This slow cooker Hawaiian ham is one of those retro suppers I can make without even thinking. It reminds me of church potlucks in the Midwest back in the 60s and 70s, when canned pineapple and a good ham steak could turn an ordinary evening into something a little special. You simply press sweet pineapple rings right onto a raw ham steak, tuck it into the slow cooker with just two more pantry ingredients, and let the gentle heat do the rest. It’s cozy, a little nostalgic, and perfect for days when you want something warm and homey with almost no effort.
Serve this Hawaiian ham sliced with the tender pineapple rings spooned over the top, along with some of the sweet-salty cooking juices. It goes especially well with fluffy white rice or buttered mashed potatoes to soak up the sauce. On the side, I like simple green beans, a tossed salad, or buttered corn. Leftovers make wonderful sandwiches on soft rolls, maybe with a slice of cheddar or Swiss and a little mustard to balance the sweetness.
Slow Cooker Hawaiian Ham Steak with PineappleServings: 4
Ingredients
1 1/2 to 2 pounds raw ham steak, about 1 inch thick
1 can (20 ounces) pineapple rings in juice, drained (reserve 1/2 cup juice)
1/2 cup reserved pineapple juice
1/2 cup brown sugar, packed
Directions
Lightly spray the inside of your slow cooker crock with nonstick cooking spray to make cleanup easier.
Lay the raw ham steak flat in the bottom of the slow cooker. If it’s too large to lie flat, cut it into a few big pieces and fit them in a single layer as best you can.
Open the can of pineapple rings and drain, reserving 1/2 cup of the juice. Set the juice aside for the sauce.
Arrange the pineapple rings over the surface of the ham steak. Use your hands to gently press the pineapple rings onto the raw ham so they sit snugly against the meat, covering as much of the surface as you can. If there are extra rings, tuck them along the sides of the ham in the slow cooker.
In a small bowl, stir together the reserved 1/2 cup pineapple juice and the brown sugar until the sugar is mostly dissolved. This makes a simple sweet glaze.
Pour the pineapple juice and brown sugar mixture evenly over the ham steak and pineapple rings in the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or until the ham is heated through, very tender around the edges, and the pineapple is soft and glossy. Avoid lifting the lid too often so the heat stays steady.
When done, carefully lift the ham steak and pineapple rings out of the slow cooker using a wide spatula or two forks, keeping the pineapple on top as much as possible. Transfer to a serving platter.
Spoon some of the cooking juices from the slow cooker over the ham and pineapple. Slice the ham steak into portions and serve warm with extra sauce on the side.
Variations & Tips
For a little more tang, you can stir 1 to 2 tablespoons of yellow or Dijon mustard into the pineapple juice and brown sugar mixture before pouring it over the ham. If you like a more savory balance, sprinkle a pinch of black pepper or a small splash (about 1 tablespoon) of soy sauce into the sauce mixture. To lean even more into that classic Midwestern potluck flavor, scatter a handful of maraschino cherries over the pineapple rings before cooking. If your ham steak is very salty, rinse it briefly under cool water and pat dry before placing it in the slow cooker; this helps keep the finished dish from tasting too salty, especially with the sweet glaze. You can also thicken the cooking juices: after the ham is done, pour the liquid into a small saucepan, bring to a simmer, and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, cooking until glossy. For food safety, always start with a fully thawed raw ham steak—never cook it from frozen in the slow cooker, as it may stay too long at unsafe temperatures. Keep the slow cooker on LOW or HIGH only as directed, and avoid leaving cooked ham at room temperature for more than 2 hours. Store leftovers in the refrigerator within that time and use within 3 to 4 days, reheating until hot all the way through before serving.
