In Honor of Easter: Crockpot Spiral Cut Honey Ham

Slow Cooker Honey Baked Ham

Adapted from Six Sister’s Stuff

7-10 lb spiral ham
2 Tablespoons Spicy Brown Dijon Mustard
1/2 cup brown sugar
1/2 cup honey
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Prep Day: Combine sugar, honey, nutmeg, cinnamon, and mustard in a freezer bag. Place in a 2 gallon freezer bag with wrapped ham. Freeze.

Serve Day: Spray your crock pot with non-stick cooking spray (if you have a slow cooker liner, I suggest using it- it will make clean-up a breeze!). Place ham in the crock pot.

Combine sugar, honey, nutmeg, cinnamon, and mustard in a sauce pan on medium heat. Let cook for 2-5 minutes (until ingredients melt and combine) and whisk thoroughly. Remove from heat.
Pour water in the bottom of the crock pot. Pour honey/brown sugar mixture over the ham.

If the lid does not fit over your ham, you can make a tin foil tent (8 lb ham and bigger doesn’t fit in my 6 quart slow cooker).

Use two sheets of tin foil that were each about 12″ long. I tucked the ends all around the edges of the crock pot and then gathered them together in the middle and folded the ends down.

To keep the heat in even more, I placed a towel over the top of my tin foil tent. It worked perfectly!

Cook the ham on low for 6-8 hours. Baste the ham with the juices in the bottom of the slow cooker once every hour (if you want, you can even turn the ham every hour to make sure that all sides are getting cooked in the honey mixture, but after about the third hour, my ham was too tender and just fell apart).

Once your ham is done, remove it from your slow cooker. Pour the juices in the bottom of your slow cooker into a medium saucepan. Mix together 2 Tablespoons of cornstarch with 1 Tablespoon of water and pour into the saucepan. Cook on medium heat until it starts to thicken. Use that as a glaze over the ham or even as a gravy for potatoes.

Even if you don’t have a slow cooker, you can still bake this ham in your oven. Once again, make a tent with aluminum foil and bake 15 to 20 minutes per pound at 350 degrees. Baste the ham once every thirty minutes.