This 5-ingredient slow cooker pork ham dish is my kind of Flag Day cooking: unfussy, hearty, and designed to feed a crowd without keeping you in the kitchen all afternoon. We start by simply pouring pre-cooked cubed pork ham into the slow cooker, then layer on just four more pantry-friendly ingredients to create a savory-sweet glaze that tastes like it simmered on a stove all day. While there’s no strict historical tie between ham and Flag Day, ham bakes and glazes have long been staples at Midwestern potlucks and patriotic gatherings, and this slow cooker version borrows that familiar flavor profile in a hands-off, weeknight-friendly way.
Serve this glazed slow cooker ham spooned over warm cooked rice, buttered egg noodles, or mashed potatoes to soak up the sweet-savory sauce. For a Flag Day spread, pair it with a crunchy coleslaw, a simple green salad with a tangy vinaigrette, or grilled corn on the cob. A side of baked beans or roasted green beans also plays nicely with the smoky-sweet notes of the ham. If you’d like a little contrast, put out some dill pickles or a sharp mustard on the side for people to add to their plates.
5-Ingredient Slow Cooker Flag Day HamServings: 6
Ingredients
2 pounds pre-cooked cubed pork ham
1 cup pineapple tidbits with juice (from a 8-ounce can)
1/2 cup barbecue sauce
1/4 cup brown sugar, packed
1 tablespoon yellow mustard
Directions
Place the pre-cooked cubed pork ham in an even layer on the bottom of a 4- to 6-quart slow cooker. The ham cubes should mostly cover the base; this helps them warm evenly and soak up the sauce.
In a medium bowl, whisk together the pineapple tidbits with their juice, barbecue sauce, brown sugar, and yellow mustard until the sugar is mostly dissolved and the mixture looks smooth and glossy.
Pour the pineapple-barbecue mixture evenly over the cubed ham in the slow cooker, using a spatula to scrape out every bit of the sauce. Gently stir so most of the ham is coated, but keep the cubes intact.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the ham is heated through and the sauce is bubbling around the edges.
Once hot, give the ham and sauce a gentle stir. Taste the sauce and, if desired, adjust with a pinch more brown sugar for sweetness or a small spoonful of mustard for extra tang.
Switch the slow cooker to WARM for serving. Stir just before ladling the ham and sauce into bowls or over rice, noodles, or potatoes so every portion gets some of the glaze and pineapple pieces.
Variations & Tips
For a smokier flavor, choose a smoky-style barbecue sauce or add 1/2 teaspoon smoked paprika to the sauce mixture before pouring it over the ham. If you prefer more heat, stir in 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes. For a slightly less sweet version, reduce the brown sugar to 2 tablespoons and use a tangy, vinegar-forward barbecue sauce. You can also swap the pineapple tidbits for pineapple chunks if that’s what you have; just give them a quick rough chop so they distribute more evenly. If you’d like a thicker glaze, after cooking, remove the slow cooker lid and let the mixture cook on HIGH for another 15 to 20 minutes, stirring once or twice, to reduce slightly, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook on HIGH for 10 minutes until the sauce thickens. For added color and vegetables, you can stir in 1 to 2 cups of thawed frozen mixed vegetables during the last 30 minutes of cooking, making sure they heat through. Food safety tips: Because the pork ham is pre-cooked, the goal is to reheat it to at least 165°F in the center; use a food thermometer if you’re unsure. Keep the slow cooker covered while heating to maintain a safe temperature, and do not leave the cooked ham at room temperature for more than 2 hours (or 1 hour if it’s above 90°F). Refrigerate leftovers in shallow containers within 2 hours and use within 3 to 4 days, reheating until steaming hot before serving. Avoid placing a cold ceramic slow cooker insert directly from the refrigerator into a hot base to prevent cracking; let it come a bit closer to room temperature first.
