Spring Comfort: Just 5 ingredients. I make it when I want a festive holiday dinner handled hours ahead of the gathering.

This 5-ingredient slow cooker bourbon glazed ham is my go-to when I want a spring or holiday dinner that feels festive but is essentially hands-off. It leans on a classic American baked ham tradition—sweet, smoky, and a little boozy—but trades the oven for the slow cooker so the meat turns out incredibly succulent and carveable, with a dark amber glaze that clings to every slice. Everything goes in hours before guests arrive, freeing you up to set the table, make a simple side, or just enjoy a quiet moment before the doorbell starts ringing.

Serve the bourbon glazed ham with buttery mashed potatoes or creamy polenta to catch all those glossy juices, plus a bright, crisp vegetable for balance—think roasted asparagus, green beans with lemon, or a simple spring salad with a mustardy vinaigrette. Warm dinner rolls or a rustic baguette are perfect for swiping through the glaze in the slow cooker. For drinks, a dry sparkling wine, a light-bodied red like Pinot Noir, or even a simple bourbon and soda echo the flavors in the ham without overwhelming the plate.

Servings: 8-10

1 fully cooked bone-in half ham (6–8 pounds), trimmed of excess skin but with some fat left on

Pat the ham dry with paper towels and, if it still has a thick rind, carefully trim off most of the outer skin, leaving a thin layer of fat. Score the fat in a shallow crosshatch pattern so the glaze can seep in and the surface can render and caramelize.

In a medium bowl or large measuring cup, whisk together the bourbon, dark brown sugar, maple syrup, and Dijon mustard until the sugar dissolves and the mixture is smooth and glossy.

Place the ham cut-side down into a large slow cooker. If it doesn’t quite fit, you can trim a small piece off the bottom or side and tuck it alongside, or stand the ham on its flat side so the meaty surface is exposed to the glaze.

Pour the bourbon glaze evenly over the ham, lifting it slightly with a fork or tongs so some of the liquid runs underneath. Spoon a little glaze over the top and sides so the surface is well coated.

Cover and cook on LOW for 4–6 hours, or until the ham is heated through (140°F in the thickest part) and very tender but still holds its shape for carving. Baste the ham with the cooking juices once or twice during the last 1–2 hours to build that dark amber, sticky surface.

When the ham is done, carefully transfer it to a cutting board, tent loosely with foil, and let it rest for 10–15 minutes. Meanwhile, skim excess fat from the surface of the cooking liquid in the slow cooker.

For a thicker, lacquered glaze, ladle 1–2 cups of the cooking liquid into a small saucepan. Simmer over medium heat for 8–10 minutes, stirring occasionally, until it reduces to a syrupy consistency that coats the back of a spoon.

Carve the ham into thick slices or smaller carved pieces, keeping the slices as intact as possible so they stay juicy. Arrange the succulent carved ham on a warm platter and spoon some of the reduced bourbon glaze over the top so it glistens. Serve the remaining glaze and slow cooker juices on the side for drizzling at the table.

For a slightly smokier profile, use a smoked ham and substitute 1/4 cup of the bourbon with apple cider or orange juice to soften the edges of the alcohol while still keeping the depth of flavor. If you prefer to avoid alcohol altogether, replace the bourbon with an equal mix of apple cider and orange juice; you’ll still get a rich, amber glaze, just a bit fruitier. For a spicier version, whisk 1–2 teaspoons of crushed red pepper flakes or a spoonful of your favorite hot sauce into the glaze. You can also swap the dark brown sugar for regular brown sugar if that’s what you have, though the darker sugar gives a deeper molasses note and darker color. If your slow cooker runs hot or your ham is on the smaller side, check for doneness at the 3 1/2–4 hour mark to avoid drying it out—remember, it’s already fully cooked; you’re really glazing and warming. Leftovers are excellent sliced thin for sandwiches or diced into omelets, fried rice, or bean soups; store them tightly wrapped in the refrigerator for up to 4 days or freeze in smaller portions for quick meals later.