Dive into effortless comfort with these 20 savory ham recipes for your crock pot! Perfect for busy weeknights or cozy weekends, these slow-cooked dishes promise rich flavors and tender results with minimal fuss. Whether you’re craving classic comfort or a new family favorite, get ready to simplify dinner and savor every bite. Let’s explore these delicious ideas that make ham the star of your slow cooker.
Slow Cooker Honey Glazed Ham
Honey-glazed ham transforms from holiday centerpiece to effortless weeknight meal in your slow cooker. This hands-off method yields tender, juicy meat with a sticky-sweet caramelized crust. Just set it and forget it until your kitchen smells like a festive feast.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 (5-pound) fully cooked bone-in ham, preferably spiral-cut
– 1/2 cup rich, dark honey
– 1/4 cup pure maple syrup
– 1/4 cup packed dark brown sugar
– 2 tablespoons Dijon mustard with whole grains
– 1/4 cup freshly squeezed orange juice
– 1 teaspoon ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon finely ground black pepper
Instructions
1. Place the spiral-cut ham flat-side down in a 6-quart slow cooker.
2. Whisk together the dark honey, pure maple syrup, dark brown sugar, Dijon mustard, freshly squeezed orange juice, ground cinnamon, freshly grated nutmeg, ground cloves, and finely ground black pepper in a medium bowl until completely smooth.
3. Pour three-quarters of the honey glaze mixture evenly over the ham, reserving the remainder. Tip: For deeper flavor, score the ham fat in a diamond pattern before glazing.
4. Cover the slow cooker and cook on LOW for 4 hours. The internal temperature should reach 140°F.
5. Carefully transfer the ham to a foil-lined baking sheet, preheat your oven’s broiler to HIGH.
6. Brush the reserved honey glaze all over the ham. Tip: Baste with the accumulated juices from the slow cooker for extra moisture.
7. Broil the ham 6 inches from the heat for 3-5 minutes until the glaze is bubbly and deeply caramelized. Watch closely to prevent burning.
8. Let the ham rest for 15 minutes before slicing. Tip: Use the flavorful cooking liquid from the slow cooker as a simple au jus.
Perfectly caramelized edges give way to incredibly moist, pull-apart tender meat infused with warm spices. The sweet and subtly tangy glaze creates a beautiful glossy finish. Serve thick slices with the reduced cooking juices or use leftovers in sandwiches, breakfast hashes, or split pea soup.
Crock Pot Brown Sugar Pineapple Ham
Oozing with sweet, caramelized flavor, this slow-cooked ham transforms a holiday staple into an effortless showstopper. It’s the perfect centerpiece for a stress-free gathering, delivering tender, juicy meat with minimal hands-on work. Simply set it and forget it for a truly impressive result.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup packed dark brown sugar
– 1 (20 oz) can crushed pineapple in 100% pineapple juice
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard with whole grains
– 2 tbsp unsalted butter
– 1 tsp ground cinnamon
– 1/2 tsp freshly grated nutmeg
Instructions
1. Place the fully cooked, bone-in spiral-sliced ham into a 6-quart or larger slow cooker, flat-side down.
2. In a medium mixing bowl, combine the packed dark brown sugar, crushed pineapple with its juice, pure maple syrup, Dijon mustard, unsalted butter, ground cinnamon, and freshly grated nutmeg.
3. Whisk the mixture vigorously until the brown sugar is fully dissolved and the ingredients are well blended, about 1 minute.
4. Pour the glaze evenly over the ham, ensuring it drips into the spiral slices.
5. Cover the slow cooker with its lid and cook on LOW for 4 hours. Tip: Do not lift the lid during cooking to maintain consistent heat and moisture.
6. After 4 hours, carefully remove the lid. The ham should be heated through to an internal temperature of 140°F when checked with a meat thermometer.
7. Using tongs and a large serving fork, transfer the ham to a cutting board or platter, letting excess glaze drip back into the cooker.
8. Tent the ham loosely with aluminum foil and let it rest for 15 minutes to allow the juices to redistribute. Tip: Resting prevents the meat from drying out when sliced.
9. While the ham rests, pour the cooking liquid from the slow cooker into a small saucepan.
10. Bring the liquid to a boil over medium-high heat, then reduce to a simmer for 10-15 minutes until it thickens slightly into a glossy sauce. Tip: Skim off any foam for a smoother sauce.
11. Slice the ham along its pre-cut spirals and serve drizzled with the reduced glaze.
Yielding impossibly tender meat that falls apart with a fork, each bite is a balance of savory ham, sweet pineapple, and warm spices. The reduced glaze adds a sticky, caramel-like finish that’s perfect for drizzling over slices or pairing with fluffy dinner rolls to soak up every last drop.
Easy Crock Pot Ham and Bean Soup
Rustle up this hearty soup when you need a comforting meal with minimal effort. The crock pot does all the work, melding smoky ham with creamy beans into a deeply satisfying dish. It’s perfect for chilly evenings or feeding a crowd with ease.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 2 large carrots, peeled and diced
– 2 celery stalks, diced
– 1 pound smoked ham hock
– 1 pound dried navy beans, rinsed and sorted
– 6 cups low-sodium chicken broth
– 2 bay leaves
– 1 teaspoon finely ground black pepper
– 1 teaspoon dried thyme
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat for 2 minutes.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 2 cloves of minced fresh garlic and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to a 6-quart crock pot.
