Slow Cooker Christmas Ham Recipe (Guide)

Ah, Christmas-when the aroma of roasted meats, sweet desserts, and spiced drinks fills every corner of the house. Among the many festive foods, the Christmas ham often takes center stage on the holiday table. But here’s the truth: roasting a ham in the oven can be intimidating. There’s the constant checking, the basting, and let’s be honest, sometimes it ends up drier than we’d like.

Enter the slow cooker, your culinary lifesaver. Using a slow cooker to prepare your Christmas ham isn’t just convenient-it transforms the ham into a tender, juicy, flavorful masterpiece that practically melts in your mouth. Plus, it frees up your oven for other holiday treats, which is a huge win during the chaos of holiday cooking.

By the end of this guide, you’ll have everything you need to confidently prepare a slow-cooked Christmas ham that tastes like it took all day in the oven-but without the stress. And we’ll even explore ingredient swaps, customization options, and insider tips to make your ham the star of your holiday table.

Slow Cooker Christmas Ham Recipe

This isn’t just any slow cooker ham recipe. Think of it as a combination of sweet, savory, and aromatic magic-perfectly infused over hours of gentle cooking. Your ham will have a caramelized exterior, rich interior, and a depth of flavor that screams “holiday celebration”.

The beauty of this method is that the ham practically cooks itself. You’ll layer in simple ingredients that create a beautiful glaze, let the slow cooker work its magic, and in a few hours, you’ll have a dish that tastes like it came from a five-star kitchen.

Ingredient List

Here’s what you’ll need to get started. Don’t worry-most of these are pantry staples, and substitutions are easier than you think (we’ll cover that later).

• Ham: 4-6 pounds, pre-cooked (bone-in or boneless)
• Brown sugar: ½ cup (adds sweetness and helps with caramelization)
• Honey or maple syrup: ¼ cup (for a natural glaze)
• Dijon mustard: 2 tablespoons (gives a tangy kick)
• Apple cider or orange juice: ½ cup (for moisture and flavor depth)
• Whole cloves: 10-15 (optional, for that classic holiday aroma)
• Garlic powder: 1 teaspoon
• Ground black pepper: ½ teaspoon
• Pineapple slices or juice: optional, for a tropical twist
• Fresh rosemary or thyme: optional, for an herby note

Instruction Guide

Let’s break this down step by step so you don’t miss a single detail. Take it slow, and remember, your slow cooker is your best friend.

1. Prepare The Ham

   • Remove any packaging and excess fat.
   • Score the surface in a diamond pattern if you like-this helps the glaze penetrate the meat and makes it look gorgeous.

2. Mix The Glaze

   • In a small bowl, combine brown sugar, honey (or maple syrup), Dijon mustard, apple cider (or orange juice), garlic powder, and black pepper.
   • Stir until it forms a smooth, syrupy mixture.

3. Place Ham In The Slow Cooker

   • Lay the ham cut-side down in the slow cooker. If you’re using cloves, stud them into the ham’s surface now.

4. Add Glaze And Aromatics

   • Pour half of the glaze over the ham.
   • Add pineapple slices, juice, or fresh herbs around the ham if using.

5. Slow Cook

   • Cover and cook on low for 4-6 hours, or until the ham is heated through and tender. (Bone-in hams may take a bit longer.)

6. Baste And Glaze

   • Every 1-2 hours, spoon the juices from the bottom over the ham for extra flavor.
   • During the last 30 minutes, pour the remaining glaze over the ham for a sticky, shiny finish.

7. Serve And Enjoy

   • Let the ham rest for 10-15 minutes before slicing. This helps retain juices.
   • Slice thick or thin depending on preference and serve with your favorite holiday sides.

Ingredient Swaps

Not everything is set in stone-feel free to get creative!

• Ham: If you can’t find a pre-cooked ham, a smaller spiral ham works perfectly.
• Sweeteners: Brown sugar can be swapped with coconut sugar, and honey can be replaced with agave syrup or maple syrup.
• Juices: Apple cider or orange juice can be swapped for pineapple juice or even a light white wine for a subtle twist.
• Mustard: Dijon can be substituted with whole grain mustard or even a mild yellow mustard.
• Herbs: Rosemary and thyme are traditional, but sage or even a sprinkle of allspice can add a unique flavor.

