Toss a raw half ham in the crock and 3 other ingredients for a meal so delicious your family will be begging for more on Sunday!

This 4-ingredient slow cooker pineapple mustard ham is the kind of set-it-and-forget-it main dish that makes Sunday dinner feel special without a lot of work. Using a raw half ham means it slow-braises right in the crockpot, soaking up a bright, tangy-sweet bath of pineapple, mustard, and brown sugar. Pineapple and ham is a classic American church-supper and holiday pairing, and the slow cooker lets those flavors meld into a glossy, deeply flavored sauce while you get on with your day. It’s practical, budget-conscious, and the leftovers make excellent sandwiches and breakfast hashes.

Serve thick slices of the pineapple mustard ham with a ladle of the bright yellow cooking juices spooned over the top. It pairs beautifully with simple sides like mashed or roasted potatoes, buttered green beans, steamed broccoli, or a crisp green salad to balance the sweetness. For a more traditional Sunday spread, add dinner rolls or cornbread to soak up the sauce. Leftovers are wonderful tucked into soft rolls with a bit of mustard, or diced and folded into omelets, fried rice, or a simple pasta with peas and a little of the reserved cooking liquid.

Servings: 8–10

1 raw half ham (bone-in or boneless), about 5–7 pounds

Place the raw half ham, cut side down if bone-in, in the bottom of a large slow cooker so it sits firmly in the center.

In a medium bowl, whisk together the crushed pineapple with all its juice, yellow mustard, and brown sugar until the sugar is mostly dissolved and the mixture is a uniform bright yellow.

Pour the pineapple-mustard mixture all around and over the ham in the slow cooker, making sure the ham is surrounded by the bright yellow liquid and some of the pineapple is on top.

Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the ham is very tender, heated through to at least 145°F in the center, and easy to slice or pull away from the bone.

Once cooked, carefully transfer the ham to a cutting board and tent loosely with foil. Let it rest for about 10–15 minutes so the juices redistribute and it’s easier to slice.

While the ham rests, skim off any excess fat from the surface of the cooking liquid in the slow cooker. For a slightly thicker sauce, you can turn the slow cooker to HIGH and let the liquid simmer uncovered for 10–15 minutes, or transfer it to a saucepan and simmer on the stovetop until slightly reduced.

Slice the ham across the grain into your preferred thickness. Arrange on a serving platter and spoon some of the warm pineapple mustard sauce over the top, passing the remaining sauce at the table.

For a touch of smokiness, add 1–2 teaspoons of smoked paprika or a few dashes of liquid smoke to the pineapple-mustard mixture before pouring it over the ham. If you prefer a sharper, more assertive flavor, swap half of the yellow mustard for Dijon or whole-grain mustard. For extra spice and balance, stir in 1–2 teaspoons of crushed red pepper flakes or a teaspoon of freshly ground black pepper. To lean sweeter and more dessert-like (similar to a holiday glaze), increase the brown sugar to 3/4 cup and add 1 teaspoon of ground cinnamon. If your ham is on the saltier side, you can add a second small can of pineapple or up to 1/2 cup of water to the crock to create a milder, more dilute cooking liquid. Boneless half hams work just as well; they’ll often cook a bit faster and slice more neatly, while bone-in hams give you a bonus ham bone for soup. Leftovers freeze well: portion sliced ham with some of the sauce into freezer bags, press out the air, and freeze for up to 2–3 months for quick future meals.