5. Add 2 large peeled and diced carrots and 2 diced celery stalks to the crock pot.
6. Place 1 pound of smoked ham hock in the center of the crock pot.
7. Pour in 1 pound of rinsed and sorted dried navy beans around the ham hock.
8. Add 6 cups of low-sodium chicken broth, ensuring all ingredients are submerged.
9. Drop in 2 bay leaves, 1 teaspoon of finely ground black pepper, and 1 teaspoon of dried thyme.
10. Cover the crock pot and cook on low heat for 8 hours until the beans are tender and the ham is falling off the bone.
11. Remove the ham hock from the crock pot and let it cool for 10 minutes.
12. Shred the ham meat from the bone, discarding any fat and the bone.
13. Return the shredded ham to the crock pot and stir to combine.
14. Discard the bay leaves before serving.
Kick back and enjoy the creamy texture of the beans against the smoky, savory ham. For a fresh twist, top each bowl with a sprinkle of chopped parsley or a squeeze of lemon juice to brighten the rich flavors.
Slow Cooker Ham and Potato Casserole
Busy weeknights demand hearty, hands-off meals. This slow cooker ham and potato casserole delivers creamy comfort with minimal effort. Just layer the ingredients and let the appliance do the work.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs russet potatoes, peeled and thinly sliced
– 1 lb thick-cut smoked ham, diced into ½-inch cubes
– 1 cup sharp cheddar cheese, freshly shredded
– 1 cup heavy cream
– ½ cup low-sodium chicken broth
– 1 small yellow onion, finely diced
– 2 tbsp unsalted butter, melted
– 1 tbsp all-purpose flour
– 1 tsp garlic powder
– ½ tsp finely ground black pepper
– ¼ tsp smoked paprika
Instructions
1. Lightly grease the insert of a 6-quart slow cooker with 1 tbsp of the melted butter.
2. Arrange half of the thinly sliced russet potatoes in an even layer on the bottom.
3. Sprinkle half of the finely diced yellow onion evenly over the potatoes.
4. Scatter half of the diced thick-cut smoked ham over the onion layer.
5. In a medium bowl, whisk together the heavy cream, low-sodium chicken broth, remaining 1 tbsp melted unsalted butter, all-purpose flour, garlic powder, finely ground black pepper, and smoked paprika until smooth.
6. Pour half of this cream mixture evenly over the ham layer.
7. Repeat the layering with the remaining potatoes, onion, and ham.
8. Pour the remaining cream mixture over the top, ensuring it seeps down the sides.
9. Cover and cook on LOW for 4 hours, until the potatoes are fork-tender. Tip: Avoid lifting the lid during cooking to maintain consistent heat.
10. Uncover and sprinkle the freshly shredded sharp cheddar cheese evenly over the top.
11. Re-cover and cook on LOW for an additional 15 minutes, just until the cheese is melted and bubbly. Tip: For a browned top, transfer to a broiler-safe dish and broil for 2-3 minutes after slow cooking.
12. Let the casserole rest, uncovered, for 10 minutes before serving to allow the sauce to thicken. Tip: The resting time is crucial for a creamy, not runny, texture.
Savory, smoky ham melds with tender potatoes in a rich, cheesy sauce. The edges develop a slight caramelization, adding depth to each creamy bite. Serve it straight from the slow cooker with a crisp green salad for a complete, comforting dinner.
Crock Pot Ham and Cheese Quiche
Just when you need a no-fuss brunch centerpiece, this slow-cooked quiche delivers. Jam-packed with savory ham and melty cheese, it’s a hands-off winner for busy mornings. Set it and forget it—your Crock Pot does the heavy lifting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– 1 refrigerated pie crust, thawed
– 6 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1 cup diced cooked ham
– 1/2 cup diced sweet yellow onion
– 1/2 tsp kosher salt
– 1/4 tsp finely ground black pepper
Instructions
1. Lightly grease the inside of a 6-quart slow cooker with cooking spray.
2. Unroll the refrigerated pie crust and press it into the bottom and 1 inch up the sides of the slow cooker.
3. In a large mixing bowl, whisk together 6 large farm-fresh eggs and 1 cup heavy cream until fully combined and slightly frothy.
4. Stir in 1 cup shredded sharp cheddar cheese, 1 cup diced cooked ham, 1/2 cup diced sweet yellow onion, 1/2 tsp kosher salt, and 1/4 tsp finely ground black pepper.
5. Pour the egg mixture evenly over the pie crust in the slow cooker.
6. Cover and cook on LOW for 3 hours, or until the center is set and a knife inserted comes out clean. Tip: Avoid lifting the lid during cooking to maintain consistent heat.
7. Carefully remove the insert from the slow cooker and let the quiche cool for 10 minutes before slicing. Tip: Run a knife around the edges to loosen the crust for clean slices.
