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Slow-Cooker Maple-Brown Sugar Ham

Prep 10 min
Total 3 hr 25 min
Ingredients 4
Servings 12

Make this ham recipe your go-to party dish—made with just four ingredients and requiring minimal prep time, it’s the easiest holiday ham ever! Whether serving it to a crowd during the holidays or making it for a special family meal, this flavorful recipe is a guaranteed hit. Cooking the ham in the slow cooker keeps it moist and flavorful without fear of drying out, and the maple-brown sugar mixture makes a fantastic sauce to serve with the ham. ...MORE+ LESS-

Ingredients

fully cooked boneless ham (5 to 6 lb)

1/2

cup honey Dijon mustard

1/2

cup real maple syrup

1/2

cup packed brown sugar

Steps

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1

Spray 6- to 7-quart oval slow cooker with cooking spray. Make cuts about 1 inch apart and 1/4 inch deep in diamond pattern in top of ham. Place ham in slow cooker.
2

In small bowl, stir together mustard, syrup and brown sugar with whisk until well blended. Pour mixture over ham.
3

Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in ham reads 140°F.
4

Remove ham from slow cooker. Cover loosely with foil; let stand 10 to 15 minutes. Strain cooking juices. Slice ham; pour strained juices over ham.

Expert Tips

Tastes even better with piping hot Pillsbury biscuits.
Real maple syrup is recommended in this recipe; it adds fabulous flavor to the sauce.
Have leftover ham? Don’t toss it! There are plenty of next-day dinner ideas you can make with cooked ham like Ham Bone Soup and Ham and Cheese Sliders .

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 38%
Saturated Fat 8g 40% Trans Fat 0g
Cholesterol: 95mg; 32%
Sodium: 1720mg; 72%
Potassium: 620mg; 18%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 18g
Protein: 32g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;