This slow cooker 4-ingredient brown sugar glazed ham is exactly what my grandmother serves every single spring for our holiday table. It’s a simple, sweet centerpiece with just four pantry-friendly ingredients that melt down into the most incredible brown sugar glaze. The ham turns out beautifully juicy, with caramelized edges and a sticky, amber sauce pooling in the bottom of the slow cooker. It’s the kind of set-it-and-forget-it recipe that lets you focus on family and traditions, while the house fills with that cozy, holiday smell.
Serve the ham in thick, juicy slices with a spoonful of the warm brown sugar glaze drizzled over the top. Around here, we like it with buttery mashed potatoes, roasted green beans, and soft dinner rolls to soak up the extra sauce. A bright side salad or simple fruit salad helps balance the sweetness. Leftovers are wonderful tucked into soft rolls for mini sandwiches, or diced and folded into scrambled eggs or a cheesy breakfast casserole the next morning.
Slow Cooker 4-Ingredient Brown Sugar Glazed HamServings: 10-12
Ingredients
1 (8–10 pound) bone-in spiral cut ham
1 1/2 cups packed brown sugar
1/2 cup pure maple syrup
1 cup pineapple juice
Directions
Unwrap the spiral ham and discard any plastic disk covering the bone. If there is a large amount of surface liquid, gently pat the ham dry with paper towels so the glaze can cling better.
Sprinkle 1/2 cup of the brown sugar evenly into the bottom of a large slow cooker, creating a sweet bed for the ham and the juices.
Place the ham cut-side down into the slow cooker, nestling it into the brown sugar. If the lid doesn’t quite close, you can trim a small piece off the bottom of the ham or cover tightly with a double layer of heavy-duty foil instead of the lid.
In a medium bowl, whisk together the remaining 1 cup brown sugar, maple syrup, and pineapple juice until the sugar is mostly dissolved and the mixture looks like a pourable glaze.
Slowly pour the glaze all over the ham, making sure to let some run between the spiral slices so every piece gets flavor. Spoon a little from the bottom of the slow cooker over the top if needed.
Cover and cook on LOW for 4–5 hours, or until the ham is heated through (140°F in the center) and very tender. Every hour or so, carefully ladle some of the hot glaze from the bottom of the slow cooker over the ham to help build that sticky, caramelized coating.
For extra caramelized edges, preheat your oven broiler during the last 15 minutes of slow cooking. Carefully transfer the ham to a baking dish, spoon some of the glaze over the top, and broil for 3–5 minutes, watching closely, until the edges crisp and darken slightly. This step is optional but gives that pretty, holiday look.
Let the ham rest for about 10 minutes before serving so the juices settle. Spoon more of the warm brown sugar glaze from the slow cooker over the top and into the slices. Serve straight from the slow cooker on warm, or transfer to a platter with the juices in a small pitcher or gravy boat for drizzling.
Variations & Tips
If your family prefers a milder sweetness, you can swap half of the brown sugar for honey or cut the brown sugar down to 1 cup and add an extra 1/4 cup pineapple juice. For a little more depth (and for adults who like a hint of warmth), stir 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves into the brown sugar mixture—just keep in mind that some kids are sensitive to strong spice flavors, so you might want to keep the ham simple and serve the spiced glaze on the side. If you can’t find a full-size spiral ham, this recipe works with a 4–6 pound half ham; just reduce the cook time to about 3–4 hours on LOW and keep an eye on it so it doesn’t dry out. For picky eaters who don’t like the darker, caramelized bits, slice a few pieces from the center of the ham where it stays lighter and juicier, then drizzle with just a small amount of glaze. Leftovers freeze well in small portions—perfect for tossing into weeknight pasta, bean soup, or grilled cheese with ham. If your slow cooker is on the smaller side, you can ask the butcher to cut the ham to fit, or place it in at a slight angle and cover tightly with heavy-duty foil instead of the lid to keep the moisture in.