8. Serve warm. Tip: For a golden top, broil the sliced quiche for 1–2 minutes after cooking.
The quiche emerges creamy and custardy with pockets of salty ham and gooey cheese. The slow cooking yields a tender, flaky crust that holds up beautifully. Try serving slices atop a bed of peppery arugula for a bright contrast.
Slow Cooker Ham and Lentil Stew
Make this hearty stew your winter weeknight hero—it’s a dump-and-go slow cooker meal that fills your kitchen with savory aromas. Packed with protein and fiber, it’s a comforting one-pot wonder that practically cooks itself. Perfect for busy evenings or cozy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 large carrots, peeled and chopped into ½-inch coins
– 2 celery stalks, chopped
– 1 pound fully cooked smoked ham steak, cubed
– 1 cup dried brown lentils, rinsed
– 4 cups low-sodium chicken broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– 2 bay leaves
– 1 tablespoon chopped fresh parsley for garnish
Instructions
1. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté until translucent, 4–5 minutes, stirring occasionally.
3. Stir in 3 cloves minced fresh garlic and cook until fragrant, 30 seconds.
4. Transfer the onion-garlic mixture to the slow cooker insert.
5. Add 2 large chopped carrots, 2 chopped celery stalks, and 1 pound cubed smoked ham steak to the slow cooker.
6. Pour in 1 cup rinsed dried brown lentils, 4 cups low-sodium chicken broth, and 1 can undrained fire-roasted diced tomatoes.
7. Sprinkle in 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and add 2 bay leaves.
8. Stir all ingredients until well combined.
9. Cover and cook on LOW for 8 hours, or until lentils are tender and stew has thickened. Tip: Do not lift the lid during cooking to maintain heat and moisture.
10. Discard the bay leaves. Tip: For a thicker stew, mash some lentils against the side of the pot with a spoon.
11. Ladle into bowls and garnish with 1 tablespoon chopped fresh parsley. Tip: Serve with crusty bread to soak up the flavorful broth.
A rich, savory broth envelops tender lentils and smoky ham, creating a stew with a satisfying, slightly chunky texture. The fire-roasted tomatoes add a subtle charred sweetness that balances the hearty flavors. For a creative twist, top each bowl with a dollop of tangy sour cream or serve over a bed of creamy mashed potatoes.
Crock Pot Ham and Scalloped Potatoes
Eliminate holiday stress with this hands-off slow cooker classic. Effortlessly layer ham and potatoes for a comforting meal that cooks while you focus on festivities. Everyone will love the creamy, savory results.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 3 pounds russet potatoes, peeled and thinly sliced
– 1.5 pounds fully cooked spiral-cut ham, cut into 1-inch cubes
– 1 large yellow onion, finely diced
– 3 cups sharp cheddar cheese, freshly shredded
– 2 cups heavy cream
– 1/4 cup unsalted butter, melted
– 2 tablespoons all-purpose flour
– 2 teaspoons garlic powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. Grease the inside of a 6-quart slow cooker with non-stick cooking spray.
2. Whisk together 2 cups heavy cream, 1/4 cup melted unsalted butter, 2 tablespoons all-purpose flour, 2 teaspoons garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon fine sea salt in a large bowl until smooth.
3. Arrange one-third of the 3 pounds thinly sliced russet potatoes in an even layer on the bottom of the slow cooker.
4. Scatter one-third of the 1.5 pounds cubed spiral-cut ham and one-third of the 1 large finely diced yellow onion over the potatoes.
5. Pour one-third of the cream mixture evenly over the layer.
6. Sprinkle one-third of the 3 cups freshly shredded sharp cheddar cheese on top.
7. Repeat steps 3-6 twice more to create two additional layers, ending with a cheese layer.
8. Cover the slow cooker with its lid and cook on LOW heat for 6 hours, or until the potatoes are fork-tender and the sauce is bubbling. Tip: Do not lift the lid during cooking to maintain consistent temperature.
9. Check for doneness by inserting a fork into the center; the potatoes should slide off easily. Tip: If the top isn’t golden, remove the lid for the final 30 minutes of cooking.
10. Let the dish rest, uncovered, for 15 minutes before serving to allow the sauce to thicken. Tip: For a crispier top, transfer to a broiler-safe dish and broil for 2-3 minutes.
Finally, the potatoes emerge tender and creamy, enveloped in a rich, cheesy sauce with savory ham bits. For a festive touch, garnish with chopped fresh chives or serve alongside a crisp green salad to cut through the richness.
Slow Cooker Ham and Cabbage Dinner
Savor a comforting, hands-off meal that practically cooks itself. This slow cooker ham and cabbage dinner delivers tender, savory results with minimal effort. It’s perfect for busy weeknights or cozy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 (3-pound) fully cooked smoked ham shank
– 1 large head of crisp green cabbage, cored and cut into 2-inch wedges
– 1 pound of small, waxy red potatoes, halved
– 4 large, sweet carrots, peeled and cut into 2-inch chunks
– 1 large yellow onion, thinly sliced
– 2 cups of rich, low-sodium chicken broth
– 2 tablespoons of smooth Dijon mustard
– 1 tablespoon of fragrant dried thyme
– 1 teaspoon of coarsely ground black pepper
Instructions
1. Place the 3-pound smoked ham shank in the bottom of a 6-quart slow cooker.
2. Arrange the 2-inch cabbage wedges, halved red potatoes, carrot chunks, and sliced yellow onion around the ham.
3. In a small bowl, whisk together the 2 cups of chicken broth, 2 tablespoons of Dijon mustard, 1 tablespoon of dried thyme, and 1 teaspoon of black pepper until fully combined.
