For a perfect holiday dinner, I often make this Crockpot Brown Sugar Pineapple Ham. Pineappleand pork isone of my favorite combinations, so this is my go-to recipe for when I decide to make ham for a special celebration like Easter or Christmas. And while I usually don’t douse dinner in brown sugar...There’s not really any other way here, so I just go with it 😉It’s incredibly easy to make the pineapple glaze.Basically, it’s crushed pineapple (with the juice), some orange juice for flavor, brown sugar and spices cooked into a sticky glaze.Really, no sorcery behind it!
1fully cooked boneless ham(about 5 pounds; preferably NOT pre-sliced; they tend to dry out in the slow cooker)
1(20oz) cancrushed pineapple packed in juiceundrained
Prep: Place the ham in a lightly greased 5-6 quart slow cooker.
Make glaze: Mix the remaining ingredients in a saucepan and bring to a boil while stirring from time to time, until bubbly. Pour over the ham.
Slow Cook: Cook on LOW for 6-8 hours, or until the internal temperature of the ham reads at least 145°F. Rest on a chopping board for 10 minutes before slicing. Serve topped with the pineapple glaze.
Use a boneless ham labelled as “fully cooked”. A spiral-cut ham is NOT preferable for this recipe, they tend to dry out in the slow cooker.Brown sugar: I always use light brown sugar for this recipe, because I like the taste best. Dark brown makes the glaze more intense.Cider vinegar: This adds a nice note to the glaze, but it's optional. Your glaze will not taste vinegar-y from this. Please don't use any other vinegar in place of cider vinegar, just skip it if you don't have it.Dijon mustard: It's what I always have on hand, feel free to use yellow or whatever favorite you have.Ground cloves: If you only have whole cloves, you can use 5-10 pieces of those in the glaze.
You can bake this in a Dutch oven!Simply follow the instructions, but instead of cooking the ham in the slow cooker, baked it in a Dutch oven with the lid on at 350°F for around 20 minutes per pound.If you have time, baste it a few times with the glaze during baking time.
Place leftover ham and glaze in an airtight container in the fridge for 4-5 days. I reheat it in a pan on the stove with the lid closed, or use it diced up in casseroles and soups.