Out of time but craving something delicious? You’re in the right place. We’ve gathered 32 irresistible slow cooker ham recipes that promise maximum flavor with minimal effort. From cozy comfort food to quick weeknight dinners, these hands-off meals are your ticket to stress-free cooking. Get ready to transform your ham into mouthwatering masterpieces—let’s dive in and find your new favorite!
Maple Glazed Slow Cooker Ham
Gathering around the table for a holiday meal always feels special, but I’ve found that the best dishes are the ones that let me relax with my guests instead of stressing in the kitchen. That’s why this maple-glazed slow cooker ham has become my go-to centerpiece—it’s effortlessly delicious and fills the house with a cozy, sweet aroma that reminds me of Sunday dinners at my grandma’s.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– A 4-pound fully cooked bone-in ham (I like a spiral-cut one for easy serving)
– 1/2 cup of pure maple syrup (the real stuff makes all the difference!)
– 1/4 cup of brown sugar, packed
– 2 tablespoons of Dijon mustard
– 1 tablespoon of apple cider vinegar
– A pinch of ground cloves (just a tiny bit for warmth)
– A couple of whole cloves for studding the ham, if you’re feeling fancy
Instructions
1. Place the ham in your slow cooker, flat-side down.
2. In a small bowl, whisk together the maple syrup, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves until smooth. Tip: If the brown sugar is lumpy, press it with a fork first—it’ll blend better.
3. Pour the glaze mixture evenly over the ham, using a brush or spoon to coat it thoroughly. Tip: For extra flavor, poke a few whole cloves into the ham’s surface before glazing, but remember to remove them before serving.
4. Cover the slow cooker and cook on low for 4 hours, basting the ham with the glaze from the bottom every hour. Tip: Resist the urge to peek too often; keeping the lid on helps maintain a steady temperature for tender results.
5. After 4 hours, check that the ham is heated through to 140°F internally using a meat thermometer.
6. Carefully transfer the ham to a serving platter, then pour the remaining glaze from the slow cooker into a saucepan.
7. Simmer the glaze on the stovetop over medium heat for 5–7 minutes, stirring frequently, until it thickens slightly to a syrup-like consistency.
8. Brush the thickened glaze over the ham just before serving.
Delightfully tender and infused with a sweet-savory balance, this ham practically falls apart with each slice. The maple glaze caramelizes into a sticky, glossy coating that pairs perfectly with sides like roasted veggies or mashed potatoes—leftovers make amazing sandwiches the next day, too!
Honey Mustard Slow Cooker Ham
Honey mustard slow cooker ham has become my go-to holiday centerpiece because it’s practically foolproof and always gets rave reviews—plus, it frees up my oven for all those side dishes! I love how the sweet and tangy glaze caramelizes into a sticky, golden crust while the ham stays incredibly juicy. It’s the kind of hands-off recipe that lets you enjoy the party instead of stressing in the kitchen.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A 7 to 8 pound fully cooked bone-in ham (I usually grab a spiral-cut one for easy serving)
– About 1/2 cup of honey (local if you have it—it makes a difference!)
– A generous 1/4 cup of Dijon mustard
– A couple of tablespoons of brown sugar for extra depth
– A splash of apple cider vinegar to balance the sweetness
– A pinch of ground cloves (trust me, it adds a warm hint)
Instructions
1. Unwrap your ham and place it cut-side down in your slow cooker—no liquid needed, as it will release its own juices.
2. In a small bowl, whisk together the honey, Dijon mustard, brown sugar, apple cider vinegar, and ground cloves until smooth. Tip: If the honey is thick, warm it slightly in the microwave for 10 seconds to make mixing easier.
3. Pour about two-thirds of the honey mustard mixture evenly over the ham, using a brush or spoon to coat it thoroughly, including between the slices if using a spiral-cut ham.
4. Cover the slow cooker and cook on low for 4 hours, or until the ham is heated through and reaches an internal temperature of 140°F when checked with a meat thermometer. Tip: Avoid opening the lid too often to keep the heat steady.
5. About 30 minutes before the ham is done, brush the remaining glaze over the top for an extra glossy finish. Tip: If you prefer a thicker glaze, simmer the leftover mixture in a small saucepan for 5 minutes until it reduces slightly.
