This honey baked ham in crock pot recipe turns a basic ham into a fragrant, golden centerpiece with just a few effortless steps. The key lies in slow cooking with honey-glaze basting—no oven needed—to create a ham that’s tender, caramelized, and ready to serve with minimal effort.
I perfected this approach after years of holiday cooking, where timing and temperature control make all the difference between a dry slice and a juicy masterpiece.
This crock pot method delivers restaurant-quality results without the fuss of oven baking. You’ll start with a basic ham, then build layers of flavor through a honey-based glaze that caramelizes beautifully during the slow cook.
The process takes about 4-5 hours on low heat, with occasional basting to ensure that golden finish. It’s foolproof for beginners but delivers professional-level outcomes—no special skills required.
The end result is a ham with a crispy, caramelized exterior and perfectly tender meat inside, glistening under a glossy honey glaze. Every slice stays moist and flavorful, making this the ideal centerpiece for holiday feasts or weeknight dinners.
The crock pot handles all the work while you focus on sides or prep—no oven monitoring needed.
Pair this ham with classic sides like scalloped potatoes, green bean almondine, or a fresh fruit salad to round out the meal. The glaze’s sweetness balances savory flavors beautifully, and leftovers reheat effortlessly. Here’s how to achieve that perfect honey-baked ham without ever turning on the oven.
Ingredients for honey baked ham in crock pot
A carefully selected blend of sweet and savory elements transforms basic ham into a restaurant-worthy centerpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Pre-Cooked Bone-In Ham 🐷 | 8 lb | Bone-in, fully cooked, center-cut preferred |
| Honey 🍯 | 1 cup | Pure, high-quality honey preferred |
| Brown Sugar 🍚 | 1 cup | Packed, light or dark variety |
| Mustard 🍯 | ½ cup | Dijon or whole-grain preferred |
| Cloves 🌿 | 1 tsp | Whole, for studding ham |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly ground preferred |
| Ground Nutmeg 🌶️ | ½ tsp | Freshly grated nutmeg |
| Ground Ginger 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher salt |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked preferred |
| Orange Juice 🍊 | ½ cup | Freshly squeezed preferred |
| Orange Zest 🍊 | 1 tbsp | From 1 medium orange |
| Water 💧 | 1 cup | For basting liquid |
The ham selection is critical—bone-in, center-cut delivers optimal tenderness and flavor distribution. Most grocery stores carry pre-cooked hams in the deli section, but Costco or Whole Foods offer higher-quality options with better marbling. Look for a ham with a vibrant pink color and minimal graying at the edges, indicating freshness. The weight is non-negotiable: 8 pounds ensures generous servings for a crowd. If you’re unsure about the cut, ask the butcher for the center portion of the ham, as this area remains juiciest during slow cooking. For added insurance against dryness, consider a ham with a slight layer of fat along one side.
Substitutions should preserve the glaze’s balance. Agave nectar or maple syrup can replace honey at a 1:1 ratio if dietary restrictions apply, though the flavor profile will differ slightly. For the mustard, whole-grain mustard adds texture, while Dijon offers a smoother finish. If fresh spices aren’t available, pre-ground spices work, though freshly grated nutmeg and cracked peppercorns elevate the dish significantly. The orange juice can be substituted with apple cider or pineapple juice for a tangier profile, but reduce to 0.375 cups to maintain balance. For those avoiding added sugars, omit the brown sugar entirely and increase the honey to 1.25 cups while adjusting the water to 0.75 cups to compensate for reduced liquid volume.
Proper storage extends this ham’s glory. Once cooked, transfer it to a shallow airtight container** lined with parchment paper to prevent sticking. The glaze will continue caramelizing slightly, so cover loosely with foil if storing overnight. In the refrigerator, it remains tender for 5 days, though the texture softens after the first 24 hours. For longer storage, portion into individual slices, wrap tightly in plastic, and freeze for up to 3 months. Reheat gently in the microwave with a damp paper towel to restore moisture. Leftovers make excellent sandwiches or can be repurposed into ham and pineapple skewers for a quick appetizer.
