Crockpot Ham
87 Comments Nov 16, 2021
Updated May 27, 2025
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You can’t go wrong with Crockpot Ham for special occasions. Tender ham that has a brown sugar glaze along with pineapple and a touch of Dijon mustard.
I make ham in the crockpot for almost every holiday—Easter, Thanksgiving, and Christmas—and this is our tried-and-true family recipe. It’s easy to throw together and always comes out moist, with a sweet pineapple sauce that’s perfect for spooning over your sides. Whether you’re serving a crowd or want leftovers for sandwiches, this slow cooker ham delivers every time.
What you’ll need:
Here’s what you’ll need to make this easy and flavorful slow cooker ham:
- A ready-to-eat ham – Most hams in the United States are precooked, and that’s what you want.
- Your favorite mustard (yellow, Dijon, or stone ground)
- Light or dark brown sugar
- Canned pineapple (use the juice, don’t drain!)
- A large slow cooker (6-quart or bigger)
How to Make Crockpot Ham
Place the ham in your slow cooker, then top it with mustard, brown sugar, and the pineapple along with all its juices. The low and slow cooking time will keep your ham moist. Though, don’t over cook or you will make pulled ham. Find the full Recipe in the recipe card below the images.
Cook’s Notes
You can replace the honey with brown sugar. Use 1/4 cup of honey in place of the 1/2 cup of brown sugar.
Trim the ham if it’s too large for your slow cooker; removing a piece from the narrow end usually does the trick. If your ham is still too large, you can add foil over the entire slow cooker then add the lid on top — though the cooking time will take longer.
Use whole pineapple rings for the classic look of a holiday ham, you can even add maraschino cherries as well.
Serving Ideas for Ham
Ham is one of those fantastic main courses that pair well with a variety of side dishes; here are my favorites.
Crockpot ham pairs perfectly with rich Crockpot Baked Beans, creamy Slow Cooker Mashed Potatoes, and holiday favorites like Crockpot Green Bean Casserole, stuffing, or pineapple casserole. Add a spoonful of Slow Cooker Cranberry Sauce to round out the plate.
Leftovers? Enjoy them cold, in sandwiches, or stirred into soups like Slow Cooker Ham and Beans or 15 Bean Soup with Ham.
Featured Comment
“Oh yea!!!! This ham is awesome. I made it for Christmas dinner and it was very moist and delicious. I will never made a ham in the oven again. Thank you so much Sarah. Keep the great recipes coming.”
– kATHIE
Crockpot Ham
How to Video
Ingredients
- 6 – 7 lb. picnic pork shoulder ham, spiral ham or black forest, this ham will say ready to eat, not raw and uncooked
- 1/8 cup mustard, yellow, dijon or stone ground (Maille dijon mustard is my favorite)
- 1/2 cup brown sugar, light or dark
- 20 oz. can pineapple – tidbits, crushed or rings, DO NOT DRAIN
Instructions
- Add the ham to the slow cooker. Spread over the mustard. Pat over the brown sugar. Now pour over the pineapple with its juices.
- Cover and cook on LOW for 5-6 hours. Don't open the lid while it cooks, so heat doesn't escape.
- Slice and serve with pineapple and juices.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I like the recipe. Easy to do. But would like the juice to be thicker
Several ways to thicken it come to mind.
Arrowroot has a neutral flavor. You can find it in the spice section of your grocery. It works with most things but not anything with dairy. Drain the liquid from the ham after cooking. Make a slurry with the arrowroot powder – I use it 50/50 with cold water. Start with a teaspoonful and whisk until smooth. Slowly dribble the slurry into the juice, whisking constantly. When combined, place on low heat and whisk until it thickens. Don’t allow to boil as that will destroy arrowroot’s thickening properties.
Tapioca flour (also called tapioca starch) would probably be my first choice. It also has a neutral flavor. I don’t keep it on hand but, like most people, I keep tapioca or instant tapioca on hand. I use my small electric spice grinder to turn the tapioca into flour. I start with approximately a tablespoon per cup of the liquid I want to thicken. I dump the flour I just created into a saucer and drizzle cold water into it as I whisk until I have a smooth paste. Whisk into the hot juice until smooth. Heat over medium heat while whisking until thickened.
Corn starch would work but the sauce will get gelatinous as it cools.
Flour will work but the sauce will have a cloudy look to it.
You can simmer the juice until it reduces in volume but you end up with a lot less sauce.
I’m sure there are other ways that I’m not thinking of but I’d try the tapioca flour or arrowroot first.
This looks amazing! At the end of cooking time is it possible to broil it for that added effect? If so, how long would you broil it so it doesn’t dry out?
Just for a few minutes and keep an eye on it.
I love the music you use as a soundtrack on your videos!
Using a Costco Master Carver boneless ham. I love them and think the recipe will be just right.
Hi there! I have a much smaller ham. Less than 4lbs how long should I slow cook mine?
I would try 4 hours on low.
What can I use to sustitute for the musturd?
You can leave it out.
Thank you!