Go Back

Slow Cooker Brown Sugar Pineapple Ham

Slow Cooker Brown Sugar Pineapple Ham with a sticky brown sugar pineapple glaze and spiral-sliced ham that stays juicy. Cook on LOW until warmed through to 140°F, then spoon the slow-cooker juices over the top for a glossy finish.
Print Recipe Pin Recipe
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
  • 1 fully cooked bone-in spiral-sliced ham Use a 7–8 pound ham.
Glaze
  • 1 cup brown sugar Packed.
  • 20 oz pineapple rings Reserve the juice; use the rings.
  • 0.25 cup honey
  • 2 tbsp Dijon mustard
  • 0.25 tsp ground cloves
  • 0.5 tsp ground cinnamon
Garnish
  • 0.25 cup Maraschino cherries For garnish.

Equipment

  • 1 Dutch oven

Method
 

Prepare and glaze the ham
  1. Place the ham flat-side down in a large slow cooker, trimming it if needed so the lid closes. This keeps the ham evenly heated and helps the glaze reach between the slices.
  2. Whisk 1/2 cup reserved pineapple juice, brown sugar, honey, Dijon mustard, ground cloves, and ground cinnamon until smooth and glossy. The glaze should look thick enough to coat the back of a spoon.
  3. Pour half the glaze over the ham, working it between the slices. This helps flavor penetrate instead of only coating the surface.
Add pineapple and secure toppings
  1. Arrange pineapple rings over the ham and secure with toothpicks. Place them evenly so each slice gets pineapple during serving.
  2. Add a maraschino cherry in each center over the pineapple rings. The cherries will stay visible and add sweet-tart color.
Slow cook and finish
  1. Cover and cook on LOW for 4–5 hours until heated through to 140°F. Check with a thermometer; the ham should be warm throughout.
  2. Spoon the slow-cooker juices over the ham with the remaining glaze, then serve. Use the collected liquid to create a thicker, stickier shine on top.

Notes

Pro tip: Reserve all pineapple juice from the can and measure it—thickness and sweetness depend on it. Refrigerate leftovers in a covered container for up to 4 days; reheat gently in the microwave or in a covered pan with a splash of juices. Freezing is yes for up to 2 months, though pineapple topping is best added fresh after thawing. For a lower-sugar option, use a brown-sugar substitute that measures 1:1 in place of packed brown sugar.