Crockpot Brown Sugar Apricot Dijon Glazed Picnic Ham Tips, FAQ & printable recipe

Tips for success

For the best flavor, choose a high-quality smoked picnic ham. The smoking adds a layer of savory depth that pairs beautifully with the sweet glaze. If your ham is frozen, thaw it completely in the refrigerator before cooking.

To make the glaze even more luxurious, you can add a tablespoon of butter at the end, stirring it into the pan juices for extra richness—though the video doesn't call for it, it's a common addition.

To get those picture-perfect caramelized edges, you can transfer the cooked ham to a baking sheet and broil it for 2-3 minutes after slow-cooking. This will help the glaze bubble and char slightly, adding both texture and visual appeal.

Just watch it closely to avoid burning. If you prefer a thicker glaze, you can simmer the pan juices on the stovetop for a few minutes to reduce them further before serving.

Variations

• Orange Dijon Glaze: Replace the apricot preserves with orange marmalade and the apple juice with orange juice. The citrus notes brighten the glaze and pair beautifully with the smoky ham.
• Spicy Honey Glaze: Swap the brown sugar for honey and add a teaspoon of crushed red pepper flakes to the glaze. The heat balances the sweetness for a bold, sticky coating.
• Maple Bourbon Glaze: Use maple syrup instead of brown sugar and add 2 tablespoons of bourbon. The bourbon adds a smoky depth that complements the ham's flavor.
• Pineapple Ginger Glaze: Replace the apricot preserves with pineapple preserves and add a tablespoon of grated fresh ginger. The ginger adds a warm, spicy note that cuts through the sweetness.

Storage and make-ahead

Fridge

Store leftover ham in an airtight container in the refrigerator for up to 4 days. Keep the glaze and juices with the ham to maintain moisture.

Freezer

Freeze cooked ham in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

To reheat, place ham slices in a covered skillet with a splash of apple juice or water over low heat until warmed through, or microwave in 30-second bursts.

Store leftover ham in an airtight container in the refrigerator for up to 4 days. The glaze will thicken as it cools, but the ham will remain moist. To reheat, place slices in a covered skillet with a splash of apple juice or water, and warm over low heat until heated through.

You can also reheat in the microwave, but be careful not to dry it out. The ham can also be shredded and used in sandwiches, omelets, or casseroles.

The glaze can be mixed up to 2 days ahead and stored in the refrigerator in an airtight container. When ready to cook, simply brush it onto the ham.

The ham itself can be cooked up to 1 day ahead; let it cool, then refrigerate in the slow cooker insert or a covered dish. To serve, reheat gently in the slow cooker on low with a little apple juice, or in the oven at 325°F until warmed through.

Serving ideas

Serve the glazed ham as the centerpiece of a Sunday dinner. Pair it with warm buttermilk biscuits, as shown in the video, and let guests build their own ham-and-biscuit sandwiches. The sweet-tangy ham also pairs well with roasted vegetables, mashed potatoes, or a crisp green salad. For a holiday spread, add it alongside green bean casserole and sweet potato casserole.

Leftover ham is incredibly versatile. Use it in split pea soup, ham and cheese omelets, or dice it into mac and cheese. The glaze can also be repurposed as a sauce for roasted chicken or pork. If you have extra pan juices, strain them and use as a glaze for roasted carrots or as a base for a quick gravy. The possibilities are endless, and the flavor keeps well.

Frequently asked questions

Recipe card

Crockpot Brown Sugar Apricot Dijon Glazed Picnic Ham

Prep 15 minCook 5 hRest 10 minTotal 5 h 25 minServes 12

Ingredients

• 6 lb boneless smoked picnic ham (scored)
• 1 cup apricot preserves
• 1/2 cup brown sugar
• 3 tbsp Dijon mustard
• 1/2 cup apple juice

Instructions

1. In a small bowl, stir together the apricot preserves, brown sugar, Dijon mustard, and apple juice until well combined. Place the scored boneless smoked picnic ham into the slow cooker. Using a pastry brush, generously brush the glaze all over the ham, making sure to work it into the diamond scores.
2. Continue brushing the glaze over the ham, using all of it, until the surface is sticky and well covered. The glaze will pool slightly in the bottom of the slow cooker, which is fine—it will become the basting liquid as the ham cooks.
3. Cover the slow cooker and cook the ham on LOW for 5 hours, until the ham is fork-tender and the internal temperature registers at least 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part, avoiding the bone if present. Let it rest for 3 minutes before slicing.
4. After 4 hours, carefully remove the lid and use a baster or spoon to scoop the bubbling golden apricot pan juices from the bottom of the slow cooker. Drizzle the juices over the ham, focusing on the diamond scores, then re-cover and continue cooking for the remaining hour.
5. At the 5-hour mark, test the ham by inserting a fork into the thickest part. The fork should slide in with little resistance, and the meat should be tender enough to shred easily. If the ham is not yet fork-tender, continue cooking in 30-minute increments, basting again, until it reaches the desired tenderness and temperature. Let it rest for 3 minutes before slicing.
6. Once the ham is fork-tender and has reached 145°F (63°C), remove the slow cooker insert or transfer the ham to a cutting board. Let the ham rest for at least 3 minutes before carving. This allows the juices to redistribute and makes slicing easier.
7. Using a sharp carving knife, slice the ham into thick, juicy pieces. Arrange the slices on a wooden board or serving platter. Spoon some of the remaining pan juices over the top if desired. Serve warm with biscuits, if you like.

Contains: mustard

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

30 g

Fat

18 g

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