There’s something magical about starting the year with the scent of cloves and honey drifting through the house. This slow-cooker ham has been my New Year’s Day tradition for over a decade—tender, glossy, and effortlessly impressive while I’m still recovering from last night’s festivities. The first time I served it, my cousin declared it “the ham that converted ham-haters,” and I’ve never looked back. Whether you’re hosting a crowd or simply want leftovers for legendary sandwiches, this recipe frees your oven and your schedule so you can greet 2025 relaxed, refueled, and ready for whatever the year brings.

Why This Recipe Works

Set-it-and-forget-it: The slow cooker does 90 % of the work while you sleep in or watch parade reruns.
Double glaze magic: A mid-cook baste and a final broiler caramelization create that bakery-style lacquer.
Whole cloves perfume: Tiny aromatic studs infuse every fiber without overwhelming sweetness.
Pantry-friendly: Honey, brown sugar, Dijon, and spices you already own.
Feeds a (hungry) army: A 7-lb bone-in ham yields 12–14 generous slices plus a carcass for lucky-black-eyed-pea soup tomorrow.
Leftovers glow-up: Think ham-and-brie panini, quiche Lorraine, or midnight biscuits—none of which taste like “leftovers.”

Ingredients You'll Need

Quality matters when the ingredient list is short. Look for a bone-in, butt-end (shank-end) ham labeled “fully cooked” or “ready to eat.” The bone flavors the meat from the inside and doubles as tomorrow’s soup starter. Aim for 6–8 lb to fit comfortably in a 6- or 7-quart oval slow cooker; if yours is smaller, trim the shank tip.

Honey is the glaze’s backbone. I use a wildflower variety for floral complexity, but clover works. Avoid ultra-dark buckwheat unless you want a molasses punch. Brown sugar deepens color; dark adds toffee notes, light is milder—choose your adventure. Whole cloves are non-negotiable; ground cloves turn bitter over long cooking. Dijon mustard emulsifies the glaze and gives whisper-sharp contrast. A splash of apple cider vinegar balances sweetness, while a pinch of cayenne provides subtle warmth no one can pinpoint.

Optional but lovely: star anise for licorice nuance, fresh thyme for herbal lift, or a quartered orange tucked around the ham for extra aromatics. If you’re feeding kids who clutch their throats at “weird bits,” skip the extras—this ham is stellar naked.

How to Make New Year's Day Slow Cooker Glazed Ham with Honey and Clooves

Prep the ham & slow cooker

Unwrap ham and pat dry. If it came with a plastic disk on the bone, remove it (nobody wants melted polka dots). Lightly grease the slow cooker insert with non-stick spray or a thin smear of butter to prevent sticky glaze scorch. Place ham cut-side down so it sits level; if needed, shave a thin slice from the rounded side to create a flat base.

Score & stud

Using a sharp knife, cut a 1-inch crosshatch through the fat layer, barely reaching the meat. This allows glaze to seep in and creates those postcard diamond patterns. Press a whole clove into each intersection—about 30–40 total. (Pro tip: cloves are easier to remove later if you insert them stem-up like tiny flags.)

Make the honey glaze

In a small saucepan whisk 1 cup honey, ½ cup packed brown sugar, 3 Tbsp Dijon, 2 Tbsp apple cider vinegar, ½ tsp ground cinnamon, ¼ tsp ground ginger, and ⅛ tsp cayenne. Warm over medium heat just until sugar dissolves (2–3 min). Reserve ½ cup glaze for finishing; pour remainder over ham, brushing into scores.

Slow cook low & slow

Cover and cook on LOW 4–5 hours (about 45 min per lb) until deepest internal temp reaches 140 °F. Rotate insert 180° halfway if your cooker heats unevenly. Baste once at the 3-hour mark with pooled juices. Do not flip the ham; gravity does the self-basting.

Transfer to broiler

Heat broiler to HIGH with rack 8 inches from element. Carefully lift ham onto a foil-lined rimmed baking sheet; tent bone with foil if it protrudes to prevent scorching. Remove cloves (they’ve done their job) and brush generously with reserved glaze. Add a ladling of slow-cooker juices to keep the bottom moist.