4. Pour the broth mixture evenly over the ham and vegetables in the slow cooker.
5. Cover the slow cooker with its lid and cook on the LOW setting for 6 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.)
6. After 6 hours, carefully remove the ham shank to a cutting board using tongs. Let it rest for 10 minutes.
7. While the ham rests, use a slotted spoon to transfer the cooked cabbage, potatoes, carrots, and onion to a large serving platter. (Tip: The vegetables should be fork-tender; if not, cover and cook for an additional 15-30 minutes.)
8. Discard the skin and bone from the ham shank, then use two forks to shred the meat into bite-sized pieces.
9. Arrange the shredded ham over the vegetables on the platter. (Tip: For a richer sauce, skim any excess fat from the cooking liquid in the slow cooker, then drizzle a few spoonfuls over the plated dish.)
10. Serve immediately while hot.
Delight in the fall-apart tender ham and silky, sweet cabbage that soak up the savory, mustard-tinged broth. The potatoes and carrots add hearty substance, making this a complete, satisfying plate. For a creative twist, serve leftovers tucked into warm flour tortillas with a dollop of sour cream.
Crock Pot Ham and Split Pea Soup
Just toss everything in your slow cooker and let it work its magic. This hearty Crock Pot Ham and Split Pea Soup practically makes itself, delivering deep, savory flavor with minimal effort. Perfect for chilly evenings or meal prep.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 pound dried green split peas, rinsed and picked over
– 1 large smoked ham hock, about 1.5 pounds
– 1 large yellow onion, finely diced
– 2 large carrots, peeled and diced into 1/2-inch pieces
– 2 celery stalks, diced into 1/2-inch pieces
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Place the rinsed green split peas in the bottom of a 6-quart slow cooker.
2. Add the smoked ham hock on top of the peas.
3. Scatter the finely diced yellow onion, diced carrots, and diced celery around the ham hock.
4. Sprinkle the minced garlic over the vegetables.
5. Pour the low-sodium chicken broth over all ingredients in the slow cooker.
6. Add the bay leaves, dried thyme, and freshly ground black pepper to the broth.
7. Gently stir the mixture once to combine the ingredients.
8. Cover the slow cooker with its lid.
9. Set the slow cooker to LOW heat.
10. Cook for 8 hours, or until the split peas are completely broken down and the ham hock meat is falling off the bone. Tip: Do not lift the lid during cooking to maintain temperature and moisture.
11. After 8 hours, carefully remove the ham hock from the slow cooker using tongs and place it on a cutting board.
12. Let the ham hock cool for 10 minutes until safe to handle.
13. Discard the bay leaves from the soup.
14. Use two forks to shred all the meat from the ham hock, discarding the skin and bone.
15. Return the shredded ham meat to the slow cooker and stir to combine. Tip: For a thicker soup, use an immersion blender to partially puree some of the peas and vegetables directly in the pot.
16. Let the soup sit for 5 minutes to allow the flavors to meld.
17. Taste the soup. Tip: If using a regular ham hock (not low-sodium), you may not need to add extra salt; taste first.
18. Ladle the hot soup into bowls.
Packed with creamy, broken-down peas and tender shreds of smoky ham, this soup is deeply satisfying. The long, slow cook develops a rich, savory broth that clings to every spoonful. Serve it with a crusty baguette for dipping or top with a dollop of sour cream for a tangy contrast.
Slow Cooker Ham and Corn Chowder
Brimming with smoky ham and sweet corn, this slow cooker chowder is the ultimate cozy meal. It simmers all day for a hands-off dinner that’s ready when you are. Just set it, forget it, and come home to a rich, creamy bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 pound smoked ham steak, cubed into ½-inch pieces
– 4 cups frozen sweet corn kernels
– 2 large russet potatoes, peeled and diced into ½-inch cubes
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– ½ teaspoon finely ground black pepper
– ¼ cup fresh chives, thinly sliced
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in the minced fresh garlic and cook until fragrant, about 30 seconds.
4. Transfer the onion and garlic mixture to the bowl of a 6-quart slow cooker.
5. Add the cubed smoked ham steak, frozen sweet corn kernels, and diced russet potatoes to the slow cooker.
6. Pour in the low-sodium chicken broth, ensuring all ingredients are submerged.
7. Cover and cook on LOW for 6 hours, or until the potatoes are fork-tender. (Tip: Avoid lifting the lid during cooking to maintain consistent heat.)
8. Use a potato masher to gently crush about one-third of the potatoes directly in the slow cooker to thicken the chowder.
9. Stir in the heavy cream and finely ground black pepper.
10. Cover and cook on HIGH for an additional 15 minutes to heat through. (Tip: Do not let the chowder boil after adding cream to prevent curdling.)