6. Carefully remove the ham from the slow cooker and let it rest on a cutting board for 10 minutes before slicing to keep it moist.
Unexpectedly tender and infused with that sweet-savory glaze, this ham practically falls apart with a fork. The edges get delightfully sticky, while the interior stays succulent—perfect for piling onto sandwiches the next day or serving alongside roasted veggies for a cozy dinner.
Brown Sugar and Pineapple Slow Cooked Ham
Every holiday season, I find myself craving that perfect balance of sweet and savory, and this brown sugar and pineapple slow-cooked ham has become my go-to centerpiece. It’s the kind of dish that fills the house with an incredible aroma while requiring minimal effort—perfect for when I want to enjoy the festivities instead of being stuck in the kitchen.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A 5-pound fully cooked bone-in ham
– A cup of packed light brown sugar
– A 20-ounce can of pineapple slices in juice (don’t drain it—we’ll use that juice!)
– A quarter cup of Dijon mustard
– A couple of tablespoons of apple cider vinegar
– A splash of water
Instructions
1. Place the ham flat-side down in your slow cooker.
2. In a medium bowl, whisk together the brown sugar, Dijon mustard, apple cider vinegar, and the juice from the can of pineapple until smooth.
3. Pour this mixture evenly over the ham in the slow cooker.
4. Arrange the pineapple slices on top and around the ham, tucking a few into the crevices for extra flavor.
5. Add a splash of water to the bottom of the slow cooker to prevent sticking.
6. Cover and cook on low for 4 hours, or until the ham is heated through and tender.
7. Every hour, baste the ham with the juices from the bottom using a spoon to keep it moist.
8. Once cooked, carefully transfer the ham to a cutting board and let it rest for 10 minutes before slicing.
9. While the ham rests, pour the juices from the slow cooker into a saucepan and simmer over medium heat for 5–10 minutes until slightly thickened to make a glaze.
10. Drizzle the glaze over the sliced ham just before serving.
Really, the magic here is in the texture—the ham turns out incredibly juicy with a caramelized crust from the brown sugar. Serve it sliced thin over mashed potatoes or in sandwiches the next day; the pineapple adds a bright, tangy note that cuts through the richness beautifully.
Savory Slow Cooker Ham with Herbs
Haven’t you had those days where you just want a cozy, hands-off dinner that fills the whole house with amazing smells? I sure have, especially during busy weeks when my slow cooker becomes my best kitchen friend. That’s why this savory slow cooker ham with herbs has become my go-to—it’s practically effortless but tastes like you spent all day in the kitchen.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A 5-pound fully cooked bone-in ham (I usually grab a spiral-cut one because it soaks up the juices so well)
– A couple of cups of chicken broth (low-sodium works great here)
– A quarter cup of honey
– A tablespoon of Dijon mustard
– A couple of sprigs of fresh rosemary
– A couple of sprigs of fresh thyme
– A splash of apple cider vinegar
– A teaspoon of black pepper
Instructions
1. Place the 5-pound fully cooked bone-in ham into your slow cooker, fat-side up.
2. In a medium bowl, whisk together 2 cups of chicken broth, 1/4 cup of honey, 1 tablespoon of Dijon mustard, and 1 splash of apple cider vinegar until smooth.
3. Pour the liquid mixture evenly over the ham in the slow cooker.
4. Tuck 2 sprigs of fresh rosemary and 2 sprigs of fresh thyme around the sides of the ham.
5. Sprinkle 1 teaspoon of black pepper directly over the top of the ham.
6. Cover the slow cooker with its lid and set it to cook on LOW heat for 6 hours. (Tip: Resist the urge to peek too often—keeping the lid on helps maintain a steady temperature and moisture.)
7. After 6 hours, carefully remove the lid. The ham should be heated through and tender, with the internal temperature reaching at least 140°F when checked with a meat thermometer.
8. Using tongs or a large fork, transfer the ham to a cutting board and let it rest for 10 minutes before slicing. (Tip: Letting it rest allows the juices to redistribute, so it stays moist when you cut into it.)
