifully. For those who enjoy a bit of heat, adding a teaspoon of red pepper flakes or a tablespoon of hot honey to the final reduction can provide a subtle spicy undertone.

For a different citrus profile, grapefruit juice can be substituted for the orange juice to provide a sophisticated bitterness that cuts through the fat of the ham. If you cannot find a spiral-cut ham, a standard bone-in ham works well, though you should score the fat in a diamond pattern about one inch deep to allow the glaze to penetrate the meat.

Serving Suggestions

This ham is best served alongside roasted root vegetables or a creamy potato gratin. The acidity of the honey mustard glaze pairs exceptionally well with the starchiness of potatoes. For a lighter approach, serve thin slices over a bed of bitter greens like arugula or frisée, which balances the sweetness of the fruit reduction.

Leftovers are ideal for high-end sandwiches. Try layering thin folds of the ham on a toasted brioche bun with a smear of herb aioli and a slice of Swiss cheese. It also makes an excellent addition to a breakfast hash, sautéed with diced bell peppers, onions, and crispy golden potatoes.

FAQs

Can I make this recipe with a boneless ham?

Yes, a boneless ham can be used, but you may need to reduce the initial cooking time by about one to two hours. Because boneless hams are more compact, they tend to heat through faster than bone-in varieties.

How do I prevent the honey from burning in the slow cooker?

The moisture released by the ham itself, combined with the butter in the initial rub, creates enough steam to prevent the sugars from scorching. Keeping the slow cooker on the low setting is the best insurance against burning.

Can I prepare the glaze in advance?

The citrus reduction can be made up to two days in advance and stored in the refrigerator. Simply reheat it gently on the stove before pouring it over the ham for the final hour of cooking.

What if my slow cooker is too small for an eight-pound ham?

If the ham is slightly too large, you can trim a few slices off the bottom or the side to make it fit. Place those extra slices around the sides of the main roast so they still benefit from the slow cooking process.

Nutrition Information

Nutrient	Amount per Serving
Calories	825 kcal
Protein	90 g
Carbs	50 g
Fat	31 g
Fiber	0 g
Sugar	48 g
Sodium	2450 mg

Nutrition Information Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.