11. Ladle the chowder into bowls and garnish with the thinly sliced fresh chives. (Tip: For extra flavor, reserve a few chives to sprinkle on top just before serving.)
Velvety and thick, this chowder has a perfect balance of smoky ham and sweet corn. Serve it with crusty bread for dipping, or top with extra crispy bacon bits for a crunchy contrast.
Crock Pot Ham and Macaroni Bake
Zesty and comforting, this Crock Pot Ham and Macaroni Bake is a creamy, cheesy casserole that practically cooks itself. It’s perfect for busy weeknights or feeding a hungry crowd with minimal effort. Just layer, set, and forget for a hands-off dinner solution.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– 1 pound dried elbow macaroni
– 2 cups diced, fully cooked ham (use thick-cut, smoky ham for best flavor)
– 3 cups shredded sharp cheddar cheese (divided, for maximum melt)
– 1 can (10.5 oz) condensed cream of mushroom soup (use the rich, savory variety)
– 1 cup whole milk (for a creamy, luxurious sauce)
– 1/2 cup sour cream (full-fat for tangy richness)
– 1/4 cup unsalted butter, melted (for a glossy finish)
– 1 teaspoon garlic powder
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika (for a subtle, smoky depth)
Instructions
1. Lightly grease the insert of a 6-quart slow cooker with non-stick cooking spray.
2. In a large mixing bowl, combine the condensed cream of mushroom soup, whole milk, sour cream, melted unsalted butter, garlic powder, freshly ground black pepper, and smoked paprika. Whisk vigorously until the mixture is completely smooth and lump-free.
3. Add the dried elbow macaroni and diced, fully cooked ham to the slow cooker insert, spreading them in an even layer.
4. Pour the creamy sauce mixture evenly over the macaroni and ham, using a spatula to gently stir and ensure all pieces are coated.
5. Sprinkle 2 cups of the shredded sharp cheddar cheese evenly over the top of the mixture.
6. Cover the slow cooker with its lid and cook on LOW heat for 3 hours. Do not lift the lid during cooking to maintain consistent temperature and moisture.
7. After 3 hours, remove the lid and sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top. Replace the lid and let it sit for 5 minutes, allowing the residual heat to melt the cheese perfectly.
8. Gently stir the casserole once to incorporate the melted top cheese before serving.
Hearty and satisfying, this bake emerges with tender macaroni enveloped in a velvety, smoky cheese sauce. The ham adds savory pockets of flavor throughout. For a fun twist, serve it scooped into individual ramekins topped with buttery breadcrumbs and broiled for a crispy finish.
Slow Cooker Ham and Sweet Potato Hash
Whip up this hearty slow cooker meal that transforms humble ingredients into a comforting one-pot dinner. Perfect for busy weeknights, it requires minimal prep and yields maximum flavor. The sweet potatoes caramelize beautifully against the savory ham.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1.5 pounds sweet potatoes, peeled and cut into ½-inch cubes
– 1 pound cooked ham steak, diced into ½-inch pieces
– 1 teaspoon smoked paprika
– ½ teaspoon finely ground black pepper
– ¼ teaspoon kosher salt
– 4 large farm-fresh eggs
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until softened and translucent, 5-7 minutes.
3. Stir in the minced fresh garlic and cook until fragrant, about 30 seconds. Tip: Cooking the aromatics first builds a deeper flavor base for the hash.
4. Transfer the onion-garlic mixture to the bowl of a 6-quart slow cooker.
5. Add the cubed sweet potatoes, diced ham steak, smoked paprika, finely ground black pepper, and kosher salt to the slow cooker.
6. Stir all ingredients in the slow cooker until evenly combined.
7. Cover and cook on LOW heat for 6 hours. Tip: Do not lift the lid during cooking to maintain consistent temperature and moisture.
8. After 6 hours, create four small wells in the hash mixture using the back of a spoon.
9. Crack one farm-fresh egg into each well.
10. Cover and cook on LOW heat until the egg whites are fully set and the yolks reach your desired consistency, 20-30 minutes. Tip: For runny yolks, check at 20 minutes; for firmer yolks, cook the full 30.
11. Garnish the finished hash with the chopped fresh parsley.
Dive into a bowl where the sweet potatoes are tender and slightly caramelized, contrasting with the salty, savory bites of ham. The runny egg yolk creates a luxurious, silky sauce that ties everything together. For a brunch twist, serve it directly in the slow cooker with warm tortillas for making breakfast tacos.
Crock Pot Ham and Green Bean Casserole
Kick off your holiday meal prep with this effortless slow-cooker classic. Keep it simple and let the Crock Pot do the heavy lifting while you focus on other festive dishes. This comforting casserole delivers big flavor with minimal effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds fully cooked spiral-cut ham, cut into 1-inch cubes
– 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cans (10.5 oz each) condensed cream of mushroom soup
– 1 cup whole milk
– 1 cup shredded sharp cheddar cheese
– 1 cup crispy fried onions
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon smoked paprika
Instructions
1. Place the cubed spiral-cut ham, trimmed green beans, finely diced yellow onion, and minced garlic into a 6-quart slow cooker.
