Bone-In Crock Pot Ham with Honey Mustard Glaze

If you love an easy and delicious crockpot dinner, you’ll want to try this Bone-In Crock Pot Ham with Honey Mustard Glaze. With minimal effort, you can have a holiday ham or a quick weeknight dinner ready in no time. With the ham covered in a sweet and tangy glaze and then warmed in the slow cooker, the result is an incredibly flavorful and tender ham.

This is the ultimate easy way to make a ham for Easter dinner or Christmas dinner, but it’s just as perfect for any time you crave a simple and delicious meal. Plus, the leftovers come in handy for making tasty sandwiches and soups! (and for a recipe to use that leftover ham, check out my recipe for Easy Split Pea Soup with Ham).

While I do enjoy a good baked ham, there are a few things I love about this crock pot ham recipe The first is the taste. To me. using the slow cooker to heat a ham makes the best ham as far as taste goes. And I will admit, this ham may not be fancy with a shiny glaze like it turns out when you bake it in the oven. But it is tender, juicy, and oh-so flavorful. Heating a ham in the slow cooker keeps it moist, and seals in the flavors of the glaze plus the natural flavors of the ham. 

The second thing I love about this slow cooker ham recipe is the convenience. I can make a ham for a holiday dinner, and free up time and oven space to prepare other dishes. But I like to make this crockpot ham just for a regular weeknight dinner, too. It’s so easy to heat it slow in the crockpot while I go about my day, then sit down to a beautiful homemade dinner later. And it usually leaves me with plenty of leftovers (and a ham bone) to use later in sandwiches and soups. 

And just as a tip, making a large piece of meat like a ham or a roast is usually a frugal and efficient way to get several dinners on the table. When hams are on sale around Christmas and Easter, I will buy a few of them and stash them in my freezer for later. And then you can defrost your meat, cook once, and eat for several more meals throughout the week. That is a winning strategy in my book!

Bone-In Crockpot Ham with Honey Mustard Glaze

Choosing a Ham for the Crockpot

You will want a fully-cooked ham, which is generally what you will find in U.S. grocery stores. This type of ham can be served cold or heated before serving.

As for boneless vs. bone-in hams, I prefer to use a ham with the bone. To me, it’s a more flavorful and juicy ham. Also, I like to have that ham bone to use for soups and pots of beans. The recipe would most likely work with a boneless ham, too, but I have not tried it.

Also, unless you have a huge crock pot, you’ll want to select a half ham. This can be a shank portion or a butt portion. And I find the crock pot is ideal for cooking a spiral cut ham, which can often dry out in the oven. A half of a ham is usually around 7-10 pounds. To estimate servings, plan on 3/4 to 1 pound of bone-in ham per person.

Bone-In Crockpot Ham with Honey Mustard Glaze

Ingredients for Crock Pot Honey Mustard Glazed Ham

Ham – Make sure this is a fully cooked ham, or what is otherwise called a city ham. You will want to get either a shank or a butt portion, and it can be spiral sliced or not. If you have questions about the right type of ham to purchase, go ask your friendly local butcher for help. And if the ham happens to come with a glaze packet, you can discard that since we’re making our own homemade glaze. 

Brown Sugar – Light or dark brown sugar is fine. 

Honey – Use whatever honey you enjoy. Darker honey will give you a more robust flavor. 

Mustard – Any type of mustard will work for this recipe. I typically use Dijon mustard or a whole grain mustard. If you like a little bit of spice, use a spicy brown mustard or mustard with horseradish.

Orange Juice and Zest – You can use orange juice from a bottle, but I like to use a small orange, or half of a large orange, plus the zest for a hint of added flavor.

Bone-In Crockpot Ham with Honey Mustard Glaze

Tips for making a Crockpot Honey Ham

Here are a few tips for making slow-cooker ham:

