A juicy and flavorful ham with a honey mustard glaze made in the crockpot.
- 7–10 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).
- 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.
- 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.
- 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.
- 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.
- When the ham reaches temperature, carefully remove the ham to a platter and tent with foil until ready to serve.
- 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