Pour cherry pie filling over ham roast, plus 2 ingredients, into slow cooker for a Sunday dinner that disappears faster than anything else

This slow cooker 4-ingredient Amish cherry ham is the definition of low-effort, high-reward comfort food. You literally pour cherry pie filling over a raw ham roast, add just two more pantry ingredients, and let the slow cooker do its thing. The sweet-tangy cherries soak into the salty ham as it cooks, creating a sticky, spoonable glaze that tastes like something from a church potluck table. It’s inspired by simple Amish-style recipes that lean on basic ingredients and long, slow cooking. I love this one for Sundays because I can toss everything into the slow cooker before church or errands, and by late afternoon the house smells amazing and dinner practically serves itself.

Serve this cherry-glazed ham sliced or shredded with the extra cherry sauce spooned over the top. It’s perfect with buttery mashed potatoes or cheesy scalloped potatoes to soak up the juices, plus a simple green veggie like steamed green beans, roasted Brussels sprouts, or a tossed salad. Warm dinner rolls or crusty bread are great for mopping up the sauce, and if you have leftovers, they make incredible ham sandwiches on soft buns with a slice of Swiss cheese. For a full Sunday-style spread, add a fruit salad or coleslaw and you’re set.

Servings: 8

1 (3–4 pound) boneless ham roast (fully cooked, not sliced)

Place the ham roast into the slow cooker, flat side down if it has one, so it sits securely in the center.

In a medium bowl, stir together the cherry pie filling, brown sugar, and Dijon mustard until well combined. It will be thick and glossy.

Pour the cherry mixture evenly over the top of the raw ham roast in the slow cooker, making sure to cover as much of the surface as possible so the ham cooks in that sweet cherry blanket.

Cover the slow cooker with the lid and cook on LOW for 5–7 hours, or on HIGH for 3–4 hours, until the ham is heated through and very tender. The cherry mixture will thin out into a sauce as it cooks.

Once done, carefully transfer the ham to a cutting board. Let it rest for about 10 minutes, then slice or shred, depending on how you like to serve it.

Stir the cherry sauce in the slow cooker to combine any juices. Spoon some of the sauce over the sliced or shredded ham, and serve the rest on the side for people to add more.

For easier weeknight prep, you can assemble the ham and cherry mixture in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert back into the slow cooker base and start cooking as directed.

If you like a little extra tang, add 1–2 tablespoons of apple cider vinegar to the cherry mixture before pouring it over the ham. For a smokier flavor, use a smoked ham roast and swap Dijon for spicy brown mustard. To lean sweeter and more kid-friendly, reduce the mustard to 1 tablespoon and add 1 teaspoon of vanilla extract to the cherry pie filling. You can also stir in a pinch of ground cloves or cinnamon for a cozy holiday version. If your ham is larger (5–6 pounds), keep the ingredient ratios the same but increase cook time by 1–2 hours on LOW and plan to baste the top with the cherry sauce once or twice during cooking. Leftovers freeze well: shred the ham, toss it with some of the cherry sauce, and freeze in meal-size portions for quick sandwiches, sliders, or a sweet-savory topping for baked potatoes on busy nights.