Crockpot Gingerbread-Spiced Christmas Ham Tips, FAQ & printable recipe

Tips for success

To achieve a deeper flavor, you can prepare the spice rub a day in advance and store it in an airtight container. When you are ready to cook, simply pat the ham dry and apply the pre-mixed spices.

This ensures the flavors are perfectly balanced and saves you a few minutes of preparation time on the day of your holiday event. Always keep the ham refrigerated until the very moment you are ready to begin the assembly.

If you prefer a slightly thicker glaze, you can remove the ham from the slow cooker once it is done and pour the remaining juices into a small saucepan. Simmer the liquid over medium heat on your stovetop until it reduces to your desired consistency.

This creates a concentrated syrup that can be drizzled over the ham slices just before serving, providing an extra boost of flavor and a beautiful, high-gloss appearance to the final dish.

Variations

• Bourbon Gingerbread Ham: Add 1/4 cup of bourbon to the molasses and apple juice mixture before pouring it over the ham. The bourbon adds a sophisticated depth and a subtle oaky undertone that pairs perfectly with the molasses and ginger.
• Orange-Ginger Glazed Ham: Replace the apple juice with fresh orange juice and add a tablespoon of orange zest to the spice rub. The bright citrus notes provide a refreshing contrast to the rich, dark molasses and warm spices.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze leftover slices in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat slices gently in a microwave or covered in a low-temperature oven with a splash of water or juice to prevent drying.

Store any leftover ham in an airtight container in the refrigerator for up to 3 to 4 days. To maintain the best quality and moisture, keep the meat in larger pieces rather than slicing it all at once, as this helps prevent it from drying out. Keep the extra glaze in a separate small container and drizzle it over the meat when reheating to restore moisture and flavor.

While this dish is best served fresh, you can prepare the ham and glaze up to 24 hours in advance. Keep the seasoned, un-cooked ham in the refrigerator until you are ready to turn on the slow cooker.

Avoid cooking the ham fully ahead of time if possible, as reheating it can lead to a loss of texture. If you must cook it ahead, slice it only when ready to serve to keep the meat as moist as possible.

Serving ideas

Present the fanned ham slices on a large, white platter to contrast with the dark, glossy molasses glaze. Garnish the platter with fresh herbs like rosemary or sage to add a festive pop of color and a fresh aroma that complements the warm gingerbread spices. This visual presentation highlights the spiral-sliced texture and makes the ham the undeniable focal point of your holiday table.

Serve the ham alongside classic holiday sides such as roasted root vegetables, creamy mashed potatoes, or a crisp winter salad. The sweetness of the gingerbread glaze pairs beautifully with earthy, savory sides.

Provide a small gravy boat filled with the warm, reduced pan juices on the side, allowing guests to add extra sauce to their portions if desired, ensuring every bite is as flavorful as possible.

Frequently asked questions

Recipe card

Crockpot Gingerbread-Spiced Christmas Ham

Prep 10 minCook 4 hRest 15 minTotal 4 h 25 minServes 10

Ingredients

• 1 half spiral-sliced ham
• 1 cup brown sugar
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 cup molasses
• 1/2 cup apple juice

Instructions

1. Place the spiral-sliced ham cut-side down into the slow cooker insert. Ensure the ham fits snugly within the walls of the cooker for even heat distribution during the cooking process.
2. Pat the brown sugar evenly over the entire surface of the ham. Sprinkle the ground ginger, cinnamon, and cloves over the brown sugar layer to coat the ham thoroughly.
3. Pour the molasses and apple juice over the seasoned ham. Cover the slow cooker with its lid and cook on low until the ham reaches an internal temperature of 145°F (63°C). Once finished, remove the ham and let it rest for at least 3 minutes before slicing.
4. Carefully transfer the rested ham to a serving platter. Drizzle the remaining thick sauce from the slow cooker over the fanned slices just before serving for an extra glossy finish.

Estimated nutrition per serving

Calories

320

Protein

22 g

Carbohydrates

35 g

Fat

9 g

Fiber

0.5 g

Sugar

32 g

Sodium

1200 mg

Automatic estimate from the ingredient list, not laboratory-verified.