When the summer air turns heavy and the kitchen is the last place anybody wants to stand over a hot stove, a slow cooker supper like this is a true blessing. This old-fashioned style of ham dinner leans on just a few pantry staples and a fully cooked ham roast to make something savory, sweet, and satisfying with almost no fuss at all. It is the sort of practical Midwestern meal that lets supper take care of itself while the day carries on around you.
This tender glazed ham is especially good with buttery mashed potatoes, green beans, buttered corn, or a simple cucumber salad from the garden. If you want to stretch it a little further, spoon some of the sweet-salty cooking sauce over rice, egg noodles, or thick slices of bread, and keep a dish of pickles on the table for a bright, sharp contrast.
4-Ingredient Slow Cooker Dog Days Dinner
Servings: 6 to 8
Ingredients
1 fully cooked unsliced ham roast, about 3 to 4 pounds
1 cup brown sugar
1/2 cup yellow mustard
1/2 cup apple juice
Directions
1. Place the fully cooked ham roast in the slow cooker, cut side down if it has one.
2. In a small bowl, stir together the brown sugar, yellow mustard, and apple juice until well combined.
3. Pour the mixture evenly over the ham, cover, and cook on low for 4 to 5 hours, basting once or twice if convenient, until the ham is hot and glazed.
4. Transfer the ham to a cutting board, slice, and spoon some of the warm sauce over the top before serving.
Variations & Tips
Sweeter glaze: If your family likes a deeper sweet-and-savory finish, add a little extra brown sugar to the sauce. It will melt down into a thicker glaze as the ham warms.
Tangier version: For a sharper bite, use a bit more yellow mustard and spoon the sauce over the sliced ham just before serving so that flavor stays bright and lively.
Easy leftovers: Leftover ham is mighty useful. Tuck it into biscuits, breakfast scrambles, or simple bean soup the next day, and save a little extra sauce to moisten sliced pieces when reheating.
Slow cooker tip: Since the ham is already fully cooked, the goal is to heat it through gently and let the glaze settle in. Avoid overcooking, which can make the slices dry even with a good sauce around them.