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Crockpot Holiday Ham

Prep Time:

30 Minutes

Cook Time:

4-6 Hours



Stoysich Country-Style Ham, 7 to 8 pounds

2 cups pineapple juice (or apple juice)

For the paste/glaze:

2 cups brown sugar

1 ½ tablespoons Dijon mustard

1 ½ tablespoons balsamic vinegar

1 ½ tablespoons honey

For the slurry (to thicken the glaze):

2 tablespoons cornstarch

2 tablespoons water


  1. Pour the pineapple juice in bottom of a large (6- to 9-quart), oval slow cooker.

  2. In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.

  3. Cover slow cooker with lid and set to LOW. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, flip and baste the ham halfway through cooking time and again about an hour before the ham is done.

  4. Once ham is done, remove to a platter and tent with foil to keep warm and rest for 15 minutes. Skim any fat and strain the juices from the crock pot into a saucepan. Place the pot on the stove over medium heat and bring the juices to a simmer.

  5. In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may make and stir in a bit more cornstarch slurry.

  6. Serve the ham warm, with the sauce on the side or spooned on top.

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