Toss a frozen spiral ham in the slow cooker and 3 other pantry items to get a meal so delicious your entire family will be begging for more.

This 4-ingredient slow cooker Easter ham is the kind of no-fuss, hands-off recipe that feels like a little miracle. You start with a frozen spiral-cut ham, tuck it into the slow cooker, and pour in just three pantry staples to create a glossy, sweet-savory glaze that tastes like you fussed all morning. It reminds me of the church basement potlucks I grew up with in the Midwest—ham was always the star, and it fed a crowd without breaking the bank. These days, I love that I can slide a frozen ham right into the crock in the morning and let it gently warm and soak in flavor while I set the table, hide Easter eggs, or just put my feet up. By the time everyone gathers, the house smells like the holidays, and that tender, slice-and-serve ham practically guarantees your family will be back for seconds.

Serve this slow cooker ham sliced thick with buttery mashed potatoes, scalloped potatoes, or cheesy hash brown casserole, plus a simple green vegetable like steamed green beans or buttered peas. A crisp salad with a tangy vinaigrette helps cut through the richness, and warm dinner rolls or biscuits are perfect for soaking up the extra juices from the bottom of the slow cooker. Leftovers make wonderful ham sandwiches on soft white bread or buns, and the remaining ham is lovely diced into omelets, breakfast casseroles, or a pot of bean soup later in the week.

Servings: 10-12

1 frozen spiral-cut ham (7 to 9 pounds, bone-in if possible)

Place the frozen spiral-cut ham, cut side down, into the bottom of a large slow cooker. If the lid doesn’t quite close, trim a small piece from the end of the ham or cover tightly with a double layer of heavy-duty foil before placing the lid on top.

In a medium bowl, whisk together the brown sugar, pineapple juice, and Dijon mustard until the sugar is mostly dissolved and the mixture looks smooth and syrupy.

Pour the brown sugar mixture evenly over and around the frozen ham, making sure some of the liquid runs down between the spiral slices. The ham should be sitting in a shallow pool of the dark, sweet liquid in the bottom of the slow cooker.

Cover the slow cooker with the lid. Cook the ham on LOW for 6 to 8 hours, or until the center of the ham is heated through and very tender. Avoid lifting the lid more than once or twice so the heat stays trapped inside.

About halfway through cooking, carefully spoon some of the hot juices from the bottom of the slow cooker over the top of the ham, letting it run between the slices. Replace the lid promptly and continue cooking.

When the ham is warmed through and the slices are very tender, turn the slow cooker to WARM. Let the ham rest in the juices for at least 15 to 20 minutes; this helps the flavors soak in and keeps everything juicy for serving.

To serve, carefully lift the ham from the slow cooker and transfer it to a serving platter. Spoon some of the dark, glossy cooking liquid over the top. Slice along the bone if needed to loosen the spiral slices, and serve with extra juices on the side for drizzling.

For a slightly smokier, more caramelized flavor, stir 1 to 2 tablespoons of maple syrup or honey into the brown sugar mixture before pouring it over the ham; this keeps you close to the original 3-pantry-item idea while nudging the sweetness in a different direction. If you prefer a bit of spice, add 1/2 teaspoon of ground black pepper or a pinch of cayenne to the glaze. You can also swap the pineapple juice for apple juice or orange juice, depending on what you have on hand—each gives the ham its own personality while still staying in the easy, pantry-friendly spirit. If your slow cooker runs hot, check the ham at the 5-hour mark to avoid overcooking; once it’s hot in the center, you can hold it on WARM for a couple of hours. Leftover ham can be cooled, tightly wrapped, and refrigerated for up to 4 days or frozen in smaller portions for quick meals, like adding diced ham to potato soup or a breakfast strata later in the week.