Helpful Tips

Here’s where things get juicy-literally and figuratively. These tips will make your ham extraordinary.

• Choose the right ham: Pre-cooked hams are easier, but if using raw, increase cooking time and check the internal temperature (145°F minimum).
• Don’t skip scoring: It helps the glaze seep in and creates a beautiful presentation.
• Layer flavors: Adding fruit or herbs in the slow cooker infuses subtle, complementary notes.
• Avoid overcooking: Slow cookers vary. Check the ham an hour before the estimated time to prevent drying.
• Rest before slicing: Always let the ham rest to keep it juicy.

Customization Ideas

• Sweet & Spicy: Add a tablespoon of chili sauce or cayenne to the glaze.
• Citrus Twist: Include slices of orange or lemon under the ham for a zesty aroma.
• Tropical Ham: Pineapple slices or mango chutney for a sweet, tropical flavor.
• Herb Explosion: Mix rosemary, thyme, and a hint of sage for a sophisticated, earthy touch.
• Maple-Bourbon Glaze: Add a splash of bourbon and extra maple syrup for a rich, caramelized crust.

FAQs

What Size Ham Should I Use For A Slow Cooker Christmas Ham Recipe?

For most slow cookers, a 4-6 pound ham works best, allowing it to cook evenly without overcrowding the pot. Make sure the ham fits comfortably inside the slow cooker, with some space around it for heat circulation.

Should I Use A Fully Cooked Or Raw Ham In The Slow Cooker?

It is recommended to use a fully cooked ham, such as a bone-in or spiral-cut ham, because slow cooking mainly warms and flavors the ham rather than cooking it from raw. Using a raw ham would require significantly longer cooking times and careful temperature monitoring.

Do I Need To Add Liquid To The Slow Cooker?

Yes, adding a small amount of liquid helps keep the ham moist and infuses it with flavor. Common options include water, apple juice, pineapple juice, or a mixture of brown sugar and mustard. Typically, 1/2 to 1 cup of liquid is sufficient for a 4-6 pound ham.

How Long Should I Cook A Ham In A Slow Cooker?

For a fully cooked ham, cook on low heat for 4-6 hours. The goal is to heat the ham thoroughly and allow flavors from glazes or liquids to penetrate. Avoid cooking on high heat, as it may dry out the ham.

Can I Glaze The Ham In The Slow Cooker?

Yes, you can apply a glaze, such as a mixture of brown sugar, honey, mustard, and spices, directly to the ham before cooking. For a caramelized finish, some recipes suggest brushing additional glaze during the last 30-60 minutes of cooking.

Do I Need To Cover The Ham While It Cooks?

Most slow cookers come with a lid that should remain closed during cooking. Covering the ham ensures even cooking and helps retain moisture. Lifting the lid frequently can increase cooking time and may dry out the meat.

How Can I Tell When The Ham Is Done?

Since most slow cooker Christmas hams are fully cooked, the primary goal is to heat the ham thoroughly. The internal temperature should reach 140°F (60°C). Use a meat thermometer inserted into the thickest part of the ham for accuracy.

Can I Add Vegetables To The Slow Cooker With The Ham?

Yes, vegetables such as carrots, onions, potatoes, and parsnips can be added around the ham. However, root vegetables may become very soft during long cooking, so consider adding them in the last 1-2 hours to maintain texture.

Should I Remove The Ham’s Skin Before Cooking?

It is not necessary to remove the skin, but trimming excess fat can help reduce greasiness. Leaving the skin on can protect the meat from drying out and can also provide a surface for the glaze to adhere to.

How Can I Store Leftovers From A Slow Cooker Christmas Ham?

After cooking, allow the ham to cool to room temperature, then slice and store in an airtight container in the refrigerator for up to 4-5 days. Leftover ham can also be frozen for 2-3 months; wrap it tightly in foil or freezer-safe bags before freezing.