Throw a raw half ham in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker citrus glazed ham is the kind of set-it-and-forget-it meal that earns you hero status with almost no effort. You literally place a raw half ham in the slow cooker, add just three pantry-friendly ingredients, and let gentle heat transform it into something deeply savory, sweet, and bright with citrus. Glazed hams as we know them in the Midwest have roots in European curing and baking traditions, but the slow cooker is a modern shortcut that keeps the meat incredibly juicy while infusing it with flavor. It’s perfect for holidays, Sunday dinners, or any time you want a centerpiece that feels special without requiring you to hover over the stove.

Serve thick slices of the citrus glazed ham with creamy mashed potatoes or scalloped potatoes to soak up the extra sauce, plus a simple green vegetable like roasted Brussels sprouts, sautéed green beans, or a crisp salad. Warm dinner rolls or crusty bread are great for sopping up the citrusy glaze. Leftovers are excellent in sandwiches with sharp mustard, tucked into omelets, or diced into fried rice or bean soups for a boost of smoky-sweet flavor.

4-Ingredient Slow Cooker Citrus Glazed Ham

Servings: 8-10

Ingredients

1 raw half ham, bone-in or boneless (5–7 pounds), unseasoned
1 cup orange juice (preferably pulp-free)
1/2 cup packed brown sugar (light or dark)
2 tablespoons Dijon mustard

Directions

Place the raw half ham, cut side down, into the bottom of your slow cooker so it sits flat in the ceramic insert. If there is a thick rind or excess outer fat, you can trim a little, but leave a good layer for flavor and moisture.

In a small bowl, whisk together the orange juice, brown sugar, and Dijon mustard until the sugar is mostly dissolved and the mixture looks smooth and slightly thickened.

Pour the citrus glaze mixture evenly over the ham, making sure some of it runs down the sides and into the bottom of the slow cooker. Use a spoon to scoop a bit of the glaze from the bottom and drizzle it over any exposed areas of the ham.

Cover the slow cooker with the lid and cook the ham on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the ham is heated through to at least 145°F in the center and is very tender. Baste the ham with the cooking juices once or twice during cooking if you are nearby, but it will still be delicious if you simply leave it alone.

When the ham is done, carefully transfer it to a cutting board using large tongs or two sturdy spatulas. Tent loosely with foil and let it rest for about 10–15 minutes so the juices redistribute and the meat is easier to slice.

While the ham rests, skim off any excess fat from the surface of the cooking liquid in the slow cooker. If you’d like a thicker glaze, transfer about 2 cups of the liquid to a small saucepan and simmer it over medium heat for 8–10 minutes, stirring occasionally, until slightly reduced and syrupy.

Slice the ham across the grain into thin or thick slices, according to your preference. Arrange the slices on a serving platter and spoon some of the warm citrus glaze over the top, passing extra glaze at the table for anyone who wants more.


Variations & Tips

For a slightly smokier profile, choose a raw half ham labeled smoked but not fully cooked; just be sure to cook until heated through and tender, following the same timing. If you prefer a different citrus note, swap half of the orange juice for pineapple juice or apple juice for a milder, sweeter glaze. You can also add 1 teaspoon of grated orange zest to the glaze for a more intense citrus aroma without changing the ingredient count significantly. For a spicier version, whisk 1–2 teaspoons of hot sauce or a pinch of red pepper flakes into the glaze before pouring it over the ham. If your slow cooker runs hot or the edges of the ham start to look dry, tuck a piece of parchment or foil directly over the top of the ham under the lid to trap extra moisture. Leftovers keep well in the refrigerator for several days and can be frozen in slices with some of the glaze; reheat gently with a splash of water or extra juice to keep the meat tender.