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Slow Cooker Brown Sugar Pineapple Ham

Slow cooker brown sugar pineapple ham with a sticky glaze and tender spiral slices. Pineapple rings and maraschino cherries nestle between the slices for a glossy, golden finish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Fully cooked bone-in spiral-sliced ham
  • 1 fully cooked bone-in spiral-sliced ham (7-8 pounds)
Brown sugar glaze base
  • 1 cup brown sugar packed
  • 1 can (20 oz) pineapple rings juice reserved
  • 0.25 cup honey
  • 2 tbsp Dijon mustard
  • 0.25 tsp ground cloves
  • 0.5 tsp ground cinnamon
Garnish
  • 1 Maraschino cherries for garnish

Equipment

  • 1 slow cooker

Method
 

Load the ham and make the glaze
  1. Place the ham flat-side down in a large slow cooker, trimming it if needed for the lid to close. Keep it centered so the glaze can reach the sides and between the slices.
  2. Whisk 1/2 cup reserved pineapple juice, brown sugar, honey, Dijon, cloves, and cinnamon until smooth and glossy. Stop when no sugar bits remain visible.
  3. Pour half the glaze over the ham, working it between the slices. Use the back of a spoon to nudge glaze into the spiral crevices so it clings as it heats.
  4. Arrange pineapple rings over the ham and secure with toothpicks, adding a cherry in each center. Space rings evenly for full coverage across the top.
Slow cook
  1. Cover and cook on LOW for 4 to 5 hours until heated through to 140°F. The surface should look slightly shiny and the pineapple should glaze as steam gathers under the lid.
  2. Spoon the juices from the slow cooker over the ham with the remaining glaze, then serve. The ham should look lacquered, with pineapple rings set in place.

Notes

For the best sticky coating, don’t skip spooning the hot juices and remaining glaze over the ham right before serving—this re-lacquers the surface. Store leftovers in the refrigerator up to 4 days; reheat gently in the microwave or in a covered pan. Freezing is not recommended because pineapple and cherries can soften during thawing. If you need a lower-sugar option, swap some brown sugar for a 1:1 brown-sugar substitute that’s designed for baking and glazing.