Slow Cooker Ham with Coke and Apricot Mustard Glaze is an easy, hands-off way to get a juicy, flavorful ham without turning on the oven. A fully cooked ham simmers gently in cola while a simple glaze made with apricot preserves, whole grain mustard, and brown sugar melts into the slices. It’s a low-effort main dish that works just as well for a holiday table as it does for a Sunday supper with leftovers to spare.

A black plate with several slices of glazed ham is set beside a small bowl of mashed potatoes and a fork, all arranged on a light cloth with dried flowers in the background. — *Juicy slow cooker ham glazed with apricot preserves and whole grain mustard, all without turning on the oven.*

Slow Cooker Glazed Ham That Babysits Itself

This slow cooker ham is one of those recipes that earns its keep. You take a fully cooked ham, place it in a Crock Pot, and let cola do the quiet work of keeping it moist while adding just enough caramel sweetness.

A quick glaze made from apricot preserves, whole grain mustard, and brown sugar gets brushed between the slices so the flavor sinks in as it cooks. By the time it’s done, the ham is tender, with sweet-tangy edges and no oven space needed.

It seems we had ham at least one Sunday a month growing up. No slow cookers then, Mom would just wrap it in tinfoil and cook it slowly in the oven. It made a great meal and we would use what was left to make a leftover ham casserole, or throw some in with scalloped potatoes. We could get several meals out of it and if she had one with the bone, she would use it for soup.

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For me, I need a smaller size. If I can find a small spiral-cut ham that will fit in a slow cooker, I grab it, because the slices soak up the glaze so well. However, around here, if it’s not Christmas or Easter, it’s hard to find a small spiral-cut ham. As a result, I end up using a boneless one that I have to cut. Just take a sharp knife and cut thick slices most of the way down, leaving the bottom attached so it stays together as it cooks.

It hardly takes any ingredients to make this ham. The flavor comes from pantry things you probably already have. Coke in the bottom for moisture and a little caramel sweetness, then a quick glaze of brown sugar, apricot preserves, whole grain mustard, and a splash of cider vinegar. Most of it goes on before cooking so it can work its way between the slices, and the bit you save gets brushed on at the end for a shiny finish.

A plate with a slice of glazed ham, mashed potatoes with a pat of butter, and a fork. In the background, there’s a small bowl of sauce and a platter with more ham slices.

This crock pot ham works just as well for a holiday meal as it does for a Sunday dinner. The ham turns out tender and juicy, with enough sauce clinging to the edges that pair well with no-stress mashed potatoes or almost any side dish, and you can serve it cold or hot.

Ham, Coke, and a Sweet Tangy Glaze

You can find the full ingredient list with exact amounts in the recipe card at the bottom, but here is what you are working with and why it matters.

A collection of ingredients on a gray surface: a large ham, a bottle of apple cider, a bottle of Coca-Cola, a bag of light brown sugar, a jar of Dijon mustard, and a jar of apricot preserves.

Fully cooked ham: A 7 pound fully cooked bone-in ham is what you want here. A spiral-cut ham is the easiest because the slices are already made, but a boneless cooked ham works too.
Coca Cola: Regular Coke or any type of cola works best here. Avoid diet versions.

Cooking Ham in a Crockpot Is So Easy

Step One: Prep the Ham

A neatly sliced, cooked ham sits on a black cutting board with a knife beside it, revealing its pink interior and golden-brown exterior. — Slice the ham, but not all the way through.

A whole, sliced ham placed in a black slow cooker, with a bottle of Coca-Cola lying on its side in the background. — Nestle into the slow cooker and pour Coca Cola all around it.

Step Two: Make the Glaze and Spread Over the Ham

A metal saucepan containing a whisk and a thick reddish-brown sauce sits on a blue surface. Beside it, there is a metal half-cup measuring cup with more of the same sauce inside. — Combine the glaze ingredients and simmer until thickened.

A glazed ham in a black slow cooker is being brushed with sauce using a pink silicone brush. A cut reveals the inside of the ham. A metal pan with leftover glaze sits nearby on a blue surface. — Brush it all over the ham, reserving a bit to brush on at the end.

Step Three: Let the Slow Cooker Do Its Job

A sliced ham sits in a black slow cooker, surrounded by a light brown liquid and seasonings, on a blue surface. — Cover and cook on high until cooked through.

This slow cooker glazed ham is the kind of recipe you keep coming back to. It’s easy, dependable, and leaves you with plenty of leftovers for sandwiches or casseroles later in the week. Whether it’s for a holiday or a low-key Sunday supper, it will give you time to make sturdy homemade rolls that are strong enough to use for ham sandwiches.

A collage of four cooked dishes, with text reading "Just getting started in the kitchen? Shop my favorite cooking essentials to help find everything you’ll need!" and icons of a shopping cart and whisk at the bottom.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Slices of glazed ham arranged on a black plate, with a fork nearby and a bowl of mashed potatoes in the background.

Slow Cooker Ham with Coke and Apricot Mustard Glaze

Author: Barbara Curry

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PREP: 15

COOK: 5

TOTAL: 5 15

Servings:

Ingredients

Equipment

Slow Cooker

Instructions

If the ham is not spiral cut, slice it, not cutting all the way through. Place ham in a slow cooker and pour the Coke over it.
In a saucepan, combine the brown sugar, jam, mustard and vinegar and bring to a simmer. Cook until it starts to thicken, about 2-3 minutes. Reserve ½ cup of the sauce and brush the rest on the ham, brushing sauce into the slices.
Cook on high for 4-5 hours or on low for 5-6 until a meat thermometer registers an internal temperature of 145º. Transfer to a serving platter and brush with remaining sauce.

Barbara’s Tips + Notes

I prefer a spiral cut ham to save on time, but that won’t affect the flavor or texture.
You can use peach jam instead of apricot.

Nutrition

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