Easter Comfort: Just 4 ingredients. I make it when I want a festive dinner handled hours ahead of the holiday rush.
This peach glazed ham is the kind of Easter comfort that lets you get the festive part handled hours before the house fills up. It’s only four ingredients, all piled into the slow cooker, and it quietly turns into tender, sliceable meat bathed in a glossy golden glaze while you set the table or head to church. Recipes like this grew out of practical Midwestern holiday cooking, when farm wives needed the oven free for rolls and pies but still wanted a centerpiece that felt special. The peaches melt down into a sweet, tangy sauce that clings to every caramelized edge, giving you that beautiful, amber-glazed look without any fussy steps.
Serve this ham in thick slices with plenty of that peachy glaze spooned over the top. Around here, it finds its place next to buttery mashed potatoes or scalloped potatoes, green beans or a simple peas-and-carrots mix, and a basket of warm dinner rolls to mop up the extra sauce. A crisp green salad or a tangy coleslaw keeps the plate from feeling too heavy, and for Easter I like to add deviled eggs and a pan of cheesy corn casserole. Leftovers are wonderful tucked into soft rolls for little ham sandwiches the next day.
4-Ingredient Slow Cooker Peach Glazed Ham
Servings: 8-10
Ingredients
1 fully cooked bone-in ham, 6–8 pounds 1 can (15 ounces) sliced peaches in heavy syrup, undrained 1 cup peach preserves or peach jam 1/2 cup brown sugar, packed
Directions
Unwrap the ham and discard any plastic pieces or netting. If there is a thick rind of skin, trim it away, leaving a good layer of fat. Score the fat lightly in a crisscross pattern if you like; this helps the glaze soak in and creates those pretty caramelized edges.
Place the ham, cut side down, into a large slow cooker. If the lid will not close, you can trim a bit off the shank end or lay the ham on its side. The goal is to have the bulk of the ham down in the crock so it can baste in the juices.
In a medium bowl, stir together the peaches with their syrup, the peach preserves, and the brown sugar until well combined. You don’t need to be fussy here; a spoon and a minute of stirring is enough.
Pour the peach mixture all over the ham, making sure some of the pieces of peach and syrup run down the sides and into the bottom of the slow cooker. Use your spoon to tuck a few peach slices around the ham so they cook in the juices.
Cover and cook on LOW for 5–7 hours, or until the ham is heated through and very tender. Baste the ham with the peachy juices from the bottom of the slow cooker once or twice during cooking if you are nearby, but it will still turn out nicely if you simply let it go.
About 30–45 minutes before serving, ladle several spoonfuls of the hot peach glaze over the exposed surface of the ham. Recover and let it cook a bit longer so the glaze thickens and clings, creating that glossy golden finish and caramelized edges.
When ready to serve, carefully transfer the ham to a cutting board. Tent loosely with foil and let it rest for 10–15 minutes so the juices settle. Meanwhile, skim excess fat from the top of the slow cooker juices, then lightly mash the peaches into the sauce with a spoon for a rustic, chunky glaze.
Slice the ham against the grain into thick slices. Arrange the slices on a platter, then spoon some of the warm peach glaze over the top so it glistens. Serve the remaining glaze in a small bowl alongside for anyone who wants extra.
Variations & Tips
For a little more tang, stir 1–2 tablespoons of Dijon mustard into the peach mixture before pouring it over the ham; it adds a gentle sharpness that balances the sweetness but doesn’t push the recipe beyond its simple four-ingredient spirit if you treat it as optional. If you can’t find sliced peaches in heavy syrup, use canned peach halves or chunks in juice and add an extra tablespoon or two of brown sugar to make up for the missing sweetness. A spiral-sliced ham works beautifully and soaks up the glaze in every slice; just watch the cooking time and start checking for doneness closer to 4–5 hours so it doesn’t dry out. For a deeper caramelized look similar to a holiday baked ham, you can lift the cooked ham onto a foil-lined sheet pan, brush it heavily with some of the peach glaze, and broil it for 3–5 minutes, watching closely, until the edges darken and the glaze bubbles. Leftovers keep well for several days and freeze nicely; the extra ham is wonderful in omelets, breakfast casseroles, or chopped into a pot of beans, and any remaining peach glaze can be reduced on the stovetop until thick and brushed over grilled pork chops or chicken later in the week.
