Crockpot Spiral Ham Recipe

What I love most is how forgiving it is. Spiral ham is already cooked, so really, I’m just warming it up and letting it soak in that sweet glaze. The slow cooker keeps everything juicy. I used to overheat ham in the oven without realizing it, and it would get dry around the edges. This way, that just doesn’t happen.

And yeah, I’ve made this for holidays, but honestly, I’ve also made it on random Sundays when I wanted something that felt a little special without putting in a ton of effort. It’s one of those meals that looks impressive but secretly isn’t.

Ingredients I Used for the Recipe

• 1 (8-10 pound) spiral-cut ham – the main star, already cooked and sliced so it absorbs flavor easily
• 1 cup brown sugar – this melts into the glaze and gives that deep, sweet caramel flavor
• 2/3 cup maple syrup – adds richness and a slightly warm sweetness that feels a bit more special
• 1 cup pineapple juice – keeps everything moist and adds a light tang that balances the sugar

I’ve played around with this a lot. Sometimes I swap the pineapple juice for orange juice when I want something less tropical. I’ve even used honey instead of maple syrup once when I ran out, and it still worked. Not exactly the same, but still really good.

How to make Crockpot Spiral Ham Recipe?

Step 1 – Get the ham into the crockpot

I take the ham out of the packaging and just place it straight into the slow cooker. Flat side down works best, but if it doesn’t fit, I just turn it on its side. I used to stress about this part, but honestly, as long as the lid closes, you’re fine.

Step 2 – Coat it with brown sugar

I rub the brown sugar all over the ham. Not gently either. I kind of press it in so it sticks to the surface and gets into the slices. This is where that glaze really starts building.

Step 3 – Pour over the liquids

I pour the maple syrup and pineapple juice right over the top. It looks like a lot of liquid at first, but don’t worry. It turns into this sweet, thin glaze as it heats up.

Step 4 – Let it warm slowly

I put the lid on and cook it on low for about 2 to 3 hours, depending on the size. I try not to keep opening the lid. I learned that the hard way. Every time you lift it, heat escapes and it slows everything down.

Step 5 – Baste and finish

Near the end, I scoop up the juices from the bottom and pour them over the ham. Then I let it cook another 30 minutes. This step makes a difference. It helps everything stay glossy and flavorful.

Step 6 – Serve it up

I move the ham to a platter and gently separate the slices. They usually fall apart on their own. I always spoon a little extra glaze over the top because why not.

Why this ended up being my go-to ham

I didn’t expect to stick with this method, but it just works. The biggest thing for me is how consistent it is. I’m not guessing or hoping it doesn’t dry out. I know it’ll be tender.

There was one time I tried rushing it on high heat. I was short on time and thought it wouldn’t matter. It did. The edges started drying out, and I remember thinking, yep, that’s why low and slow is better here. Lesson learned.

I also like that I can focus on everything else while this cooks. Side dishes, setting the table, or honestly just sitting down for a bit. It takes the pressure off.

If you’re feeding a group, I usually plan about half a pound per person. That’s been pretty accurate for me, especially if there are sides involved. And there are always leftovers, which I actually look forward to.

Tips

• Use a big enough slow cooker – I try to use at least a 7-quart so the lid closes fully
• Don’t skip the basting step – that extra glaze at the end really brings it together
• Check temperature, not just time – I aim for 140 to 145°F in the thickest part
• Keep the lid closed as much as possible – it really does slow things down if you keep opening it
• Let it rest before serving – even just 5 minutes helps the juices settle
• If the glaze is too thin – I sometimes simmer it on the stove or add a quick cornstarch slurry

One small thing I started doing recently is saving the leftover juices. I’ll store them with the ham, and when I reheat slices later, I spoon a bit over the top. It keeps everything from drying out, especially the next day.

And yeah, leftovers are kind of the bonus here. I’ve made sandwiches, tossed it into soups, even added it to a quick fried rice once. It stretches way further than I expect every time.

This recipe isn’t fancy. It’s just reliable. And sometimes that’s exactly what I need when I’m cooking for people.

Print Recipe

Crockpot Spiral Ham Recipe

Author: katie Smith Cooking Method: Slow Cooking Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 10 mins Cook Time 180 mins Rest Time 10 mins Total Time 3 hrs 20 mins

Cooking Temp: low  C Servings: 20 Estimated Cost: $ 25 Calories: 320

Best Season: Winter, Fall, Spring

Description

We may earn a commission when you click on affiliate links in this post. This Crockpot Spiral Ham is one of those recipes I keep coming back to every holiday season because it’s just so easy and reliable. I love that I can set it in the slow cooker and forget about it while I focus on everything else. The ham turns out tender, juicy, and coated in a sweet, sticky glaze made from brown sugar, maple syrup, and pineapple juice. It’s perfect for Christmas, Easter, Thanksgiving, or even a cozy Sunday dinner when you want something comforting without a lot of effort.

ingredients

Servings

• 1 8-10 pound spiral-cut ham (bone-in or boneless)
• 1 cup brown sugar (light or dark)
• ²⁄₃ cup maple syrup (real maple syrup preferred)
• 1 cup pineapple juice (or apple cider or orange juice)

Instructions

1. Remove the spiral ham from packaging and place it flat-side down in a large slow cooker. If it doesn’t fit, place it on its side so the lid can close securely.
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2. Discard any glaze packets that come with the ham.
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3. Rub the brown sugar all over the surface of the ham, getting in between the slices as much as possible.
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4. Pour the maple syrup and pineapple juice evenly over the ham.
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5. Cover with the lid and cook on LOW for 2 to 3.5 hours, or until the internal temperature reaches 140–145°F.
   Mark as complete
6. About 30 minutes before serving, spoon the juices from the bottom of the crockpot over the ham to keep it moist and flavorful.
   Mark as complete
7. Continue cooking for another 30 minutes, allowing the glaze to soak into the slices.
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8. Carefully remove the ham from the slow cooker, transfer to a serving platter, and separate the slices for easy serving.
   Mark as complete

Nutrition Facts

Servings 20

Serving Size 1 slice

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15gg24%

Saturated Fat 5gg25%

Trans Fat 0gg

Cholesterol 70mgmg24%

Sodium 1200mgmg50%

Potassium 350mgmg10%

Total Carbohydrate 18gg6%

Dietary Fiber 0gg0%

Sugars 16gg

Protein 24gg48%

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Calcium 2% mg

Iron 6% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use a large slow cooker: A 7-quart or bigger works best for an 8–10 lb ham.
• Don’t overcook: Since the ham is already cooked, you’re just reheating it to 140–145°F.
• Baste for flavor: Spoon juices over the ham in the last 30 minutes for extra moisture.
• Optional glaze finish: Broil for a few minutes after cooking if you want a caramelized top.
• Leftovers: Store in the fridge for 3–4 days or freeze for up to 2 months.

Keywords: crockpot spiral ham, slow cooker ham, holiday ham recipe, easy ham recipe, glazed ham