Slow Cooker Amish Christmas Ham

Fall-off-the-bone tender, sweetly spiced, and infused with warm holiday flavors—this Slow Cooker Amish Christmas Ham is the easiest way to serve a show-stopping centerpiece for your holiday table. With minimal prep and no oven stress, this bone-in ham simmers low and slow in a rich glaze of brown sugar, apple cider vinegar, and aromatic spices, creating juicy slices perfect for Christmas dinner, Easter, or any festive gathering.

Why You’ll Love This Recipe

This isn’t just another ham—it’s effortless elegance. Inspired by traditional Amish farmhouse cooking, this method uses the slow cooker to gently braise the ham, locking in moisture while allowing the flavors of cinnamon, cloves, ginger, and mustard to deepen over hours. No drying out, no last-minute roasting—just melt-in-your-mouth tenderness and a sweet-tart glaze that everyone will rave about.

Perfect for:

• Christmas Eve, Easter Sunday, or Thanksgiving
• Stress-free holiday hosting
• Meal prep and leftovers (yes, it’s even better the next day!)
• Feeding a crowd without crowding the oven

Ingredients

For the Ham & Glaze

• 1 (5–6 lb) fully cooked, bone-in ham (spiral-cut or plain)
• 1 cup (200g) packed brown sugar
• ½ cup (120ml) apple cider vinegar
• ½ cup (120ml) water
• 1 tbsp dry ground mustard (or Dijon-style for tang)
• ½ tsp ground cloves
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger

Optional Glaze Upgrades (Pick One or Mix & Match!)

• ¼ cup honey or pure maple syrup (for deeper sweetness)
• Pinch of cayenne pepper (adds subtle warmth)
• Replace vinegar with fresh orange juice (bright citrus twist)
• 1 tbsp orange zest (fragrant and festive)

Step-by-Step Instructions

1. Prep the Ham

• Remove ham from packaging and reserve any included glaze packet (optional add-in).
• Place ham in the slow cooker, flat side down (round side up).
• If your ham isn’t pre-scored, use a sharp knife to cut a diamond pattern into the surface—this helps the glaze penetrate and creates beautiful presentation.

2. Make the Spiced Glaze

In a bowl or measuring cup:

• Whisk together brown sugar, apple cider vinegar, water, mustard, cloves, cinnamon, and ginger until sugar begins to dissolve.
• Stir in any optional ingredients you’d like (honey, orange juice, etc.).

3. Cook Low & Slow

• Pour glaze evenly over the ham.
• Cover and cook on LOW for 6–8 hours (no need to stir).

✅ Time guide:

• 6 hours = Juicy with slight pull-away from bone
• 8 hours = Fall-apart tender, ideal for shredding

Ham is done when internal temperature reaches 140°F (60°C).

4. Rest & Serve

• Carefully remove ham and place on a cutting board.
• Let rest 10 minutes—this keeps the juices inside for maximum flavor.
• Slice against the grain using a sharp knife.

Serve warm, drizzled with cooking juices from the slow cooker (strain if desired).

You Must Know

• Use fully cooked ham —this recipe reheats and infuses flavor, not cooks raw meat.
• Bone-in = more flavor —the bone adds richness to the juices.
• Don’t skip resting —slicing too soon releases precious moisture.
• Tastes better the next day! Reheats beautifully in oven or microwave.
• Freezer-friendly —cool completely and freeze sliced or whole.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat gently in oven at 325°F for 15–20 mins (best texture). Microwave works but may dry slightly.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a platter with fresh herbs.
• Great for holiday buffets—pair with pineapple rings or cherries.
• Double the batch and freeze half for future feasts.
• Pair with:
  • Scalloped potatoes
  • Green bean casserole
  • Sweet potato rolls
  • Sparkling cider or mulled wine

Cultural Context

Rooted in Amish and Mennonite culinary traditions, this recipe honors simplicity, abundance, and seasonal celebration. Found at Sunday tables, church suppers, and creative kitchens alike, it celebrates how a few humble ingredients—when cooked with patience—become something deeply satisfying.

Pro Tips

• Double the glaze? Yes—if you love extra sauce for serving.
• Want more heat? Add red pepper flakes or extra cayenne.
• Make ahead: Assemble everything night before. Start cooking in the morning.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use a spiral-sliced ham?
A: Absolutely! Just place cut-side down so glaze seeps into the slices.

Q: Why did my ham turn out dry?
A: Likely overcooked or boneless. Stick to low heat and check early.

Q: Is this gluten-free?
A: Yes—if using GF-certified ham and verifying all ingredients.

Q: Can I make it in the oven?
A: Yes! Baste every 30 mins at 325°F for 2–3 hours.

Q: Can I air fry leftovers?
A: Not the whole ham—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: none (if ham is additive-free).
Gluten-free option: Use certified GF ham and verify labels.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed hams and glazes.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings (6-lb ham)

• Calories: 280
• Fat: 14g
• Saturated Fat: 5g
• Carbohydrates: 18g
• Fiber: 0g
• Sugar: 16g
• Protein: 22g
• Sodium: 1,280mg

This ham doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with ham, heart, and someone who says, “Let’s make it together.”