SLOW COOKER HAM Recipe

I make this Slow Cooker Brown Sugar Pineapple Ham when I want a juicy, glossy centerpiece that tastes like it took all day to perfect. With just 5 ingredients, it always steals the spotlight.

Slow Cooker Ham is one of those recipes I get genuinely excited to put on the table because it tastes like I fussed way more than I did. I’m obsessed with the sticky brown sugar glaze, the juicy slices, and that salty-sweet bite that keeps everyone sneaking “just one more” piece.

And the pineapple rings? They bring that bright, tangy sweetness I want with every forkful.

But my favorite part is how the edges get glossy and rich while the center stays tender. Big holiday energy.

Easy dinner energy. Leftovers I actually look forward to the next day, too, honestly.

Ingredients

• Bone-in ham brings the main event: salty, tender, and super satisfying.
• Since it’s fully cooked, you’re mostly adding flavor and keeping it juicy.
• Brown sugar gives that sticky sweetness everyone secretly goes back for.
• It also helps the outside taste a little caramel-like and cozy.
• Pineapple rings add sweet, tangy bites that feel classic, not boring.
• Plus, they look cute tucked around the ham, which doesn’t hurt.
• Pineapple juice keeps things moist and adds bright, fruity flavor.
• Basically, it helps balance all that rich, salty ham.
• Dijon mustard cuts through the sweetness with a little sharp kick.
• It’s not spicy, just enough to keep the glaze from tasting flat.

Ingredient Quantities

• Fully cooked bone in ham, 4 to 6 pounds
• Packed brown sugar, 1 cup
• Can of pineapple rings, 20 ounces, drained (reserve juice)
• Pineapple juice, 1/2 cup (can use reserved juice from the can)
• Dijon mustard, 2 tablespoons

How to Make this

1. Remove ham from packaging and rinse if desired, then pat dry with paper towels.

2. Score the surface of the ham in a diamond pattern about 1/4 inch deep.

3. Place the ham cut side down in the slow cooker.

4. In a bowl combine packed brown sugar, pineapple juice (use reserved juice as needed to equal 1/2 cup), and Dijon mustard, stirring until smooth.

5. Pour about half of the glaze over the ham, saving the rest for basting.

6. Arrange pineapple rings on top of the ham and secure with toothpicks if needed.

7. Cover and cook on LOW for 4 to 6 hours, or until the ham is heated through and an instant read thermometer reads about 140 F in the thickest part.

8. Every hour or so, baste the ham with the reserved glaze and juices in the slow cooker.

9. For a caramelized finish, transfer the glazed ham to a baking sheet and broil for 3 to 5 minutes, watching closely until browned.

10. Let ham rest 10 to 15 minutes before slicing and spoon remaining glaze and pineapple juices over slices to serve.

Equipment Needed

1. Slow cooker
2. Cutting board
3. Sharp chef knife
4. Paper towels
5. Small mixing bowl
6. Measuring cups and spoons
7. Basting brush or large spoon for basting
8. Toothpicks or skewers
9. Rimmed baking sheet
10. Instant read meat thermometer

FAQ

SLOW COOKER HAM Recipe Substitutions and Variations

• Ham: boneless cooked ham (4 to 6 lb) or a smoked picnic roast or a spiral-sliced ham; adjust cook time slightly for size and shape.
• Packed brown sugar: dark brown sugar, light brown sugar, or 3/4 cup maple syrup or honey (reduce other liquids slightly if using liquid sweeteners).
• Pineapple rings/juice: fresh pineapple chunks plus 1/2 cup water or orange juice, or canned mandarin oranges with reserved syrup diluted to 1/2 cup.
• Dijon mustard: whole-grain mustard, yellow mustard, or 2 tablespoons honey mustard for a sweeter glaze.

Pro Tips

1) Score deeply enough to let the glaze sink in, about 1/4 inch, and tuck any large flap of rind under the ham so it cooks evenly and the glaze clings instead of sliding off.

2) Warm the glaze slightly before spooning it on; a lukewarm glaze spreads and soaks into the scored cuts better than a cold one straight from the bowl.

3) Baste often but gently. Spoon the juices and glaze over the ham every 45 to 60 minutes so the surface builds layers of flavor without losing moisture in the slow cooker.

4) When you transfer to broil for that caramelized finish, watch like a hawk and keep the oven rack a good distance from the element. Sugar burns fast, so the ham may go from golden to charred in under a minute. Let it rest 10 to 15 minutes before slicing so the juices redistribute.