Crockpot Brown Sugar Apricot Dijon Glazed Picnic Ham

This Crockpot Brown Sugar, Apricot & Dijon Glazed Picnic Ham is the ultimate Sunday dinner shortcut. A juicy, smoked boneless ham gets slathered in a sweet-tangy glaze made with apricot preserves, brown sugar, Dijon mustard, and apple juice, then slow-cooks on low for five hours until fork-tender.

The result is a sticky, caramelized, deeply flavorful ham that slices beautifully and tastes like you spent all day tending it—but the slow cooker does all the work. Serve it warm with biscuits for a meal that feels special without the fuss.

Forget the fuss of a traditional baked ham. This slow-cooker version delivers all the sweet-savory magic with minimal effort. You simply score the ham, mix a four-ingredient glaze, and let the Crockpot work its gentle magic.

The low, slow heat turns a smoked picnic ham into a meltingly tender centerpiece, while the apricot and Dijon glaze reduces into a glossy, caramelized coating. It's perfect for holidays, potlucks, or any night you want a hearty, comforting dinner with almost no hands-on time. Plus, the house will smell incredible for hours.

Ingredients

Why this recipe works

The slow cooker's low, steady heat is ideal for a smoked picnic ham. Because the ham is already fully cooked, the goal is to warm it through gently while allowing the collagen and connective tissue to break down, resulting in a fork-tender texture that rivals a slow-roasted ham.

The enclosed environment traps steam, keeping the meat moist and allowing the glaze to meld with the ham's natural juices.

The combination of apricot preserves, brown sugar, Dijon mustard, and apple juice creates a perfectly balanced sweet-tangy glaze.

The apricot provides fruity sweetness, the brown sugar adds depth and caramelization, the Dijon brings a sharp kick that cuts through the richness, and the apple juice keeps everything moist while adding a subtle fruity note. As the ham cooks, the glaze thickens and clings to the scored surface, creating a beautiful, sticky finish.

Notes and substitutions

Choose a boneless smoked picnic ham that is already scored, or score it yourself in a diamond pattern. The scoring allows the glaze to penetrate and creates those attractive caramelized lines. If your ham is larger or smaller, adjust the cooking time accordingly—about 45 minutes per pound on low is a good rule of thumb, but always rely on an instant-read thermometer for doneness.

Apricot preserves are the star here; choose a good-quality jar with visible fruit pieces. If you don't have apricot, peach or orange marmalade also work. Dijon mustard is essential for its sharp, tangy flavor—yellow mustard will be milder. Apple juice adds a gentle sweetness and helps create the basting liquid; you can substitute apple cider or even orange juice in a pinch.

• apricot preserves: Peach preserves or orange marmalade work well in place of apricot preserves.
• apple juice: Use unsweetened apple cider or orange juice instead of apple juice.
• Dijon mustard: Yellow mustard or whole-grain mustard can substitute for Dijon.
• brown sugar: Coconut sugar or maple sugar can replace brown sugar, though the flavor will shift slightly.

Equipment

• 6-quart slow cooker (Crockpot)
• Small bowl for glaze
• Pastry brush
• Tongs
• Carving knife
• Cutting board