My grandma makes this 3 ingredient holiday main every spring and there are never any leftovers

Every spring, right around Easter, my grandkids start asking if I’m making “Grandma’s ham” again. This slow cooker 3-ingredient honey mustard ham is the holiday main I’ve leaned on for years, because it tastes like I fussed all day when really I just plug in the crock and let it go. It’s rooted in the kind of simple Midwestern cooking I grew up with—no fancy steps, just a good spiral-cut ham and a sweet-tangy glaze that bubbles into a sticky, golden coat. By the time it’s done, the slices are tender and pink, the edges caramelized and a little crisp where the honey and mustard have kissed the heat. There are never any leftovers, and that’s the best compliment a farm wife like me could ask for.

I like to serve this ham right out of the slow cooker, spooning the extra honey mustard juices over the sliced meat so every piece glistens. Around here, it isn’t a spring table without buttery mashed potatoes or cheesy hash brown casserole to soak up that sweet-salty sauce. Simple sides like green beans, glazed carrots, or a crunchy coleslaw balance the richness nicely. Warm dinner rolls or homemade bread are perfect for sopping up the juices—and for making little ham sandwiches later in the day. A bright fruit salad or a tangy cucumber salad adds a fresh note alongside this cozy, old-fashioned main.

Servings: 10-12

1 fully cooked bone-in spiral-sliced ham (8–10 pounds)

Unwrap the spiral-sliced ham and discard any plastic disk over the bone. If your ham comes with a glaze packet, set it aside—you won’t need it for this recipe.

Trim away any excess packaging or netting, but leave the natural fat cap on the ham. Pat the ham dry with paper towels so the glaze clings better.

In a medium bowl, whisk together the honey and yellow mustard until completely smooth and well blended. The mixture should be thick, glossy, and golden.

Place the ham flat-side down into a large slow cooker. If the lid doesn’t close completely, you can shave a little meat off the top or side and tuck those pieces down into the crock for extra-tasty cook’s treats.

Pour the honey mustard mixture slowly over the ham, pulling the slices apart gently with a fork or clean fingers so some of the glaze seeps down between the cuts. Spoon any glaze that pools in the bottom back over the top.

Cover the slow cooker with the lid. Cook on LOW for 4–6 hours, or until the ham is heated through, very tender, and the edges of the slices look caramelized and deep golden where the glaze has bubbled.

About halfway through the cooking time, carefully remove the lid and baste the ham by spooning the hot honey mustard juices from the bottom of the slow cooker back over the top and between the slices. Replace the lid quickly so you don’t lose too much heat.

Once the ham is hot in the center (an instant-read thermometer should read at least 140°F in the thickest part), turn the slow cooker to WARM. Let the ham rest in the slow cooker for 15–20 minutes so the juices settle.

To serve, gently lift the ham from the slow cooker onto a cutting board or serving platter, keeping the spiral slices together as best you can. Spoon some of the thickened honey mustard juices from the crock over the ham so it glistens.

Serve the ham warm, letting guests pull slices from the spiral. Offer extra honey mustard juices from the slow cooker on the side for drizzling over each serving.

For a little extra depth without adding more true ingredients, you can use half yellow mustard and half Dijon if you already keep both in the fridge; it keeps the 3-ingredient spirit but adds a gentle bite. If your family likes a touch of smoke, choose a smoked spiral ham and the flavor will come through the sweet glaze nicely. To make the edges even more caramelized, transfer the cooked ham to a roasting pan and broil it for 3–5 minutes, watching closely, just until the glaze darkens in spots and turns sticky. If your ham is smaller (5–7 pounds), reduce the honey to 3/4 cup and mustard to 1/3 cup, and start checking for doneness around 3 hours on LOW. For very large hams that don’t quite fit, cut a thick slice off the top, tuck it down along the side in the slow cooker, and let it cook in the juices as a bonus serving. Leftovers (if you ever have them) are wonderful in sandwiches, egg bakes, or bean soup; store tightly covered in the refrigerator for up to 4 days, reheating gently with a spoonful of the reserved honey mustard juices to keep the meat moist.