My uncle passed down this incredibly easy vintage dinner. Only 3 ingredients to get mouthwatering sweet and savory flavors.

This slow cooker 3-ingredient Amish ham and sweet onions is the kind of vintage, hand-me-down dinner that feels almost too simple to be this good. It’s based on the old-fashioned Amish-style way of cooking ham low and slow with nothing more than onions and a touch of sweetness, letting time do all the work. With only three ingredients, you end up with thick, rosy slices of ham nestled into a bed of deeply caramelized onions and rich pan juices—exactly the sort of unfussy, comforting meal a relative might quietly pass down as their “secret” weeknight staple.

Serve the ham slices with a generous spoonful of the sweet onions and juices over the top. This is wonderful alongside buttered egg noodles, mashed or roasted potatoes, or simple steamed green beans. A crisp green salad with a tangy vinaigrette balances the richness nicely. Leftovers are excellent tucked into warm rolls with the onions, or chopped and folded into scrambled eggs or a breakfast hash the next morning.

Servings: 6

3 to 4 pounds fully cooked boneless ham, cut into 3/4- to 1-inch-thick slices

Prepare the onions: Peel the sweet yellow onions and slice them thinly from root to tip. Aim for even slices so they cook down at the same rate.

Layer the onions in the slow cooker: Scatter all of the sliced onions evenly over the bottom of a 5- to 7-quart slow cooker. This onion bed will keep the ham moist and turn into deeply caramelized, sweet-savory onions as it cooks.

Add the brown sugar: Sprinkle the brown sugar evenly over the onions, breaking up any clumps with your fingers so it distributes well. The sugar will melt into the onion juices and help them caramelize.

Arrange the ham: Cut the fully cooked ham into thick slices if it isn’t pre-sliced. Nestle the slices on top of the onions, overlapping them slightly but keeping them mostly in a single layer so the heat circulates well. Spoon some of the loose onions up around the sides of the ham slices if you like.

Cover and cook: Place the lid on the slow cooker and cook on LOW for 5 to 7 hours, or on HIGH for 3 to 4 hours. The ham should be heated through and very tender, and the onions should be soft, translucent, and richly caramelized in their own juices and the melted brown sugar.

Rest and slice: Turn the slow cooker to WARM or off and let the ham rest in the juices for about 10 minutes. If the ham was in larger pieces, slice it into thick, serving-size slices at this point, returning them briefly to the juices so they stay moist.

Serve: To serve, lift the thick slices of ham from the slow cooker and arrange them on a platter or plate. Spoon plenty of the sweet caramelized onions and pan juices over the top or into shallow bowls, letting the ham sit in the juices just as it does in the slow cooker.

For a slightly different sweetness, you can swap the light brown sugar for dark brown sugar (for deeper molasses notes) or use half brown sugar and half honey, keeping the total to 1/2 cup so you still stay within the spirit of a minimal-ingredient dish. If you prefer a saltier profile, choose a less-sweet ham; for a more traditional Midwestern flavor, a slightly sweet city ham works beautifully. To add very subtle complexity without adding more ingredients, you can choose a smoked ham, which will lend a gentle smokiness to the onions and juices. If your slow cooker tends to run hot and you notice the edges of the onions browning too quickly, stir them gently once or twice during cooking to keep them moist and evenly cooked. For leaner servings, trim off excess surface fat from the ham before cooking; just leave a little for flavor. Food safety tips: Always start with a fully cooked, inspected ham kept refrigerated until you’re ready to cook. Slice and transfer it to the slow cooker promptly rather than letting it sit at room temperature for long periods. Use a slow cooker that is at least half full but not more than about two-thirds full for safe, even heating. The ham should reach at least 140°F in the center when reheated; use an instant-read thermometer if you’re unsure. Once cooked, do not leave the ham in the slow cooker on the counter for more than 2 hours; cool leftovers quickly, store them in shallow containers, and refrigerate within 2 hours. Leftovers will keep safely in the refrigerator for up to 3 to 4 days and can be reheated gently on the stovetop or in the microwave with some of the pan juices to keep the ham moist.