9. While the ham rests, pour the cooking liquid from the slow cooker into a saucepan and bring it to a boil over medium-high heat for about 10 minutes, until it reduces by half and thickens slightly into a glaze. (Tip: Skim off any excess fat from the surface with a spoon for a smoother sauce.)
10. Slice the ham and serve it drizzled with the reduced glaze from the saucepan.
Nothing beats the tender, fall-apart texture of this ham, infused with those herby, sweet-and-tangy flavors from the slow simmer. I love serving it over creamy mashed potatoes or with a side of roasted veggies—it makes for such a comforting, crowd-pleasing meal that always has everyone asking for seconds!
Slow Cooker Ham with Apricot Glaze
Finally, after a long week, I’m sharing a recipe that feels like a warm hug—perfect for those busy days when you want something impressive without the fuss. I love tossing everything in the slow cooker in the morning and coming home to a house that smells like a holiday dinner, even on a regular Tuesday.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A 4-pound bone-in ham (fully cooked, like the spiral-cut kind from the store)
– A cup of apricot preserves (the good, sticky stuff)
– A quarter cup of brown sugar, packed nice and tight
– A couple of tablespoons of Dijon mustard
– A splash of apple cider vinegar
– A pinch of ground cloves (trust me, it adds magic)
Instructions
1. Place the ham in your slow cooker, flat-side down.
2. In a small bowl, whisk together the apricot preserves, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves until smooth—tip: if the preserves are too thick, microwave them for 15 seconds to loosen up.
3. Pour half of the glaze all over the ham, making sure to coat it evenly.
4. Cover the slow cooker and cook on low for 5 hours.
5. After 5 hours, carefully remove the lid and brush the remaining glaze over the ham.
6. Cover again and cook for another hour on low, until the ham is heated through and the glaze is bubbly and caramelized—tip: use a meat thermometer to check it reaches 140°F internally for safety.
7. Turn off the slow cooker and let the ham rest for 10 minutes before slicing—tip: this helps the juices redistribute so it stays moist.
8. Slice the ham and serve it warm, drizzling any extra glaze from the cooker on top.
Caramelized and tender, this ham has a sweet-tangy crust that pairs beautifully with the juicy meat inside. I love shredding leftovers for sandwiches or tossing them into a hearty soup the next day—it’s a versatile dish that keeps on giving.
Simple Slow Cooker Ham and Bean Soup
Zesty winter evenings always make me crave something hearty and comforting, and this slow cooker ham and bean soup has become my go-to for those chilly days when I want minimal fuss but maximum flavor. I first threw this together after a holiday dinner with leftover ham, and now it’s a weekly staple that my whole family requests—it’s so easy I can prep it in the morning and come home to a cozy meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– A pound of dried navy beans, rinsed and picked over
– 2 cups of diced leftover ham (or a ham hock if you have one handy)
– A large yellow onion, roughly chopped
– 3 carrots, peeled and sliced into coins
– 3 celery stalks, chopped
– 4 cloves of garlic, minced
– 6 cups of chicken broth (I use low-sodium so I can control the salt)
– A couple of bay leaves
– A splash of olive oil for sautéing
– Salt and black pepper to season as you go
Instructions
1. Heat a splash of olive oil in a skillet over medium heat until it shimmers, about 2 minutes.
2. Add the chopped onion, carrots, and celery to the skillet, and sauté for 5–7 minutes until the onions turn translucent and the veggies soften slightly.
3. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to let it burn.
4. Transfer the sautéed veggies to your slow cooker insert.
5. Add the rinsed navy beans, diced ham, chicken broth, and bay leaves to the slow cooker, stirring everything to combine.
6. Cover the slow cooker with its lid and set it to cook on low heat for 8 hours, or until the beans are tender and creamy—no peeking, as lifting the lid can slow down the cooking!
7. After 8 hours, remove the bay leaves and discard them.
8. Taste the soup and season with salt and black pepper as needed, starting with a pinch and adjusting gradually since the ham adds saltiness.
