Pin It The slow cooker was humming on the counter when my neighbor knocked, drawn by the smell drifting through the hallway. I had wedged a massive bone-in ham into the crock that morning, doubting it would fit, and by noon the whole apartment smelled like a holiday I hadn't planned. She stood in the doorway and said it smelled like her grandmother's house at Christmas. I realized then that some dishes don't need an occasion—they create one.
I made this the first time for a potluck where I knew almost no one. I arrived late, apologizing, carrying a foil-wrapped platter that was still warm. People crowded around as I sliced it, and within twenty minutes the platter was empty except for the bone. A woman I'd never met asked for the recipe, and by the end of the night I'd sent it to four people. It became my quiet way of making friends.
Ingredients
- Fully cooked bone-in ham (2.5 to 3 kg): Look for one with a good layer of fat still on it—the slow cooker will render it into tenderness, and the bone adds flavor you can't fake.
- Honey (1 cup): Use real honey, not the stuff in a bear-shaped bottle; it caramelizes differently and tastes like actual sunshine.
- Brown sugar (1/2 cup, packed): Pack it down so it melts into the glaze with a deep molasses sweetness that balances the mustard.
- Dijon mustard (1/4 cup): This is what keeps the glaze from being cloying; it adds a sharp, grown-up edge.
- Apple cider vinegar (1/4 cup): Brightens everything and cuts through the richness so each bite feels clean.
- Whole-grain mustard (2 tablespoons): Those little seeds pop on your tongue and remind you this isn't just sweet—it's layered.
- Ground cinnamon (1/2 teaspoon): Just enough to make people ask what that warm note is without being able to name it.
- Ground cloves (1/4 teaspoon): A whisper of spice that makes the whole dish feel like a holiday.
- Orange (1, sliced): The citrus steams into the ham and perfumes the glaze as it bubbles.
- Whole cloves (6): Stud them into the scored fat for a look that feels traditional and a flavor that seeps in slowly.
Instructions
- Prep the ham:
- Nestle the ham into your slow cooker flat side down, then score the top in a diamond pattern about half an inch deep. Press a whole clove into the center of each diamond—it looks impressive and releases a gentle spice as it cooks.
- Make the glaze:
- Whisk together honey, brown sugar, both mustards, vinegar, cinnamon, and ground cloves until smooth and glossy. It should smell sweet and tangy at the same time, like the best kind of contradiction.
- Glaze and add aromatics:
- Pour the glaze over the ham, letting it pool around the sides. Tuck orange slices into the gaps around the ham so they steep in the liquid and soften into something almost jammy.
- Slow cook:
- Cover and set to low for 6 hours. Every hour or so, spoon some of that bubbling glaze back over the top—it keeps the surface shiny and builds flavor in layers.
- Rest and reduce:
- Transfer the ham to a cutting board and let it rest while you pour the glaze into a saucepan. Simmer it over medium heat for 5 to 7 minutes until it thickens enough to coat the back of a spoon.
- Slice and serve:
- Carve the ham into thick slices, letting the bone guide your knife. Brush each slice with the thickened glaze before plating—it catches the light and tastes like effort you didn't actually put in.
Pin It My brother once showed up unannounced the day after I made this, opened the fridge, and built himself a sandwich with cold ham, sharp cheddar, and mustard on rye. He ate it standing at the counter in silence, then made another. He didn't say much, but he hugged me before he left. Some recipes say more than words ever could.
Leftovers Worth Planning For
Cold ham sliced thin makes sandwiches that need almost nothing else—just good bread and maybe a smear of butter. I've also chopped it into cubes and stirred it into white bean soup, where it adds a smoky sweetness that transforms the whole pot. Once, I crisped up diced ham in a skillet and tossed it with scrambled eggs and chives for breakfast, and it tasted like I'd planned it all along.
What to Serve Alongside
Roasted root vegetables—carrots, parsnips, sweet potatoes—caramelize in the oven and echo the sweetness of the glaze without competing. A simple arugula salad with lemon and olive oil cuts through the richness and makes the meal feel lighter. I've also served this with buttery mashed potatoes and green beans, and no one complained about the comfort of it all.
Small Tweaks That Make It Yours
A splash of bourbon in the glaze adds a smoky depth that makes people lean in and ask what's different. You can swap the orange for pineapple slices if you want a more tropical vibe, and they'll char slightly at the edges in a way that's almost candy-like. If you like heat, a pinch of cayenne in the glaze wakes everything up without making it spicy.
- For a darker, richer glaze, use dark brown sugar instead of light.
- If your slow cooker is small, a boneless ham works just as well and fits more easily.
- Leftovers freeze beautifully in zip-top bags—just thaw and reheat gently in a skillet.
Pin It This ham has become the dish I make when I want to feed people without hovering in the kitchen. It asks for almost nothing and gives back a table full of warmth, the kind that lingers long after the plates are cleared.
Recipe Questions & Answers
- → How do I prepare the ham before cooking?
Trim the ham and score its surface in a diamond pattern, studding with whole cloves to allow flavors to penetrate during cooking.
- → What ingredients create the glaze’s flavor profile?
The glaze blends honey, brown sugar, Dijon and whole-grain mustard, apple cider vinegar, cinnamon, and cloves to balance sweetness and spice.
- → Can I add other flavors to the glaze?
Yes, a splash of bourbon can be included for a richer, deeper flavor dimension in the glaze.
- → How long should the ham cook for best tenderness?
Cooking on low heat for approximately six hours slowly warms the ham for tender and juicy results.
- → What sides complement this glazed ham?
It pairs well with roasted root vegetables and crisp white wines like Riesling to balance the sweet glaze.