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Slow Cooker Brown Sugar Pineapple Ham

Slow cooker brown sugar pineapple ham with a sticky glaze, pineapple rings, and maraschino cherry centers. Cook it on LOW until the ham reaches 140°F, then spoon the glossy juices over every slice for maximum flavor.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

Fully cooked bone-in spiral-sliced ham
  • 1 fully cooked bone-in spiral-sliced ham (7-8 pounds) Use a spiral-sliced ham; keep bone-in for best moisture.
Brown sugar
  • 1 cup brown sugar Packed brown sugar for a thicker glaze.
Pineapple rings
  • 1 can (20 oz) pineapple rings, juice reserved Reserve the juice to whisk into the glaze.
Honey
  • 0.25 cup honey
Dijon mustard
  • 2 tbsp Dijon mustard
Ground cloves
  • 0.25 tsp ground cloves
Ground cinnamon
  • 0.5 tsp ground cinnamon
Maraschino cherries
  • 1 Maraschino cherries for garnish Place one cherry in each pineapple ring center.

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the ham flat-side down in a large slow cooker, trimming it if needed for the lid to close. Make sure it sits stable so the glaze can seep between the slices.
  2. Whisk 1/2 cup reserved pineapple juice, brown sugar, honey, Dijon mustard, ground cloves, and ground cinnamon until smooth. The mixture should look glossy and evenly colored.
Glaze and top
  1. Pour half the glaze over the ham, working it between the slices. Aim to coat the spiral layers so each slice heats up sticky.
  2. Arrange pineapple rings over the ham and secure with toothpicks, adding a cherry in each center. Set them snugly so the rings stay in place while cooking.
  3. Cover and cook on LOW for 4-5 hours until heated through to 140°F. The ham will be fragrant and the pineapple will look slightly softened and glossy.
Serve
  1. Spoon the juices from the slow cooker over the ham with the remaining glaze. Serve immediately so the glaze clings to the spiral slices.

Notes

Pro tip: Warm the glaze slightly before pouring if it thickens—this helps it flow into the spiral slices. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently in the microwave or covered in a 325°F oven until hot. Freezing is yes—freeze up to 2 months, then thaw in the fridge and reheat thoroughly. For a lighter option, reduce sweetness by using 3/4 cup packed brown sugar and 1/4 cup honey, keeping the same spices and pineapple.