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Slow Cooker Brown Sugar Pineapple Ham

Slow Cooker Brown Sugar Pineapple Ham is a savory, stickygolden glaze ham finished with pineapple rings and cherries. Cook it on LOW until heated through to 140°F, then spoon the slow-cooker juices over every slice for maximum flavor.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Ham and garnish
  • 1 fully cooked bone-in spiral-sliced ham 7-8 pounds, bone-in and spiral-sliced
  • 0.5 tsp Maraschino cherries for garnish Use as needed; add in pineapple ring centers
Brown sugar pineapple glaze
  • 1 cup brown sugar Packed
  • 1 can (20 oz) pineapple rings Reserve the juice
  • 0.25 cup honey
  • 2 tbsp Dijon mustard
  • 0.25 tsp ground cloves
  • 0.5 tsp ground cinnamon

Equipment

  • 1 slow cooker

Method
 

Load and trim ham
  1. Place ham flat-side down in a large slow cooker, trimming as needed so the lid closes.
  2. Set up the ham so it stays stable for slicing later, with the spiral layers facing upward.
Make the glaze
  1. Whisk 1/2 cup reserved pineapple juice, brown sugar, honey, Dijon mustard, ground cloves, and ground cinnamon until smooth and glossy.
  2. Taste the glaze for balance and adjust if needed by adding a little more honey for sweetness or more mustard for bite.
Glaze, top with pineapple, and cook
  1. Pour half the glaze over the ham, working it between the slices so it pools in the spiral.
  2. Arrange pineapple rings over the ham and secure each ring with toothpicks, adding a cherry in each center.
  3. Cover and cook on LOW for 4-5 hours, until the ham is heated through to 140°F.
Finish and serve
  1. Spoon the slow-cooker juices over the ham with the remaining glaze to coat the top and seams.
  2. Serve warm, spooning the extra glaze from the pot over each portion.

Notes

For best results, pack the brown sugar tightly and make sure the glaze gets between the spiral slices. Refrigerate leftovers in a covered container for up to 3-4 days; reheat gently until warmed through. Freezing is not recommended because the pineapple topping can soften. If you want a lower-sugar option, use a brown-sugar substitute like monk fruit brown sugar blend in the same amount.