Caramelize

Broil 4–6 min, rotating pan halfway, until glaze bubbles and turns mahogany. Watch like a hawk—honey burns fast. Brush again with pan drippings for mirror shine. Rest 15 min before carving; internal temp will rise to 145 °F.

Carve like a pro

Place ham on board flat-side down. Slice straight down to the bone, then run knife horizontally along bone to release slices. Arrange on platter, drizzle with strained cooking liquid, and garnish with fresh herbs or citrus wheels for color pop.

Expert Tips

Temperature trumps time

Every slow cooker cooks differently. Use an instant-read probe; once it hits 140 °F you’re gold. Overcooking dries the meat even in liquid.

Deglaze for extra sauce

Pour juices into saucepan, skim fat, and reduce by one-third for a silky au jus. A tablespoon of butter swirled in at the end adds restaurant body.

Make-ahead glaze

The honey mixture keeps 2 weeks refrigerated. Double it and store in mason jar; half for ham, half for later drizzle on roasted carrots or salmon.

Freezer-friendly slices

Carve leftover ham into meal-size portions, wrap tightly, and freeze up to 3 months. Thaw overnight in fridge for instant omelet stuffing or pizza topping.

Color boost

Add 1 tsp turmeric to glaze for deeper amber without altering flavor. Paprika works too, but smoked paprika can muddy the honey notes.

Safety first

Keep cloves away from toddlers and pets; they’re a choking hazard and contain eugenol which can be toxic in large doses. Count them in, count them out.

Variations to Try

Maple-Mustard: Swap honey for dark maple syrup and add 1 Tbsp grainy mustard. Perfect for Canadian-themed brunches.
Cherry-Coke: Replace ¼ cup honey with jarred tart cherry juice and add ¼ cup Coca-Cola for sticky sweetness reminiscent of vintage potluck ham.
Pineapple-Coconut: Whisk 2 Tbsp pineapple jam and 1 Tbsp coconut rum into glaze; garnish with grilled rings for tropical vibes.
Spicy Bourbon: Stir 2 Tbsp bourbon and ½ tsp crushed red-pepper flakes into glaze; flame off alcohol before pouring.
Sugar-Free Keto: Use granular monk-fruit + sugar-free maple syrup; thicken with ¼ tsp xanthan gum. Net carbs drop to ~2 g per slice.

Storage Tips

Refrigerate: Cool ham completely, carve off the bone, and store slices in shallow airtight container up to 5 days. Keep the bone separately for soup.

Freeze: Wrap portions in plastic, then foil, then into zip-top bag; label and freeze up to 3 months. Thaw 24 hr in fridge.

Reheat: Place slices in baking dish, add ¼ cup broth or apple juice, cover with foil, warm at 275 °F 12–15 min. Microwave works but can toughen edges.

Ham stock: Simmer bone with onion, celery, bay leaf, and 10 cups water 3 hr. Strain and freeze in 2-cup portions for beans or greens.

Frequently Asked Questions

Yes, but reduce cooking time to 3–3½ hr on LOW; slices separate and can dry out. Wrap loosely in parchment before glazing to keep moisture in.

You can skip broiling, but you’ll miss the sticky lacquer. Instead, brush on glaze and set slow cooker to HIGH 20 min with lid ajar to reduce juices.

Simmer on stove 5 min to reduce, or whisk in 1 tsp cornstarch slurry. Cool slightly; it thickens as it sits.

Absolutely! Add 2-inch chunks of carrot, parsnip, and halved baby potatoes. They’ll baste in ham juices but may need an extra 30 min to soften.

Yes, provided your Dijon is certified GF (some brands add malt vinegar). Serve with rice or quinoa for a completely GF feast.

Only if you have two slow cookers. Overcrowding inhibits airflow and raises cook time exponentially. Better to stagger: start first ham overnight, second in morning.

New Year's Day Slow Cooker Glazed Ham with Honey and Cloves

Why This Recipe Works

Ingredients You'll Need