This 3-ingredient slow cooker brown sugar ham is the kind of weeknight magic I lean on when the day gets away from me. You literally start with a completely frozen boneless ham, nestle it into the slow cooker, and add just two pantry staples: brown sugar and Dijon mustard. As it slowly thaws and cooks, the sugar and mustard melt into a glossy, sweet-savory glaze that tastes far more involved than it is. While baked hams have long roots in American holiday traditions, the slow cooker method is a more modern, practical twist—especially handy in a busy Midwestern kitchen when you want hands-off comfort food and leftovers for days.
Serve thick slices of this ham with simple sides like mashed potatoes, roasted green beans, or buttered corn. A crisp green salad or tangy coleslaw balances the sweetness of the brown sugar glaze nicely. For a more casual meal, tuck warm slices into soft rolls with a swipe of extra Dijon or grainy mustard. Leftovers are wonderful in omelets, breakfast hash, or diced into bean soup, so consider cooking the full ham even if you’re feeding a smaller group.
3-Ingredient Slow Cooker Brown Sugar HamServings: 8–10
Ingredients
1 frozen boneless fully cooked ham, about 3–4 pounds
1 cup packed light or dark brown sugar
2 tablespoons Dijon mustard
Directions
Place the completely frozen boneless ham into the bottom of a large slow cooker, flat side down if it has one. It should rest snugly in the insert; do not add water or broth.
In a small bowl, stir together the brown sugar and Dijon mustard until it forms a thick, sandy paste.
Sprinkle and press the brown sugar–mustard mixture all over the top and sides of the frozen ham, letting any excess fall around the base of the ham in the slow cooker.
Cover the slow cooker with the lid and set to LOW. Cook for 6–8 hours, or until the ham is heated through to an internal temperature of at least 140°F (60°C) in the center. The ham will thaw first, then slowly baste in its own juices and the melted brown sugar glaze.
Once heated through, carefully transfer the ham to a cutting board, tent loosely with foil, and let rest for 10–15 minutes so the juices redistribute.
While the ham rests, skim excess fat from the surface of the cooking juices in the slow cooker. If you’d like a thicker glaze, ladle some of the liquid into a small saucepan and simmer over medium heat for 5–10 minutes until slightly reduced.
Slice the ham across the grain into 1/4- to 1/2-inch slices. Serve warm with spoonfuls of the brown sugar–mustard juices or reduced glaze drizzled over the top.
Variations & Tips
For a touch of smoke, add 1 teaspoon of smoked paprika to the brown sugar–mustard mixture before spreading it on the frozen ham. If you prefer more citrus brightness, stir in 2 tablespoons of orange juice or pineapple juice with the brown sugar and Dijon; this will create a looser paste but still clings as the ham cooks. You can also swap Dijon for whole-grain mustard for extra texture, or use honey mustard for a milder, sweeter profile. If your ham is smaller (2–3 pounds), start checking for doneness at 5 hours on LOW; if it’s larger (5 pounds or more), it may need closer to 8–9 hours. For food safety, always start with a fully cooked, commercially packaged boneless ham and cook it from frozen only on the LOW setting so it thaws and heats evenly. Use a meat thermometer to confirm the center reaches at least 140°F (60°C). Keep the slow cooker covered during cooking to maintain a safe, steady temperature, and refrigerate leftovers within 2 hours, storing them in shallow containers for quicker cooling. Leftover ham will keep well in the refrigerator for up to 4 days or in the freezer for up to 2 months.
