This slow cooker 3-ingredient brown sugar mustard ham is exactly the kind of no-fuss holiday centerpiece my Midwestern family leans on year after year. It relies on a classic American combo—brown sugar and mustard—to create a glossy, sweet-and-savory glaze that seeps into every slice of a spiral-cut ham. Everything happens in the slow cooker, then a quick blast in the oven caramelizes the edges so you get that sticky, golden crust you see in all the best potluck photos. It’s ideal for busy holidays or big gatherings when you want something impressive with almost no active work.
Serve this ham warm, sliced straight from the bone, with simple sides that soak up the sweet-savory juices: buttery mashed potatoes, roasted green beans, or a classic Midwestern corn casserole all work beautifully. A crisp green salad or tangy coleslaw helps balance the richness, and warm dinner rolls or soft buns are perfect for piling on leftover slices. For brunch, pair the ham with scrambled eggs, hash browns, and fruit; for dinner, round out the plate with mac and cheese and roasted carrots. Don’t forget to save the bone for a pot of bean soup later in the week.
Slow Cooker 3-Ingredient Brown Sugar Mustard HamServings: 10-14
Ingredients
1 fully cooked spiral-cut ham, 8–10 pounds, bone-in, shank or butt portion
1 1/2 cups packed light or dark brown sugar
1/2 cup prepared yellow mustard or Dijon mustard
Directions
Unwrap the ham and discard any plastic disk on the bone. If there is a thick layer of external fat or skin, trim it down slightly so the glaze can reach the meat, but leave a thin layer for flavor and moisture.
Line a large slow cooker with a double layer of heavy-duty aluminum foil, letting the excess foil hang over the edges. This helps contain the glaze and makes it easy to transfer the ham later for caramelizing.
In a medium bowl, stir together the brown sugar and mustard until you have a thick, spreadable paste. It should look like a loose frosting; if it seems too stiff, add a teaspoon or two more mustard until it smooths out.
Place the ham cut-side down in the foil-lined slow cooker. If the lid doesn’t fit perfectly, you can trim a little off the bottom of the ham or cover tightly with an extra layer of foil before placing the lid on top.
Spread about half of the brown sugar–mustard mixture all over the exposed surface of the ham, working it between the spiral slices as best you can. Spoon any that falls off into the bottom of the foil so it melts into a glaze during cooking.
Cover the slow cooker and cook the ham on LOW for 4–6 hours, or until the ham is heated through (140°F in the center) and the sugar-mustard mixture has melted into a syrupy glaze in the bottom of the foil. Baste the ham with the glaze once or twice during the last hour if you’re nearby, but it will still be delicious if you simply let it cook undisturbed.
About 20–30 minutes before serving, preheat your oven to 425°F (220°C). Carefully lift the ham out of the slow cooker using the overhanging foil and transfer it, still on the foil, to a foil-lined baking sheet to catch any drips. Spoon some of the glaze from the bottom of the foil over the top and sides of the ham.
Spread the remaining brown sugar–mustard mixture over the top and exposed sides of the ham, pressing it gently so it adheres. Spoon more of the hot glaze from the foil over the ham to help dissolve and blend the fresh coating.
Place the baking sheet with the ham on the middle rack of the preheated oven and roast for 10–15 minutes, or until the glaze is bubbling, sticky, and the edges of the ham look caramelized and lightly crisp. Watch closely toward the end so the sugar doesn’t burn.
Remove the ham from the oven and let it rest for 10–15 minutes. Spoon any pooled glaze over the top one more time, then slice along the bone to release the spiral-cut sections. Serve warm, with extra glaze from the foil drizzled over each portion.
Variations & Tips
For a slightly sharper, more grown-up flavor, use half yellow mustard and half Dijon or whole-grain mustard in the glaze. If you prefer a deeper caramel note, choose dark brown sugar instead of light. You can also add a teaspoon of ground black pepper or a pinch of cayenne to the brown sugar–mustard mixture for gentle heat that balances the sweetness. If your ham is smaller (5–7 pounds), reduce the brown sugar to 1 cup and mustard to 1/3 cup and start checking for doneness around 3 hours on LOW. For crispier edges without turning on the oven long, you can run the ham under the broiler for 3–5 minutes instead of roasting at high heat, rotating the pan as needed. Leftovers are excellent in sandwiches, omelets, fried rice, or diced into soups and casseroles; save the ham bone to simmer with beans or split peas for a hearty, economical second meal.
