Using a homemade honey mustard sauce, this slow cooker ham recipe is a perfect for the holidays or weekly Sunday dinner.
Growing up, ham was a treat. We didn’t regularly eat ham, pretty much only on Easter and Christmas. Maybe Thanksgiving if my Mom was feeling generous. To this day, eating ham is something I tend to only do on special occasions. I’ve only cooked a ham myself a few times…all in the slow cooker of course.
What Size Ham To Use
The short answer is one that fits your slow cooker. I used a 5 pound ham in my 6-quart slow cooker and it fit comfortably. In fact, there was room for more ham. Keep in mind that all hams are shaped differently. What fits in my oval-shaped slow cooker might not fit in the same quart-size rectangular-shaped slow cooker or vice versa. If you find that your ham doesn’t quite fit in your slow cooker, try cutting it up as best as possible. I understand this might not be easy if you’re using bone-in ham. By the way, yes you can use boneless as well. If you use a smaller ham in a smaller slow cooker, cut the measurements for the sauce ingredients in half.
Other holiday recipes you might enjoy:
Heating The Ham
This recipe uses a cooked ham. Specifically, I used a bone-in, spiral-cut, smoked ham that I found at my local grocery store. Smoked hams are readily available year round and should be fairly easy to find. Since the ham is already cooked, what we’re really doing here is re-heating it with the honey Dijon sauce slowly over a few hours. Honey and Dijon are one of my favorite pairings. They’re great together as a marinade, on meats, or even as a salad dressing. Because both ingredients have such strong flavors, not much else is needed for the sauce.
Here is an optional step that I normally do not take the time to do but every once in a while I will: Set your oven to BROIL. Transfer the ham to a large oven-safe dish. Pour 1 1/2 cups of the liquid from the slow cooker into a saucepan. Stirring frequently, heat the saucepan over medium heat for 5-7 minutes, or until the sauce becomes thick and bubbly. Brush the sauce all over the ham. Place the ham under the broiler for 3-5 minutes, removing to baste with additional sauce every minute or so.
Your ham is done when the internal temperature reaches 120°F.Print
- 4–6 lb fully-cooked, spiral-cut ham
- 3/4 cup honey
- 1/4 cup Dijon mustard
- 2 garlic cloves, minced
- 1/4 cup water
- Pinch salt & pepper
- Place the ham in the of the slow cooker.
- In a small bowl, whisk together the honey, Dijon, garlic, water, salt & pepper until well blended. Pour the mixture over the ham, making sure to separate the slices to let the sauce get in between.
- Cook on HIGH 2-3 hours or LOW 4-6.
If you have time – half way through cooking, bast the ham with the cooking juices.
I used a 6-quart slow cooker for this recipe.
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