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Slow Cooker Brown Sugar Pineapple Ham

Slow Cooker Brown Sugar Pineapple Ham with a sticky glaze that seeps between spiral slices. Cook on LOW until the ham is heated through to 140°F, then spoon the glossy juices over the top for a sweet, clinging finish.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 12 servings
Course: Dinner Recipes
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

fully cooked bone-in spiral-sliced ham
  • 1 fully cooked bone-in spiral-sliced ham (7-8 pounds)
brown sugar
  • 1 cup brown sugar, packed
pineapple rings
  • 1 can (20 oz) pineapple rings, juice reserved
honey
  • 0.25 cup honey
Dijon mustard
  • 2 tbsp Dijon mustard
ground cloves
  • 0.25 tsp ground cloves
ground cinnamon
  • 0.5 tsp ground cinnamon
maraschino cherries
  • 0.5 maraschino cherries for garnish

Equipment

  • 1 slow cooker

Method
 

Load the ham
  1. Place ham flat-side down in a large slow cooker and trim it if needed for the lid to close. Visual cue: the ham should sit stable with the spiral slices facing upward.
  2. Whisk 1/2 cup reserved pineapple juice, brown sugar, honey, Dijon, cloves, and cinnamon. Visual cue: the glaze should look smooth and thick enough to coat a spoon.
  3. Pour half the glaze over the ham, working it between the slices. Visual cue: streaks of glaze should fill the gaps where the slices meet.
  4. Arrange pineapple rings over the ham and secure with toothpicks, adding a cherry in each center. Visual cue: the top should be covered with overlapping rings and a cherry center in each ring.
Slow cook
  1. Cover and cook on LOW for 4-5 hours until heated through to 140°F. Visual cue: the glaze will become glossy and the pineapple rings will look slightly translucent.
Finish and serve
  1. Spoon the juices from the slow cooker over the ham with the remaining glaze. Visual cue: the ham should look shiny, with a sticky caramel-brown sheen.

Notes

For the best sticky finish, spoon the slow-cooker juices over the ham right before serving so the glaze doesn’t dull. Refrigerate leftovers in a covered container for up to 3-4 days; rewarm gently in the microwave or on low in the slow cooker with a splash of the juices. Freezing is yes: freeze sliced ham and some glaze for up to 2 months, then thaw in the fridge. For a lower-sugar option, use a reduced-sugar brown sugar substitute and keep honey the same or use half honey if your substitute is very sweet.