Brown Sugar Crockpot Ham.

Step 1: Step 1 – Fit the ham in the slow cooker

Discard the plastic packaging, bone guard, and any commercial seasoning packet. Place the ham cut-side down into an oval 6-quart or 7-quart slow cooker. If the lid does not close fully, seal the top with a double layer of heavy-duty aluminum foil before placing the lid on top.

Step 2: Step 2 – Whisk the brown sugar glaze

In a small saucepan over medium-low heat, stir the brown sugar, maple syrup, pineapple juice, Dijon mustard, apple cider vinegar, ground cloves, and cinnamon together until the sugar dissolves completely into a smooth syrup.

Step 3: Step 3 – Baste the ham

Pour half of the warm glaze evenly over the ham, gently separating the spiral slices with a butter knife so the syrup penetrates deep between layers.

Step 4: Step 4 – Slow cook on Low

Cover tightly and cook on Low for 3.5 to 4.5 hours (approx. 25-30 minutes per pound). Because the ham is already cured and cooked, your goal is to heat it gently through to an internal temperature of 140°F (60°C).

Step 5: Step 5 – Glaze and caramelize

During the final 30 minutes, baste the ham with the cooker juices and pour the remaining glaze over the exterior. For extra sticky crust, transfer to a roasting pan and broil in the oven for 3 minutes until bubbling and caramelized.