Put raw thick-cut ham steaks in the pot and 4 other ingredients to get a dish so good your husband will be begging for more!

This slow cooker ham steak supper is one of those set-it-and-forget-it meals that makes the whole house smell like springtime at Grandma’s. You literally layer raw thick-cut ham steaks into the slow cooker, add just four more simple ingredients, and let the pot work its magic. The result is tender, juicy ham with sweet-tangy vegetables and a light glaze that feels special enough for Sunday dinner but easy enough for a busy weeknight. It’s the kind of comforting, family-style meal that has everyone wandering into the kitchen asking when dinner will be ready—and usually asking for seconds.

Serve these slow-cooked ham steaks with the carrots and onions spooned over the top, plus a ladle of the sweet, savory juices from the pot. They’re wonderful with buttery mashed potatoes, roasted baby potatoes, or a simple buttered egg noodle side to soak up the sauce. A crisp green salad or steamed green beans adds a nice fresh crunch, and warm dinner rolls or cornbread make it feel like a full Sunday supper. If you have leftovers, slice the ham thin for sandwiches the next day with a swipe of mustard or mayo.

Servings: 4

2 pounds raw thick-cut ham steaks (about 2–3 large steaks)

Lay the raw thick-cut ham steaks in a single layer on the bottom of your slow cooker. If they overlap a little, that’s fine—just make sure they’re mostly flat so they cook evenly.

Scatter the baby carrots and sliced onion evenly over and around the ham steaks, tucking some down along the sides so they sit in the juices as they cook.

In a small bowl or measuring cup, whisk together the pineapple juice and brown sugar until the sugar is mostly dissolved. This will be your simple sweet-tangy cooking liquid.

Pour the pineapple-brown sugar mixture evenly over the ham, carrots, and onions in the slow cooker, making sure the liquid reaches the bottom of the pot around the ham steaks.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2.5–3 hours, until the ham is heated through and very tender and the carrots are soft when pierced with a fork.

Once done, taste a spoonful of the cooking liquid. If you’d like it a bit sweeter, you can stir in an extra tablespoon of brown sugar right in the pot and let it sit for 5–10 minutes on WARM.

Use tongs to carefully lift the ham steaks out onto a serving platter. Spoon the carrots and onions over the top, then drizzle with some of the juices from the slow cooker. Serve hot, passing extra juices at the table.

For picky eaters, you can cut the ham steaks into bite-size chunks before cooking so kids can eat them with a fork more easily. If your family isn’t fond of onions, slice them very thin so they melt into the juices, or use half an onion instead of a whole. You can swap baby carrots for peeled, sliced regular carrots, or even use thick-cut parsnips for a twist. For a slightly less sweet version, reduce the brown sugar to 2 tablespoons and add 1 tablespoon of Dijon mustard to the pineapple juice mixture for gentle tang. If you don’t have pineapple juice, orange juice works nicely and still keeps that springtime brightness. To stretch the meal, add 1 pound of small red potatoes, halved, right on top of the ham before adding the carrots and onions; just be sure the lid fits snugly, and cook on LOW closer to 6 hours so the potatoes become tender. For food safety, always start with fully refrigerated raw ham steaks (not left out on the counter), and don’t place frozen ham directly into the slow cooker, as it can stay too long at unsafe temperatures; thaw in the refrigerator first. Keep the lid on during cooking to maintain proper heat, and use a food thermometer if you’re unsure—ham should reach at least 145°F in the center. Refrigerate leftovers within 2 hours, store in an airtight container, and use within 3–4 days, reheating until steaming hot before serving.