Slow Cooker Balsamic Brown Sugar Ham Tips, FAQ & printable recipe

Tips for success

If the glaze appears too thin after 4 hours, you can carefully remove the ham and simmer the remaining liquid in the slow cooker on high with the lid off for 15 minutes to thicken it further. This concentrated sauce can then be drizzled over the slices just before serving to add an extra layer of visual appeal and flavor intensity.

To add variety to the flavor, consider adding a few cloves of smashed garlic or a pinch of red pepper flakes to the balsamic mixture. These additions introduce a subtle warmth that complements the sweetness of the brown sugar.

Ensure that any additions are stirred thoroughly into the liquid before pouring it over the ham to maintain a consistent flavor profile throughout the dish.

Variations

• Spicy Balsamic Ham: Incorporate a teaspoon of crushed red pepper flakes into the balsamic and Dijon mixture. This adjustment provides a gentle heat that balances the sweetness of the brown sugar, creating a more complex and savory flavor profile for the final glaze.
• Citrus Infused Ham: Add a tablespoon of fresh orange zest to the balsamic glaze mixture. The bright, citrus notes work beautifully with the balsamic vinegar, adding an aromatic lift to the finished ham that is particularly refreshing for brunch or holiday gatherings.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Wrap tightly in foil and place in a freezer-safe bag for up to 2 months.

Reheat

Reheat slices gently in a covered dish with a splash of broth or water at 325°F (165°C) until warmed through.

Allow the ham to cool for no more than 2 hours before transferring it to an airtight container. Keep the meat and the reserved pan juices together to prevent the ham from drying out in the refrigerator.

Properly sealed, the ham will maintain its quality for up to three days. When storing, ensure the container is tightly closed to prevent the absorption of other refrigerator odors.

This dish is excellent for preparation in advance. You can assemble the ham and the glaze in the slow cooker insert and keep it refrigerated for up to 24 hours before cooking.

Simply remove the insert from the refrigerator and let it sit at room temperature for 30 minutes before starting the slow cooker. This allows for a seamless transition from preparation to cooking on the day of your event.

Serving ideas

When serving, present the ham on a large platter, fanning out the slices to showcase the beautiful balsamic glaze. Arrange the cooked red onions around the base of the ham for a rustic, appetizing look. Serve with a side of mashed potatoes or roasted root vegetables to soak up the extra balsamic glaze, which is arguably one of the best parts of this meal.

Because the ham is already flavorful, keep side dishes relatively simple to allow the main course to shine. A crisp green salad with a light vinaigrette provides a nice textural contrast to the soft, glazed ham.

Ensure there is a small serving spoon available for guests to ladle extra sauce from the platter onto their plates, as this enhances the dining experience significantly.

Frequently asked questions

Recipe card

Slow Cooker Balsamic Brown Sugar Ham

Prep 10 minCook 4 hRest 10 minTotal 4 h 20 minServes 8

Ingredients

• 1 half spiral-sliced ham
• 1 cup red onion rings
• 1/2 cup brown sugar
• 1 tbsp fresh rosemary, chopped
• 1/2 cup balsamic vinegar
• 2 tbsp Dijon mustard

Instructions

1. Place the spiral-sliced ham cut side down into the base of the slow cooker. Arrange the red onion rings around the sides of the ham to provide aromatics and flavor during the cooking process.
2. Sprinkle the brown sugar and chopped rosemary evenly over the top of the ham. In a small bowl, whisk together the balsamic vinegar and Dijon mustard until smooth, then pour the mixture over the ham.
3. Cover the slow cooker and cook on low for 4 hours. Once cooked, ensure the internal temperature reaches 145°F (63°C). Allow the ham to rest for 10 minutes before slicing and serving with the accumulated pan juices.

Contains: mustard, sulfites

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

18 g

Fat

14 g

Fiber

0.5 g

Sugar

16 g

Sodium

950 mg

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