This 4-ingredient slow cooker ham dinner is the kind of easy summer meal that feels almost too simple for how good it turns out. Sliced bone-in ham steaks slowly cook with sweet and tangy pantry staples until they become tender, glossy, and full of flavor, making this a wonderful choice for busy days, casual family dinners, or a low-fuss vacation-style meal at home.
Serve these ham steaks with buttery mashed potatoes, rice, or egg noodles to soak up the sauce, and add a simple green bean side, corn on the cob, or a crisp salad for a full meal. If you want to lean into the summer vacation feeling, a glass of iced tea, some fresh fruit, and warm dinner rolls make this dinner feel extra special without much extra work.
4-Ingredient Slow Cooker Summer Vacation Feast
Servings: 4
Ingredients
4 sliced bone-in ham steaks
Directions
1. Place the sliced bone-in ham steaks in the bottom of the slow cooker, overlapping them slightly if needed.
2. In a small bowl, stir together the pineapple juice, brown sugar, and Dijon mustard until well combined.
3. Pour the sauce evenly over the ham steaks, cover, and cook on low for 3 to 4 hours or until the ham is heated through and tender.
4. Carefully spoon some of the sauce over the ham before serving, and plate with your favorite sides.
Variations & Tips
For picky eaters: If your family prefers a milder flavor, reduce the Dijon mustard slightly and add a little extra pineapple juice for a sweeter sauce that still keeps the ham moist and delicious.
Make it a little richer: A small pat of butter added on top of the ham during the last hour of cooking gives the sauce a richer finish and a lovely glossy texture.
Easy serving tip: Since ham steaks can vary in size and thickness, check them at the 3-hour mark so they do not dry out. Spoon the cooking juices over each serving to keep every bite tender.
Simple meal idea: Leftover ham is wonderful chopped up into breakfast eggs, folded into pasta, or tucked into sliders the next day, which makes this recipe especially handy for busy families.
