This slow cooker ham with pineapple and brown sugar is sweet, tangy, and perfectly tender with hardly any prep. The easy pineapple glaze comes together on the stovetop and adds flavor to every slice.
Equipment
Ingredients
- 1 ¼ cup light brown sugar divided
- 1 (20 ounce) can sliced pineapple in 100% juice don’t discard juice!
- 5 lb boneless spiral cut ham
- 1 Tablespoon dijon mustard
- ⅛ teaspoon ground ginger
- 1 ½ Tablespoons cornstarch
- 3 Tablespoons butter
Instructions
- Sprinkle ½ cup brown sugar in the bottom of a 6-quart slow cooker. Place 4–5 pineapple rings over the sugar.1 ¼ cup light brown sugar, 1 (20 ounce) can sliced pineapple in 100% juice
- Place ham flat side down on top of the pineapple. Do not add liquid from the ham packaging. Tuck remaining pineapple slices between ham layers and sprinkle ¼ cup brown sugar over and between slices.5 lb boneless spiral cut ham
- Pour ¼ cup pineapple juice over the ham. Cover and cook on low for 2½ to 3 hours, or until the internal temperature reaches 130°F.
- Make the glaze: Add the remaining pineapple juice (you should have about ¾ cup) to a measuring cup. Use a ladle to collect ham drippings from the slow cooker and add to the measuring cup until you have a total of 1 ½ cups liquid (juice + drippings). Add this to a small pot. Recover the ham and allow it to continue cooking while you prepare the glaze.
- In a small bowl, whisk the cornstarch with a few tablespoons of the liquid to make a slurry. Add the slurry to the pot along with ½ cup brown sugar, mustard, and ginger. Bring to a boil, stirring often. Cook, stirring often, for 5 minutes or until thickened. Stir in butter.1 Tablespoon dijon mustard, ⅛ teaspoon ground ginger, 3 Tablespoons butter, 1 ½ Tablespoons cornstarch
- Spoon half of the glaze over the ham, making sure to coat between the slices. Cover and cook 30 more minutes, or until ham reaches 140°F.
- Slice and serve warm with the remaining glaze.
Notes
I used a 6 quart slow cooker for a 5 lb ham. If you have a larger crock pot, you can fit a larger ham.
If your ham doesn't fit, you can trim it down and and cook what fits.
Use an instant read meat thermometer for accuracy. The ham should be at 130°F when you start making the glaze, then 140°F when it's ready to eat, no matter the size of the ham.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in oven at 325°F or microwave individual slices.
Nutrition
Calories: 725kcal | Carbohydrates: 37g | Protein: 49g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 2717mg | Potassium: 759mg | Fiber: 1g | Sugar: 35g | Vitamin A: 134IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg
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