  • Trim the ham. If your ham is not spiral cut and has a large amount of fat, you can trim it back if desired. You can then score the remaining fat in a crisscross pattern if you choose (but this is optional). Also, if there are areas of tough skin (also called the rind) on the ham, you can trim this off. You shouldn’t need to do any trimming with a spiral-cut ham.
  • Adjust your ham to fit the crock. When baking your ham in the oven, you typically want to bake it with the cut side down, or in the case of a whole ham, with the fat side up. But because we’re heating the ham within the size and shape constraints of a crockpot, you may not be able to do this. I just fit my ham into my crockpot in whichever direction fits best. For a spiral cut ham, this is typically with the sliced slide facing up. Any way you do this, it will work fine. But do be sure you are using a crockpot that is large enough to fit your ham. You will need a 6-8 quart crockpot to fit a ham, depending on the size of the ham.
  • Use a slow cooker liner. This tip is optional because I know some folks don’t like to use plastic when cooking. I get it because I don’t tend to use a lot of plastic myself. But brown sugar and honey can be a messy affair, and I like to keep the mess down by using a liner. 
  • Baste the ham with the juices 2 or 3 times while it heats. And if the ham is spiral-sliced, go ahead and get those flavorful juices in between the slices.
  • Heat the ham to 140 degrees Fahrenheit. The ham is fully cooked, and you can technically eat it cold like you would deli meat (the safe cold temperature is 40 degrees Fahrenheit or below). But since we are warming it here, go ahead and warm it to a safe internal temperature of at least 140 degrees F. What you don’t want to do is heat it to a temperature of less than that and allow it to linger in that temperature zone between warm and cold where bacteria can thrive. The cooking time to reach this temperature will vary on the size of the ham. A small 7 pound ham will take about 3 hours on low, whereas a larger 10 pound ham may take 5-6 hours on low.
  • Make gravy. You can use the drippings in the pan to make gravy. You will need about 2 cups of liquid. If you don’t have enough juicy pan drippings to make 2 cups, just add enough water or chicken broth to make the difference. Add this to a saucepan. Mix 3 tablespoons of cold water with 3 tablespoons of cornstarch and add to the ham juices in the pan. Heat to a gentle boil while whisking continuously to dissolve the cornstarch and stir out any lumps. 
  • Serve with your favorite side dishes. I love to serve this crockpot ham with simple, tasty side dishes like green beans, scalloped potatoes, and soft and fluffy homemade dinner rolls.

Slow Cooker Ham with Honey Mustard Glaze

If you try this easy Slow Cooker Ham recipe with Honey Glaze, I hope you love it. And follow me on FacebookPinterest, and Instagram so you don’t miss a post. 

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Slow Cooker Ham with Honey Mustard Glaze

Bone-In Crock Pot Ham with Honey Mustard Glaze

  • Author: Melissa | My Homemade Roots
  • Total Time: 25 minute


A juicy and flavorful ham with a honey mustard glaze made in the crockpot.


Units Scale
  • 710 pound fully cooked ham portion with the bone-in
  • 1 cup brown sugar
  • 1/2 cup honey
  • 1/3 cup prepared mustard
  • Juice and zest of 1 small orange (or half of a large orange)
  • 3 tablespoons cornstarch (you will only need this if you are making gravy from the ham juices).


  1. If needed, trim the ham of excess fat and rind. You won’t need to do any trimming with a spiral-cut ham. Check to see if there is a piece of plastic covering the exposed piece of bone and discard it.
  2. Fit the ham into the crockpot. Ideally, you will place the ham cut side down, but fit it in any way you can. For a spiral-cut ham, I find it works well to place it in the crock with the sliced side facing up.
  3. To make the glaze, combine the brown sugar, honey, mustard, orange juice, and orange zest. Pour this over the ham. Use your hands or a basting brush to cover the ham with the glaze mixture.
  4. Cover with the lid and cook for 4-6 hours on low, until the ham reaches a safe internal temperature of 140 degrees Fahrenheit, as measured by a meat thermometer. It may take a little bit less or a little longer depending on how hot your crockpot gets and how big the ham is. Baste the ham with the several juices 2 or 3 times during the cooking time.
  5. When the ham reaches temperature, carefully remove the ham to a platter and tent with foil until ready to serve.
  6. To make ham gravy from the ham juices and drippings, carefully spoon the juice and glaze mixture from the bottom of the pot into a saucepan. Mix the cornstarch with 3 tablespoons of cold water or chicken broth and whisk into the juices in the saucepan. Heat over medium heat, whisking constantly, until the gravy comes to a gentle boil. Boil for another 1-2 minutes until the gravy thickens. Remove from heat and service on the side with the ham.
  • Prep Time: 20 minutes
  • Cook Time: 4-6 hours

Bone-In Crockpot Ham with Honey Mustard Glaze



  • Carolyn
    February 4, 2024 at 6:08 am

    The recipe calls for a fully cooked ham so why does it state to bring the internal temperature to a safe degree?

    • Melissa
      February 4, 2024 at 8:16 am

      I do actually address this question in the post. But it is the same as it is with deli meat. Deli ham is fully cooked but you would not want to eat deli meat that had been sitting at room temperature or out in the warm sun for a few hours. It is in the zone between 40 degrees Fahrenheit and 140 degrees Fahrenheit that bacteria multiply quickly. So for food safety reasons, it is best to eat your ham cold (40 degrees or under) or eat it hot (140 degrees or above). For more information about this, visit the USDA website. I hope this is helpful.

  • Trish
    February 13, 2024 at 8:36 pm

    Wow, this ham turned out amazingly good. I had a ham in the freezer from Christmas and I decided to try it out. I usually make a fancy glazed ham in the oven, so I was skeptical. But thr flavor and tenderness was outstanding. I’ll be making this for Easter this year. Thank you!


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