There’s something about a slow-cooked ham that feels like the holidays. The gentle hum of the slow cooker, the sweet aroma of brown sugar and cloves, and the tender slices of glazed ham filling your plate—it’s pure comfort. Amish cooking, known for its simplicity and deep flavors, celebrates ingredients that work hard on their own without needing too much fuss. And that’s exactly what this Slow Cooker Amish Christmas Ham brings to your table: effortless, heartwarming perfection.
Every Christmas growing up, our kitchen would fill with the scent of caramelized sugar and smoked meat hours before dinner began. My grandmother always said the secret was “low and slow”—let time do the magic. She used to prepare her ham early in the morning, wrapping it in foil and tucking it into a slow cooker with a mixture of brown sugar, mustard, and apple juice. The result? A ham so tender it fell apart with a fork and so flavorful that leftovers rarely made it past breakfast the next day.
I’ve carried that same tradition forward—though now with a little modern twist. My slow cooker does the heavy lifting, freeing me to focus on baking cookies, wrapping gifts, or sipping mulled cider by the tree. It’s the kind of recipe that makes the house smell like Christmas and reminds everyone what home tastes like.
Whether you’re hosting a big family dinner or planning a cozy Christmas Eve meal for two, this recipe guarantees juicy, flavor-packed ham with that signature Amish touch—pure, humble, and made with love.
Why You’ll Love It
There are countless reasons to fall in love with this Slow Cooker Amish Christmas Ham:
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Effortless Preparation: The slow cooker does nearly all the work—no basting, no oven monitoring, no stress.
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Incredible Flavor: A simple glaze made of brown sugar, mustard, and apple cider caramelizes beautifully as the ham cooks, coating each slice in sticky, irresistible sweetness.
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Tender and Juicy: Slow cooking locks in moisture, ensuring your ham stays melt-in-your-mouth soft.
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Perfect for Holidays: This dish frees up your oven for pies and casseroles, making it ideal for busy Christmas cooking.
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Delicious Leftovers: It reheats beautifully and works perfectly in sandwiches, breakfast scrambles, or soups the next day.
If you want a showstopping centerpiece that looks impressive but takes minimal effort, this recipe checks every box.
Ingredient Notes & Details
Let’s take a closer look at the ingredients that make this recipe so special.
Ham:
Choose a fully cooked, bone-in ham for the best flavor and moisture. A spiral-cut ham works beautifully because it allows the glaze to seep between the slices, but an unsliced ham will stay juicier if you prefer to carve it fresh. A 7–8 lb ham fits nicely in a standard 6-quart slow cooker.
Brown Sugar:
This is the foundation of the Amish glaze. It caramelizes over the slow heat, creating that sticky-sweet coating the Amish are known for in their baked hams. Light brown sugar gives a mild sweetness, while dark brown sugar offers a deeper molasses note.
Dijon or Yellow Mustard:
A touch of mustard adds tang and balance to the sweetness. Dijon provides a little more depth, while yellow mustard gives a classic flavor reminiscent of old-fashioned Christmas dinners.
Apple Cider or Pineapple Juice:
Both work well—apple cider lends a warm, spiced sweetness, and pineapple juice adds a tropical brightness that complements the smoky ham. For the most traditional Amish flavor, go with apple cider.
Whole Cloves (Optional but Recommended):
Amish hams often feature whole cloves studded into the skin. They infuse subtle spice and give the ham that festive aroma everyone remembers.
Honey or Maple Syrup (Optional):
A drizzle of honey or pure maple syrup deepens the glaze and adds a rustic, homemade richness.
Butter:
A few tablespoons of butter melted into the glaze help it cling to the ham and create a glossy finish.
Step-by-Step Instructions
Step 1: Prepare the Ham
Unwrap the ham and pat it dry with paper towels. If it has a thick layer of skin or excess fat, trim slightly but leave enough to keep it juicy. If you’d like that traditional Amish look, score the surface of the ham in a diamond pattern using a sharp knife, and stud each diamond with a whole clove.
Step 2: Make the Glaze
In a small bowl, whisk together the brown sugar, mustard, and apple cider (or pineapple juice). Add melted butter and, if desired, a tablespoon of honey or maple syrup. The mixture should be thick but pourable.
Step 3: Add to the Slow Cooker
Place the ham cut-side down into your slow cooker. Pour the glaze over the top, ensuring it coats all sides. Spoon some of the glaze into the crevices if you’re using a spiral-cut ham.
