This is how my mom stretched one ingredient into feeding our whole block at the neighborhood potluck every Memorial Day weekend

Every Memorial Day weekend, my mom would haul out her old red slow cooker and somehow turn one big ham into enough food for our whole block. This 3-ingredient honey glazed ham is my simple, slow-cooker version of her trick: you drop in a spiral ham, drizzle on a quick honey mixture, and let it quietly baste itself all afternoon until the edges are caramelized and sticky, the slices are rosy and tender, and the bottom of the pot is full of sweet, savory juices. It’s the kind of recipe you make when you need to feed a crowd without fuss, but still want that “wow” moment when you lift the lid and everyone can smell it from the driveway.

Serve thick slices of the ham straight from the slow cooker with simple sides that stretch the meal: buttered rolls or hamburger buns for sandwiches, a big bowl of potato salad, coleslaw, baked beans, or corn on the cob. For a potluck, I like to set the slow cooker to warm and put out tongs, a stack of small rolls, and a little bowl of the extra cooking juices for spooning over the top—people can build their own mini sandwiches or pile ham next to whatever casseroles they’ve brought. Leftovers are wonderful in breakfast scrambles, fried rice, or tossed into mac and cheese the next day.

Servings: 12–16

1 fully cooked bone-in spiral-sliced ham, 8–10 pounds

Unwrap the ham and discard any plastic disk on the bone. If there’s a packet of glaze in the wrapping, you can throw it away—you won’t need it for this recipe.

Check that your slow cooker is large enough to fit the ham with the lid mostly closed. If the ham is too tall, trim off a small piece from the bottom so it sits more snugly, or lay it on its side so the slices fan out a bit.

Place the ham, cut-side down if possible, into the slow cooker. If you had to lay it on its side, try to position it so the pre-cut slices are facing upward; this helps the honey glaze drip down between them.

In a small bowl, whisk together the honey and Dijon mustard until smooth and well blended. Taste and adjust: add a spoonful more honey if you like it sweeter, or a little extra mustard if you like more tang.

Slowly pour the honey-mustard mixture all over the top of the ham, lifting a few slices with a spoon or clean fingers so the glaze seeps in between the cuts. Let any extra glaze run down into the bottom of the slow cooker; it will mix with the ham juices as it cooks.

Cover the slow cooker with the lid. If the lid doesn’t sit completely flat because of the ham’s height, cover the top tightly with a layer of foil first, then place the lid on top to keep the heat and moisture in.

Cook the ham on LOW for 4–6 hours, or until it is heated through and very tender. The slices should pull apart easily with tongs, and the edges will look glossy and slightly caramelized. Avoid cooking on HIGH for long periods, as it can dry out the meat around the edges.

About halfway through the cook time, carefully remove the lid (watch out for steam) and use a ladle or large spoon to baste the ham with the juices from the bottom of the slow cooker. This helps deepen the color and flavor. Replace the lid quickly to keep heat in.

Once the ham is hot all the way through and the edges are sticky and browned, switch the slow cooker to WARM. Let it rest, covered, for at least 15 minutes so the juices settle back into the meat.

To serve, use tongs to pull off slices or cut thicker pieces with a knife along the bone. Spoon some of the honey-ham juices from the bottom of the slow cooker over each serving for extra moisture and shine. Keep the ham on WARM during your potluck so people can help themselves throughout the meal.

To make this even more like a neighborhood potluck centerpiece, you can add a few simple twists while still keeping it easy. For a milder flavor that kids usually love, swap the Dijon mustard for plain yellow mustard or even half mustard and half apple juice. If you want a little extra depth, stir 1/4 cup brown sugar into the honey-mustard mixture before pouring it over the ham, or add a teaspoon of garlic powder and a pinch of black pepper for a more savory edge. For a smoky note, use a smoked spiral ham and add a splash (1–2 tablespoons) of apple cider vinegar or orange juice to the bottom of the slow cooker; it brightens the sweetness and stretches the juices for spooning over sides. Picky eaters often prefer their ham less saucy, so you can keep a few slices aside without extra glaze on top and let them add a little juice at the table. To stretch the ham even further for a crowd, serve it as build-your-own sandwiches with slider buns, shredded cheese, and a simple coleslaw—people tend to take smaller portions when they’re assembling sandwiches, and you’ll feed more folks from the same roast. Food safety tips: Use only a fully cooked, refrigerated ham and keep it chilled until you’re ready to cook. If your ham is still partially frozen, thaw it fully in the refrigerator before placing it in the slow cooker to ensure it heats evenly and safely. Cook on LOW, not the “keep warm” setting, until the ham is steaming hot all the way through; if you use a meat thermometer, the internal temperature should reach at least 140°F for a pre-cooked ham. Don’t leave the ham at room temperature for more than 2 hours (or 1 hour if it’s very hot in your kitchen); keep it on the WARM setting during serving. After the meal, refrigerate leftovers within 2 hours in shallow containers so they cool quickly. Use refrigerated leftovers within 3–4 days, or freeze for longer storage.