This slow cooker 3-ingredient yellow mustard ham is the kind of simple, no-fuss centerpiece my mom made every spring, especially around Easter. It’s just a big pink ham, plenty of bright yellow mustard, and one sweet pantry staple that turns into a sticky, golden glaze. The slow cooker keeps the meat juicy and tender, and a quick blast in the oven at the end gives you those charred, caramelized edges and syrupy juices that everyone fights over. It’s perfect when you want something that looks special on the table but doesn’t keep you in the kitchen all day.
Serve thick slices of this mustard-glazed ham with creamy mashed potatoes or cheesy scalloped potatoes, a simple green vegetable like roasted green beans or steamed broccoli, and a fresh salad to balance the richness. Warm dinner rolls or biscuits are great for soaking up the extra glaze that pools on the foil. Leftovers are wonderful in sandwiches on soft white bread with a swipe of extra mustard, or diced into scrambled eggs or breakfast hash the next morning.
Slow Cooker 3-Ingredient Yellow Mustard HamServings: 10-12
Ingredients
1 fully cooked bone-in half ham (8–10 pounds), not spiral-sliced
1 cup yellow mustard
1 1/2 cups packed light brown sugar
Directions
Line a large baking sheet with aluminum foil and set it aside for later. This will be for finishing and serving the ham with all the sticky juices.
Unwrap the ham and pat it dry with paper towels. If there is a thick rind, trim it off, leaving a nice layer of fat. Place the ham flat-side down in a large slow cooker. If the lid doesn’t fit perfectly, you can trim a little off the bottom of the ham or tent the top with foil under the lid.
In a medium bowl, stir together the yellow mustard and brown sugar until it forms a thick, smooth paste. It should be spreadable but not runny.
Spoon the mustard-brown sugar mixture all over the ham, coating the top and sides. Use the back of the spoon or clean hands to press the mixture onto the ham so it sticks well. Any extra can be scraped into the bottom of the slow cooker around the ham.
Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the ham is heated through and very tender. Baste the ham with the cooking juices once or twice during the last couple of hours if you’re home, to build up that flavorful glaze.
About 15–20 minutes before serving, preheat your oven to 425°F (220°C). Carefully lift the ham out of the slow cooker and transfer it to the foil-lined baking sheet, flat-side down. Pour some of the thick cooking juices over the top, letting them pool around the ham on the foil.
Place the ham in the hot oven and roast for 10–15 minutes, or until the glaze is bubbling, deeply golden, and starting to char around the edges. Keep an eye on it so the sugars don’t burn too much—light, sweet caramelized spots are what you’re after.
Remove the ham from the oven and let it rest for 10–15 minutes so the juices settle. Slice the ham into thick pieces right on the foil-lined pan, spooning the sticky yellow glaze and syrupy juices over the slices before transferring them to a serving platter. Serve warm, with extra glaze from the pan on the side.
Variations & Tips
If you have picky eaters who are unsure about mustard, you can cut the yellow mustard back to 3/4 cup and add an extra 1/4 cup of brown sugar to keep the flavor milder and sweeter. For a little tang, whisk 1–2 tablespoons of apple cider vinegar into the mustard-brown sugar mixture (this keeps the ingredient list simple but adds brightness). If your ham is smaller, around 6 pounds, reduce the mustard to 3/4 cup and the brown sugar to 1 cup, and start checking for doneness about an hour earlier. For a slightly spicier version, use half yellow mustard and half spicy brown mustard (still totaling 1 cup). To make cleanup easier, you can also line the slow cooker with a slow cooker liner before adding the ham. Leftovers freeze well: slice or dice the ham, spoon some of the glaze over it, and freeze in small portions for quick weeknight meals, breakfast scrambles, or ham and cheese sliders.