Why You’ll Love This Recipe
- I’ll be real: the first batch disappears fast, but the seconds? Even better. The glaze soaks into the meat overnight, turning every slice into a sweet, savory masterpiece—no one will complain about seconds.
- Glaze That Sticks: Honestly, the flavor combo is chef’s kiss. The cloves add a warm, spiced depth, the mustard brings a tangy kick, and that honey glaze? It caramelizes into a glossy, crackly crust that’s impossible to resist.
- Holiday or Hangry Fix: Between us, this ham is my go-to for Thanksgiving and lazy Sundays. Serve it sliced with mashed potatoes for a full spread, or just grab a plate for a no-fuss dinner when everyone’s starving.
- Leftovers That Win: I’ll be real: the first batch disappears fast, but the seconds? Even better. The glaze soaks into the meat overnight, turning every slice into a sweet, savory masterpiece—no one will complain about seconds.
Step-by-step instructions for honey-baked ham in crock pot
A slow cooker transforms this holiday centerpiece into tender, caramelized perfection.
Prepare the Glaze Base
In a medium bowl, combine the 1 cup honey, 1 cup brown sugar, 0.5 cup mustard, 0.5 cup orange juice, and 1 tbsp orange zest. Whisk vigorously until the brown sugar fully dissolves and the mixture becomes smooth and glossy. This blend creates the foundation for your ham’s signature glaze.
In a small bowl, mix the 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp ground ginger, 1 tsp salt, and 0.5 tsp black peppercorns. Sprinkle this spice blend evenly over the glaze mixture and stir to distribute. The spices will infuse deep warmth into every layer of the ham.
Stud and Glaze the Ham
Place the 8 lb pre-cooked bone-in ham on a plate or cutting board. Using a sharp knife, make small, shallow cuts about 1/4-inch deep all over the surface of the ham, being careful not to cut into the meat. This creates channels for the glaze to penetrate deeply.
Stuff the cuts with the 1 tsp whole cloves, pressing them gently to secure. Then, using a pastry brush, coat the entire ham with the glaze mixture, working it into the cuts. Reserve about 1/4 cup of the glaze for basting later. The cloves will release aromatic oils during cooking, enhancing the flavor profile.
Slow Cook to Tender Perfection
Place the glazed ham in a 6-quart slow cooker on the lowest setting. Pour the 1 cup water into the bottom of the slow cooker to create steam, which helps keep the ham moist. Cover and cook on Low for 8-10 hours, or until the internal temperature reaches 145°F when measured at the thickest part of the ham.
Every 2 hours, carefully remove the ham and brush with the reserved glaze, then return it to the slow cooker. This basting technique ensures a consistently glossy finish and prevents the glaze from drying out. The slow cooking process allows the flavors to meld together perfectly, resulting in a ham that’s both tender and richly seasoned.
Rest and Serve
Once the ham reaches the proper internal temperature, transfer it to a serving platter and tent loosely with aluminum foil. Let it rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.
Discard any remaining glaze in the slow cooker. Using a sharp carving knife, slice the ham against the grain into 1/2-inch thick portions. The finished ham should have a deep amber glaze that’s slightly sticky to the touch, with a rich aroma that fills the room. Serve immediately with your favorite sides to complete the meal.
Pro Tips For Making Honey Baked Ham In Crock Pot
- Scorch the Sugar First: Brown that sugar and honey mix in a dry skillet for 2-3 minutes before adding to the crock pot—it deepens the flavor way more than just dumping it in cold. I used to skip this, and the glaze always tasted flat until I tried it.
- Poke Those Cloves Deep: Don’t just tap them in—use a skewer to push cloves into the meat, not just on the surface. They’ll infuse better and won’t all fall out when you slice. (Yes, it looks like overkill, but trust me.)
