Sticky Garlic Brown Sugar Spiral Ham

perfectly plated thick slices of crockpot steak

Sticky Garlic Brown Sugar Spiral Ham

This spiral ham is sticky, sweet, garlicky, and slow-cooked to fall-apart perfection.

Rated 5 by 1 parent

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Course: Dinner

Cuisine: American

Keyword: brown sugar spiral ham, holiday ham recipe, slow cooker ham

Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings: servings

Calories: 149kcal

Cost: $32.00

Equipment

1 crockpot large enough for an 8–10 lb ham
1 Small Saucepan
1 basting brush optional, for glazing
1 cutting board
1 Chef's Knife for slicing ham

Ingredients

1 spiral sliced ham bone-in, 8–10 pounds
1 cup brown sugar packed
1/4 cup Dijon mustard
3 tbsp apple cider vinegar
2 tbsp garlic minced
1/2 cup honey
1 tsp black pepper freshly cracked
1 orange sliced into rounds
4 sprigs fresh rosemary

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Instructions

In a small saucepan, combine brown sugar, Dijon mustard, apple cider vinegar, minced garlic, honey, and black pepper. Simmer on low for 5 minutes, stirring until thickened. Add 2–3 orange slices to the glaze while it simmers for extra citrus flavor (optional).
1 cup brown sugar, 1/4 cup Dijon mustard, 3 tbsp apple cider vinegar, 2 tbsp garlic, 1/2 cup honey, 1 tsp black pepper, 1 orange
Place spiral sliced ham cut side down in the crockpot. Tuck remaining orange slices around the ham.
1 spiral sliced ham, 1 orange
Pour half the glaze over the ham, making sure it drips between the slices.
Cover and cook on low for 5 hours, basting once or twice with glaze from the pot.
In the last 30 minutes of cooking, add rosemary sprigs around the ham for aroma and presentation.
4 sprigs fresh rosemary
Brush remaining glaze on top before serving. Let ham rest 10 minutes before slicing.

Notes

Swap honey with maple syrup for a deeper flavor. Add a splash of bourbon to the glaze for an extra kick.

If your glaze seems too thick or dry, that’s totally normal — it depends on how dry your brown sugar is and how hot your stove runs. Just stir in 1–2 tablespoons of water, apple cider vinegar, or even orange juice to loosen it up. The glaze should be thick but pourable, not stiff. Don’t skip the orange slices or rosemary — they add brightness and balance to all that rich, sweet glaze.

This recipe is an independent creation and is not affiliated with or endorsed by any brand.

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