This slow cooker 4-ingredient maple bourbon ham is the kind of dish that quietly steals the whole Sunday gathering. My uncle showed up with this glossy, mahogany-brown ham one weekend, carried it in still warm in his old white slow cooker, and we all stood around the counter picking at the edges before it even hit the table. It’s shockingly simple—just a good ham, real maple syrup, a splash of bourbon, and a little Dijon to balance the sweetness—but it tastes like you fussed all day. The slow cooker does all the work, leaving you with tender, juicy slices and a sticky, spoonable glaze that everyone will beg you to share the “secret” to.
Serve this maple bourbon ham with creamy mashed potatoes or cheesy scalloped potatoes to soak up the extra glaze, plus a simple green side like roasted green beans or a crisp salad to balance the richness. Warm dinner rolls or soft Hawaiian rolls are perfect for making little ham sandwiches, and the leftovers are wonderful in omelets, breakfast hash, or tucked into grilled cheese. A side of roasted carrots or sweet potatoes pairs nicely with the maple notes, and if you like, set out a small bowl of extra Dijon or grainy mustard for people who enjoy a little tang with their ham.
Slow Cooker Maple Bourbon HamServings: 10-12
Ingredients
1 fully cooked bone-in ham, 7–8 pounds
1 cup pure maple syrup
1/2 cup bourbon
1/4 cup Dijon mustard
Directions
Unwrap the ham and discard any plastic disk from the bone. Pat the ham dry with paper towels. Using a sharp knife, score the surface of the ham in a shallow crosshatch pattern (about 1/4 inch deep) to create diamond shapes. This helps the glaze soak in and gives you those pretty caramelized edges.
Place the scored ham flat-side down into a large slow cooker (a white 6–7 quart works well). If the lid doesn’t quite close, you can trim a little from the bottom of the ham or cover tightly with a double layer of foil before setting the lid on top.
In a medium bowl, whisk together the maple syrup, bourbon, and Dijon mustard until smooth and well combined. It should smell sweet, a little boozy, and just slightly tangy from the mustard.
Pour the maple bourbon mixture evenly over the ham, making sure it seeps into the score marks. Use a spoon to scoop some of the liquid over the top and sides so everything is coated. The liquid will pool at the bottom of the slow cooker, which is exactly what you want for basting and creating that sticky glaze.
Cover and cook the ham on LOW for 4–6 hours, or until the ham is heated through and very tender. Baste the ham with the cooking juices every 60–90 minutes by spooning the maple bourbon mixture from the bottom of the slow cooker over the top and into the score lines. This helps build that deep, dark mahogany color and shiny glaze.
About 30 minutes before serving, carefully ladle 1–1 1/2 cups of the cooking liquid from the bottom of the slow cooker into a small saucepan. Bring it to a simmer over medium heat on the stovetop and cook, stirring occasionally, until it thickens slightly and looks glossy and syrupy, 8–12 minutes. This step concentrates the maple and bourbon flavors and makes the glaze extra clingy.
Pour the thickened glaze back over the ham in the slow cooker, using a spoon or brush to spread it into all the creases. Cover and cook on LOW for another 15–20 minutes so the glaze sets and turns shiny and sticky. The edges of the ham should look deeply caramelized, with amber juices pooling at the bottom.
Turn off the slow cooker. Using two large forks or sturdy tongs, carefully transfer the ham to a cutting board, letting any excess glaze drip back into the slow cooker. Let the ham rest for 10–15 minutes to keep the slices juicy.
Slice the ham against the grain into thick or thin slices, depending on how your family likes it. Arrange the slices on a platter and spoon some of the maple bourbon juices from the slow cooker over the top for extra shine and flavor. Serve warm, passing any remaining juices at the table so everyone can add more if they like.
Variations & Tips
If you’re cooking for kids or anyone who avoids alcohol, you can swap the bourbon for apple juice or apple cider and still keep that cozy, caramelized flavor. For a bit more tang, use half Dijon and half whole-grain mustard, or whisk in a tablespoon of apple cider vinegar to the glaze before cooking it down. If your family likes a little spice, add 1/4 teaspoon of crushed red pepper flakes or a pinch of cayenne to the maple bourbon mixture. For a slightly less sweet ham, reduce the maple syrup to 3/4 cup and add 2 tablespoons of brown sugar instead, which gives a deeper molasses note. To make cleanup easier, line your slow cooker with a slow cooker liner or lightly coat the insert with cooking spray. Leftovers freeze well; portion sliced ham and a bit of the glaze into freezer bags for easy weeknight meals, breakfast sandwiches, or tossing into soups and casseroles later on. And if you have picky eaters, keep a few slices plain before you pour on the thickened glaze so they can enjoy the tender ham without all the sticky sweetness.
