plate with sliced ham and pineapple glaze

Crockpot Brown Sugar Pineapple Ham

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Servings 10 servings
Calories 462kcal
Author Nora Rusev



  • 1 fully cooked boneless ham (about 5 pounds; preferably NOT pre-sliced; they tend to dry out in the slow cooker)
  • 1 (20oz) can crushed pineapple packed in juice undrained
  • 1 cup brown sugar packed
  • 3 tablespoons orange juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch
  • pinch of salt
  • pinch ground cloves optional


  • 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.


    Ingredient Notes:

    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.

    Cooking Tips:


    If you have a vacuum packed, fully-cooked ham from a government-inspected plant (I know that's awfully specific, but ham cooking times are somewhat confusing), 145°F is the recommended internal temperature to heat it to.
    Refer to this page on the USDA website for more information.

    Oven Instructions

    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.


    Calories: 462kcal | Carbohydrates: 31g | Protein: 43g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 165mg | Sodium: 2643mg | Potassium: 747mg | Sugar: 29g | Vitamin A: 40IU | Vitamin C: 60.7mg | Calcium: 41mg | Iron: 2.3mg