This slow cooker 3-ingredient peach glazed ham is one of those recipes that shows up at every holiday in our family. My aunt started making it years ago for Easter, then it snuck onto the Christmas table, and now it’s requested for pretty much any big get-together. The ham comes out unbelievably tender, with a sticky, golden-orange peach glaze that caramelizes around the edges. It’s the kind of no-fuss recipe you can toss in the slow cooker and forget about while you focus on everything else, and somehow there are still never any leftovers.
This ham is wonderful with simple holiday sides: buttery mashed potatoes, green beans, roasted carrots, or a crunchy salad. The sweet peach glaze is perfect for spooning over the slices and any rice or potatoes on the plate. Leftovers (if you’re lucky enough to have any) make fantastic sandwiches on soft rolls with a slice of cheddar or Swiss, or tucked into grilled cheese. Serve with something a little tangy—like coleslaw or a vinegar-based salad—to balance the sweetness of the glaze.
Slow Cooker 3-Ingredient Peach Glazed HamServings: 10-12
Ingredients
1 fully cooked spiral-cut ham, 8–10 pounds
1 jar (16–18 ounces) peach preserves or peach jam
1/2 cup brown sugar, packed
Directions
Unwrap the spiral-cut ham and discard any plastic disk covering the bone. If there is a large fat cap or tough rind, trim just a little if you like, but leave most of the fat so the meat stays moist. Pat the ham dry with paper towels.
Place the ham cut-side down into a large slow cooker. If the lid doesn’t quite close, you can trim a small slice off the bottom of the ham to help it fit, or cover tightly with a double layer of heavy-duty foil before placing the lid on top.
In a medium bowl, stir together the peach preserves and brown sugar until well combined and glossy. It will be thick, like a loose jam.
Pour the peach mixture all over the ham, using a spatula to spread it so it coats as much of the surface as possible. Let some of the mixture run down into the slices and to the bottom of the slow cooker—this will turn into sweet, peachy juices 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. Baste the ham with the juices and glaze from the bottom of the slow cooker once or twice during cooking if you’re home and able; this helps the spiral slices soak up even more flavor.
When the ham is hot all the way through (an internal temperature of about 140°F in the thickest part), switch the slow cooker to WARM. Carefully lift the ham with two large spatulas or carving forks and set it on a cutting board, tenting loosely with foil to rest for 10–15 minutes.
While the ham rests, skim off any excess fat from the top of the juices in the slow cooker, if desired. Stir the remaining peachy juices to make a smooth glaze. For a thicker glaze, you can ladle some into a small saucepan and simmer on the stove for 5–10 minutes until slightly reduced.
Transfer the ham to a serving platter. Spoon some of the peach glaze over the top so it looks glossy and caramelized, and pour the rest into a small bowl or gravy boat for the table. Serve the ham warm, using a fork or tongs to gently separate the spiral slices, and drizzle with extra glaze and juices.
Variations & Tips
For a little extra flavor without adding more ingredients, you can choose a brown sugar that has more molasses (dark brown sugar) to deepen the caramel notes in the glaze. If your family likes a touch of spice, use peach preserves that include ginger or add a very small pinch of red pepper flakes to the glaze mixture before pouring it over the ham. For picky eaters who don’t like a lot of sauce, keep some of the ham slices plain by serving from the center of the spiral and letting them skip the extra glaze on top. If your slow cooker runs hot or your ham is on the smaller side, start checking for doneness around 3 1/2 to 4 hours so it doesn’t dry out. To get darker, more caramelized edges like a baked ham, you can carefully transfer the cooked ham to a roasting pan, brush with plenty of glaze, and broil it in the oven for 3–5 minutes, watching closely so it doesn’t burn. Leftovers freeze very well; portion sliced ham with a little of the peachy juice in freezer bags for easy future dinners or quick sandwiches.
