Sunday easy: Put ham in the slow cooker with brown sugar + pineapple and let it glaze itself into sweet-salty perfection. Click for the simple steps and cook time.

This slow cooker brown sugar pineapple ham is one of those set-it-and-forget-it recipes that delivers a holiday-level payoff with weeknight effort. The combination of salty, smoky ham and caramelized pineapple has roots in mid-20th-century American cooking, when canned pineapple and brown sugar–glazed hams became iconic centerpieces at family gatherings and Sunday dinners. Cooking the ham low and slow in a crockpot lets the fruit juices and sugar seep into the meat, creating a glossy, sticky glaze and incredibly tender slices. It’s a practical choice for busy days, potlucks, or holidays when the oven is already full—yet it still feels festive and a little nostalgic.

This ham pairs beautifully with classic comfort sides. Think creamy mashed or scalloped potatoes to soak up the sweet-salty juices, and a bright green vegetable like roasted Brussels sprouts, green beans, or a simple mixed salad to balance the richness. A soft dinner roll or cornbread is perfect for sopping up extra glaze. For a more summery spread, serve it with a crisp coleslaw, grilled vegetables, and a simple rice pilaf. Leftovers make excellent sandwiches on crusty bread with mustard, or can be diced into fried rice, omelets, or hearty soups.

Servings: 8–10 servings

1 fully cooked bone-in ham, 6–8 pounds (shank or butt portion)

2 tablespoons Dijon mustard (or yellow mustard for a milder flavor)

1/4 teaspoon black pepper

Prepare the slow cooker: Lightly spray the inside of your slow cooker with nonstick cooking spray or line it with a slow cooker liner. This helps with cleanup, since the sugar and pineapple juices will caramelize.

Arrange the pineapple: Drain the canned pineapple, reserving about 1/4 cup of the juice. Place a layer of pineapple slices or chunks on the bottom of the slow cooker to create a fruity bed for the ham.

Prep the ham: If the ham has a thick rind or excess fat, trim it down slightly, leaving a good layer of fat for flavor. If desired, score the surface of the ham in a shallow diamond pattern with a sharp knife—this helps the glaze penetrate more evenly.

Place the ham in the slow cooker: Set the ham cut-side down (flat side down) on top of the pineapple. Tuck any remaining pineapple around the sides and on top of the ham.

Make the brown sugar pineapple glaze: In a small bowl, combine the brown sugar, reserved 1/4 cup pineapple juice, Dijon mustard, apple cider vinegar (if using), ground cloves or whole cloves, ground ginger, black pepper, and honey or maple syrup (if using). Stir until you have a thick, spreadable glaze.

Glaze the ham: Spoon or brush the glaze all over the ham, making sure to get it into any scored cuts and over the top and sides. It’s fine if some glaze falls into the bottom of the slow cooker—it will mix with the pineapple and ham juices as it cooks.

Slow cook the ham: Cover and cook on LOW for 4–6 hours, or until the ham is heated through (140°F in the center for a pre-cooked ham) and very tender. Baste the ham with the cooking juices once or twice during cooking if you’re home, but it’s not strictly necessary.

Optional oven finish for extra caramelization: If you’d like a more deeply caramelized exterior, preheat your oven to 425°F (220°C). Carefully transfer the cooked ham to a roasting pan, spoon some of the cooking juices and pineapple over the top, and roast for 10–15 minutes until the surface is bubbling and slightly browned. Keep a close eye on it—sugars can go from caramelized to burnt quickly.

Rest and slice: Let the ham rest for about 10–15 minutes before slicing. This helps the juices redistribute. Slice against the grain into desired thickness.

Serve with pan juices: Spoon the pineapple pieces and some of the cooking liquid over the sliced ham when serving. If you’d like a thicker glaze, you can simmer the cooking liquid in a small saucepan on the stove for a few minutes until slightly reduced and syrupy.

For a spicier version, add 1–2 teaspoons of crushed red pepper flakes or a tablespoon of your favorite hot sauce to the glaze; the gentle heat plays nicely against the sweetness of the pineapple and brown sugar. If you prefer a more savory profile, reduce the brown sugar slightly and add 1–2 tablespoons of soy sauce, plus a minced garlic clove, for a subtle umami note. You can also swap the pineapple for canned peaches or a mix of pineapple and orange segments for a different fruit character. For a spiral-sliced ham, shorten the cooking time slightly (check around 3 1/2–4 hours on LOW), as the pre-slicing allows the heat and glaze to penetrate more quickly. If you’re watching sugar, cut the brown sugar by half and skip the honey; the natural sweetness of the pineapple will still give you a pleasant, balanced glaze. Leftovers freeze well—portion the ham in smaller bags with a bit of the cooking liquid to keep it moist, and label for future soups, casseroles, or quick sandwich nights.