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smoked ham with dijon sauce

Boneless Smoked Ham with Dijon Glaze

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This succulent boneless smoked ham features a caramelized glaze made from Dijon mustard, maple syrup, and brown sugar. Prepared entirely in a slow cooker, this impressive centerpiece requires minimal effort while delivering maximum flavor in every juicy slice.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup light brown sugar
  • 1/2 cup Dijon mustard
  • 6 pounds boneless smoked ham John F. Martin brand recommended
  • 1/2 cup pure maple syrup not pancake syrup

Equipment

  • Slow cooker
  • Mixing bowl
  • Meat thermometer

Method
 

  1. Score the top of the ham in a diamond pattern with shallow cuts. This allows the glaze to penetrate the meat.
  2. Place the diamond-cut ham directly into your slow cooker.
  3. In a separate bowl, whisk together the Dijon mustard, pure maple syrup, and light brown sugar until thoroughly combined.
  4. Pour the glaze mixture evenly over the ham, ensuring some goes down the sides and into the diamond cuts.
  5. Set the slow cooker to low and cook for approximately 4 hours, or until the internal temperature reaches 140°F.
  6. Once done, allow the ham to rest for 20 minutes before slicing. This helps redistribute the juices throughout the meat.
  7. Optional: While resting, spoon some of the thickened sauce from the bottom of the slow cooker over the ham for extra flavor.

Nutrition

Calories: 325kcal

Notes

For variations, try substituting honey for maple syrup or using stone-ground mustard instead of Dijon. A tablespoon of sriracha or chipotle powder adds a nice kick to the glaze. Apricot preserves can replace brown sugar for a tangy-sweet alternative.
This ham pairs beautifully with creamy scalloped potatoes, roasted Brussels sprouts, or a crisp apple and fennel slaw. Store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months.

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