Instructions
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Prep the Ham: Place the ham in a large slow cooker, flat-side down. If it’s too tall to close the lid, you can tightly cover the top with a double layer of heavy-duty aluminum foil to create a seal.
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Make the Glaze: In a small bowl, whisk together the brown sugar, honey, and Dijon mustard until it forms a thick paste.
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Coat: Rub the glaze mixture all over the ham, making sure to get some between the slices for maximum flavor.
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Slow Cook: Cover and cook on Low for 4 to 5 hours. You just want it heated through to about 60°C (140°F), as most hams are pre-cooked.
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Baste & Finish: Every hour, use a spoon to ladle the juices from the bottom back over the top. For that extra “crust” look in your photo, you can pop the ham under a kitchen broiler for 3–5 minutes right before serving.
Pro Tip: Don’t toss the liquid left in the pot! Strain it and simmer it in a saucepan for 10 minutes to create a thick reduction to serve on the side.
