Slow Cooker Pineapple Ham with Brown Sugar Glaze

My dear followers, I am here to show you today how to make an impressive meal in just 10 minutes of active prep. This Slow Cooker Pineapple Ham is one of the most jaw-dropping mains you can make. Infused with a sweet-and-savory sauce of brown sugar, maple syrup, pineapple, and warm, earthy spices like cinnamon and nutmeg, each slice will make your taste buds explode and have you reaching for another bite.

Whether you are looking for an Easter, Christmas, or Thanksgiving meal that will satisfy everyone, this pineapple ham is the perfect candidate. It’s juicy, succulent, tender, and the pineapple brown sugar sauce is the cherry on the cake, so unique, yet so good. It also pairs well with a variety of oven-baked side dishes, such as Oven Baked Potatoes, Corn Casserole, or Carrot Soufflé.

Not only does this ham recipe save you oven space during the busy holidays, but it also yields the most delicious and flavorful ham possible. For this recipe, I used a rather large ham cut, which is perfect for feeding a larger crowd. But also make sure it will fit in the slow cooker. Ideally, pick a pre-cooked ham that is 8-10 pounds. I use a spiral ham with the bone in; this way, all the flavors are evenly absorbed. My most essential recommendation is to take the time and evenly coat the ham slices with the brown sugar glaze for maximum flavor!

Why you will love this recipe 

• Just a few ingredients: Some of the most impressive meals are made with just a few simple ingredients. The secret is in the right, harmonious combination. Here, I use ham, pineapple, and a brown sugar syrup seasoned to elevate the whole meal.
• The slow cooker does all the work for you: I just put everything in the pot and close it up. In a few hours, I have a succulent, sweet ham with no mess or fuss. This fantastic centerpiece meal takes just 10 minutes to prep, imagine that!
• Room in the oven: Since I use the slow cooker for the main meal, I have plenty of space to bake my classic pumpkin pie and side dishes like green bean casserole. 
• Plenty to feed a crowd: With this recipe, I can feed up to 16 people or just have plenty of leftovers. I love having leftovers to make other recipes, like ham and cheese quiche or this savory, cheesy ham casserole.

What you will need

• Ham: I highly recommend a spiral-cut ham so the juices and seasoning can get all the way through. I get one that is about 8 to 10 pounds, which is enough to feed 16 people and fits in an 8-quart slow cooker. 
• Fruit: I use one 20-ounce can of crushed pineapple, including the juice. Use a good brand. I prefer Dole.
• Seasonings: Besides using brown sugar and maple syrup for sweetness, I also add cinnamon for warm spiciness and nutmeg for a woody, earthy flavor. Allspice balances all the seasonings with a complex richness that brings them all together. 

How to prepare

Prep the pot: First, I spray the slow cooker with cooking spray. 

Dry the ham: Next, I pat the ham dry with paper towels, then put it in the cooker before pouring half the can of pineapple and all the juice on top. The rest is saved for serving. 

Season the ham: I mix the syrup, brown sugar, and spices in a small bowl, then scoop the mixture all over the ham, making sure it gets between each slice. 

Cook the ham: I cook it on low for 3 to 4 hours, basting it a few times to keep it moist. 

Rest and serve: After it is done, I let it rest for 15 minutes before serving it with the remaining pineapples. 

Expert tip

Bone-in or Boneless 

I prefer a bone-in ham for the best flavor and most moisture. The bone helps it cook evenly and adds more juiciness. Also, the marrow in the bone makes the whole thing taste better, including the juices. However, boneless is more convenient. It is easier to slice, especially for sandwiches. Also, boneless ham cooks faster. 

More tips to consider:

• Be sure the ham fits nicely in the slow cooker. If it is too big, cut off a section to leave enough room for the top to close. You can cook the rest in the oven or in a smaller crockpot. 
• Pat the ham dry before seasoning it or pouring the pineapple juice on it. 
• Pull the slices apart to get the seasoning and juices in between each piece.
• Keep the lid on the pot for the entire cooking process, except to baste and seal in moisture twice. 
• For a crisp crust, place it in the oven and broil it for 3 to 5 minutes. 
• Make sure the ham rests for at least 15 minutes before serving, so the juices can be reabsorbed into the meat. 

Recipe variations and add-ins:

• Other fruit: Some people don’t like pineapple, so they use orange juice, grapefruit, apricots, or mango.
• More fruit: Or just keep the pineapple and add some more fruit like cherries, strawberries, or raspberries. 
• Cajun ham: Give your ham a spicy kick with a bit of my Cajun seasoning. It blends nicely with the pineapple.
• Add some wine: Add a ½ cup of red wine (Lambrusco is perfect) to the pineapple juice for a tangy taste. 
• Upside down: Some recipes call for cooking the ham upside down. I do not do this because I like to baste my ham. After all, I am just heating it, not cooking it. 

Serving suggestions:

Whether it’s Easter, Christmas, or Thanksgiving, I usually have one of these hams on my dining table along with a variety of sides and desserts for family and friends. When we celebrate, we have a lot of people over, so there is tons of food. Alongside the ham, I often make these crispy and tender roasted Brussels sprouts and some kind of potatoes, like creamy scalloped potatoes. 

I also have to make some kind of stuffing because it is a favorite in my family. I really love this easy cranberry stuffing because it is tart and chewy with little, crunchy apple bits. To keep with the pineapple theme, I sometimes also serve my pineapple casserole. It is sweet and savory with just six ingredients. Is it a dessert or a side dish? It can be whichever you want it to be!

How to store leftovers:

• Refrigerate: I save my leftover ham in a sealed container in the fridge for up to 4 days.  
• Freezing: To save leftovers longer, I separate them into smaller portions and put them in freezer bags. They will stay fresh for about 3 months.  
• Defrost: To thaw the ham, I put it in the refrigerator the night before serving.
• Reheating: To reheat, place in a dish in the oven at 350 degrees with some pineapple juice or broth for 10 to 15 minutes, or reheat small portions in the air fryer or microwave.

What to do with leftover ham:

Leftover ham can be used in a bunch of recipes, especially if you are tired of fixing yet another ham sandwich. I recommend cubing the leftover meat and using it to make Instant Pot Ham and Bean Soup. Use sliced ham to make a delicious breakfast like ham and cheese quiche. Also, it can be added to casseroles, like this Cheese Mac and Cheese Casserole, or it can replace the chicken in this Crack Chicken Casserole. Another delicious option is to add some ham to this Slow Cooker Baked Potato Soup instead of bacon.

Frequently asked questions

More must-try ham recipes: