A great tasting moist honey glazed ham from your crock pot and you don’t need to eat ham for a week. This two-pound boneless ham is just the right size for the smaller household.
We all want a great honey glazed ham but in the smaller household, this is a big issue. Most hams are in the 8+ pound range. That is 16 servings and a ham bone soup (see my Crock Pot Ham Bone Soup). But what to do if you don’t need that much ham?
It is hard to name an inspiration piece for this since I read so many recipes and combined but probably the most informative was Slow Cooker Brown Sugar Ham ~ Holiday Dinner from the Crock Pot! At Five Heart Home.
I started with a quarter of a boneless ham. You have seen them in the meat department. Not very appetizing looking is it? I have usually used them for salad toppings diced up. A quarter boneless ham runs about 2 to 2 1/4 pounds, which makes 4-6 good size servings. Just right for the smaller household.
Rating
A nice solid 4. Much better than just heating it up, lots more moisture and taste.
Notes: Since this is “cooking for two” I went for the 2.2 pound quarter boneless ham. If you want to go for the 4 pounds half ham, I would keep pineapple the same and up the other ingredients by about 50%. That should take about 4 hours. The crock pot I used was 3.5 quart. I believe this would be fine in a bigger pot.
Prep a small crock pot with a good coat of PAM. Place 8 oz can of crushed pineapple in the bottom the crock pot.
Brush the ham with a generous amount of honey, about 1-2 tablespoons.
Mix 1/2 cup brown sugar with 1/4 teaspoon of ground cloves, cinnamon, and dry mustard. Pack the brown sugar mixture on the ham.
Move the ham cut side down to the crock pot on top of the pineapple. Pile any remaining brown sugar on top of the ham. Cook for approximately 3 hours on low.
At about 2 hours into cooking, spoon some of the pineapple solution on top of the ham. Cook to an internal temp of 140-150. Your time may vary some due to the difference in crock pots and size of the ham.
Remove from crock pot and allow to set for 5 minutes before slicing. Garnish with some of the pineapple solution.
| Servings | Prep Time |
| 4 | 5 minutes |
| Cook Time |
| 180 minutes |
|
|
| A great tasting moist honey glazed ham from your crock pot and you don’t need to eat ham for a week. This two-pound boneless ham is just the right size for the smaller household.
|
- 2 pound boneless ham
- 1-2 tablespoons honey
- 1/2 cup brown sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 8 oz crushed pineapple
- Prep a small crock pot with a good coat of PAM.
- Place 8 oz can of crushed pineapple in the bottom the crock pot.
- Brush the ham with a generous amount of honey, about 1-2 tablespoons.
- Mix 1/2 cup brown sugar with 1/4 teaspoon of ground cloves, cinnamon, and dry mustard.
- Pack the brown sugar mixture on the ham.
- Move the ham cut side down to the crock pot on top of the pineapple. Pile any remaining brown sugar on top of the ham.
- Cook for approximately 3 hours on low.
- At about 2 hours into cooking, spoon some of the pineapple solution on top of the ham. Cook to an internal temp of 140-150. Your time may vary some due to the difference in crock pots and size of the ham.
- Remove from crock pot and allow to set for 5 minutes before slicing. Garnish with some of the pineapple solution.
Since this is "cooking for two" I went for the 2.2-pound quarter boneless ham. If you want to go for the 4 pounds half ham, I would keep pineapple the same and up the other ingredients by about 50%. That should take about 4 hours. The crock pot I used was 3.5 quart. I believe this would be fine in a bigger pot.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
June 8, 2016
Sue Thoma
I have a 5 quart oval crock pot. Do you know about how big a ham will fit in it? I’m planning on using your delicious recipe for Christmas.
DrDan
Hi Sue,
Welcome to the blog.
What will fit in your crockpot is somewhat determined by dimensions. About a 4 pounder would fit in most 5 qt. crock pots.
If you calculate by volume, a 5 qt pat at 60% volume (the most you usually want to go) would be 3 qt. Use 1 qt for the pineapple/brown sugar etc. Then 2 qt left for the meat. There are 2 pints or 4 cup per quart.
