This slow cooker 3-ingredient root beer glazed ham is the kind of no-fuss holiday trick my Midwestern grandma would absolutely approve of—minimal effort with a big, juicy payoff. Using just a spiral-cut ham, root beer, and brown sugar, you get a glossy, sweet, caramelized glaze that tastes like you’ve been basting all day. The gentle, moist heat of the slow cooker keeps the ham tender, while the soda and sugar reduce into a sticky, amber sauce that clings to every slice. It’s a modern spin on the old-fashioned cola-glazed hams that have been showing up on American holiday tables since the mid-20th century, but with the warm vanilla and spice notes of root beer instead.
Serve this ham straight from the slow cooker, sliced thick with some of the glossy glaze spooned over the top. It pairs beautifully with classic holiday sides like buttery mashed potatoes, roasted Brussels sprouts, green bean casserole, or a simple mixed greens salad with a bright vinaigrette to cut the sweetness. Leftovers make excellent sandwiches on soft rolls with a swipe of Dijon or grainy mustard, or you can dice the ham into breakfast hash, omelets, or bean soups for the rest of the week.
Slow Cooker 3-Ingredient Root Beer Glazed HamServings: 10-12
Ingredients
1 fully cooked spiral-cut ham, 8–10 pounds
2 cups root beer (not diet)
1 1/2 cups packed brown sugar (light or dark)
Directions
Unwrap the spiral-cut ham and discard any plastic disk covering the bone. If there is a thick layer of external fat or skin on one side, trim it down slightly, leaving a thin layer to help keep the meat moist.
Place the ham cut-side down into the crock of a large slow cooker. If the lid doesn’t close completely, you can trim a small portion from the bottom or side of the ham so it fits snugly, or cover tightly with heavy-duty foil before placing the lid on top.
In a medium bowl, whisk together the root beer and brown sugar until the sugar is mostly dissolved. The mixture will look like a loose syrup.
Pour the root beer and brown sugar mixture evenly over the ham, letting it run between the slices and down into the bottom of the slow cooker. Use your hands or a spoon to gently separate a few slices so the liquid seeps in for extra juiciness.
Cover the slow cooker with the lid. Cook on LOW for 4–6 hours, or until the ham is heated through (140°F in the center) and very tender. Baste the ham with the cooking liquid once or twice during cooking if you’re nearby, carefully spooning the liquid over the top and between slices.
About 30 minutes before serving, tilt the lid slightly or prop it open with a wooden spoon so some steam can escape. This helps the glaze concentrate and thicken, and allows the edges of the ham to dry slightly and caramelize in the hot syrupy liquid.
Optional but recommended for extra caramelization: Preheat the broiler to high and line a roasting pan with foil. Carefully transfer the cooked ham from the slow cooker to the pan, then spoon some of the thickened root beer glaze over the top. Broil for 3–5 minutes, watching closely, until the edges are browned and slightly crisp.
While the ham rests for 10–15 minutes, pour the remaining liquid from the slow cooker into a small saucepan. Simmer over medium heat for 5–10 minutes, stirring occasionally, until it reduces to a thick, glossy glaze that coats the back of a spoon.
Slice the ham along the natural spiral cuts, arrange on a serving platter or return it to the slow cooker for easy serving, and spoon the hot root beer glaze over the top. Serve any extra glaze on the side.
Variations & Tips
For a deeper molasses note, use dark brown sugar instead of light; it will give the glaze a slightly richer color and flavor. If your ham is on the smaller side (5–7 pounds), reduce the root beer to 1 1/2 cups and the brown sugar to 1 cup, and start checking for doneness around 3 1/2 hours on LOW. To lean into a smokier profile, choose a smoked spiral ham and finish under the broiler to intensify the caramelized edges. You can also adjust sweetness by thinning the glaze with a splash of extra root beer if it reduces more than you like. For a make-ahead approach, cook the ham a day in advance, chill it in its cooking liquid, and reheat gently in the slow cooker on LOW until warmed through; this rest can actually make the meat even juicier. Leftovers freeze well—portion sliced ham and a bit of glaze into freezer bags for quick future meals or to stir into soups, casseroles, and fried rice.
