Found this gem in my aunt's recipe box from 1962. She served it at every family gathering and now I know exactly why

This slow cooker 4-ingredient glazed ham steak recipe is adapted from a handwritten card I found in my aunt’s old recipe box dated 1962. She brought this dish to every family gathering—church potlucks, Christmas Eve, even random Sunday dinners—and there were never any leftovers. It’s exactly the kind of simple, practical recipe a busy home cook leaned on back then: a few pantry staples, a trusty slow cooker, and thick, pink ham steaks bathed in a sticky pineapple-brown sugar glaze. If you’re looking for something nostalgic, budget-friendly, and almost hands-off that still feels special, this is it.

These glazed ham steaks go perfectly with buttery mashed potatoes or scalloped potatoes to soak up the extra sauce. A simple side of green beans, corn, or a tossed salad helps balance the sweetness of the glaze. For a more old-fashioned spread, serve with warm dinner rolls and a fruit salad. Leftovers are wonderful sliced onto soft rolls for little ham sliders, or chopped and stirred into fried rice or scrambled eggs the next morning.

Servings: 4

2 to 2 1/2 pounds thick-cut ham steaks (about 4 steaks, 3/4- to 1-inch thick)

Lay the ham steaks out on a cutting board and pat them dry with paper towels. This helps the glaze cling and caramelize instead of sliding right off.

In a medium bowl, stir together the crushed pineapple with its juice, brown sugar, and the additional pineapple juice until the sugar is mostly dissolved and you have a loose, syrupy mixture.

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup. Spoon a thin layer (2 to 3 tablespoons) of the pineapple-brown sugar mixture over the bottom of the slow cooker.

Arrange the ham steaks in the slow cooker, overlapping them slightly if needed. If you have more than one layer, try to keep them as flat as possible so each piece gets some glaze.

Pour the remaining pineapple-brown sugar mixture evenly over the ham steaks, lifting the edges of the meat with a fork so some of the glaze can run underneath. Spoon a little of the mixture directly on top of each steak so they’re all well coated.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the ham steaks are heated through, very tender, and the edges look slightly caramelized. The internal temperature should reach at least 140°F if the ham is fully cooked (most ham steaks are).

Once done, carefully remove the ham steaks to a serving platter, leaving the juices in the slow cooker. If you’d like a thicker, stickier glaze, ladle some of the cooking liquid into a small saucepan and simmer it on the stove over medium heat for 5 to 8 minutes, stirring often, until slightly reduced and glossy.

Spoon the thickened glaze (or the slow cooker juices, if you skip reducing) back over the ham steaks. Serve warm, making sure everyone gets some of the pineapple pieces and plenty of that sticky amber glaze over their slices.

For a slightly tangier 1960s-style twist, stir 1 to 2 tablespoons of yellow mustard into the glaze mixture before pouring it over the ham. If your family likes a little spice, add a pinch of red pepper flakes or a few cracks of black pepper. You can also swap the crushed pineapple for pineapple tidbits if that’s what you have on hand; just lightly mash them with a fork so they cling better to the ham. For a more savory balance, scatter a thinly sliced small onion in the bottom of the slow cooker before adding the ham steaks. If you’re cooking for picky eaters who aren’t sure about the pineapple pieces, blend the glaze mixture briefly or strain out most of the chunks so the flavor is there without the texture. This recipe works best with fully cooked ham steaks; always check the package and heat to at least 140°F in the center for food safety. Keep the ham refrigerated until you’re ready to cook, and don’t leave leftovers out at room temperature for more than 2 hours. Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days, and reheat gently with a splash of extra juice or water so the glaze doesn’t burn or turn too sticky.