2. In a medium bowl, whisk together the condensed cream of mushroom soup and whole milk until completely smooth.
3. Pour the creamy soup mixture over the ingredients in the slow cooker.
4. Sprinkle the shredded sharp cheddar cheese, freshly ground black pepper, and smoked paprika evenly over the top. Tip: For deeper flavor, sauté the diced onion and garlic in a skillet for 5 minutes before adding to the slow cooker.
5. Gently stir all ingredients in the slow cooker until well combined.
6. Cover the slow cooker with its lid and cook on LOW heat for 4 hours. Tip: Do not lift the lid during cooking to maintain consistent temperature and moisture.
7. After 4 hours, remove the lid and test the green beans with a fork; they should be tender but still have a slight bite.
8. Sprinkle the crispy fried onions evenly over the top of the casserole.
9. Cover the slow cooker again and cook on LOW for an additional 15 minutes, just until the fried onions are warmed through. Tip: For extra crunch, add the fried onions only during the last 15 minutes of cooking to prevent sogginess.
10. Turn off the slow cooker and let the casserole rest, uncovered, for 10 minutes before serving.
Creamy, savory, and packed with smoky ham flavor, this casserole boasts tender green beans in a rich, cheesy sauce. The crispy fried onion topping provides a perfect textural contrast to the velvety filling. Serve it straight from the Crock Pot for a rustic presentation, or pair it with buttery mashed potatoes for the ultimate comfort food plate.
Slow Cooker Ham and Broccoli Alfredo
Zesty and comforting, this slow cooker ham and broccoli Alfredo delivers creamy pasta with minimal effort. Zero fuss required—just layer ingredients and let the slow cooker work its magic. Perfect for busy weeknights or cozy gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound dried fettuccine pasta
– 2 cups diced cooked ham, preferably thick-cut and smoky
– 3 cups fresh broccoli florets, cut into bite-sized pieces
– 1 (16-ounce) jar creamy Alfredo sauce, high-quality and store-bought
– 1 cup shredded Parmesan cheese, finely grated and sharp
– 1 cup heavy cream, rich and full-fat
– 2 cloves garlic, minced and aromatic
– 1 teaspoon dried Italian seasoning, fragrant and herbaceous
– ½ teaspoon freshly ground black pepper, coarsely ground
– ½ teaspoon kosher salt, fine-grained
Instructions
1. Break 1 pound dried fettuccine pasta in half and place it evenly in the bottom of a 6-quart slow cooker.
2. Layer 2 cups diced cooked ham and 3 cups fresh broccoli florets over the pasta in the slow cooker.
3. In a medium bowl, whisk together 1 (16-ounce) jar creamy Alfredo sauce, 1 cup heavy cream, 2 cloves minced garlic, 1 teaspoon dried Italian seasoning, ½ teaspoon freshly ground black pepper, and ½ teaspoon kosher salt until smooth.
4. Pour the sauce mixture evenly over the ham and broccoli in the slow cooker, ensuring all ingredients are coated.
5. Sprinkle 1 cup shredded Parmesan cheese on top of the mixture in the slow cooker.
6. Cover the slow cooker with its lid and cook on LOW heat for 4 hours, avoiding stirring to prevent the pasta from becoming mushy.
7. After 4 hours, remove the lid and gently stir the contents with a large spoon to combine the melted cheese and sauce, checking that the pasta is tender and the broccoli is bright green.
8. Let the dish sit uncovered for 5 minutes to thicken slightly before serving.
Keep the texture delightfully creamy with al dente pasta and tender-crisp broccoli, while the smoky ham adds a savory depth. For a creative twist, top with extra Parmesan and serve alongside a crisp green salad or crusty garlic bread to soak up the sauce.
Crock Pot Ham and Rice Pilaf
Hearty and hands-off, this Crock Pot Ham and Rice Pilaf delivers cozy comfort with minimal effort. Simply toss everything into your slow cooker and let it work its magic while you tackle the day. You’ll be rewarded with a savory, satisfying meal that practically cooks itself.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 cups long-grain white rice
– 4 cups low-sodium chicken broth
– 1.5 lbs fully cooked ham steak, cut into 1-inch cubes
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 tsp dried thyme
– 1/2 tsp freshly ground black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Rinse 2 cups of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Melt 2 tbsp of unsalted butter in a skillet over medium heat.
3. Add 1 finely diced large yellow onion to the skillet and sauté for 5 minutes until softened and translucent.
4. Stir in 3 minced cloves of garlic and cook for 1 minute until fragrant.
5. Transfer the onion and garlic mixture to a 6-quart slow cooker.
6. Add the rinsed rice, 4 cups of low-sodium chicken broth, 1.5 lbs of cubed ham steak, 1 tsp of dried thyme, and 1/2 tsp of freshly ground black pepper to the slow cooker.
7. Stir all ingredients until well combined.
8. Cover the slow cooker and cook on HIGH for 4 hours. Do not lift the lid during cooking to prevent heat loss.
9. After 4 hours, check that the rice is tender and has absorbed all the liquid.
10. Fluff the pilaf gently with a fork to separate the grains.
11. Stir in 1/4 cup of chopped fresh parsley just before serving for a burst of color and freshness.
You’ll love the tender, fluffy rice infused with savory ham and aromatic herbs. For a creative twist, top individual servings with a fried egg or a sprinkle of grated Parmesan cheese.
