Every spring, just as the fields start to green up and the robins return, my mother-in-law pulls out her old slow cooker and makes this ham. She’s been serving it at Easter and family get-togethers for as long as I can remember, and the meat truly falls right off the bone. It’s the kind of simple, 4-ingredient recipe Midwestern church ladies pass down quietly, because no one can believe something this easy can be such a showstopping holiday centerpiece. The brown sugar melts into the pineapple juice to make a sticky, golden glaze that soaks into every slice of ham, giving you that perfect sweet-and-savory balance we grew up on.
Serve this ham warm right out of the slow cooker with buttery mashed potatoes, scalloped potatoes, or cheesy hash brown casserole, plus a simple vegetable like green beans, glazed carrots, or corn. A crisp green salad or a tangy coleslaw helps cut through the sweetness. Save the extra juices in the bottom of the slow cooker for spooning over each slice or drizzling on top of warm dinner rolls. Leftovers are wonderful in sandwiches on soft white bread or buns, especially with a smear of mustard or a slice of sharp cheddar.
Slow Cooker 4-Ingredient Brown Sugar Pineapple HamServings: 10-12
Ingredients
1 (7–9 pound) bone-in spiral-sliced ham
1 cup packed light brown sugar
1 (20-ounce) can pineapple slices in juice, undrained
1/2 cup maple syrup or honey
Directions
Place the spiral-sliced ham cut-side down into a large slow cooker, tucking it in so the lid will close snugly. If there’s a plastic disk on the bone, remove and discard it first.
Sprinkle the brown sugar evenly over the top and in between some of the slices of the ham, pressing it lightly so it clings to the meat.
Open the can of pineapple and pour the pineapple juice from the can over the ham. Arrange the pineapple slices over and around the ham, nestling a few slices down between the cuts if you like.
Drizzle the maple syrup or honey evenly over the ham and pineapple, letting it run down into the slices and to the bottom of the slow cooker.
Cover the slow cooker with the lid. Cook on LOW for 4–6 hours, or until the ham is heated through and very tender, with the meat starting to pull away and fall off the bone. Baste the ham with the cooking juices 2–3 times during cooking, carefully spooning the hot liquid over the top.
Once the ham is fork-tender, turn the slow cooker to WARM. Carefully transfer the ham to a cutting board or serving platter, letting some of the pineapple slices rest on top for serving. Spoon some of the hot brown sugar–pineapple glaze from the slow cooker over the ham.
For a slightly stickier, caramelized finish, you can transfer a few slices of ham and pineapple to a baking sheet, brush with extra glaze, and broil for 2–3 minutes, watching closely so they don’t burn. Serve the ham sliced, with plenty of the sweet pineapple glaze spooned over each portion.
Variations & Tips
If your slow cooker is on the small side, you can use a 4–6 pound bone-in ham or a smaller half ham; just reduce the cooking time to about 3–4 hours on LOW. For a little more savory balance, add 1–2 teaspoons of Dijon mustard or prepared yellow mustard to the maple syrup or honey before drizzling it on. You can also tuck a few whole cloves into the ham or add 1/2 teaspoon ground cloves or cinnamon to the brown sugar for a warm, spiced holiday flavor. If you prefer less sweetness, use pineapple chunks in juice and cut the brown sugar down to 3/4 cup. To stretch leftovers, chop the ham and pineapple and stir them into fried rice, omelets, or a bean soup. The cooking liquid makes a lovely sauce: pour it into a saucepan and simmer for 5–10 minutes to thicken slightly, or whisk in a teaspoon or two of cornstarch dissolved in cold water and cook until glossy for a richer glaze. For gatherings where some folks avoid pork, this same method works surprisingly well with a small boneless turkey breast—just adjust the cooking time and check for doneness with a thermometer.
