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Slow Cooker Honey-Glazed Ham with Cranberry-Orange Sauce for Christmas
Every December, the moment the first strand of lights goes up, my mind drifts to the scent of citrus-studded ham wafting through the house. My grandmother started the tradition—up at dawn to slide a clove-spiked ham into her avocado-green slow cooker, the one she bought at a 1978 Sears clearance sale. By the time we kids tore down the stairs, the glaze had turned into a bubbling mahogany lake, and the cranberry-orange sauce shimmered like rubies in a cut-glass bowl. When she passed the torch to me, I vowed to keep the magic alive while trimming the workload. This slow-cooker version is the result: a completely hands-off, gloriously glossy ham that frees you up for cookie decorating, gift wrapping, or simply sipping mulled wine while the snow falls. It feeds a crowd, carves like butter, and perfumes the house with the most festive aroma—no basting, no oven hogging, no stress.
Why This Recipe Works
- Set-it-and-forget-it: The slow cooker gently steams the ham, keeping every slice juicy while you prep the rest of Christmas dinner.
- Double-glaze magic: A quick honey-orange coating before cooking, then a second lacquer under the broiler for show-stopping shine.
- Built-in sauce: Tart cranberries, bright orange, and warming spices cook right in the crock, creating a glossy sauce that doubles as table décor.
- Spiral-friendly: Works with bone-in, boneless, or spiral-cut; just adjust the timing chart below.
- Leftover legends: Think scalloped ham casserole, split-pea soup, or midnight sliders—recipes included.
- Make-ahead marvel: Cook on the 23rd, chill in the crock insert, reheat on low while the cinnamon rolls rise.
Ingredients You'll Need
Quality matters when the ingredient list is short. I splurge on a smoked, bone-in, half ham (6–7 lb) because the bone seasons the sauce and makes killer soup later. Look for “natural juices” rather than “water added” on the label; the texture is denser and the flavor porkier. Spiral-cut is convenient, but a whole half-ham lets you score the fat into diamonds, creating crunchy caramelized edges that cling to glaze.
For the glaze, choose a full-flavored honey—orange-blossom or wildflower—because the slow cooker mellows sweetness. Dark brown sugar adds molasses depth, while Dijon mustard provides gentle heat. Fresh orange juice and zest brighten the sticky sweetness; swap blood orange for a ruby hue. Whole cloves perfume the meat, but ground cloves work in a pinch.
The cranberry-orange sauce is a one-pot marvel. Fresh cranberries deliver the pop; frozen hold their shape just as well. A single cinnamon stick and two cracked cardamom pods give subtle warmth without turning it into potpourri. Maple syrup rounds the sharp edges, but white sugar keeps the color jeweled. Finish with a spoon of butter for restaurant gloss.
Need subs? Agave stands in for honey, coconut sugar for brown. A 3-lb boneless ham works—halve the sauce but keep the same cook time on LOW. For nondairy guests, swap the finishing butter for coconut oil.
How to Make Slow Cooker Honey-Glazed Ham with Cranberry-Orange Sauce for Christmas
Prep the ham & slow cooker
Remove ham from packaging; pat dry. If using a half ham, place cut-side down in a 6- or 7-quart slow cooker. (Trim the rounded side slightly so it sits flat and stable.) Score the fat in a 1-inch diamond pattern, cutting just through the skin but not into the meat. Stud each intersection with a clove. If your ham is too tall, trim the bottom or fashion a foil collar around the lid to prevent steam escaping.
Whisk the first glaze
Stir honey, brown sugar, Dijon, orange zest, orange juice, cinnamon, and a pinch of salt in a small saucepan over medium heat until silky, 2 min. Reserve ½ cup for later brushing; pour the rest over the ham, separating slices with a spoon so glaze seeps inside. Tuck orange peels and bay leaves around the edges for extra perfume.
