This slow cooker 3-ingredient honey clove ham is straight from my uncle’s holiday playbook—the one everyone begs him to make every year. When he finally let me in on the secret, I couldn’t believe it was just a store-bought ham, honey, and whole cloves. That’s it. No long ingredient list, no complicated glaze, just low-and-slow cooking that turns an everyday ham into the most flavorful, tender meat you’ll ever carve. It’s perfect for busy holidays or any time you want a special-occasion main dish without being chained to the oven.
Serve this honey clove ham with classic holiday sides like mashed potatoes or cheesy scalloped potatoes, green beans or roasted Brussels sprouts, and warm dinner rolls to soak up the sweet, sticky pan juices. A bright, tangy side—like a simple green salad with vinaigrette or a citrusy fruit salad—helps balance the richness. Leftovers are amazing in sandwiches on soft rolls with a little Dijon or mayo, or diced into breakfast hash with potatoes and eggs the next morning.
Slow Cooker Honey Clove HamServings: 8-10
Ingredients
1 (7–9 lb) fully cooked bone-in ham, not spiral-sliced if possible
1 cup honey
2 tablespoons whole cloves
Directions
Unwrap the ham and discard any plastic or netting. If there is a thick layer of skin, trim it off, leaving a good layer of fat. Pat the ham dry with paper towels.
Using a sharp knife, score the surface of the ham in a shallow crisscross pattern, making cuts about 1/4 inch deep and 1 inch apart. This helps the honey soak in and gives you those caramelized edges.
Press whole cloves into the scored lines and where they intersect, spacing them out over the top and sides of the ham. You don’t need to cover every inch—just dot them evenly so the flavor can infuse as it cooks.
Place the ham, flat side down, into a large slow cooker. If the lid doesn’t close completely, you can trim a little off the bottom of the ham to help it fit, or cover tightly with a layer of heavy-duty foil before placing the lid on top.
Pour the honey slowly over the top of the ham, letting it run into the scored cuts and around the sides. Spoon any honey that pools at the bottom back over the top so the ham is well coated.
Cover and cook on LOW for 4–6 hours, or until the ham is heated through, very tender, and the exterior is a deep golden brown with a sticky, shiny glaze. Baste the ham with the honey juices from the bottom of the slow cooker 2–3 times during cooking, if you’re home, to build up that glossy coating.
Once done, turn the slow cooker to WARM and let the ham rest for at least 15–20 minutes. This helps the juices settle and makes slicing easier.
Carefully transfer the ham to a cutting board. Remove and discard the cloves before serving. Slice the ham against the grain into thick or thin slices, to your preference.
Spoon some of the sweet, sticky pan juices from the slow cooker over the sliced ham on the serving platter. Serve extra juices in a small pitcher or bowl at the table for drizzling.
Variations & Tips
For a slightly different flavor, you can swap part of the honey for maple syrup (up to half) while still keeping the total ingredient count at three by using only maple and honey plus the cloves. If your ham is on the smaller side (5–6 lb), start checking for doneness around 3 1/2–4 hours so it doesn’t overcook. For more caramelization on the outside, you can transfer the cooked ham to a baking dish and broil it for 3–5 minutes, watching closely, just until the glaze bubbles and darkens slightly—then return it to the slow cooker with the juices to stay warm. If you’re cooking for a smaller household, choose a half ham and freeze sliced leftovers in portions for future meals; the meat reheats beautifully in a covered skillet with a splash of the reserved pan juices. To make this more weeknight-friendly, cook the ham on a Sunday, chill it, and use the slices throughout the week for sandwiches, breakfast scrambles, and quick grain bowls.
