Make this simple recipe for a gorgeous glazed ham in your slow cooker, and have time to enjoy your company and prepare the rest of the meal. Crockpot Honey Mustard Ham is a simple recipe that brings out the flavor of sweet and salty ham to perfection.
A bone-in ham will have more flavor than boneless ham; it's the same for chicken and steak. One nice advantage to using a bone-in ham is that you have the ham bone when the meat is removed. Use it to make Split Pea Soup for a wonderful second dinner that's practically free!
The combination of brown sugar, mustard, and honey forms a glaze on the ham as it cooks. And the slow cooker environment is perfect for making ham that is very tender and moist. Most ham seems to dry out in the oven; that won't happen in the crockpot!
If you like, you can stud the ham with whole cloves before you add the glaze. Just push the cloves gently but firmly into the meat, pointed side down. For a ham this size, about 24 cloves is the right amount. This is a great job for the kids on Easter morning.
This ham must be served with scalloped potatoes of some sort. My favorite, Potatoes Grand Mere, is very simple to make, very rich, and just bakes in the oven during the last hour the ham is cooking. Add a gelatin salad or two, a nice tossed green salad, and some fluffy and light dinner rolls for a wonderful dinner.
- 5 pounds ham (bone-in, fully cooked)
- 1/2 cup apple juice
- 1/2 cup brown sugar
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1/4 teaspoon pepper
- Cut slashes in the ham about 1/2" thick to help hold the glaze. Place the ham in a 5 quart crockpot and pour apple juice over ham.
- Combine the brown sugar, mustard, and honey, lemon juice, pepper in a small bowl and blend well. Spread this mixture over ham, working it into the slashes.
- Cover the crockpot and cook on low for 6-8 hours or until the ham registers 160°F on a food thermometer.
- Remove the ham from the slow cooker using two large forks. Place on serving platter and cover with foil. Let stand 10 minutes. Slice and serve.