Recipe 1: The Classic Slow Cooker Pineapple Ham
Serves: 10-14 | Prep: 15 minutes | Cook: 4-6 hours on LOW
Ingredients
- 1 fully cooked, bone-in ham, about 6-8 lb (2.7-3.6 kg), small enough that the lid closes
- 1 can (20 oz / 567 g) crushed pineapple, with its juice
- 1 to 1½ cups packed brown sugar (light or dark)
- ½ cup honey
- 1 can (20 oz) pineapple rings, drained, for the top
- 1 small jar maraschino cherries, drained, one for each ring
Equipment
A 7-8 quart oval slow cooker, a small bowl, a ladle or large spoon, toothpicks, and a meat thermometer.
Instructions
1. Fit the ham. Unwrap the ham and discard any plastic disc or packet. Pat it dry. Set it in the slow cooker with the cut side down, as in your first photo. If the lid won’t close, trim a little off the bottom or use a smaller ham. A lid that sits askew lets heat escape and dries the ham out.
2. Add the pineapple. Pour the whole can of crushed pineapple, juice included, over the top and let it run into the gaps. The juice keeps the ham moist for the whole cook.
3. Pack on the brown sugar. Pat the brown sugar over the top and sides with your hands, as in your third photo. It will look like too much, but it melts into the juice and becomes the glaze. Press it into the crevices.
4. Drizzle with honey. Pour the honey over everything, then use your hands or a spoon to spread the wet mixture over every surface. It should look like the glossy, amber mixture in your last photo.
5. Decorate. Press the pineapple rings onto the top and sides. Tuck a maraschino cherry into the center of each ring, using a toothpick to hold any that slide. Leave the cherries and rings in place for the whole cook. They soften and absorb the glaze.
6. Cook low and slow. Cover and cook on LOW for 4-6 hours. Start checking at the 4-hour mark. Because the ham is already cooked, you’re only reheating it and building flavor. Slow cooker temperatures vary, so trust a thermometer more than the clock.
7. Check the temperature. The ham is ready when the thickest part (away from the bone) reads 140°F (60°C). The ham will be hot, juicy, and lacquered.
8. Baste. About 1 hour before the end, spoon the pan juices over the ham two or three times, and do it once more before serving. This builds the glaze.
9. Rest and serve. Lift the ham onto a platter. It will be tender, so use two spatulas or large forks. Tent loosely with foil for 15 minutes. Slice and serve with the pan juices on the side or spooned over the top.
Tips for Success
- Don’t add liquid. The pineapple juice and melting sugar create plenty. Extra liquid would dilute the glaze.
- Don’t overcook it. A fully cooked ham dries out past about 6 hours on low. If you’re hosting, finish it early and switch to WARM for up to an hour.
- Want a sticky, caramelized top? Move the ham to a foil-lined pan, spoon on some of the juices, and broil on high for 3-5 minutes, watching closely, because the sugar burns fast.
- Shank or butt? Shank ends slice more easily. The butt half has more fat and flavor but is harder to carve.
Recipe 2: Pan-Juice Glaze Sauce
The liquid in the bottom of the cooker is the best part of this dish. Turn it into a sauce.
Ingredients
- 2 cups pan juices from the cooker, fat skimmed
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- Black pepper to taste
Instructions
- Strain the juices into a small saucepan to remove pineapple bits, or keep them for a chunky version.
- Whisk in the mustard and vinegar. The acid balances the sweetness.
- Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and simmer for 1-2 minutes until it coats the back of a spoon.
- Taste and add pepper. If it’s too sweet, add another splash of vinegar.
Serving: Drizzle over sliced ham, mashed potatoes, or roasted vegetables.
Recipe 3: Glaze Variations
The base method stays the same. Swap or add the following to change the flavor.
Spicy-Sweet Chipotle
Add 2 tablespoons of adobo sauce from a can of chipotle peppers and 1 teaspoon smoked paprika to the brown sugar. This gives the ham a smoky heat that cuts the sweetness.