A pound of ham will be about 2 cups, so about 4 pounds in the last 2 qt of space we have. So, I’m staying with 4 pounds or slightly bigger. I would use the same amount of pineapple. Up brown sugar and spices by 50%. Paint with the honey (you may need a bit more) It should take an hour or so more. Pay attention to the temperature.
Hope that helps. I have not done a 4 pounder but the above should be about right.
Dan
Deborah
Hi Dr Dan, I have a 2.5 smoked honey ham. Since it’s a honey ham already how would you suggest changing the recipe or do you think it’s ok to keep just the same. Thanks for your thoughts,
DrDan
Hi Deborah,
Welcome to the blog.
That does affect things. It is a bit sweet anyways. So taste the ham and cut back the honey and sugar. If I thought I needed to cut back 1/3, I would cut back 1/2. So overcompensate a little.
Have a good holiday.
Dan
Judy M.
Delicious, easy, & very tasty! Put sweet potatoes (cut-skin on) at the bottom on my 4qt. crock and cooked frozen peas & carrots separately. Fantastic meal!
DrDan
Hi Judy,
Welcome to the blog and sorry for the late reply.
I do like “dolling up” these smaller pieces of ham and making them a little special.
Glad it worked well for you and thanks for the note.
Dan
Amber
I can only find a fully cooked small ham. Will this recipe still work? Thank you so much!
DrDan
This is for the “fully cooked” ham. To my knowledge, that is the only way this small hams are sold.
Dan
Diane
Dr Dan
I made a boneless 3 lb. ham yesterday in my crock pot…….delicious. My question is about the netting and if to remove it or not before cooking or after. I kept it on and removed it after cooking……………….just a guess! Which way?
Thanks.
DrDan
Hi Diane,
I would remove any net if it is plastic like. Sometimes you will have a roast with a cotton-like netting and those can be left on. When in doubt, remove it.
Glad it worked well for you.
Thanks for the note.
Dan
Robin
Hi there! Wondering…if I wanted to bake mine in the oven how long would you say? I’m thinking of scoring it and baking to get a nice crust. Either way, great recipe! Thanks :)
DrDan
I have never done it but my guess is about 15-20 minutes per pound at 350. It is precooked so you only want to get to 140 internal temp or so. No reason to dry it out. I don’t know if that will do much crust.
Kim
You are the man Dan!!!
This is exactly what I was looking for down to the last ingredient ha ha. I will be starting my ham soon as it’s barely 11am but I want to say thanx so much for posting this and I will think of you at dinner🐷🐷🐷
I❤Ham
DrDan
It was just one of those recipes I had to do. Hope it works well for you.
Dan
Cerwyn
I have a bigger ham to cook. Now exactly sure of the weight but like the normal size ud buy for Easter. What adjustments would I need to make for that? Thank u!!
DrDan
Hi Cerwyn,
I have done these 1/4 hams a couple of times but never bigger. I have a link above to the recipe I modeled that was for a bigger full size ham. Check that out. It, of course, would take longer 4-6 hours. If it is the half which would be about 4 plus pounds I have suggestion above. For the 8-9 pound whole, I would probably just double what I have suggested for the 4 pound. At least as a start. But check that other recipe site though, she has done large hams and I have not…
Dan
Lois Clements
I just made this and it was so good and juicy…loved the juice.. Yum 😋 thanks for the recipe!
DrDan
Thanks for the note. Exactly what I want the recipe to do.
Dan
Janice S.
Found this recipe last night and made it for our new years dinner today. Didn’t have nutmeg or dry mustard so improvised with a little dijon mustard instead. It came out delicious! It’s only two of us so we usually don’t buy a large ham. This was perfect for the 2 lb. Boars Head that we got. It will be a regular at our house! Thanks so much!
Kendall
Dr Dan! Thank you so much for publishing this recipe. I have been looking for something like this for some time now. Also, you have an amazing BLOG. I just so happened to come across it this morning as I was searching for a Blackened Tilapia recipe (which I will be using yours tonight!). Keep up the great work…. and don’t worry, I will not be asking you any questions about my health. ;) Make it a great day!
DrDan
You look healthy from here… Nobody ever reads that…
You will love the tilapia but watch the heat factor.
Thanks for the note
DrDan