Slow Cooker Amish Christmas Ham Tender, Sticky & Foolproof

Meta description (SEO): Make an easy, melt-in-your-mouth Amish-style Christmas ham in the slow cooker — brown sugar and warm spices create a glossy, holiday-ready glaze. 10-min prep • 6–8 hr low.

Target keywords: slow cooker Christmas ham, Amish Christmas ham, crockpot ham recipe, brown sugar ham glaze, bone-in ham slow cooker

Recipe at a glance

Prep time: 10–15 minutes
Cook time: 6–8 hours on Low (or 3–4 hours on High)
Total time: 6–8 hours 15 minutes
Servings: about 10–12 (for a 5–6 lb / 2.3–2.7 kg ham)
Cuisine: Classic American / Holiday

Ingredients

1 (5–6 pound / 2.3–2.7 kg) fully cooked bone-in ham
1 cup brown sugar (packed) — 220 g
1/2 cup apple cider vinegar — 120 ml
1/2 cup water — 120 ml
1 tablespoon ground mustard — 8–9 g
1/2 teaspoon ground cloves — 1 g
1/4 teaspoon ground cinnamon — 0.5 g
1/4 teaspoon ground ginger — 0.5 g

Optional garnishes / additions: whole cloves for studding, 1/4 cup honey or maple syrup for extra sweetness, orange zest for brightness.

Equipment: 6–8 quart slow cooker (large enough to fit the ham), small mixing bowl, brush or spoon for basting, carving knife, instant-read thermometer (recommended).

Prep & pro tips (quick)

This recipe uses a fully cooked ham — you are reheating and glazing, not cooking raw pork. Aim to reheat to an internal temperature of 140°F (60°C).
Bone-in ham gives extra flavor and better presentation; use boneless if needed — it will be easier to fit in the cooker.
For a classic look, score the fat in a diamond pattern and optionally stud with whole cloves before glazing.
Use a slow cooker liner or spray with oil for easier cleanup.

Step-by-step directions (best results)

Place the ham in the slow cooker. Trim any very thick rind if needed so the ham sits flat, then place flat side down in the crock. If the ham is too tall, you can stand it on the rounded side and nestle it in.
Make the glaze. In a small bowl whisk together the brown sugar, apple cider vinegar, water, ground mustard, ground cloves, cinnamon, and ground ginger until smooth.
Coat the ham. Pour the glaze all over the ham, using a spoon to get some into scored cuts or under the rind edges. Reserve a few tablespoons of glaze for basting and finishing if you like.
Slow cook. Cover and cook on Low for 6–8 hours (or High for 3–4 hours) until the ham is heated through and a thermometer inserted into the thickest part registers about 140°F (60°C). Because the ham is already cooked, you’re only warming and allowing the glaze to infuse.
Baste occasionally. If possible, baste the ham with the cooking juices once or twice during the last 2–3 hours (or every 30–45 minutes on High) to concentrate flavor and keep the surface glossy.
Optional finishing for a caramelized glaze (recommended). For a sticky, slightly caramelized surface, carefully transfer the ham to a rimmed baking sheet, brush with reserved glaze, and broil 3–6 minutes (watch closely) until browned and bubbly. Alternatively, roast at 400°F / 200°C for 8–12 minutes.
Rest and slice. Let the ham rest 10–15 minutes before slicing. Spoon the pan juices over the slices when serving.

Variations & flavor ideas

Sweeter glaze: add 1/4 cup honey or maple syrup to the glaze.
Citrus twist: replace half the apple cider vinegar with orange juice and add 1 tsp orange zest.
Spicy kick: stir in a pinch of cayenne or 1–2 tsp Dijon mustard.
Clove-studded classic: stud the ham with whole cloves after scoring for a traditional holiday look.
Smokier note: add 1 tsp smoked paprika to the glaze.

Make-ahead, storage & reheating

Make-ahead: The glaze can be made 1–2 days ahead and refrigerated. Put the ham in the slow cooker and refrigerate (covered) up to 24 hours before cooking; bring to room temperature 30 minutes before starting.
Store: Refrigerate leftovers within 2 hours in an airtight container up to 3–4 days.
Freeze: Cooked ham freezes well for 2–3 months (slice first for easier thawing).
Reheat: Warm leftovers in a 325°F (160°C) oven, covered with foil, until internal temp reaches 140°F (60°C). Use reserved cooking juices to keep slices moist.

Why this works

The ham is already cooked; slow, gentle heat lets the sugar-based glaze melt into the surface without drying the meat. Apple cider vinegar balances sweetness with bright acidity; mustard and warm spices deepen the holiday flavor.

Quick FAQ

Q: Can I use a boneless ham or smaller/larger ham?
A: Yes — adjust cook time slightly (larger ham may need the full 6–8 hours; smaller may finish sooner). Boneless is fine and easier to carve.

Q: Is it safe to cook a precooked ham in the slow cooker?
A: Absolutely — the slow cooker gently reheats and flavors the ham. Reheat until about 140°F (60°C) for fully cooked ham.

Q: My glaze is thin — what can I do?
A: After removing the ham, pour juices into a small saucepan and simmer to reduce, or whisk a 1 Tbsp cornstarch + 2 Tbsp cold water slurry into the juices and simmer until thickened.

Slow Cooker Amish Christmas Ham