Serve: To serve, lift the thick slices of ham from the slow cooker and arrange them on a platter or plate. Spoon plenty of the sweet caramelized onions and pan juices over the top or into shallow bowls, letting the ham sit in the juices just as it does in the slow cooker.
Served ham slices with caramelized onions and juices
Variations & Tips
For a slightly different sweetness, you can swap the light brown sugar for dark brown sugar (for deeper molasses notes) or use half brown sugar and half honey, keeping the total to 1/2 cup so you still stay within the spirit of a minimal-ingredient dish. If you prefer a saltier profile, choose a less-sweet ham; for a more traditional Midwestern flavor, a slightly sweet city ham works beautifully. To add very subtle complexity without adding more ingredients, you can choose a smoked ham, which will lend a gentle smokiness to the onions and juices.
If your slow cooker tends to run hot and you notice the edges of the onions browning too quickly, stir them gently once or twice during cooking to keep them moist and evenly cooked. For leaner servings, trim off excess surface fat from the ham before cooking; just leave a little for flavor.
Close-up of caramelized onions and ham juices in the cooker
Food safety tips: Always start with a fully cooked, inspected ham kept refrigerated until you’re ready to cook. Slice and transfer it to the slow cooker promptly rather than letting it sit at room temperature for long periods. Use a slow cooker that is at least half full but not more than about two-thirds full for safe, even heating. The ham should reach at least 140°F in the center when reheated; use an instant-read thermometer if you’re unsure.
Once cooked, do not leave the ham in the slow cooker on the counter for more than 2 hours; cool leftovers quickly, store them in shallow containers, and refrigerate within 2 hours. Leftovers will keep safely in the refrigerator for up to 3 to 4 days and can be reheated gently on the stovetop or in the microwave with some of the pan juices to keep the ham moist.
ADVERTISEMENT