Slow Cooker Ham and Cheese Dip
Nothing beats a creamy, crowd-pleasing dip for holiday gatherings. Now you can make it effortlessly in your slow cooker. This ham and cheese version is rich, savory, and perfect for dipping.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
– 1 (8 oz) block of full-fat cream cheese, softened to room temperature
– 1 cup of finely shredded sharp cheddar cheese
– 1 cup of finely shredded Monterey Jack cheese
– 1 cup of finely diced cooked ham
– 1/2 cup of full-fat sour cream
– 1/4 cup of whole milk
– 1 teaspoon of garlic powder
– 1/2 teaspoon of smoked paprika
– 1/4 teaspoon of freshly ground black pepper
Instructions
1. Place the softened full-fat cream cheese into a 4-quart slow cooker.
2. Add the finely shredded sharp cheddar cheese and finely shredded Monterey Jack cheese to the slow cooker.
3. Add the finely diced cooked ham to the slow cooker.
4. Spoon in the full-fat sour cream and pour in the whole milk.
5. Sprinkle the garlic powder, smoked paprika, and freshly ground black pepper over the mixture.
6. Stir all ingredients together thoroughly until well combined, ensuring no large clumps of cream cheese remain. Tip: For a smoother texture, use a hand mixer on low speed for 30 seconds.
7. Cover the slow cooker with its lid.
8. Set the slow cooker to LOW heat.
9. Cook the dip for 2 hours, stirring once halfway through at the 1-hour mark to promote even melting. Tip: Avoid lifting the lid frequently to maintain consistent temperature.
10. After 2 hours, check the dip; it should be hot, bubbly around the edges, and completely melted with a smooth consistency.
11. Stir the dip vigorously for 30 seconds to fully incorporate any separated oils. Tip: If the dip seems too thick, stir in an additional tablespoon of whole milk until desired consistency is reached.
12. Turn off the slow cooker and unplug it.
13. Serve the dip immediately while hot.
Heavenly when scooped with crispy tortilla chips or crunchy breadsticks. The texture is luxuriously creamy with savory bits of ham, while the smoked paprika adds a subtle depth. For a creative twist, spoon it over baked potatoes or use it as a filling for sliders.
Crock Pot Ham and Vegetable Medley
On busy days, a slow cooker meal like this ham and vegetable medley saves time and delivers comfort. It combines savory ham with hearty vegetables for a complete one-pot dinner. Just set it and forget it until ready to serve.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs fully cooked ham, cubed into 1-inch pieces
– 4 medium Yukon Gold potatoes, peeled and quartered
– 3 large carrots, peeled and sliced into 1/2-inch rounds
– 1 large yellow onion, diced
– 2 cups fresh green beans, trimmed and cut into 2-inch pieces
– 2 cups low-sodium chicken broth
– 1/4 cup unsalted butter, melted
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp finely ground black pepper
– 1/4 tsp kosher salt
Instructions
1. Place the cubed ham, quartered potatoes, sliced carrots, diced onion, and trimmed green beans into a 6-quart slow cooker.
2. In a small bowl, whisk together the melted butter and all-purpose flour until smooth to create a roux, which will thicken the sauce.
3. Pour the low-sodium chicken broth into the slow cooker over the vegetables and ham.
4. Stir in the butter-flour mixture, dried thyme, finely ground black pepper, and kosher salt until well combined.
5. Cover the slow cooker with its lid and cook on low heat for 6 hours, until the vegetables are fork-tender.
6. After 5 hours of cooking, check the tenderness of the potatoes and carrots by piercing them with a fork; if they resist, continue cooking for the remaining hour.
7. Once cooked, turn off the slow cooker and let it sit uncovered for 10 minutes to allow the sauce to thicken slightly.
8. Stir the medley gently to coat everything evenly in the savory sauce before serving.
A rich, savory aroma fills the kitchen as this medley simmers, with the ham infusing the vegetables with smoky depth. The potatoes become creamy while the green beans retain a slight crunch, creating a satisfying texture contrast. Serve it over fluffy rice or with crusty bread to soak up every bit of the flavorful broth.
Slow Cooker Ham and Mustard Glaze
Outstanding for holiday gatherings or easy weeknight dinners, this slow cooker ham delivers sweet and tangy flavors with minimal effort. Simply set it and forget it for a tender, juicy result every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 (5-pound) fully cooked bone-in ham
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard with whole grains
– 2 tablespoons apple cider vinegar
– 1 tablespoon unsalted butter
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Place the fully cooked bone-in ham in a 6-quart slow cooker.
2. In a small saucepan over medium heat, combine the pure maple syrup, Dijon mustard with whole grains, apple cider vinegar, unsalted butter, and freshly ground black pepper.
3. Whisk the glaze mixture constantly for 3–4 minutes until it thickens slightly and bubbles gently.
4. Pour half of the warm glaze evenly over the ham in the slow cooker, using a brush to coat all sides thoroughly.
5. Cover the slow cooker and cook on LOW for 4 hours, basting the ham with the remaining glaze every hour to build layers of flavor.
