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Slow Cooker Brown Sugar Glazed Ham

Cook your ham in a slow cooker and add this delicious glaze for the finishing touch.

Author: Kami | NoBiggie.net
Ingredients
  • 10-12 pound ham
  • 1/2 cup brown sugar
  • 1 can Coke or Dr. Pepper
  • 1/2 cup Dijon mustard
  • 1/4 cup Apple Cider Vinegar
  • 1 teaspoon salt
Instructions

  1. To start: check to see if your ham can fit into the bottom of your slow cooker. Some hams are too big. If your ham can fit into your slow cooker but the lid cannot fit over the top, you will need foil to create a roof over the top of the ham.

  2. If your ham is too large, you have a couple of options: you can cut some of the ham away (freeze the extra ham and use it at a later time), so that the slow cooker lid can fit down snugly, or you can cook your ham in the oven on a roasting pan.

Make the Ham Glaze:
  1. Heat the brown sugar, soda, vinegar and salt in a small saucepan until a slow boil. Cook glaze until reduced and thickened a bit, about 15 minutes. After it has thickened stir in the mustard.
Slow Cooker Cooking Method:

  1. If your ham does fit inside your slow cooker, but does not allow for the lid to fit over the top, you will need aluminum foil: two 12 in. long sheets of foil. Place your ham into the slow cooker and tuck the ends of the foil all around the inside wall of the slow cooker and then gather the two pieces of foil together at the top in the middle. Fold the two pieces together to make a roof over the top of the ham.

  2. Cook on low for 30 minutes for every pound of ham. Boneless ham and spiral cut hams will warm up faster. 30 minutes before serving pour 1/2 of the glaze over the ham. Reserve the rest of the glaze for serving.

Oven Cooking Method:
  1. Preheat oven to 350F. Place the ham in a large roasting pan onto a rack cut side down, tent it with foil, and bake 10 minutes per pound …or longer if needed.

  2. With 30 minutes left to go on the bake time of your ham, remove the foil and brush the glaze on the ham every 10 minutes. Put the ham back into the oven, uncovered. Bake for the last 30 minutes with the glaze allowing the ham to get glossy from the glaze. Remove from the oven and allow to rest 15 minutes before carving (if uncut).

  3. Out of the oven your ham needs to register at 140F degrees in the center.

Recipe Notes

Enough Glaze for a 10-12 pound ham.

The glaze can be made up to 5 days ahead and kept in the fridge.