Crockpot Boneless Ham

This spiral ham is cooked in a slow cooker with a simple glaze of mustard, pineapples, and brown sugar. The ham is tender and juicy, and the glaze is sticky and sweet.

Course christmas, crockpot, Dinner, easter, thanksgiving

Cuisine American

Keyword crockpot boneless ham, crockpot ham, slow cooker spiral ham

Prep Time 10

Cook Time 4

Servings

Calories 171kcal

Author Jennifer

Ingredients

2 cups packed brown sugar
1 Tablespoon ground mustard
1 teaspoon smoked paprika
1 20 oz. can of pineapple rings, drained
8- pound fully cooked spiral ham

Instructions

In a small bowl, mix brown sugar, mustard powder, and smoked paprika together. Set aside.
Place the pineapple rings on the bottom of the crockpot.
Place the ham cut side down in the crockpot on top of the pineapple rings.
Use your hands to rub the brown sugar mixture all over the ham.
Cook for 3-4 hours on low heat, or until a thermometer reaches 140°F when inserted in the thickest part of the ham.
Transfer the ham to a serving platter, cover lightly with tin foil, and let rest for 15 minutes before cutting.

Notes

Tight seal. Make sure the lid on your crockpot is fully closed. If your ham doesn't fit in your crockpot, just slice the top or you can use a heavy-duty foil to cover your slow cooker. You want everything tightly sealed or the steam will escape resulting in a dry ham.
Let it rest. Don't skip this step, if you slice it too soon all the juices will come out. Tent the ham with aluminum foil and let rest for 15 minutes to let the ham soak up all the flavorful juices.
Slice it. When carving your ham, make sure you slice it against the grain.
Reheat. Place leftover ham in a baking dish. Add a couple of tablespoons of water and cover with heavy-duty foil. Cook in the oven at 325°F for 15-20 minutes or until the ham is warm. Or you can reheat slices in the microwave for 1 minute.
Store. Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

Nutrition