My aunt makes this comforting classic every single April. Toss in just 4 ingredients and let the crock do all the heavy lifting tonight.

This slow cooker 4-ingredient Amish ham and broccoli is the kind of comforting, no-fuss supper my Midwestern relatives lean on every single April, when the last of the cool weather still calls for something cozy but you’re ready for brighter flavors. The recipe is inspired by simple Amish farm cooking: a few pantry basics, a good piece of cured ham, and fresh vegetables, all left to mingle low and slow. The broth turns rich and buttery, the ham becomes fork-tender, and the broccoli soaks up all that savory flavor without turning to mush. It’s a practical, toss-it-in-the-crock recipe that works on a busy weeknight but still feels like Sunday dinner.

Serve this ham and broccoli straight from the slow cooker into warm bowls, making sure everyone gets plenty of the buttery broth. It’s especially good ladled over fluffy mashed potatoes, buttered egg noodles, or simple steamed rice to catch the juices. A slice of crusty bread or soft dinner rolls is perfect for sopping up the bottom of the bowl. For a bit of contrast, pair it with a crisp green salad dressed with a tangy vinaigrette or a simple vinegar-based coleslaw to balance the richness of the ham and broth.

Servings: 4

2 pounds fully cooked cured ham, cut into 1- to 1 1/2-inch chunks

Prepare the slow cooker by lightly greasing the insert with a small amount of butter or neutral oil if desired, which helps prevent sticking and makes cleanup easier.

Layer the broccoli florets in an even layer on the bottom of the slow cooker. Keep the pieces on the larger side so they hold their shape during the long, gentle cooking.

Arrange the chunks of fully cooked cured ham on top of the broccoli, spreading them out so they are in a relatively even layer. This allows the ham juices to drip down and season the broccoli as everything cooks.

Scatter the pieces of butter evenly over the ham and broccoli. The butter will melt into the broth, creating a glossy, rich cooking liquid that coats the vegetables and meat.

Pour the chicken broth around (not directly over) the ham so you don’t rinse off too much of the surface seasoning. The liquid should come about halfway up the mixture; you’re aiming for a braise rather than a full soup.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the ham is very tender and the broccoli is soft but still holds its shape. Avoid lifting the lid more than once or twice, as that releases heat and extends the cooking time.

Near the end of cooking, taste a spoonful of the broth. If the ham is very salty, the broth may already be well seasoned and need no additional salt. If needed, season lightly with salt and freshly ground black pepper, stirring gently to avoid breaking up the broccoli.

Once everything is tender and steaming, give the contents a gentle stir from the bottom to distribute the buttery broth. Serve the ham and broccoli hot, ladling some of the rich cooking liquid over each portion.

You can adapt this simple four-ingredient base in a few practical ways while keeping the spirit of the recipe intact. If your ham is especially lean, add an extra tablespoon or two of butter for a richer broth. For a slightly smokier flavor, use a smoked cured ham or ham steak instead of a standard cured ham. If you prefer a bit more bite to the broccoli, add half the broccoli at the beginning and the other half during the last hour of cooking so some florets stay firmer and brighter. To stretch the dish for more people, stir in boiled baby potatoes or cooked egg noodles right before serving, letting them soak in the broth. For a lighter version, you can reduce the butter to 2 tablespoons and use a very lean ham; just be aware the broth will be less silky. Food safety notes: Always start with fully cooked cured ham that has been kept refrigerated at or below 40°F (4°C), and do not leave it at room temperature for more than 2 hours before cooking. Use fresh broccoli that’s been rinsed well under cool running water and trimmed of any discolored spots. Keep the slow cooker covered during cooking to maintain a safe, steady temperature, and do not cook on the WARM setting from the start. Once cooked, cool leftovers promptly and refrigerate within 2 hours; reheat to at least 165°F (74°C) before serving again.