Hamdi Saidani Pioneer Woman Crock Pot Ham is a classic, stress-free holiday staple. By slow-cooking a cured, bone-in ham in a bed of brown sugar, you achieve a deeply caramelized, sticky-sweet glaze that penetrates the meat without drying it out.
The first time I made this, I tried to wedge an oversized ham into the slow cooker without trimming the sides, and the lid wouldn’t seal properly. Now, I always check the fit before I add the sugar, trimming any excess bone or fat so the lid sits perfectly flat. If you don’t get that seal, the heat escapes, and the ham can dry out.
If you do nothing else, don’t cook this on high. That’s the difference between a succulent, falling-off-the-bone dinner and a scorched, rubbery mess. Cooking low and slow is the secret to letting the sugar liquefy and glaze the pork gently.
Pioneer Woman Crock Pot Ham Ingredients
- 2 cups (400g) packed brown sugar
- 1 (8 lb / 3.6 kg) cured, bone-in picnic ham
How To Make Pioneer Woman Crock Pot Ham
- 1. Prep the slow cooker: Spread 1 1/2 cups of the brown sugar in an even layer across the bottom of your slow cooker. This layer will melt into a rich, syrupy glaze that coats the bottom of the ham.
- 2. Place the ham: Set the ham inside the cooker with the flat side facing down for stability. Trim any protruding bits of bone or fat that prevent the lid from closing tightly—this is vital for trapping moisture.
- 3. Coat the meat: Use your hands to press the remaining 1/2 cup of brown sugar firmly over the top and exposed sides of the ham to create a thick crust.
- 4. Slow cook: Cover the slow cooker and cook on the LOW setting for 8 hours. Avoid lifting the lid to peek, as you lose the trapped heat needed to keep the meat tender.
Recipe Tips
- Choose the right cut: A picnic-style ham has a good balance of fat and meat, which helps it stay juicy during the long cook time. Leaner hams can dry out if left in the slow cooker for too long.
- Use a liner: Cleaning hardened, scorched brown sugar out of a ceramic pot is a nightmare. Use a slow cooker liner to make your cleanup much faster.
- Baste if possible: If you are home for the last hour, quickly open the lid and spoon the syrupy juices from the bottom over the top of the ham for a glossy finish.
- Rest before carving: Let the ham sit on a cutting board for at least 15 minutes before serving. This allows the juices to redistribute, ensuring every slice is moist.
What To Serve With Pioneer Woman Crock Pot Ham Recipe
- Starches: Creamy mashed potatoes, scalloped potatoes, or a sweet potato casserole.
- Greens: Roasted asparagus, buttered green beans, or a crisp vinegar-based coleslaw to cut through the sugar.
- Bread: Warm yeast rolls are perfect for making sliders with leftover ham the next day.
How To Store Pioneer Woman Crock Pot Ham Recipe
- Fridge: Keep leftover meat in an airtight container for up to 4 days.
- Reheat: Warm slices in a pan over low heat with a splash of water or broth to prevent drying. You can microwave it on low power, but be careful—the sugary glaze can become extremely hot very quickly.
- Freeze: Slice the ham into manageable portions before freezing so you don’t have to thaw the whole thing at once. It will keep for up to 2 months.
Pioneer Woman Crock Pot Ham Nutrition Facts
Per serving (estimated for 12 servings):
| Nutrient | Amount |
| Calories | 340 kcal |
| Protein | 32g |
| Fat | 14g |
| Carbohydrates | 22g |
| Sugar | 20g |
| Sodium | 1,850mg |
FAQs
Can I add spices like cloves or cinnamon?
Yes! Studding the ham with whole cloves before adding the sugar gives it a traditional holiday look and flavor. A teaspoon of cinnamon mixed into the sugar rub also pairs well with the pork.
Why is my ham so salty?
Most picnic hams are cured in a brine. If you are sensitive to salt, look for “lower sodium” labels at the store, though you cannot remove the salt once the ham is cured.
Can I use a spiral-cut ham instead of a picnic ham?
You can, but be careful: spiral hams are already sliced, so they dry out much faster. If using a spiral-cut, shorten the cooking time significantly—check it after about 4–5 hours.
Can I save the bone?
Absolutely! Do not throw the bone away. It is perfect for tossing into a pot of split pea or bean soup to add incredible smoky flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Sirloin Tip Roast Crock Pot Recipe
- Pioneer Woman Instant Pot Pork Carnitas Recipe
- Pioneer Woman Crock Pot Dressing Recipe
Pioneer Woman Crock Pot Ham Recipe
Description
This Pioneer Woman-style Crock Pot Ham is the ultimate “set-it-and-forget-it” centerpiece—unbelievably tender, sweet, and requiring only two ingredients. By slow-cooking a bone-in picnic ham on a bed of packed brown sugar, the meat essentially bastes itself in a dark, syrupy glaze for eight hours. Unlike oven-roasted hams that risk drying out, this moist-heat method breaks down the connective tissues of the picnic cut, resulting in succulent slices that fall away from the bone with ease.
Ingredients
Instructions
- Prep the slow cooker: Spread 1 1/2 cups of the brown sugar in an even layer across the bottom of your slow cooker. This layer will melt into a rich, syrupy glaze that coats the bottom of the ham.
- Place the ham: Set the ham inside the cooker with the flat side facing down for stability. Trim any protruding bits of bone or fat that prevent the lid from closing tightly—this is vital for trapping moisture.
- Coat the meat: Use your hands to press the remaining 1/2 cup of brown sugar firmly over the top and exposed sides of the ham to create a thick crust.
- Slow cook: Cover the slow cooker and cook on the LOW setting for 8 hours. Avoid lifting the lid to peek, as you lose the trapped heat needed to keep the meat tender.
Notes
-
Choose the right cut: A picnic-style ham has a good balance of fat and meat, which helps it stay juicy during the long cook time. Leaner hams can dry out if left in the slow cooker for too long.
Use a liner: Cleaning hardened, scorched brown sugar out of a ceramic pot is a nightmare. Use a slow cooker liner to make your cleanup much faster.
Baste if possible: If you are home for the last hour, quickly open the lid and spoon the syrupy juices from the bottom over the top of the ham for a glossy finish.
Rest before carving: Let the ham sit on a cutting board for at least 15 minutes before serving. This allows the juices to redistribute, ensuring every slice is moist.