9. Ladle the soup into bowls while hot.
Unbelievably creamy and rich, this soup has a velvety texture from the beans melding with the smoky ham, making it perfect for dunking crusty bread or topping with a sprinkle of fresh parsley for a pop of color. I love serving it with a side of cornbread to soak up every last drop—it’s the kind of meal that warms you from the inside out on even the coldest days.
Slow Cooker Cheesy Ham and Potato Casserole
Whew, after a long week of work, I’m craving something cozy and hands-off—enter this slow cooker casserole that’s become my go-to for lazy weekends or busy weeknights. It’s the kind of dish that fills the house with a comforting aroma while I tackle other tasks, and honestly, it reminds me of the hearty meals my grandma used to make, but with a cheesy twist that my kids absolutely adore.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 pound of diced ham (I like using leftovers from holiday dinners)
– 2 pounds of russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
– 1 medium yellow onion, finely chopped
– 2 cups of shredded cheddar cheese (I always grab the sharp kind for extra flavor)
– 1 can (10.5 ounces) of cream of mushroom soup
– 1/2 cup of whole milk (a splash more if it looks too thick)
– 1/4 cup of sour cream (for that creamy tang)
– 1 teaspoon of garlic powder
– 1/2 teaspoon of black pepper
– A couple of tablespoons of chopped fresh parsley for garnish (optional, but it adds a nice pop of color)
Instructions
1. Lightly grease the inside of your slow cooker with cooking spray to prevent sticking—this is my secret for easy cleanup later.
2. In a large mixing bowl, combine the cream of mushroom soup, whole milk, sour cream, garlic powder, and black pepper, whisking until smooth and well-blended.
3. Layer half of the thinly sliced potatoes evenly in the bottom of the slow cooker, followed by half of the diced ham and half of the chopped onion.
4. Pour half of the soup mixture over the layers, then sprinkle 1 cup of shredded cheddar cheese on top.
5. Repeat the layering with the remaining potatoes, ham, onion, and soup mixture, finishing with the last cup of cheddar cheese.
6. Cover the slow cooker with its lid and cook on low heat for 6 hours, until the potatoes are tender when pierced with a fork—avoid opening the lid too often to keep the heat steady.
7. Once cooked, let the casserole sit for 10 minutes before serving to allow it to set slightly, which makes it easier to scoop.
8. Garnish with chopped fresh parsley if desired, then serve hot directly from the slow cooker.
Velvety and rich, this casserole emerges with potatoes that melt in your mouth and a gooey cheese layer that’s downright irresistible. I love pairing it with a crisp green salad to balance the creaminess, or spooning leftovers into tortillas for a quick breakfast hash the next day—it’s versatile enough to become a staple in your meal rotation.
Tuscan Style Slow Cooker Ham
Holiday gatherings always leave me with leftover ham, but this Tuscan-inspired slow cooker version has become my year-round comfort food—it’s the kind of hands-off recipe I can toss together on a busy morning and come home to a house that smells like an Italian countryside. I love how the slow cooker melds the flavors into something rich and hearty, perfect for cozy weeknights or casual entertaining.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A 3-pound boneless ham (the pre-cooked kind from the grocery store works great)
– A couple of cups of low-sodium chicken broth
– A splash of dry white wine, like Pinot Grigio
– A tablespoon of olive oil
– Four cloves of garlic, minced
– A teaspoon of dried rosemary
– A teaspoon of dried thyme
– Half a teaspoon of red pepper flakes (trust me, it adds a nice kick)
– A 14.5-ounce can of diced tomatoes, undrained
– A cup of heavy cream
– A cup of grated Parmesan cheese
– A pound of dried fettuccine pasta
– A handful of fresh basil leaves, chopped
Instructions
1. Pat the ham dry with paper towels—this helps it brown better later.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the ham on all sides until golden brown, roughly 3–4 minutes per side; this locks in juices and adds depth.
4. Transfer the ham to your slow cooker insert.
5. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, scraping up any browned bits from the ham.
6. Pour in the chicken broth and white wine, bring to a simmer for 2 minutes to deglaze, then pour this liquid over the ham in the slow cooker.
