Slow Cooker Ham with Cranberry Apple Glaze is one of the easiest holiday dinners you'll ever make. The ham cooks slowly in a sweet and tangy sauce made with cranberry sauce, apple butter, and apple cider, so it comes out juicy and packed with flavor. The sauce is the best part, and you'll want to pour it over everything on your plate!
I make this every Thanksgiving and Christmas, and the biggest reason is that it gets the ham out of my oven. Cooking ham in a slow cooker means I have room for the stuffing, rolls, and casseroles, and I'm not juggling oven temperatures all afternoon. I put it in the slow cooker in the morning and pretty much forget about it until dinner.
This cranberry glazed ham is my favorite way to do ham for the holidays. The tart cranberries are so good with the salty ham, and the apple butter makes the sauce thick and rich. If you're more of a classic ham person, my Brown Sugar Pineapple Ham is another one I make all the time.
When I have people over, I like to put out a bowl of my Cranberry Pomegranate Sauce for anyone who wants even more cranberry. A batch of Cranberry Slow Cooker Meatballs also keeps everyone from hovering around the kitchen while the ham finishes.
Ingredients for Slow Cooker Ham
I always buy a boneless ham that says "fully cooked" on the label, since this recipe just warms it up and adds flavor. If yours comes with a glaze packet, you can toss it because you won't need it.
Make sure you get whole-berry cranberry sauce, not the jellied kind. I like having little bits of cranberry in the glaze. Light or dark brown sugar both work, and dark brown sugar just makes the glaze a little darker.
You'll usually find apple butter near the jams and jellies. If your store doesn't have it, apricot preserves work instead, though the glaze will taste a little different. Apple juice is fine if you don't have apple cider, and stone-ground mustard can stand in for the Dijon.
For the apple, I use Honeycrisp or Pink Lady because they stay in slices instead of turning to mush. Granny Smith works if you like things a little more tart. If you want fresh cranberries for the top, buy an extra bag while they're in stores. They freeze great right in the bag, so you'll have them for Christmas too.
See recipe card for quantities.
Instructions for Slow Cooker Ham with Cranberry Apple Glaze
Mix the cranberry apple sauce
In a medium bowl, stir the cranberry sauce, apple butter, apple cider, brown sugar, Dijon, apple cider vinegar, and cinnamon together until the mixture is smooth and combined.
Pour the sauce over the ham and add the apples
Unwrap the ham and set it in the bottom of a 6-quart slow cooker. Pour the sauce over the ham and spoon some over the top so the whole surface gets coated. Tuck the apple slices into the sauce around the sides of the ham.
Slow cook until heated through
Cover the slow cooker and cook on LOW for 4 to 5 hours, until the thickest part of the ham reads 140°F. If you're nearby, spoon some sauce over the ham once or twice while it cooks.
Thicken the glaze on the stove and serve
Move the ham to a serving platter and cover it loosely with foil. Pour the liquid from the slow cooker into a saucepan. In a small bowl, whisk the cornstarch into the cold water, then stir it into the sauce. Simmer for 2 to 3 minutes, stirring often. Slice the ham and spoon the warm glaze over the top.
Variations
- Orange Cranberry Apple Ham: Stir 2 tablespoons of orange juice and 1 teaspoon of orange zest into the sauce for a brighter citrus flavor.
- Maple Cranberry Ham: Use pure maple syrup in place of the brown sugar.
- Spiced Holiday Ham: Add a pinch of ground cloves and nutmeg along with the cinnamon.
- Extra Cranberry Ham: Stir an extra ½ cup of fresh or frozen cranberries into the slow cooker before cooking.
Equipment
I use a 6-quart slow cooker for this recipe. This size leaves room around the sides for the apples and sauce. Slow cookers heat differently by brand, so an instant-read meat thermometer is the most reliable way to know when the ham is ready. You'll also need a medium saucepan to thicken the glaze on the stove.
Storage
Leftovers keep in an airtight container in the fridge for up to 4 days. I always store the ham with some of the glaze so the slices don't dry out. To warm it back up, I put it in a baking dish with a spoonful of glaze, cover it with foil, and heat it in a 325°F oven until it's warm. The microwave works fine for a single plate.
You can freeze leftover ham for up to 2 months. Freeze the sauce on its own or right in with the ham, which helps keep the meat moist. Let it thaw overnight in the fridge before reheating.
Expert Tips
- Start checking the ham's temperature about an hour before the cook time is up. Every slow cooker runs a little differently, and ham can turn dry if it heats much past 140°F.
- Skim the fat off the cooking liquid before you thicken it, so the glaze stays glossy instead of greasy.
- For an oven-baked look, set the ham on a sheet pan, brush it all over with the thickened glaze, and slide it under the broiler for 3 to 5 minutes. Watch it closely so the sugar doesn't burn.
- Slice the ham against the grain for the most tender pieces. I like a long carving knife for clean, even slices.
- If the glaze gets too thick as it sits, whisk in a splash of apple cider to loosen it.
FAQ
Plan on about ½ pound of boneless ham per person. If you want leftovers for sandwiches, soups, or breakfast casseroles, buy a slightly bigger ham than you need.
I stick with LOW for this recipe. The ham is already cooked, so the goal is to warm it gently. On HIGH, the outside tends to dry out before the center reaches 140°F.
Yes! There's no need to let it sit out on the counter first.
Trim off a piece so the lid closes all the way, then tuck the trimmed piece into the sauce next to the ham. If the lid doesn't seal, heat escapes and the ham takes much longer to warm through.
More Christmas Recipes
Looking for other easy holiday recipes like this? Try these:
Slow Cooker Ham with Cranberry Apple Glaze
Ingredients
- 3-4 pound fully cooked boneless ham
- 14 ounces whole berry cranberry sauce
- ½ cup apple butter
- ½ cup apple cider
- ¼ cup brown sugar packed
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon ground cinnamon
- 1 apple large Honeycrisp or Pink Lady, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Fresh parsley for garnish (optional)
- Fresh cranberries for garnish (optional)
Instructions
- Place the ham in a 6-quart slow cooker.
- In a medium bowl, stir together the cranberry sauce, apple butter, apple cider, brown sugar, Dijon mustard, vinegar, and cinnamon. Pour over the ham, spooning some over the top.
- Arrange the apple slices around the ham.
- Cover and cook on LOW for 4-5 hours, until the ham reaches 140°F. Baste once or twice during cooking if desired.
- Transfer the ham to a platter and tent loosely with foil.
- Pour the cooking liquid into a saucepan. Whisk the cornstarch and cold water until smooth, then whisk into the sauce.
- Simmer for 2-3 minutes, stirring frequently, until thickened and glossy.
- Slice the ham and top with the warm glaze. Garnish with parsley and cranberries if desired, and serve with the cooked apples and remaining glaze.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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