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SLOW COOKER EASTER HAM HONEY MUSTARD centered hero view, clean and uncluttered
Thomas Baker

Slow Cooker Easter Ham Honey Mustard Easy Weeknight Recipe

This Slow Cooker Easter Ham Honey Mustard recipe is a perfect easy dinner option that brings tender, juicy ham with a delicious honey mustard glaze to your weeknight meal or family dinner. Simple cooking meets rich flavors with minimal effort, making it an ideal choice for a stress-free feast.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8 servings
Calories: 782
Ingredients Method Notes

Ingredients
  

  • 8-10 pound (3.6-4.5kg) fully cooked ham
  • ½ cup (100g) packed brown sugar, light or dark
  • ½ cup (120ml) honey
  • ¼ cup (70g) Dijon mustard
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground cinnamon

Method
 

  1. Put the fully cooked ham into a slow cooker that is at least 6 quarts in size.
  2. Whisk together the brown sugar, honey, Dijon mustard, ground clove, and ground cinnamon in a small bowl and then pour the mixture evenly over the ham.
  3. Cover the slow cooker with its lid and cook the ham on the LOW setting for between 4 to 6 hours, or choose HIGH and cook for 2 to 4 hours; continue until the internal temperature hits 140°F (60°C).
  4. Carefully remove the ham from the slow cooker and loosely cover it, letting it rest for a few minutes.
  5. Meanwhile, pour the cooking juices into a saucepan and heat it until it simmers gently.
  6. Stir a small amount of cornstarch mixed with water into the simmering juices gradually, whisking continuously until the sauce thickens to your liking.
  7. Brush the thickened glaze over the cut slices of ham and serve, enjoying the extra flavorful coating.

Notes

  • Store leftover ham submerged in its juices in an airtight container inside the refrigerator for up to 5 days. This recipe accommodates an 8-10 pound ham, which fits best in a 6-quart slow cooker; if your ham is too tall for the lid, trim a bit from the top. It also works well with a fully cooked spiral cut ham. There's no need to baste during cooking, but doing so won't harm the meat. Cooking on LOW is recommended for the most tender and juicy results.