7. Sprinkle the dried rosemary, thyme, and red pepper flakes evenly over the ham.
8. Pour the undrained diced tomatoes around the ham.
9. Cover and cook on low for 6 hours, until the ham is tender and easily shreds with a fork.
10. About 20 minutes before serving, cook the fettuccine in a large pot of salted boiling water according to package directions until al dente, then drain.
11. Remove the ham from the slow cooker and shred it into bite-sized pieces using two forks.
12. Stir the heavy cream and Parmesan cheese into the slow cooker sauce until smooth and creamy.
13. Return the shredded ham to the sauce and stir to coat everything evenly.
14. Toss the cooked fettuccine with the ham and sauce in the slow cooker or a large serving bowl.
15. Garnish with the chopped fresh basil just before serving.
Perfectly creamy and packed with savory herbs, this dish has a melt-in-your-mouth texture from the slow-cooked ham. I love serving it over the fettuccine for a complete meal, but it’s also fantastic spooned over polenta or crusty bread to soak up every bit of that rich sauce.
Slow Cooked Ham with Cranberry Sauce
Kind of like that cozy Sunday when you just want the house to smell amazing with minimal effort, this slow-cooked ham with cranberry sauce is my go-to for feeding a crowd without the stress. I first made it for a potluck years ago, and now my friends request it every holiday—it’s become a tradition, and honestly, I love how it frees me up to actually enjoy the party instead of being stuck in the kitchen.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
- A 5-pound bone-in ham (fully cooked, like the spiral-cut kind from the store)
- A 14-ounce can of whole-berry cranberry sauce (the jellied stuff works too, but I love the texture of whole berries)
- Half a cup of orange juice (fresh-squeezed if you’re feeling fancy, but from the carton is totally fine)
- A quarter cup of brown sugar, packed (light or dark—I use whatever’s in my pantry)
- A couple of tablespoons of Dijon mustard (it adds a nice tangy kick)
- A splash of apple cider vinegar (just a tablespoon or so to balance the sweetness)
- A pinch of ground cloves (seriously, just a tiny bit—it makes the whole dish smell incredible)
Instructions
- Place the ham in your slow cooker, flat-side down. Tip: If it’s a bit too big, you can trim it slightly to fit—no need to stress about perfection here.
- In a medium bowl, whisk together the cranberry sauce, orange juice, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves until smooth. Tip: Taste the sauce now and adjust if you like it sweeter or tangier, but trust me, it’s pretty spot-on as is.
- Pour the cranberry sauce mixture evenly over the ham in the slow cooker, making sure to coat the top and sides.
- Cover the slow cooker with its lid and cook on low heat for 6 hours. Tip: Resist the urge to peek too often—keeping the lid on helps maintain a steady temperature and prevents drying out.
- After 6 hours, carefully remove the ham from the slow cooker and place it on a cutting board. Let it rest for 10 minutes before slicing—this helps the juices redistribute so it stays moist.
- While the ham rests, pour the sauce from the slow cooker into a saucepan and simmer over medium heat for 5-10 minutes, until it thickens slightly. Serve this warm sauce alongside the sliced ham.
Heavenly doesn’t even begin to describe it—the ham turns out so tender it practically falls apart, with a sweet-tart glaze that caramelizes into sticky perfection. I love serving it over mashed potatoes or with a side of roasted veggies, and any leftovers make killer sandwiches the next day.
Garlic and Herb Slow Cooker Ham
Mmm, there’s nothing quite like walking into a house that smells like garlic and herbs—it’s the kind of cozy, welcoming aroma that makes everyone ask, “What’s cooking?” I love this slow cooker ham because it’s my go-to for busy weeks or when I want to impress without the stress, and it always reminds me of the big family dinners my grandma used to host.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A 4-pound fully cooked bone-in ham (I grab one from the store, no need to fuss)
– 4 cloves of garlic, minced (fresh is best for that punchy flavor)
– A couple of tablespoons of olive oil
– A tablespoon of dried rosemary (or fresh if you have it on hand)
– A tablespoon of dried thyme
– A splash of apple cider vinegar (about 2 tablespoons)
– Half a cup of brown sugar (for that sweet caramelized crust)
– A cup of chicken broth (low-sodium works great to control saltiness)
Instructions
1. Place the ham in your slow cooker, fat-side up, so it stays juicy as it cooks.
2. In a small bowl, mix the minced garlic, olive oil, rosemary, thyme, apple cider vinegar, and brown sugar until it forms a paste—this will be your flavorful rub.
3. Spread the garlic-herb paste all over the top and sides of the ham, using your hands or a brush to coat it evenly; tip: let it sit for 10 minutes to let the flavors soak in a bit.
4. Pour the chicken broth into the bottom of the slow cooker, around the ham, to keep it moist during cooking.
5. Cover the slow cooker with its lid and set it to cook on low heat for 4 hours; tip: avoid peeking too often to maintain a steady temperature.
6. After 4 hours, check the ham’s internal temperature with a meat thermometer—it should read 140°F to ensure it’s heated through safely.
7. Carefully remove the ham from the slow cooker and let it rest on a cutting board for 10 minutes before slicing; tip: this resting time helps the juices redistribute for a tender bite.
8. Slice the ham against the grain into thick pieces and serve immediately, drizzling some of the cooking juices from the slow cooker over the top for extra flavor.
Keep in mind that this ham comes out incredibly tender with a sticky, caramelized crust from the brown sugar and herbs. The garlic infuses every bite without being overpowering, making it perfect for slicing over mashed potatoes or stuffing into sandwiches the next day—leftovers never last long in my house!
Slow Cooker Ham and Lentil Stew
Sometimes, when the winter chill sets in and I’m craving something hearty without spending hours in the kitchen, I turn to my trusty slow cooker. This ham and lentil stew is my go-to—it’s cozy, filling, and practically makes itself while I tackle my day. I love how the flavors meld together into a comforting bowl that feels like a warm hug on a cold evening.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– A couple of cups of dried brown lentils
– About 2 cups of diced ham (I use leftovers from a holiday roast)
– A large onion, chopped
– A couple of carrots, peeled and sliced into rounds
– A couple of celery stalks, chopped
– 4 cups of chicken broth (low-sodium works great here)
– A 14.5-ounce can of diced tomatoes, with their juices
– A splash of olive oil
– A couple of garlic cloves, minced
– A teaspoon of dried thyme
– A bay leaf
– Salt and black pepper to season
Instructions
1. Heat a splash of olive oil in a skillet over medium heat until it shimmers, about 2 minutes.
2. Add the chopped onion, carrots, and celery to the skillet, and sauté until the onion turns translucent and the veggies soften slightly, about 5-7 minutes. Tip: Don’t rush this step—it builds a flavorful base for the stew.
3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
4. Transfer the sautéed veggies to your slow cooker insert.
5. Add the dried brown lentils, diced ham, diced tomatoes with juices, chicken broth, dried thyme, and bay leaf to the slow cooker.
6. Season with a pinch of salt and a few grinds of black pepper, then stir everything together until well combined.
7. Cover the slow cooker with its lid and set it to cook on low heat for 8 hours. Tip: Avoid lifting the lid during cooking to keep the heat steady and ensure the lentils cook evenly.
8. After 8 hours, remove the lid and discard the bay leaf. Tip: Give the stew a gentle stir—if it seems too thick, you can add a bit more broth or water to reach your desired consistency.
9. Taste and adjust the seasoning with more salt or pepper if needed, then ladle into bowls.
Ladle this stew into bowls and watch as the tender lentils and savory ham create a rich, satisfying texture that’s perfect with a crusty bread on the side. The flavors deepen beautifully over the long cook, making it even better as leftovers the next day—I often serve it over rice for a hearty twist.
Classic Slow Cooker Ham and Pea Soup
Brace yourself for the ultimate cozy comfort food that practically makes itself while you go about your day. I stumbled upon this recipe years ago when I needed a hands-off dinner solution during a hectic workweek, and it’s been a winter staple ever since—nothing beats coming home to a house that smells like a warm hug.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– A 2-pound bone-in ham shank (that leftover holiday ham works wonders here)
– A couple of cups of dried split peas (about 1.5 cups)
– One large yellow onion, roughly chopped
– Two or three carrots, peeled and diced
– Two celery stalks, sliced up
– A couple of cloves of garlic, minced
– A splash of olive oil (about 1 tablespoon)
– Six cups of chicken broth (I use low-sodium so I can control the salt)
– A bay leaf or two
– A pinch of dried thyme
– Freshly ground black pepper
Instructions
1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the chopped onion, diced carrots, and sliced celery to the skillet, and sauté for 5–7 minutes until the veggies soften and the onion turns translucent. Tip: Don’t rush this step—sautéing builds a flavor base that makes the soup richer.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Transfer the sautéed vegetables to your slow cooker.
