Mix together all the glaze ingredients in a small saucepan. Whisk together and heat on low heat until the sugar is fully dissolved (whisking constantly).
Unwrap the ham and discard any seasoning packets that came with the ham.
Place the ham flat side down in a slow cooker. Pour the glaze over the top and use a basting brush to make sure that the glaze gets in between the layers of the ham in the crock pot.
Add the Rosemary springs to the crock pot.
Cover and cook on low for 4-5 hours.
Baste the ham from any juice that cooked down to the bottom of the crock pot.
Carefully remove the ham from the crock pot. Cut the ham and then it’s ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.