Ingredients

1 whole bone-in ham, about 7–9 pounds (fully cooked, not spiral-cut if you want a thicker glaze)
1 cup pure maple syrup (preferably Grade A or B for deeper flavor)
1–2 teaspoons coarse black pepper OR 2 teaspoons Dijon mustard (choose one for your third ingredient)

Directions

Unwrap the ham and discard any plastic or netting. Pat it dry with paper towels. If the fat cap is not already scored, use a sharp knife to gently score the surface in a crisscross diamond pattern, cutting about 1/4 inch deep. This helps the maple glaze soak in and gives that beautiful, ridged look when it’s finished.

Set the ham cut-side down into a large slow cooker, nestling it in so it sits snugly. If the lid doesn’t quite close, you can trim a bit off the bottom or cover the top tightly with heavy-duty foil before setting the lid on.

In a small bowl or measuring cup, whisk together the maple syrup and your chosen seasoning—either coarse black pepper for a sweet-peppery finish or Dijon mustard for a mild tang that balances the sweetness. Taste and adjust the pepper or mustard to your liking.

Pour the maple mixture slowly over the ham, making sure to coat the top and let it run into the scored lines and down the sides. Use a spoon or brush to spread it around so the whole visible surface is covered. Any extra glaze will drip down and mingle with the ham juices as it cooks.

Cover and cook on LOW for 4–6 hours, or until the ham is heated through (140°F in the thickest part) and very tender. Baste the ham with the maple juices from the bottom of the slow cooker 2–3 times during cooking to build up that glossy, lacquered coating. As it cooks, the glaze will deepen in color to a rich amber-brown and thicken around the edges.

For an extra sticky finish, carefully ladle 1–1½ cups of the cooking liquid into a small saucepan about 20–30 minutes before serving. Simmer over medium heat, stirring often, until it reduces and thickens slightly into a syrupy glaze. Meanwhile, keep the ham covered on WARM in the slow cooker.

Spoon or brush the thickened glaze back over the top of the ham, letting it cling to the scored fat and caramelized edges. Let the ham rest for about 10–15 minutes, then transfer it to a cutting board. Slice against the grain into thick or thin slices, and spoon a little of the syrupy cooking liquid over the top or serve it on the side for drizzling at the table.