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Crockpot Ham with Brown Sugar Pineapple Glaze

Tender, juicy slow cooker ham with a sweet and tangy brown sugar pineapple glaze that's perfect for holidays and special occasions.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Holiday, Main Course
Cuisine: American, Holiday
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-6 lb spiral-cut ham pre-cooked
  • 1 cup brown sugar packed
  • 0.5 cup pineapple juice
  • 0.25 cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp black pepper
  • 1 cup crushed pineapple drained
  • 2 tbsp cornstarch
  • 2 tbsp water

Equipment

  • Large crockpot or slow cooker
  • Mixing bowls
  • Whisk
  • Meat thermometer
  • Small saucepan

Method
 

  1. Place the spiral-cut ham in your crockpot, cut side down. Trim if necessary to fit while maintaining shape.
  2. In a medium bowl, whisk together brown sugar, pineapple juice, honey, Dijon mustard, soy sauce, cinnamon, cloves, and black pepper until smooth.
  3. Pour half of the glaze mixture over the ham, ensuring it gets between the spiral cuts and coats the surface evenly.
  4. Cover and cook on low for 4-6 hours for a pre-cooked ham, or until heated through and internal temperature reaches 140°F.
  5. During the last hour of cooking, baste the ham with the remaining glaze mixture and add the drained crushed pineapple around the ham.
  6. In a small bowl, mix cornstarch and water to create a slurry. Remove the ham and transfer cooking juices to a saucepan.
  7. Bring the juices to a boil and whisk in the cornstarch slurry. Cook for 2-3 minutes until thickened into a glossy glaze.
  8. Brush the thickened glaze over the ham before serving, reserving extra glaze for serving alongside the sliced ham.

Notes

For best results, choose a spiral-cut ham that fits comfortably in your crockpot. The glaze can be made ahead and stored in the refrigerator for up to 3 days. Leftover ham keeps for 4 days refrigerated.