Add cranberry layer
Scatter cranberries, maple syrup, cinnamon stick, and cardamom pods around—not on top—of the ham. They’ll macerate in the juices, preventing scorching. Cover and cook on LOW 4–5 h for spiral, 5–6 h for half, or until the deepest part hits 140 °F on an instant-read thermometer. Rotate the insert 180° halfway for even heat.
Rest & reduce sauce
Transfer ham to a foil-tented platter; let rest 30 min. Meanwhile, pour the ruby juices into a saucepan; skim excess fat. Simmer 10 min until thick enough to coat a spoon; whisk in butter for silkiness. Taste—add maple if you like it sweeter, orange if tangier. Fish out the whole spices.
Broil for lacquer
Heat broiler. Brush the reserved glaze over the ham; arrange on a foil-lined baking sheet. Broil 5–7 in from the element, rotating once, until sticky bubbles appear and edges caramelize, 4–6 min. Watch closely—honey scorches fast.
Carve & serve
Place on a cutting board; remove cloves. Slice straight down against the bone for half-ham, or follow spiral lines. Drizzle with warm cranberry-orange sauce; garnish with fresh rosemary and sugared cranberries for sparkle.
Expert Tips
Size matters
A 6-lb ham maxes out most oval crocks. Bigger? Go with an 8-qt cooker or two 4-lb hams side by side.
No sugar burn
If you plan to broil, wait until the final hour so the glaze doesn’t overcook during the long braise.
Thermometer trust
Insert probe from the side, not top, avoiding bone. Remove at 140 °F for juicy, slightly pink slices.
Sauce body
If cranberries stay tart, purée half with an immersion blender for a smoother, naturally thickened sauce.
Oven option
No slow cooker? Bake covered at 275 °F, 15 min per lb, basting every 30 min with a foil-tented roasting pan.
Aromatic add-ins
Drop in star anise or a strip of orange peel for subtle complexity; remove before serving.
Variations to Try
- Maple chipotle: Replace honey with maple and whisk in 1 tsp chipotle powder for smoky heat.
- Pineapple rum: Swap orange juice for pineapple, add 2 Tbsp dark rum, garnish with grilled rings.
- Apple cider mustard: Use cider instead of orange, grainy mustard instead of Dijon, and stir in thin apple slices.
- Bourbon cranberry: Deglaze the reduced sauce with ¼ cup bourbon; flambé for drama.
- Herb-crusted: Press chopped sage and thyme onto the glaze before broiling for an earthy crust.
Storage Tips
Cool ham completely, then refrigerate in the cooking juices to keep slices moist. Wrapped tightly, it keeps 5 days or freeze 2 months. Freeze sauce separately; thaw overnight in the fridge and whisk while reheating. To serve, place slices in a baking dish, splash with a few tablespoons of chicken stock, cover with foil, and warm at 275 °F about 10 min per pound. For sandwiches, cold ham is divine slathered with leftover cranberry mayo (stir 2 Tbsp sauce into ½ cup mayo).
Frequently Asked Questions
slow cooker honey glazed ham with cranberry orange sauce for christmas
Ingredients
Instructions
- Prep ham: Score fat, stud with cloves, set cut-side down in slow cooker.
- Make glaze: Simmer honey, brown sugar, Dijon, orange zest, juice, cinnamon, and cloves 2 min. Reserve ½ cup.
- First coat: Pour remaining glaze over ham; add cranberries, maple, cinnamon stick, and cardamom around sides.
- Cook: Cover and cook LOW 5 h (140 °F internal).
- Rest & sauce: Transfer ham to platter; tent 30 min. Simmer crock juices 10 min; whisk in butter.
- Broil: Brush ham with reserved glaze; broil 4 min until sticky bubbles form.
- Serve: Slice and spoon cranberry-orange sauce on top.
Recipe Notes
Leftover ham keeps 5 days refrigerated or 2 months frozen. Save the bone for split-pea soup!
