Spiral Ham with Sweet & Savory Glaze (Nesco, Slow Cooker, or Oven)

Three Ways To Make Your Spiral Ham

This Spiral Ham is slowly warmed in a Nesco, slow cooker or oven, with Coke and prune juice then finished with a glossy, slightly sweet glaze that seeps into every slice. It’s an easy, foolproof holiday ham with a rich, savory gravy option that makes it perfect for serving a crowd.

This is a variation on my Classic Ham Glaze that so many of you have loved for years. I finally wrote it the way I actually make it in a Nesco so your ham comes out perfectly warmed and juicy every time.

I also included how I use those flavorful drippings to make a simple homemade ham gravy, which I had surprisingly never shared before this Easter.

The recipe card also includes cooking variations if you are using a slow cooker or your oven. There is no really wrong way to make a spiral ham.

Something New

This recipe is a little different than my traditional ham glaze, which is made specifically for the oven and bakes directly onto the ham without a pre-cooking step. In this version, I walk you through how to properly warm your ham first and then glaze it, with directions for the oven, slow cooker, and Nesco.

My original recipe calls for canned pineapple which can absolutely still be added in the warming phase of this recipe.

The Nesco, The Greatest Countertop Appliance

A Nesco roaster is basically an electric countertop oven that cooks from the sides and bottom. This makes it a little more powerful and versatile than a traditional slow cooker.

It heats more evenly, comes up to temperature faster, and can handle larger cuts of meat like a full spiral ham without crowding. I love that it gives you more control over the cooking temperature.

You can truly warm something low and slow and then bump the heat up at the end to finish or set a glaze.

It’s also one of my favorite holiday tools because it completely frees up your oven. When you’ve got casseroles, sides, and desserts all fighting for space, being able to move your ham into a Nesco is a game changer.

It keeps everything warm, juicy, and out of the way, and honestly once you start using one for big meals, it’s hard to go back.

A Little Different Than A Slow Cooker

A Nesco is a little different than a slow cooker because it works more like a small oven than a crockpot. It heats from the sides and bottom.

It gets up to temperature faster. This means it can cook more evenly and also handle things like large cuts of meat or finishing a glaze.

A slow cooker, on the other hand, is designed to stay at a very low, steady temperature for long periods of time.

It holds in more moisture which makes it great for set-it-and-forget-it meals but it doesn’t give you the same control or the ability to adjust heat and texture the way a Nesco does.

I feel like modern slow cookers do not work as well as the older model. To me, I feel like modern slow cookers just boil the food.

I always feel like my food comes out tasteless. Therefore, this year, I am leaning more towards using my Nesco.

Moisture Is Key

No matter how you are warming your ham, whether it’s in the oven, a slow cooker, or a Nesco, you always want to have some type of liquid in the bottom. This helps keep the ham moist as it heats, prevents it from drying out, and creates those flavorful drippings you can use for gravy.

Prune Juice and Coca-Cola

A lot of people are always surprised to see prune juice in this recipe. Do not be afraid, I promise it’s not doing what you think it’s doing.

Prune juice is naturally high in sugar and has a deep, almost molasses-like flavor. This makes it perfect for balancing the saltiness of the ham.

It also has a rich, glossy glaze that adds sweetness and depth without making the ham taste fruity.

As for the “prune juice effect,” that really comes from drinking it in larger amounts. In this recipe, it’s being cooked down, combined with other ingredients, and then spread out over an entire ham, so each serving only has a very small amount.

You’re not consuming it in the same concentrated way, so it’s not going to have that same digestive impact at all.

The Coca-Cola

The can of coke also adds some similar flavor as the prune juice. I like the richness it adds to the ham drippings.

Reminder that you want to make sure you have liquid so your already cooked ham is steaming itself warm.

Cooked Ham

Spiral sliced ham, whether bone-in or boneless, is almost always fully cooked when you buy it. You are really just warming it through, not cooking it from raw.

That means you do not need high heat.

In fact, low and slow is much better for keeping it juicy. If you cook it too hot or for too long, especially in something like a slow cooker, it will release too much of its natural juices.

This makes the ham taste overly salty and dry. If you are in a rush, you can cook it on high in a slow cooker, but keep it to about 3 hours maximum depending on the size.

Just until it’s heated through, otherwise you risk drying it out.

I also have another ham recipe on my site that uses pineapple and a slightly different glaze, but still includes prune juice for that same rich depth of flavor. If you enjoy this version, you might want to check that one out too for a more classic sweet and tangy variation.

One More Unique Ingredient

I also added a small pinch of Chinese five spice to the glaze. It really takes it to another level.

Chinese five spice is a blend that typically includes cinnamon, star anise, fennel, cloves, and pepper. It has a warm, slightly sweet, and lightly savory flavor all at once.

It’s the kind of seasoning that adds depth without standing out too strongly when used in a small amount.

It works especially well in this recipe because those warm spices pair perfectly with the deeper, molasses-like flavors of the cola and prune juice. It doesn’t make the ham taste “spiced,” it just gives it that little something extra that makes people go back for another bite.

Can’t Find The Spice?

If you can’t find Chinese five spice at the store, you can easily make a quick version at home with spices you probably already have. It doesn’t have to be exact, you’re just looking for that warm, slightly sweet, aromatic flavor.

Mix together:

• 1/4 teaspoon cinnamon
• Pinch of ground cloves
• Pinch of ground fennel (or crushed fennel seed if you have it)
• Pinch of black pepper
• Tiny pinch of star anise if you have it (optional, but very traditional)

Use about 1/4 teaspoon of this blend in your glaze, just like the recipe calls for.

If you don’t have everything, don’t stress. Even just cinnamon, a tiny bit of clove, and black pepper will still give you that warm depth that works so well with the cola and prune juice.

Heads Up

Just a heads up, this is a strong spice blend and a little goes a long way. Start small, you can always add more but you can’t take it out once it’s in.

Even a tiny pinch will give your glaze that warmth and flavor that works so well with the cola and prune juice. I use it in a few other recipes on my site too, like in my Marinated Pork Chops and my Soy Sauce Ribs.

It adds that same rich, slightly sweet depth there as well.

New To Me, Ham Gravy

If you are making a ham for the holiday, do NOT throw away those drippings. That is liquid gold and you can turn it into the easiest, most flavorful ham gravy.

Just make sure you reserve about 3 cups of drippings from your ham, whether you made it in the oven or the slow cooker or the Nesco.

If you are warming your ham in the oven, try to use a pan that fits it as snugly as possible. The more space in the pan, the more the liquid spreads out and evaporates, and you will lose a lot of those flavorful drippings you need for the gravy.

You can find the Ham Gravy Recipe on my site! This ham gravy is the easiest way to turn those flavorful drippings into something truly great.

It adds a rich, savory option to serve alongside your ham and comes together quickly with simple ingredients. The gravy is perfect over slices of ham, mashed potatoes, or anything that needs a little extra comfort.

I will serve the drippings after glazing AND the gravy side by side.

My Need For Gravy

Every year when I make a ham, I find myself hovering over the pan more than I probably should, sneaking little tastes of that salty, meaty liquid that collects in the bottom. It’s always been my favorite part, especially those little bits that settle in there.

I finally thought, why am I not turning this into an actual gravy? I’ve made it a point to save those drippings. Now it’s one of my favorite parts of the whole meal. something about it just feels extra comforting.

Plus I am a sauce fiend.