My thrifty grandmother makes this every single spring. You only need 3 ingredients to get a sticky sweet masterpiece that feeds the whole family on a tight budget.

This slow cooker 3-ingredient maple glazed ham is straight from my thrifty grandmother’s springtime playbook. Every year when the weather starts to warm up and everyone’s schedules get a little wild, she pulls out her old slow cooker and turns a budget-friendly ham into a sticky, sweet centerpiece that feeds a crowd. With just ham, real maple syrup, and a splash of mustard for tang, you get tender pink slices, caramelized edges, and glossy pan juices that taste like you fussed all day—when really the slow cooker did all the work.

Serve thick slices of the maple glazed ham with simple sides that soak up the sweet-salty juices—mashed potatoes or buttered egg noodles, steamed green beans, roasted carrots, or a basic green salad. Warm dinner rolls or biscuits are wonderful for sopping up the rich maple pan juices. For a spring feel, add a fruit salad or sliced fresh pineapple. Leftovers are fantastic in sandwiches on soft bread with a little mustard or mayo, or diced into scrambled eggs or fried rice for easy next-day meals.

Servings: 8-10

1 (7–9 lb) fully cooked bone-in half ham (butt or shank portion, not sliced)

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 tough outer skin, trim just that off, leaving as much fat as possible for flavor.

If your ham is too tall for the slow cooker lid to close, carefully trim a little from the bottom or sides so it fits snugly. Place the ham cut-side down into the slow cooker so the meaty part sits in the bottom and the fat cap is on top.

In a small bowl, whisk together the maple syrup and mustard until smooth and well combined.

Pour the maple-mustard mixture slowly over the ham, lifting the ham slightly with a fork or tongs so some of the glaze runs underneath. Spoon some glaze over the top and down the sides so it’s mostly coated. It’s fine if some of the ham is not fully submerged; the juices will build as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 4–6 hours, or until the ham is heated through and very tender. A fully cooked ham is safe at 140°F (60°C), but for best texture aim for 145–160°F (63–71°C) in the thickest part, not touching the bone.

About halfway through cooking, carefully spoon some of the juices from the bottom of the slow cooker over the ham to keep the top moist and help it caramelize. Replace the lid quickly to keep the heat in.

Once the ham is tender and glossy, turn the slow cooker to WARM. Let the ham rest, covered, for at least 15–20 minutes. This helps the juices settle so the slices stay moist.

For crispier caramelized edges like an oven-baked ham, carefully transfer the ham to a foil-lined baking sheet, spoon some of the maple juices over the top, and broil on high for 3–5 minutes, watching closely so it doesn’t burn. This step is optional but gives that sticky, slightly crispy finish.

While the ham rests, skim off any excess fat from the top of the slow cooker juices with a spoon. If you like a thicker glaze, pour the juices into a small saucepan and simmer over medium heat for 5–10 minutes until slightly reduced and syrupy.

To serve, slice the ham into thick slices, cutting around the bone as needed. Lay the slices back into the slow cooker or on a platter and spoon the warm maple pan juices over the top so every piece is coated in the sticky glaze.

For picky eaters, you can use plain yellow mustard, which is milder, or reduce the mustard to 1 tablespoon for a sweeter glaze. If your family likes a little extra sweetness, drizzle an additional 1/4 cup maple syrup over the ham during the last hour of cooking. For a slightly smoky flavor, add a few drops of liquid smoke to the maple-mustard mixture (this technically adds another ingredient, but it’s optional). If you prefer a spiral-sliced ham, reduce the cook time to 3–4 hours on LOW and baste more often so the pre-cut slices don’t dry out. To stretch leftovers, dice the ham and stir it into scalloped potatoes, omelets, or macaroni and cheese. For food safety, always start with a fully cooked ham that has been kept refrigerated at or below 40°F (4°C) and check the internal temperature with a meat thermometer to be sure it reaches at least 140°F (60°C) when reheating. Do not leave cooked ham sitting out at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and use within 3–4 days, or freeze for longer storage.