Crockpot Brown Sugar Pineapple Ham

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a delectable dish that effortlessly blends tender ham with the tropical tang of pineapple. This recipe offers a convenient way to prepare a flavorful centerpiece for any occasion, whether it’s a holiday feast or a cozy family dinner. By utilizing the convenience of a slow cooker, the ham becomes infused with the rich flavors of a homemade glaze, resulting in a mouthwatering masterpiece that is sure to delight every palate. With simple ingredients and easy-to-follow instructions, this recipe promises a stress-free cooking experience while delivering impressive results that will leave your guests craving more. Whether you’re a seasoned chef or a novice in the kitchen, this Slow Cooker Pineapple Glazed Ham is bound to become a favorite go-to dish for gatherings and celebrations alike.


  • 1 boneless ham, fully cooked, approximately 5 pounds (preferably not pre-sliced)
  • 1 (20-ounce) can crushed pineapple in juice, undrained
  • 1 cup packed brown sugar
  • 3 tablespoons orange juice
  • 1 tablespoon cider vinegar (optional)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch
  • Pinch of salt
  • Pinch of ground cloves (optional)
  • 5-10 whole cloves (optional)


  1. Prepare: Lightly grease a 5-6 quart slow cooker and place the boneless ham inside.
  2. Make the glaze: In a saucepan, combine crushed pineapple with juice, brown sugar, orange juice, cider vinegar (if using), Dijon mustard, cornstarch, salt, and ground cloves (if using). Bring the mixture to a boil, stirring occasionally until bubbly.
  3. Slow cook: Pour the glaze over the ham in the slow cooker. Cook on LOW for 6-8 hours, or until the internal temperature of the ham reaches at least 145°F. Older slow cookers may require slightly longer cooking times.
  4. Rest and serve: Allow the ham to rest on a chopping board for 10 minutes before slicing. Serve topped with the pineapple glaze.


  • For best results, use a boneless ham labeled as “fully cooked.” Spiral-cut hams are not recommended for this recipe as they may dry out during slow cooking.
  • Brown sugar: Light brown sugar is preferred for a milder taste, but dark brown sugar can be used for a more intense flavor.
  • Cider vinegar: While optional, cider vinegar adds a nice note to the glaze. Feel free to omit it if unavailable.
  • Mustard: Dijon mustard is suggested, but yellow mustard or your preferred variety can be substituted.
  • Ground cloves: Both ground and whole cloves are used for maximum flavor. If only whole cloves are available, use 5-10 pieces in the glaze. Omit if desired.

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