Easter Centerpiece: Just 4 ingredients. I make it when I want the holiday dinner handled hours ahead of time.

This 4-ingredient slow cooker orange glazed ham is my go-to Easter centerpiece when I want the holiday dinner basically done hours before anyone walks through the door. It leans on a fully cooked, store-bought ham and a simple orange-forward glaze that turns thick, glossy, and caramelized in the slow cooker. The result looks like something from a fancy brunch buffet—deep amber glaze, steaming and sticky around the edges—but it’s hands-off enough to pull off between work emails and hiding plastic eggs in the yard. No special technique, no oven juggling, just set it and let your slow cooker do the work.

Serve thick slices of the orange glazed ham with buttery mashed potatoes or cheesy scalloped potatoes, plus a bright green vegetable like roasted asparagus or steamed green beans to balance the sweetness. Warm dinner rolls or a crusty baguette are perfect for sopping up the extra glaze from the slow cooker. If you’re doing a brunch-style spread, pair it with a simple egg bake, a fresh fruit salad with citrus, and maybe a light green salad with a tangy vinaigrette to cut through the richness. Leftovers are amazing in grilled cheese sandwiches, breakfast hashes, and grain bowls.

Servings: 10-12

1 fully cooked bone-in ham, 7–9 pounds

Unwrap the ham and discard any plastic disk on the bone. Pat the ham dry with paper towels. If there is a thick rind or extra fat cap, trim just enough so there’s still a nice layer of fat to baste the meat as it cooks.

Place the ham cut-side down into a large slow cooker. If the lid doesn’t quite close, you can shave a little off the bottom of the ham or tent the top with a double layer of foil and then place the lid over the foil.

In a medium bowl, whisk together the orange marmalade, brown sugar, and orange juice until smooth and syrupy. It should look like a loose, glossy sauce.

Pour half of the orange glaze all over the ham, making sure to let it run down into any natural seams or slices. Reserve the remaining half of the glaze in the bowl for later.

Cover and cook the ham on LOW for 4–6 hours, or on HIGH for 2–3 hours, until heated through and very tender. The glaze will start to thicken and turn a deep amber color around the edges of the slow cooker.

About 45–60 minutes before serving, carefully ladle out some of the hot cooking juices into the bowl with the remaining glaze and whisk to combine. Spoon or brush this enriched glaze all over the ham, focusing on the top and sides so it can caramelize. Recover and continue cooking for the remaining time.

For extra caramelization and that heavily glazed, restaurant-style look, carefully transfer the ham to a foil-lined baking sheet and pour some of the thickened glaze over the top. Broil on the middle rack of the oven for 3–5 minutes, watching closely, until the edges are deeply browned and the glaze is bubbling and sticky. This step is optional but gives that dramatic, glistening finish.

Let the ham rest for 10–15 minutes before slicing so the juices can settle. Spoon any extra glaze and slow cooker juices over the sliced ham on a platter for that rich, glossy look. Serve warm.

For a slightly spicier version, add a pinch of red pepper flakes or a teaspoon of hot sauce to the glaze before cooking; it won’t change the ingredient count much but will give a gentle heat behind the sweetness. If you prefer less sweetness, swap half of the orange marmalade for the same amount of Dijon mustard to make a tangier orange-mustard glaze. You can also use pineapple juice instead of orange juice for a more classic holiday ham flavor with a tropical twist, still keeping the 4-ingredient concept intact. If your ham is spiral-sliced, be gentle when moving it so the slices don’t fall apart, and make sure to pour the glaze between the slices so every piece gets coated. To get ahead even more, whisk the glaze together the night before and store it in the fridge; in the morning, you just place the ham in the slow cooker, pour on the glaze, and turn it on before work or church. Leftovers freeze well—slice, drizzle with a bit of extra glaze, and freeze in small portions for quick weeknight dinners or sandwiches.