5. Place the 2-pound bone-in ham shank on top of the vegetables in the slow cooker.
6. Add the 1.5 cups of dried split peas, six cups of chicken broth, bay leaf, pinch of dried thyme, and a few grinds of black pepper to the slow cooker.
7. Cover and cook on low heat for 8 hours. Tip: Resist the urge to peek too often—keeping the lid on ensures even cooking and prevents heat loss.
8. After 8 hours, carefully remove the ham shank and bay leaf from the slow cooker using tongs.
9. Let the ham shank cool on a cutting board for 5–10 minutes until easy to handle, then shred the meat into bite-sized pieces, discarding any fat or bone.
10. Return the shredded ham to the slow cooker and stir to combine. Tip: For a thicker soup, use a potato masher to lightly crush some of the peas against the side of the pot before adding the ham back in.
11. Let the soup sit for 5 minutes to allow the flavors to meld.
12. Serve hot in bowls.
So creamy and hearty, with the ham lending a smoky depth that pairs perfectly with the sweet peas. I love topping it with a dollop of sour cream or serving it alongside crusty bread for dipping—it’s the kind of meal that makes a chilly evening feel just right.
Bourbon and Honey Slow Cooked Ham
Y’all, I’ve been dreaming about this ham since my last Kentucky trip—it’s the perfect mix of sweet, smoky, and so tender it practically falls apart. I love making it for big gatherings because it frees up my oven and fills the house with the most incredible aroma. Trust me, once you try this bourbon and honey slow-cooked version, you’ll never go back to plain ham again.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A 7-8 pound fully cooked bone-in ham (I always look for one with a nice fat cap)
– A generous ½ cup of bourbon (use a good sipping one—it makes a difference!)
– ¾ cup of honey (local wildflower honey is my favorite here)
– ¼ cup of Dijon mustard (for a little tangy kick)
– 3 tablespoons of brown sugar (light or dark both work)
– A couple of cloves of garlic, minced
– A splash of apple cider vinegar (about 1 tablespoon)
– A pinch of ground cloves (just a tiny bit goes a long way)
Instructions
1. Place the ham in your slow cooker, fat side up—no need to add any liquid, as it will release its own juices.
2. In a medium bowl, whisk together the bourbon, honey, Dijon mustard, brown sugar, minced garlic, apple cider vinegar, and ground cloves until smooth. Tip: If the honey is thick, warm it slightly to make mixing easier.
3. Pour the bourbon-honey mixture evenly over the ham, making sure to coat the top and sides.
4. Cover the slow cooker and cook on low for 6 hours, or until the ham is heated through and the internal temperature reaches 140°F when checked with a meat thermometer. Tip: Resist the urge to peek too often, as it lets heat escape and can extend cooking time.
5. Carefully remove the ham from the slow cooker and transfer it to a cutting board, letting it rest for 10-15 minutes before slicing. Tip: Use the leftover juices in the slow cooker as a glaze—simmer them in a saucepan for 5 minutes to thicken slightly, then drizzle over the sliced ham.
6. Slice the ham against the grain for the most tender bites, and serve immediately.
A caramelized, sticky crust forms on the outside, while the inside stays incredibly juicy and infused with that sweet, boozy flavor. I love pairing it with creamy mashed potatoes or shredding leftovers for next-day sandwiches—it’s a versatile centerpiece that always impresses.
Conclusion
Gathering these 32 slow cooker ham recipes offers endless inspiration for easy, delicious dinners. From classic glazed ham to creative casseroles, there’s something for every taste and occasion. I hope you find a new family favorite! Give one a try this week, and let me know which recipe you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these effortless meals.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
