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Slow Cooker Brown Sugar Pineapple Ham

Slow Cooker Brown Sugar Pineapple Ham with a sticky brown sugar–pineapple glaze and spiral-sliced presentation. Cooked on LOW until the ham reaches 140°F, with pineapple rings and maraschino cherries nestled between the slices.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Dinner Recipes
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ham and glaze
  • 1 fully cooked bone-in spiral-sliced ham 7-8 pounds, flat-side down in the slow cooker
  • 1 cup brown sugar packed
  • 20 oz pineapple rings juice reserved; add rings later
  • 1 tbsp honey
  • 2 tbsp Dijon mustard
  • 0.25 tsp ground cloves
  • 0.5 tsp ground cinnamon
  • 0.25 maraschino cherries for garnish; place one in each pineapple ring center

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the ham flat-side down in a large slow cooker and trim it if needed for the lid to close.
  2. Set the slow cooker up so the ham is stable and fully sits in the crock before adding glaze.
Make the pineapple-brown sugar glaze
  1. Whisk 1/2 cup reserved pineapple juice, brown sugar, honey, Dijon, cloves, and cinnamon until smooth.
  2. Pour half of the glaze over the ham, working it between the slices so it coats the interior surfaces.
Add pineapple and cherries, then cook
  1. Arrange pineapple rings over the ham and secure them with toothpicks, placing a cherry in each center.
  2. Cover and cook on LOW for 4-5 hours, until the ham is heated through to 140°F.
Finish and serve
  1. Spoon the juices from the slow cooker over the ham, then drizzle the remaining glaze on top for a glossy finish.
  2. Serve warm straight from the slow cooker so the glaze clings to the pineapple rings and ham slices.

Notes

For best flavor, reserve and measure the pineapple juice exactly before starting the glaze. Store leftovers in a covered container in the refrigerator for up to 3-4 days; rewarm gently in the microwave or in a covered dish with a splash of juices. Freezing is not recommended for texture, especially with pineapple rings. For a lighter option, use reduced-sugar brown sugar and honey, keeping the same amounts so the glaze still coats well.