Pack brown sugar over raw bone-in ham, paired with 2 extra items, into slow cooker for a Sunday feast that I crave week after week

This slow cooker 4-ingredient Amish brown sugar ham is the kind of Sunday feast I crave week after week. It’s inspired by the simple, no-fuss style of Amish cooking: a good bone-in ham, a generous blanket of brown sugar, and just a couple of extra pantry staples to help it turn into something sticky, salty-sweet, and special. The best part is how hands-off it is—you literally pack brown sugar over a raw bone-in ham right in the slow cooker, add two more ingredients, flip it on, and walk away. It’s perfect for busy weekends, holidays, or any time you want that cozy, homey vibe without being stuck in the kitchen all day.

I like to serve this ham with creamy mashed potatoes or buttered egg noodles to catch all the sweet-salty juices from the slow cooker. A simple veggie like roasted green beans, steamed broccoli, or a crisp salad balances out the richness. Leftovers are amazing in sandwiches on soft rolls with a swipe of mustard, or diced into omelets, breakfast hashes, or bean soups during the week. Don’t forget to spoon some of the caramelized brown sugar glaze over each slice right before serving.

Servings: 8-10

1 (7–9 lb) bone-in ham, shank or butt portion, uncooked or partially cooked

Set your slow cooker on a stable surface, like a speckled gray countertop, and make sure the insert is in place and dry. Unwrap the bone-in ham, pat it dry with paper towels, and discard any plastic or netting and the glaze packet if it came with one.

If the ham is too tall for your slow cooker, trim a small piece from the bottom so the lid will fit snugly, or place the ham on its side. Nestle the raw bone-in ham into the slow cooker insert, cut side down if possible.

In a small bowl, stir together 2 cups of the brown sugar and the Dijon mustard until it looks like a thick, sandy paste. This helps the sugar cling to the ham instead of sliding off as it cooks.

Using clean, dry hands, pack the brown sugar mixture all over the surface of the ham, pressing it firmly so it sticks. It should look like you’re building a thick brown sugar shell around the ham—don’t be shy, this is where all that sticky, caramelized flavor comes from.

Pour the apple cider into the bottom of the slow cooker around the ham, being careful not to wash off the brown sugar you just packed on. Sprinkle the remaining 1/2 cup brown sugar over any bare spots on top for extra sweetness and glaze.

Cover the slow cooker with the lid. Cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the ham is heated through and very tender, and the sugar has melted into a glossy, syrupy sauce in the bottom.

About halfway through cooking, carefully spoon some of the melted brown sugar juices from the bottom of the slow cooker back over the ham. This isn’t mandatory, but it deepens the glaze and keeps everything extra moist.

When the ham is done, use two large forks or carving forks to carefully transfer it to a cutting board. Tent loosely with foil and let it rest for about 10–15 minutes so the juices redistribute.

While the ham rests, skim off excess fat from the top of the cooking liquid in the slow cooker. If you’d like a thicker glaze, transfer some of the liquid to a small saucepan and simmer it on the stove for 5–10 minutes until slightly reduced and syrupy.

Carve the ham into slices or chunks around the bone. Arrange on a serving platter and spoon some of the brown sugar glaze from the slow cooker (or saucepan) over the top. Serve warm with extra glaze on the side.

If you like a little tang, replace half of the apple cider with orange juice for a brighter flavor, or add 1–2 tablespoons of apple cider vinegar to the liquid for a sweet-and-tangy balance. For a slightly smoky, cozy twist, stir 1 teaspoon of smoked paprika into the brown sugar and mustard paste before packing it onto the ham. If you prefer more spice, add 1/2 teaspoon ground cinnamon and a pinch of ground cloves to the brown sugar mixture for a subtle holiday vibe. For a less sweet version, reduce the brown sugar to 2 cups total and add an extra tablespoon of Dijon mustard. Leftovers keep well: store sliced ham and some of the glaze together in the fridge for up to 4 days, or freeze in smaller portions for quick weeknight dinners, breakfast scrambles, or ham-and-bean soup. If your slow cooker runs hot or your ham is on the smaller side, start checking for doneness on the earlier end of the time range so it stays juicy and doesn’t dry out.