Put these frozen spiral ham slices in the pot and 3 extra items to get a meal so incredible your husband will be begging for seconds.

This 4-ingredient slow cooker pineapple glazed ham is my go-to when I need something that tastes like a special Sunday dinner but fits into a weeknight schedule. You literally put frozen spiral ham slices in the pot, add three pantry-friendly ingredients, flip on the slow cooker, and let it do the work while you juggle everything else. The sweet-tangy pineapple glaze caramelizes around the edges of the ham, giving you that holiday-level flavor without the fuss of a whole ham. It’s the kind of meal that makes everyone wander into the kitchen asking when dinner will be ready—and yes, my husband always goes back for seconds.

Serve these pineapple glazed ham slices with something that will soak up all the extra sauce, like mashed potatoes, buttered egg noodles, or simple steamed rice. A quick veggie—roasted green beans, a bag of microwaved frozen mixed vegetables, or a tossed salad—rounds it out into a full meal. Leftovers make amazing sandwiches on soft rolls with a swipe of mustard, or you can dice the ham and stir it into scrambled eggs or a breakfast casserole the next morning.

Servings: 6

2 to 2 1/2 pounds frozen spiral ham slices (straight from the freezer, unthawed)

Place the frozen spiral ham slices in an even layer in the bottom of a 4- to 6-quart slow cooker. If the slices are stuck together in a big chunk, just set the chunk flat in the insert; they will separate as they cook.

In a medium bowl, stir together the crushed pineapple with all its juice, the brown sugar, and the Dijon mustard until the sugar is mostly dissolved and everything is well combined.

Pour the pineapple mixture evenly over the frozen ham slices, making sure some of the fruit and liquid gets down between the pieces as much as possible. It doesn’t have to be perfect; the heat and steam will help distribute the glaze.

Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the ham is heated through and reaches at least 140°F in the center of the thickest section. The slices should be hot, tender, and easy to pull apart.

Once the ham is hot, gently separate any remaining stuck-together slices with tongs. Spoon some of the pineapple glaze from the bottom of the slow cooker over the top of the ham to coat it well.

If you’d like a slightly thicker glaze, use a slotted spoon to transfer the ham slices and most of the pineapple to a serving platter, then pour the liquid from the slow cooker into a small saucepan. Simmer over medium heat for 5 to 8 minutes, stirring occasionally, until slightly thickened, then drizzle it back over the ham.

Turn the slow cooker to WARM if you’re not serving right away. Serve the ham slices topped with plenty of the pineapple glaze, making sure everyone gets some of the caramelized bits from the edges.

For a smokier flavor, stir 1 teaspoon of smoked paprika into the pineapple mixture before pouring it over the ham. If your family loves a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the glaze. You can swap Dijon mustard for yellow mustard or honey mustard, depending on what you keep in the fridge—each one gives a slightly different twist but still keeps the 4-ingredient concept. If you prefer a less sweet ham, reduce the brown sugar to 1/3 cup and add an extra teaspoon of mustard. For a more holiday-style vibe, sprinkle 1/2 teaspoon ground cinnamon or a pinch of ground cloves into the glaze. Leftovers can be cooled quickly, then stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 2 months. Always keep the ham refrigerated when not serving, and don’t leave it out at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Since you’re starting with frozen ham slices, make sure they are fully cooked (most spiral hams are) and labeled “fully cooked” or “ready to eat.” Use a food thermometer to confirm the ham reaches at least 140°F in the center before serving. If you reheat leftovers, heat them until steaming hot (165°F) and reheat only once for best quality and food safety.