Yield: 8-10 servings
- 3/4 c. packed light brown sugar
- 1/2 c. honey
- 1/2 c. water
- 1/4 c. Dijon mustard
- 10 whole cloves
- 1 (8- to 10-lb.) spiral cut ham
- Measuring cups and spoons
- Small saucepan
- 6-qt. or larger slow cooker
- Baster or brush
Make the glaze: Combine the brown sugar, honey, water, mustard, and cloves in a small saucepan and bring to a simmer over medium-high heat. Cook until the glaze is homogeneous and fragrant from the cloves, about 5 minutes. Remove the cloves with a spoon.
Prepare the ham: Place the ham in a 6-quart or larger slow cooker, making sure you can put the lid on. You may have to turn the ham on its side, or trim a bit off the top if your ham is too large. Gently pull apart the ham’s slices and separate them.
Add the glaze: Pour the glaze over the ham, trying to cover as much of the ham as possible, but not worrying too much, as the glaze will fall back into the slow cooker.
Cook the ham: Cover and cook on LOW for 4 to 5 hours. Every hour (or as you remember), baste the ham with the glaze. You can also flip the ham halfway through cooking, if desired.
Serve: The ham is ready when it reaches an internal temperature of 140°F. Serve with the thickened glaze.
Recipe Notes: The glaze can be made up to 3 days ahead and stored in the refrigerator. Store leftover ham in its juices in an airtight container in the refrigerator for up to 5 days.