6. After 4 hours, check the ham’s internal temperature with a meat thermometer; it should reach 140°F for safe serving.
7. Transfer the ham to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
8. Slice the ham against the grain for maximum tenderness.
9. Serve the sliced ham drizzled with the reduced glaze from the slow cooker.
Hearty and satisfying, the ham boasts a caramelized, sticky exterior that gives way to incredibly moist, pull-apart meat. The mustard provides a sharp contrast to the maple’s sweetness, creating a balanced glaze that clings beautifully. For a festive twist, serve it over creamy mashed potatoes or tucked into buttery biscuits for next-day sandwiches.
Crock Pot Ham and Egg Breakfast Casserole
Effortless mornings start with this hands-off breakfast casserole that cooks while you sleep. Simply layer ingredients in your slow cooker, set it, and wake up to a complete, savory meal. It’s perfect for holiday mornings or busy weekends when you want a hot breakfast without the fuss.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 7 hours
Ingredients
– 1 tablespoon rich unsalted butter, softened
– 1 (32-ounce) bag frozen shredded hash brown potatoes
– 1 pound thick-cut smoked ham, diced into ½-inch cubes
– 2 cups sharp cheddar cheese, freshly shredded
– 12 large farm-fresh eggs
– 1 cup whole milk
– 1 teaspoon coarse kosher salt
– ½ teaspoon finely ground black pepper
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ¼ cup fresh chives, finely chopped
Instructions
1. Grease the inside of a 6-quart slow cooker thoroughly with the softened unsalted butter.
2. Spread half of the frozen shredded hash brown potatoes evenly across the bottom of the slow cooker.
3. Sprinkle half of the diced thick-cut smoked ham evenly over the potato layer.
4. Sprinkle 1 cup of the freshly shredded sharp cheddar cheese evenly over the ham layer.
5. Repeat the layering process with the remaining hash browns, ham, and the second cup of cheddar cheese.
6. In a large mixing bowl, crack the 12 large farm-fresh eggs.
7. Add the whole milk, coarse kosher salt, finely ground black pepper, garlic powder, and onion powder to the bowl with the eggs.
8. Whisk the egg mixture vigorously for 60 seconds until it is completely smooth and uniform in color.
9. Pour the whisked egg mixture slowly and evenly over the layered ingredients in the slow cooker.
10. Sprinkle the finely chopped fresh chives evenly over the top of the casserole.
11. Place the lid securely on the slow cooker.
12. Cook the casserole on the LOW heat setting for exactly 7 hours. Do not open the lid during cooking to maintain consistent heat.
13. After 7 hours, carefully remove the lid. The casserole is done when the center is fully set and a knife inserted comes out clean, with no liquid egg residue.
14. Turn off the slow cooker and let the casserole rest, uncovered, for 15 minutes before serving to allow it to firm up for easier slicing.
Hearty and satisfying, this casserole emerges with a golden, slightly crisp top layer giving way to a soft, custardy interior packed with savory ham and melty cheese. The hash browns provide a comforting, starchy base that soaks up the rich egg custard beautifully. For a fresh contrast, serve slices topped with a dollop of cool sour cream or a side of bright, tangy salsa.
Slow Cooker Ham and Mushroom Risotto
Whip up this creamy risotto without the constant stirring. Slow cooking transforms simple ingredients into a luxurious, hands-off meal perfect for busy weeknights or cozy gatherings. The ham adds savory depth while mushrooms bring an earthy richness.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 8 ounces cremini mushrooms, thinly sliced
– 1 ½ cups Arborio rice
– 4 cups low-sodium chicken broth, warmed to 120°F
– 1 cup dry white wine
– 8 ounces thick-cut ham steak, diced into ½-inch cubes
– 1 cup freshly grated Parmesan cheese
– ½ cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Add the thinly sliced cremini mushrooms and cook until they release their liquid and begin to brown, about 8 minutes. (Tip: Don’t crowd the mushrooms to ensure proper browning.)
5. Transfer the onion and mushroom mixture to a 6-quart slow cooker.
6. Add the Arborio rice, warmed low-sodium chicken broth, dry white wine, and diced thick-cut ham steak to the slow cooker. Stir to combine.
7. Cover and cook on HIGH for 3 ½ to 4 hours, until the rice is tender and has absorbed most of the liquid. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature.)
8. Stir in the freshly grated Parmesan cheese, heavy cream, unsalted butter, kosher salt, and freshly cracked black pepper until fully incorporated and creamy.
9. Let the risotto stand, uncovered, for 10 minutes to thicken slightly.
10. Garnish with chopped fresh parsley before serving. (Tip: For a brighter flavor, add a squeeze of lemon juice with the parsley.)
The texture is luxuriously creamy with a slight bite from the al dente rice. Savory ham and earthy mushrooms create a deeply satisfying flavor profile. Try serving it topped with a poached egg for a decadent brunch or alongside a simple arugula salad dressed with lemon vinaigrette.
Summary
Absolutely, these 20 savory ham recipes prove your crock pot is the secret to easy, delicious meals. From cozy classics to new twists, there’s something for every cook. We’d love to hear which recipe becomes your favorite—leave a comment below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas. Happy slow cooking!
