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Slow Cooker Honey-Glazed Ham with Cranberry Relish
Every December my grandmother hosts what she calls “The Sunday Before,” a cozy family supper held—appropriately—the Sunday before Christmas Eve. The menu never changes: her velvet-textured potato-leek soup, a mountain of cheddar biscuits, and, at the center of the table, a glossy, mahogany ham that perfumes the house with honey, mustard, and orange peel. Three years ago I volunteered to bring the ham, but my tiny city kitchen has no room for the giant roasting pan she uses. Enter my trusty slow cooker. After a few test runs (and one memorable mishap involving a too-salty glaze), I landed on this version: a gently spiced honey glaze that lacquers the ham while it slow-steams, keeping every slice juicy, plus a bright cranberry-orange relish that cuts the sweetness. Now it’s the dish my cousins text me about in October—“You’re bringing the ham, right?”—and I love that I can set it, forget it, and still smell the holidays all afternoon.
Why This Recipe Works
- Hands-off elegance: The slow cooker does 90 % of the work while you wrap presents or binge holiday movies.
- Double glaze technique: A thin coat at the beginning creates a baseline flavor; a second coat under the broiler delivers that café-quality shine.
- Built-in baster: Elevating the ham on onion rings keeps it out of the pooling juices so the bottom doesn’t turn soggy.
- Make-ahead relish: The cranberry relish improves overnight, freeing up precious morning time.
- Leftover legends: Dice the remnants for next-day fried rice, omelets, or grilled cheese—nothing wasted.
- Scalable size: Works for a 3-lb half ham or a 7-lb whole bone-in; the method stays identical—just change the time.
Ingredients You'll Need
A great ham starts at the butcher counter. Look for a bone-in, fully cooked (often labeled “ready to eat”) city ham—spiral sliced is fine, but I prefer unsliced so I can control the thickness. The bone flavors the juices and later makes a killer split-pea soup. For the glaze, I use a darker wildflower honey; its deeper notes stand up to the saltiness of the pork. Dark brown sugar adds mol undertones, while whole-grain mustard gives tiny pops of heat. A whisper of ground clove evokes holiday nostalgia without veering into pumpkin-spice territory. Fresh cranberries are non-negotiable for the relish; they freeze beautifully, so buy extra in November and stash them now. Lastly, pick an orange with unblemished peel—you’ll need both zest and segments.
Ham substitutions: If you only have a boneless ham, reduce the initial cook time by 30 min and add ¼ c more liquid so it doesn’t dry out. For a smoky twist, substitute half of the honey with maple syrup. If you’re feeding a smaller crew, a 3-lb shank portion still yields leftovers without monopolizing the slow cooker.
How to Make Slow Cooker Honey-Glazed Ham with Cranberry Relish
Create the flavor bed
Slice two onions into ½-inch rings and lay them in the bottom of a 6- to 8-quart slow cooker. They’ll act as a natural rack, keeping the ham elevated so the steam circulates. Nestle two bay leaves between the rings for subtle herbal notes.
Prep the ham
Unwrap the ham and pat it dry; moisture is the enemy of glaze adhesion. If the ham is too tall for the lid, trim a sliver from the bottom (save for soup). Score the fat in a crosshatch pattern, cutting just through the fat, not into the meat, so the glaze seeps in.
Whisk the first glaze
In a small saucepan combine ½ c honey, ¼ c dark brown sugar, 2 Tbsp whole-grain mustard, 1 Tbsp orange zest, 1 Tbsp orange juice, ½ tsp ground clove, and ½ tsp cracked black pepper. Warm over medium heat just until the sugar dissolves—about 2 min—then remove from heat.
Set and forget
Place the ham cut-side down on the onion bed. Brush with one-third of the warm glaze, forcing it into the scores. Tuck the orange peels from the juiced orange around the ham. Cover and cook on LOW 4–5 h for a 5-lb ham (add 1 h per additional pound). Rotate the insert 180° halfway through for even heat.
Start the cranberry relish
While the ham works, pulse 12 oz fresh cranberries with ½ c sugar, ¼ c honey, ¼ tsp salt, and the segments of one orange in a food processor until finely chopped. Stir in ½ tsp cinnamon and let macerate at room temperature; the berries will soften and the flavors marry.
Glaze again and broil
When the ham reaches 140 °F (63 °C) internally, transfer it to a foil-lined baking sheet. Brush with another third of the glaze, then broil 4 in from the heat for 3–4 min until sticky bubbles form. Repeat with remaining glaze for a glassy finish.
Rest and carve
Tent loosely with foil and rest 15 min so juices redistribute. If you left the ham unsliced, carve thinly against the grain; if spiral, simply follow the lines. Serve with the cranberry relish spooned over or alongside for guests to control their sweet-tart ratio.
Expert Tips
Keep it juicy
Add ¼ c apple cider to the crock if your slow cooker runs hot; the extra steam prevents the outer layer from drying.
Temp triumph
Insert the probe from the side, not the top, to avoid touching bone—bone reads hotter and will mislead you.
Shine secret
For runway-level gloss, whisk 1 Tbsp warmed honey with 1 tsp corn syrup and brush right after broiling.
Freezer hack
Double the glaze and freeze half in ice-cube trays; pop a cube out for quick weeknight chicken or carrots.
Variations to Try
- Maple chipotle: Swap honey for maple and whisk 1 tsp chipotle powder into the glaze for smoky heat.
- Pineapple brown-sugar: Replace orange juice with pineapple juice and stud the ham with whole cloves.
- Ginger pear relish: Sub diced ripe pear for half the cranberries and add 1 tsp grated fresh ginger.
- Low-sugar: Use sugar-free honey substitute and monk-fruit sweetener in the relish; reduce cook time by 15 min to avoid over-reducing.
Storage Tips
Refrigerate: Cool leftover ham in the cooking juices, then transfer to an airtight container; it keeps up to 5 days. The relish stays vibrant for 7 days.
Freeze: Slice ham into meal-size portions, wrap first in parchment then foil, and freeze up to 2 months. Freeze relish in ½-cup jars, leaving headspace, for 1 month.
Reheat: Warm slices in a skillet with a splash of apple juice over medium-low heat; microwave works but can toughen the edges.
Frequently Asked Questions
Slow Cooker Honey-Glazed Ham with Cranberry Relish
Ingredients
Instructions
- Prep the slow cooker: Lay onion rings and bay leaves in the bottom of a 6- to 8-quart slow cooker.
- Score & place ham: Pat ham dry, score fat, set cut-side down on onion bed.
- Make glaze: Warm honey, brown sugar, mustard, zest, juice, clove, and pepper until sugar dissolves.
- First coat: Brush one-third of glaze over ham; reserve remainder.
- Slow cook: Cover and cook LOW 4–5 h (140 °F internal).
- Relish: Pulse cranberries, sugar, honey, salt, and orange segments; stir in cinnamon.
- Broil: Transfer ham to foil-lined sheet, brush with remaining glaze, broil 3–4 min per coat.
- Rest & serve: Tent 15 min, slice, and spoon cranberry relish alongside.
Recipe Notes
For extra shine, whisk 1 Tbsp warmed honey with 1 tsp corn syrup and brush right after broiling. Leftovers freeze beautifully—slice first for easy weeknight sandwiches.