Step 4: Cook Low and Slow
Cover and cook on LOW for 5–7 hours, depending on the size of your ham. You’ll know it’s ready when the internal temperature reaches 140°F (for reheating) and the meat pulls apart easily with a fork.
Step 5: Baste Occasionally (Optional)
If you’re home during cooking, spoon some of the glaze over the ham once or twice to enhance flavor. It’s not essential, but it deepens the caramelization.
Step 6: Finish and Serve
Once done, carefully remove the ham from the slow cooker and place it on a serving platter. Pour the remaining glaze into a small saucepan and simmer over medium heat for 5–7 minutes until slightly thickened. Brush or drizzle the glaze over the ham before serving for that glossy, festive finish.
Slice, serve warm, and enjoy the compliments that will come your way!
FAQ
1. Can I use a boneless ham instead of bone-in?
Yes! A boneless ham works fine, though bone-in hams tend to be juicier and more flavorful. Just reduce the cooking time slightly since boneless hams heat through faster.
2. What size slow cooker should I use?
A 6-quart slow cooker fits a 7–8 lb ham perfectly. If your ham is too large, you can trim the end or use an oval slow cooker for better fit.
3. Can I make this recipe ahead of time?
Absolutely. Cook the ham a day in advance, store it in the fridge with the glaze, and reheat gently in the oven (covered) or in your slow cooker on “Warm” setting.
4. My glaze looks too thin—what should I do?
You can thicken it by simmering the leftover liquid in a saucepan for a few minutes, or whisk in a teaspoon of cornstarch mixed with water until glossy and thick.
5. Can I use maple syrup instead of brown sugar?
Yes, though the texture will differ. Maple syrup adds beautiful flavor but won’t caramelize as thickly as brown sugar. Try combining both for the best of both worlds.
6. How do I keep my ham from drying out?
Keep the lid on your slow cooker closed during cooking, and make sure there’s enough liquid or glaze to cover the ham at least halfway. Cooking on low heat also prevents dryness.
Storage Tips
Refrigerate leftover ham in an airtight container within two hours of cooking. It will keep for up to 4–5 days in the fridge. To freeze, slice the ham and place portions in freezer bags, removing as much air as possible. Frozen ham keeps well for up to 2 months. Reheat gently in a covered skillet or microwave with a splash of apple juice to maintain moisture.
Variations
Pineapple-Glazed Version:
Use pineapple juice instead of apple cider and top the ham with pineapple rings secured by toothpicks before cooking for a classic holiday twist.
Honey Mustard Ham:
Skip the cider and use equal parts honey and Dijon mustard for a rich, golden glaze with a tangy kick.
Spiced Cranberry Glaze:
Whisk ½ cup cranberry sauce into the glaze for a festive, ruby-red finish and a touch of tartness.
Smoky Maple Ham:
Use smoked paprika and maple syrup for a rustic, campfire-style Amish flavor.
Cinnamon Brown Sugar Ham:
Add a teaspoon of ground cinnamon and nutmeg to the glaze for a warm, cozy touch reminiscent of Christmas cookies.
This Slow Cooker Amish Christmas Ham is proof that holiday magic doesn’t need to be complicated. With just a few pantry staples, your home fills with aromas of caramelized sugar and spice, your guests gather around smiling, and dinner practically makes itself. It’s the kind of meal that brings families together—exactly the way the Amish intended.
Slow Cooker Amish Christmas Ham
Ingredients
- 1 fully cooked boneless ham about 4 to 5 pounds
- 1 cup brown sugar packed
- ½ cup pure maple syrup or honey for variation
- 1 cup apple cider or apple juice
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cloves optional
- ½ teaspoon cinnamon
- 1 tablespoon apple cider vinegar
- 2 tablespoons butter sliced on top
Instructions
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Prepare the ham:
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Place the ham flat side down in the slow cooker. If it doesn’t fit perfectly, trim a little from one end.
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Make the glaze:
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In a medium bowl, whisk together the brown sugar, maple syrup, apple cider, Dijon mustard, cloves, cinnamon, and apple cider vinegar.
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Pour and cover:
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Pour the glaze over the ham. Dot the top with butter slices.
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Cook low and slow:
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Cover and cook on LOW for 4 to 6 hours, or until heated through and tender. Baste the ham with the juices once or twice during cooking for a richer glaze.
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Thicken glaze (optional):
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Transfer 1 cup of the cooking liquid to a small saucepan. Simmer for 5–7 minutes until slightly thickened, then drizzle over the sliced ham before serving.
