Friday, February 25, 2011

Slow Cooker Maple and Brown Sugar Ham

This is quite possibly the best ham I have ever had. And definitely the best ham my husband has ever had. He told me. Several times. Trust me, this is delicious!

I adapted the recipe from Melanie, over at My Kitchen Cafe. You may remember her from the amazing bourbon chicken that I posted last month. This ham is sweet, tender, and so juicy. There is no hint of tough or dry meat here! And you won't believe how easy it is to make this. I served this for Christmas dinner with my cheesy potato casserole and sour cream fan rolls; it was a hit! The dipping sauce is a cinch to make. Serve this for company, and they will think you worked in the kitchen for hours; when all you really did was put it in your crockpot and walk away. But nobody has to know.

Slow Cooker Maple and Brown Sugar Ham (Print)
adapted from My Kitchen Cafe
Prep: 5 minutes / Cook: 2 hours

1 boneless, round ham (about 3 pounds, sliced or unsliced, I've used both)
1/2-3/4 cup light or dark brown sugar, packed
1/2 cup pure maple syrup (I used grade A, medium amber)
1 (20 ounce) can crushed pineapple, undrained
Cornstarch, for thickening (optional)

1. In a 3-1/2 to 5 quart slow cooker, place the ham with the cut side down. Pat all sides with brown sugar, it's okay if some falls on the bottom.

2. Add in the maple syrup and pineapple. Cover and cook on low for 2 hours. That's all!

3. Gently remove ham and place it on a platter. Cover with foil and allow it to rest for 5-10 minutes. Meanwhile, strain the liquid remaining in the crock pot using a colander, reserving the pineapple for topping if desired.

4. You can use the dipping sauce straight from the crock or you can thicken it with cornstarch. The second time I made this ham I thickened the sauce and I preferred it that way, but it is good thin also. To thicken, place sauce in a small saucepan. Combine 1 tablespoon cornstarch with 1/4 cup water. Stir until cornstarch is dissolved. Whisk into saucepan. Continue whisking over medium heat until desired thickness is achieved. You may add more cornstarch using the technique above if needed.

Just thought this was kind of a fun picture. If you haven't tried the sour cream fan rolls you are missing out! They're are another one of my husband's favorites. Have a great weekend!

My Review

  • Preparation: 5
    •  It really doesn't get any easier than this!
  • Taste: 5
    •  I've made this twice and will make it again!
  • Cost: 5
    • The ham seemed expensive at first, but we ate 6 servings of it (2 slices each,) and I have the other half in the freezer. I am going to use the leftover ham this week for a breakfast casserole and split pea soup. It's great to have cooked ham ready to use in your freezer.
  • Clean-up: 5
    •  One crock pot, and a saucepan. Now you should really be sold on this recipe!
  • Changes
    • I considered making this with apple juice instead of the pineapple, what do you think?
    • I also fancied adding some whole cloves for a savory flavor.
  • Summary
    • This recipe is far too simple and delicious for you to pass it up!


  1. Oooo Monica this looks wonderful! I hope I didn't ruin your meal with burned Brussels Sprouts. I feel so bad.


  2. Mmmmm....I can smell it cooking now! Great choice to pair it with my famous potatoes! ;)

    I love the floating roll picture! Is it on its side or what? Fun!

    Looking forward to some Cooper Cookin' soon!

  3. Laura- thank you! And no worries about the brussels sprouts, they were good once I took off the top layer :)