Sweet spring centerpiece: My grandma swears by this method. Just 3 ingredients for the most tender holiday dinner in no time.

This slow cooker 3-ingredient peach glazed ham is exactly the kind of holiday shortcut my grandma swears by: minimal effort, big payoff, and a centerpiece that makes the whole house smell amazing. She’s been making a version of this since I was a kid, usually for Easter or any spring get-together, and I’ve adapted it for the slow cooker so it practically cooks itself while I’m at work. A spiral-sliced ham simmers all day in canned peaches and a little brown sugar until it’s fall-apart tender, with a thick, sticky golden glaze and soft peach chunks melting into every slice. If you’re juggling a busy schedule but still want that “wow” moment on the table, this is the kind of recipe you’ll come back to every year.

Serve this peach glazed ham straight from the slow cooker with a big spoon for those syrupy drippings. It pairs especially well with buttery mashed potatoes or creamy scalloped potatoes to soak up the sweet-salty glaze, plus a bright green vegetable like roasted asparagus or green beans to keep things fresh. Warm dinner rolls or cornbread are perfect for sopping up extra sauce, and a simple side salad with a tangy vinaigrette helps balance the sweetness. For leftovers, tuck slices into sandwiches with sharp cheddar and a swipe of Dijon, or dice the ham and peaches into a brunch hash with roasted potatoes and eggs.

Servings: 10-12

1 fully cooked bone-in spiral sliced ham (8–10 pounds)

Place the spiral sliced ham flat-side down into a large slow cooker, making sure the lid will fit. If the ham is too tall, you can trim a small piece from the top or cover tightly with heavy-duty foil before placing the lid on.

In a medium bowl, combine the undrained canned peaches and their syrup with the brown sugar. Stir until the sugar is mostly dissolved and the mixture looks like a loose, sweet peach syrup.

Pour the peach and brown sugar mixture evenly over the ham, making sure some of the peaches and syrup get down between the slices. Use a spoon or your hands to tuck a few peach slices into the natural cuts so they can melt into the meat as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 4–6 hours, or until the ham is heated through and very tender. Baste the ham with the peach syrup from the bottom of the slow cooker once or twice during cooking, if you’re home, to help build that thick, sticky glaze.

About 30 minutes before serving, carefully ladle some of the hot peach syrup over the top of the ham again, making sure to coat all the exposed slices. If your slow cooker has a “warm” setting, switch to WARM at this point so the glaze can thicken slightly without overcooking the ham.

For a thicker, more caramelized finish, you can transfer the ham to a baking dish, spoon peaches and syrup over the top, and broil on the top rack of your oven for 3–5 minutes until the glaze bubbles and turns glossy. Watch closely to avoid burning.

Serve the ham directly from the slow cooker or platter it up, spooning plenty of the chunky peach glaze and syrupy drippings over the top and around the slices. Use the extra sauce from the bottom of the slow cooker at the table for anyone who wants more.

If you prefer a less sweet ham, use peaches in juice instead of heavy syrup and reduce the brown sugar to 1/2 cup. For a bit of tang to balance the sweetness, stir 1–2 tablespoons of Dijon mustard or apple cider vinegar into the peach mixture before pouring it over the ham (this technically adds an ingredient, but it won’t change the base recipe). You can also swap light brown sugar for dark brown sugar for a deeper, molasses-like flavor. If you’re cooking for a smaller crowd, use a 4–6 pound ham and cut the peaches and brown sugar in half, but keep the same method and check for doneness a little earlier. For a more “company-ready” presentation, lift the ham out carefully onto a cutting board, spoon on some of the chunky glaze, and slice completely before nestling it back into a serving dish with the remaining peaches and juices. Leftovers freeze well: portion the ham with some of the peach glaze into freezer bags for easy future dinners or quick add-ins for soups, casseroles, and breakfast hashes.