Crock-pot Easter Ham

I have a super easy Crock-pot recipe for your Easter ham! One less thing to worry about this weekend! Did you know you could put a ham in the Crock-pot? I didn’t so I’m SUPER excited this worked out so well! Now, I can set it and forget it while making my side dishes for the family.

Ingredients:

• Glaze
  • 1 Cup Brown Sugar
  • 3/4 Cup of Honey
  • 1/2 Cup of Dijon Mustard
  • Can of Pineapple Tidbits
  • 3/4 Cup of Water
• Fully Cooked Ham – Butt Portion

Directions:

Start with the glaze.

In a small saucepan, I added the brown sugar, the honey, the dijon mustard, the pineapple tidbits, and the water.

Bring to a boil and then simmer until slightly thickened.

Make sure to buy a ham that will fit in your Crock-pot! Butt portions tend to do better, but if you have a larger Crock-pot, you can get a shank (or find a small one)!

My 9 lb fully cooked hickory smoked ham BARELY fit in my 6 quart Crock-pot.

Slowly add the glaze on top of your ham.

Cook on low for at least 6 hours.

I left my Crockpot on warm once it was ready (internal temperature of 160) and it was fall apart tasty.

Add the glaze back into a saucepan and simmer it down until it’s nice and thick and pour it over the sliced ham to serve. (Optional)

Notes:

• You can also look for a spiral sliced ham to save some time with slicing!
• Don’t have a lot of time? Cook on high for 3-4 hours (until it reaches an internal temp of 160 degrees).
• An easy way to tell it is getting close to being ready, watch for the meat to pull away from the bone!
• Baste your ham with the glaze as often as you want!

Slice and serve with your favorite side dishes! We’ll have a fresh green salad and scalloped potatoes. Wishing everyone a Happy Easter!

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