- Low and Slow Wins: Set your crock pot to low for the first 2 hours, even if the recipe says otherwise. High heat makes the honey burn before the ham absorbs it properly. I learned this after one sticky, bitter disaster.
- Mustard First, Then Honey: Spread the mustard directly on the ham before adding the honey mixture—it helps the glaze stick and cuts through the richness. Skip this, and you’ll end up with a gloppy mess sliding off the bone.
Essential equipment for honey baked ham in crock pot
Slow Cooker Essentials
Your 6-quart slow cooker is the star of this recipe—it’s the only equipment you’ll need beyond basics. I recommend a model with a stoneware insert (like the Hamilton Beach 6-Quart Programmable) for even heat distribution.
Avoid cheap plastic liners—they can’t handle the moisture from basting. The Low setting is critical here; it maintains a steady 170-180°F environment, perfect for tenderizing the ham without overcooking. 🌡️
Glaze Application Tools
A pastry brush (I use Silpat’s silicone brush) is essential for coating the ham evenly. Avoid metal brushes—they can react with acidic ingredients like orange juice. For the glaze mixture, a medium mixing bowl and whisk (like OXO’s Good Grips) ensure smooth consistency.
A measuring cup set (preferably Libbey’s glassware) guarantees precise ratios of honey and brown sugar.
Temperature Control
An instant-read meat thermometer (I swear by ThermoWorks’ Smoke) is non-negotiable. Insert the probe into the ham’s thickest part—145°F internal temperature is your target. The thermometer should have a backlit display for easy reading while basting.
For extra precision, consider a dual-probe model that tracks both the ham and the slow cooker’s internal temp simultaneously.
Basting Supplies
Keep a small bowl (like Pyrex’s 1-cup ramekin) in your slow cooker for reserved glaze. A ladle (I prefer Vitamix’s stainless steel) helps transfer the glaze without spilling. Line your cutting board with parchment paper when slicing—it prevents the sticky glaze from transferring to your knives.
For serving, a large platter (like Le Creuset’s stoneware) elevates the presentation.
Optional Upgrades
A crock pot liner (like Butcher Paper Co.’s silicone mat) makes cleanup effortless. For aroma enhancement, add orange slices or cinnamon sticks to the slow cooker’s base. A timer (even your phone works) ensures you don’t forget to baste every 2 hours.
For holiday presentations, a glaze drizzler (a small squeeze bottle) adds professional flair when plating. 💫
Nutrition facts
Frequently asked questions
Can I use a pre-glazed ham for this crock pot recipe?
The recipe assumes a plain pre-cooked ham for maximum flavor control. If using pre-glazed, reduce the glaze recipe by half and cook for 4-5 hours on Low. The existing glaze will caramelize further, but flavor penetration won’t be as deep. For best results, stick with the full glaze on a plain ham.
How do I adjust the cooking time for a smaller ham?
For every 2 pounds below 8 pounds, reduce cooking time by 1 hour. A 6-pound ham would cook in 6-7 hours on Low. Always check the internal temperature—145°F is your target. Smaller hams cook faster due to less mass to heat through.
Why is my glaze turning too runny during cooking?
This usually happens when too much liquid is added or the slow cooker overheats. For a thicker glaze, reduce the water to 0.5 cups and use a 5-quart slow cooker instead of 6-quart. If it’s already too thin, remove the ham and simmer the glaze in a saucepan for 5-10 minutes to reduce before basting again.
Can I make this ham ahead of time?
Yes! Cook the ham as directed, then refrigerate it uncovered for 12-24 hours to let the glaze thicken and caramelize further. Reheat gently in the slow cooker on Low for 1-2 hours before serving. The flavors will deepen during storage, making it even more delicious.
What’s the best way to reheat leftover slices?
Wrap individual slices in damp paper towels and microwave for 20-30 seconds on high. For larger portions, place in a baking dish with 1 tbsp water per 2 slices, cover with foil, and bake at 300°F for 15 minutes. Never microwave dry—always add moisture to restore tenderness.
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