Maple-Mustard
Replace the honey with ½ cup real maple syrup and stir ¼ cup Dijon mustard into the crushed pineapple before pouring it on.
Bourbon-Brown Sugar
Add ¼ cup bourbon to the pineapple and sugar. The alcohol cooks off, leaving a warm, oaky depth. A teaspoon of ground cloves works well here too.
Orange-Ginger
Swap the crushed pineapple for 1 cup orange juice plus 1 tablespoon fresh grated ginger. Use orange slices on top instead of pineapple rings.
Cherry-Cola
Replace the pineapple juice with 1 cup cherry cola. The sugar and spices in the cola caramelize into a deep, dark glaze.
Recipe 4: Slow Cooker Brown Sugar Glazed Carrots
Cook these on a separate day or in a second cooker.
Ingredients
- 2 lb baby carrots
- ¼ cup butter, cut into pieces
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Fresh parsley for serving
Instructions
- Place the carrots in the slow cooker.
- Scatter the butter, brown sugar, cinnamon, and salt on top.
- Cover and cook on LOW for 4-5 hours, or HIGH for 2-3 hours, until tender.
- Stir to coat in the syrup and top with parsley.
Recipe 5: Creamy Scalloped Potatoes
Ingredients
- 3 lb Yukon Gold potatoes, thinly sliced
- 1 onion, thinly sliced
- 1½ cups shredded cheddar
- 1 can (10.5 oz) condensed cream of mushroom or cheddar soup
- ¾ cup milk
- 2 cloves garlic, minced
- Salt, pepper, and a pinch of nutmeg
Instructions
- Whisk the soup, milk, garlic, salt, pepper, and nutmeg in a bowl.
- Layer potatoes, onion, cheese, and sauce in a greased slow cooker, repeating until used up. Finish with cheese.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender.
- Rest for 10 minutes before serving.
Recipe 6: Leftover Ham and Pineapple Fried Rice
Leftover ham makes this one of the best next-day meals.
Ingredients
- 3 cups cooked, chilled rice (day-old works best)
- 2 cups diced leftover ham
- 1 cup diced pineapple (leftover rings work)
- 3 eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons neutral oil
Instructions
- Heat the neutral oil in a large skillet or wok over high heat.
- Scramble the eggs, break them up, and set aside.
- Add the garlic, then the ham and pineapple. Cook 2-3 minutes until lightly browned at the edges.
- Add the peas and carrots and stir for 1 minute.
- Add the rice, breaking up clumps, and fry for 3-4 minutes.
- Stir in the soy sauce and sesame oil, return the eggs, and toss.
- Top with green onions.
Recipe 7: Ham and Cheese Breakfast Sliders
Ingredients
- 12 Hawaiian sweet rolls, left connected and sliced in half horizontally
- 1 lb thinly sliced leftover ham
- 8 slices Swiss cheese
- ½ cup butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon poppy seeds
Instructions
- Heat the oven to 350°F (175°C). Place the bottom half of the rolls in a baking dish.
- Layer ham and Swiss over the bottoms and replace the tops.
- Whisk together the butter, mustard, Worcestershire, and poppy seeds. Pour over the rolls.
- Cover with foil and bake 15 minutes. Uncover and bake 5-8 more minutes until golden.
Storing and Reheating Leftovers
- Refrigerate sliced ham within 2 hours of cooking, in an airtight container, for 3-4 days.
- Freeze in portions, with a spoonful of pan juices to prevent drying, for 2-3 months.
- Reheat gently in a covered pan with a splash of juice or water, or in a 300°F oven wrapped in foil.
- Use the bone for split pea soup or white bean soup. Simmer with onion, carrot, and celery for a few hours.
Serving Suggestions
For a holiday spread, serve the ham with the glazed carrots and scalloped potatoes, plus a green salad, dinner rolls, and something tart like cranberry sauce to balance the sweetness. Because the ham needs no oven, you can use your oven for the sides.